6
votes
1answer
86 views

Rendering fat by sous vide

I've seen that fat will render at 55-60 degrees centigrade using sous vide - but my question is how long that would be expected to take?
3
votes
2answers
1k views

At what temperature will the fats on meat render?

I am expectantly awaiting the arrival of a sous vide circulator. I saw a clip where someone cooked a duck breast sous vide, finishing it off in a frying pan to crisp the skin. That simply makes no ...
2
votes
3answers
981 views

Blow torching meat after sous vide - add fat or not?

After I pull the meat out of the sous vide and then use a blow torch to sear it, should I use a fat on it or not? Will that get a better crust on it?