Re: 🎶 Get in That Kitchen and Rattle Those Pot and Pans 🎶 2/19/2025

On 2/20/2025 12:41 AM, Dave Smith wrote:

 A sous vide leg sounds interesting.  We tend to have a hard time getting then right. They are often either over cooked or under cooked. If it is under cooked we work on the outer pieces that are more done and than use the under cooked part to make curry and figure it will be cooked through in the braising liquid. If it is overcooked  we keep the outside stuff and aim for the less cooked inside meat. The over cooked stuff will be tenderized with the low and slow braising.  It would be nice to get it right the first time.
 

That's what I like about sous vide - set the temperature you want, and that's exactly the degree of doneness that you get.