10 окт. 2016 г. · r/seriouseats - I made Kenjis sesame chicken tonight! First time ever deep frying. 197 upvotes · 28 comments ...

27 сент. 2021 г. · I've had hit and miss success with these roasts, mostly with sous vide or the Serious Eats reverse sear method. When they are good, they are ...

9 мар. 2024 г. · So tender, so moist, so flavorful. This was one of the best things I've ever made. I used the bag juices to make a demi glacé and it's so ...

19 дек. 2022 г. · So in summary: evenly cut, flat steak, VERY hot pan, and cold or at least chilled, very dry meat.

18 февр. 2019 г. · It wasn't quite as juicy and unctuous as a moist cut of brisket, but it definitely was not dry. I ended up taking the juices from the bag and ...

12 февр. 2018 г. · Kenji says that he recommends going low roast over sous-vide on prime rib because of the flavor and the difficulty in vacuum sealing such a ...

7 янв. 2023 г. · We do brisket for 3 nights (which comes out to 60-70 hours). If you have any fat cap at all, I really think it's worthwhile to dial up to 140 F, ...

20 сент. 2023 г. · Hello, I sous vide 3 chuck roast, from Costco, in the past 2 years. They all come out sort of mushy, for beef. Not soft like prime rib but ...

22 дек. 2023 г. · If using a sous vide to cook fatty beef just cooks it in it's own juices isn't that a form of confit anyway? Both versions tasted fine. I'm just ...

22 июл. 2024 г. · Serious Eats says to plop it in the bath at 155 for 36 hours, other sites say 135-140 for 36 hours. What do you recommend? I'm leaning towards ...