the key is in the sear. season it before you sous vide it, then just enough time on the grill or cast-iron pan to get a “crust” on it. burgers for an hour at 148 or so, then four minutes a side on the grill. best homemade burger you will ever have.
the key is in the sear. season it before you sous vide it, then just enough time on the grill or cast-iron pan to get a “crust” on it. burgers for an hour at 148 or so, then four minutes a side on the grill. best homemade burger you will ever have.
Timing in the sous-vide as well. If you leave your food in the bath for too long, it'll start to disintegrate. The time suggestions on SeriousEats are pretty good for that.
the key is in the sear. season it before you sous vide it, then just enough time on the grill or cast-iron pan to get a “crust” on it. burgers for an hour at 148 or so, then four minutes a side on the grill. best homemade burger you will ever have.
Timing in the sous-vide as well. If you leave your food in the bath for too long, it'll start to disintegrate. The time suggestions on SeriousEats are pretty good for that.