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3

When I worked at a Japanese restaurant in Seattle years ago they would freeze the beef and then use a meat slicer to cut it really thin, then roll it up. It's possible there is a newer device i'm unaware of that does it automatically but it is a fairly simple process.


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If your sous vide machine is cooking to the right temperature then your steak is not overdone. That's the beauty of the process, your meat will go up to the temperature you set and no higher. You need to take the temperature of the center of the meat when you take it out. If the temperature of the meat is higher than you set the machine to then something is ...


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Two pounds is a VERY small roast--I'd recommend at LEAST a 3-pound roast. Brown the meat on top of the stove to sear the outside, which helps keep the juices inside. When braising meat on top of the stove or in the oven, only cover the meat by 1/2 to 1 inch with liquid. After browning the meat, add the liquid and let it come to a boil before putting it in a ...


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The primal is called the 7 bone rib, the 4 long bones from the loin end are called the prime rib, typically used for bone in steaks and ribeye steaks because the muscle, along with the bone is longer. The 3 shorter bone section from the chuck end is the standing rib, more suited for premium oven roasts as it is more heavily marbled. That said the meat is ...



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