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Post by BBQ Butcher on Jan 27, 2013 13:04:18 GMT -5
I found a nice little 1" thick veal arm steak/roast at the store. Seasoned it up with Kosher salt, black pepper, granulated garlic and some Mrs. Dash Italian Medley. It went into the Sous-Vide Demi at 139° for 24 hours. Look at all the broth I split it in two and it went under the broiler for about five minutes As far I'm concerned it was perfect and I won't change a thing the next time I do it
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