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Value forum, I am faced with a question that hopefully someone (maybe from the professional camp?) Can give me with grerer cooking experience answer: Last week I was in a restaurant, the main course of venison fly lady Mens -Rcken fly lady offered - sous-vide cooked, as it turned out afterwards. The meat came as usual deep red, but this irritating soft, almost mushy - for me personally not a pleasure that I would have to repeat. I do think that it had to do with the cooking method, but I wondered if the consistency fute on poor product quality, the base product of (young buck) the preparation was not suitable as a very tender meat or fr (? too long), something has gone wrong during the cooking process itself. In my previous network research I have not yet found a satisfactory answer, with thanks & Gru m. Gendert of malbouffe (05/13/2014 at 15:55 clock) Reason: Replenishment: also
I fande deer ous-vide also not particularly successful. Not even in a 3 * hotel. "Pure deer" caused here yes even for discussions. I've always found these "liver effect". Apparently in sous vide cooking is always a risk and at very zartfasrigem meat in particular. I am personally happy that the very large Hippe to sous-vide seems to be over again, or at least combined with other methods. It's just my very PERSONAL opinion / experience, since I am not a professional. Gru!
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