Quote:
Originally Posted by stevej37
The water never touches the food/meat in Sous Vide.
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Yes, I understand and Sous Vide as well. My comparison to boiled bacon wasn't meant to be a direct one.
I love doing steak or roast and then finishing on the grill or in a pan. I did some Venison 24 hours @140 and then finished with some caramelized onion for chili. It was amazing if I do say so myself.