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+-- Thread: dry brining, reverse searing, etc. (/showthread.php?tid=75573)
RE: dry brining, reverse searing, etc. - losblanos1 - 06-29-2018
(06-27-2018, 05:59 PM)Harborwitch Wrote: I might try that one of these days. We are so in love with steaks cooked sous vide and then given a hard sear, it almost sounds like a similar theory.
I was thinking the same thing about the sous vide and reverse searing, very controlled cooking methods.
RE: dry brining, reverse searing, etc. - Harborwitch - 06-29-2018
We love our Anova(s) so much. The complete precision is amazing, especially for steaks. We like ours rare to medium rare (Bob) and they come out perfect every time, even if they stay in the water a bit too long. I'm so glad that Jean turned me on too them.
