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 ...
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?
How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55 to 60 degrees and from 40 minutes to 4 hours. The colour and texture changes but the meat is always too ...