How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55°C to 60°C and from 40 minutes to 4 hours. The colour and texture changes but the meat is always too dry ...
I have a stomach ailment which makes me intolerant to roasted meat and grilled meat. Even though with grilled food most of the fat drips off, you will notice that smaller amounts of fat still fry on ...
If I'm doing salmon fillets then I'll normally do 50c for 25 minutes, but a whole salmon is a different kettle of fish. I've done sous vide whole salmon on several occasions and I do 55c for 3 hours ...