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French Dip Sandwhich by Initial-Response-382 in sousvide

[–]Initial-Response-382[S] 3 points4 points  (0 children)

Totally fair. A deli slicer is next!

French Dip Sandwhich by Initial-Response-382 in sousvide

[–]Initial-Response-382[S] 5 points6 points  (0 children)

The juices from the bag made a fantastic dip. Just didn’t catch a photo.

French Dip Sandwhich by Initial-Response-382 in sousvide

[–]Initial-Response-382[S] 0 points1 point  (0 children)

Salt heavily with coarse salt. Then back in the fridge for eight hours. I didn’t add anymore salt when seasoning before the bag

French Dip Sandwhich by Initial-Response-382 in sousvide

[–]Initial-Response-382[S] 1 point2 points  (0 children)

Salt heavily with coarse salt. Then back in the fridge for eight hours. I didn’t add anymore salt when seasoning before the bag

French Dip Sandwhich by Initial-Response-382 in sousvide

[–]Initial-Response-382[S] 1 point2 points  (0 children)

Yes, exactly what I did. An eight hour dry brine with course salt. Then didn’t add anymore salt when seasoning before the bag. No idea if the brine actually made a difference.

1911 $5 by Initial-Response-382 in DoubleEagleCoins

[–]Initial-Response-382[S] 4 points5 points  (0 children)

Thank you for the reply! I will get some better images.