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#301682 - 06/14/17 05:51 PM Re: Sous vide cooking... [Re: TatumAH]
Greger Offline

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Registered: 11/24/06
Posts: 13907
Loc: Florida
Sometime mo' buttah aint mo' bettah.

But if it's really flavorful butter you want use the hell out of it.

Marinades are another point of contention....Basically, they don't work. Only the salt can penetrate the meat, everything else just seasons the surface.
Marinade Myths
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#301700 - 06/15/17 01:25 AM Re: Sous vide cooking... [Re: Greger]
pondering_it_all Offline
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Registered: 02/27/06
Posts: 7505
Loc: North San Diego County
That's strange: Teriyaki seems to penetrate completely. Of course I cut the steak or roast up into 1/4 inch strips and marinate it overnight.

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#301701 - 06/15/17 01:41 AM Re: Sous vide cooking... [Re: pondering_it_all]
Greger Offline

Pooh-Bah

Registered: 11/24/06
Posts: 13907
Loc: Florida
Would you be surprised to find out that one tablespoon of teriyaki sauce contains 700 milligrams of salt?
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#301706 - 06/15/17 03:51 AM Re: Sous vide cooking... [Re: Greger]
pondering_it_all Offline
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Registered: 02/27/06
Posts: 7505
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No, I would not. One of my first commercial software projects was a spreadsheet to let you plan meals and menus using the USDA nutritional database. It ran on Apple II to begin with, which shows you how long ago THAT was!

But Teriyaki also contains sugar, ginger, (and pineapple juice the way I make it), and other things. I think they all spread throughout the meat. Especially because the meat gets tenderized by the papain. That is not a surface effect.

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#301707 - 06/15/17 04:11 AM Re: Sous vide cooking... [Re: pondering_it_all]
Greger Offline

Pooh-Bah

Registered: 11/24/06
Posts: 13907
Loc: Florida
I'd skip the marinade and go directly to sous vide.
Add the teriyaki sauce directly to the bag with the beef strips and let the sauce infuse as it cooks.


Edited by Greger (06/15/17 04:12 AM)
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