Re:The Truth About Brining Turkey
by tptacek on Wednesday March 27, 2013 @11:40AM
(#5450041)
Steaks aren't typically cooked under vacuum pressure. Dave Arnold uses Ziplocs for steak.
[ Parent
| on HN ]
Not when he's going to re-therm. Also, from the post I linked above:
A rib-eye was salted, seared, placed in a vacuum bag,
and cooked at 55 C for 1.5 hours, chilled, stored for
two days, rethermed at 52C for one hour, seared, and
served