Sous Vide Cooking, Baby!

[SRW1000]

The first thing I thought of was when I saw it with the skin peeled back was pot roast. Seems there is a lot of meat in the tongue.

Yes, other than the outer skin, it's all meat and very little waste. Plus, no bones!

The toughest part is getting past the look and thought of it. If you can manage that, it's all reward.

 

[Sonnie]

Hey... my ribeye loins don't look the greatest or smell the greatest at about 70 days. Of course, they don't look as bad as the tongue, which some might have to get past the thought of it.

 

[SRW1000]

Hey... my ribeye loins don't look the greatest or smell the greatest at about 70 days. Of course, they don't look as bad as the tongue, which some might have to get past the thought of it.

Dry aging is one of those things I really need to try at some point. I've just been chicken to give it a shot.

How much improvement do you think you get to the flavor? Is it that transformative?

 

[Sonnie]

This is wet aging... vacuum sealed from the meat plant. I've not tried dry aging, but I can tell you the wet age is phenomenal... the best flavor, tender and juicy at medium to medium rare. The raw meat just looks rough and it's slimy on the fat portion... have to trim it off.