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Cooking Forum
Elk Sous Vide
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<blockquote data-quote="TAFKAP" data-source="post: 5256325" data-attributes="member: 7776"><p>Get a 10 lb. kitchen scale and use it for your salt. Always work in grams</p><p></p><p>2% is the most salt you should need for any piece of meat. If all you're going to do is salt & pepper it, use the 2% number. If you have salted seasonings you'd like to use, back it down to 1.5%. </p><p></p><p>I love to season as above, then put a sprig of rosemary in with a clove of chopped garlic, and two big pats of butter in the sous vide bag.</p><p></p><p><img src="https://scontent.fmem1-2.fna.fbcdn.net/v/t1.6435-9/46414698_922131130225_7507687856580591616_n.jpg?_nc_cat=102&ccb=1-5&_nc_sid=8bfeb9&_nc_ohc=GGYH7oamsiEAX9yR6Vy&_nc_ht=scontent.fmem1-2.fna&oh=00_AT8aiVIi5zTQLkHqdzoB4nDEkAP-owQIN8QNirca4jIqjg&oe=61DFC3A1" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5256325, member: 7776"] Get a 10 lb. kitchen scale and use it for your salt. Always work in grams 2% is the most salt you should need for any piece of meat. If all you're going to do is salt & pepper it, use the 2% number. If you have salted seasonings you'd like to use, back it down to 1.5%. I love to season as above, then put a sprig of rosemary in with a clove of chopped garlic, and two big pats of butter in the sous vide bag. [img]https://scontent.fmem1-2.fna.fbcdn.net/v/t1.6435-9/46414698_922131130225_7507687856580591616_n.jpg?_nc_cat=102&ccb=1-5&_nc_sid=8bfeb9&_nc_ohc=GGYH7oamsiEAX9yR6Vy&_nc_ht=scontent.fmem1-2.fna&oh=00_AT8aiVIi5zTQLkHqdzoB4nDEkAP-owQIN8QNirca4jIqjg&oe=61DFC3A1[/img] [/QUOTE]
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