Sous Vide is definitely the way to go. You can create a "silk purse from a sows ear" so to speak. Its turns the toughest cuts of meat into gourmet delights. You just can't go wrong. Tough cuts like blade steak come out like fillet.
Sous Vide is definitely the way to go. You can create a "silk purse from a sows ear" so to speak. Its turns the toughest cuts of meat into gourmet delights. You just can't go wrong. Tough cuts like blade steak come out like fillet.
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