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?
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 ...
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?