Hey Y'sll,
I'm going to be a pain in the ass with this new SV until i get a few under my belt. We usually do chicken wings on race day, but since it's Memorial day I wanted to step it up a bit. I have a real pretty 3 lb-ish skirt from Winn Dixie's last sale. First question, will i really gain much by the SV part of this cook? I typically marinate in a teryaki/wash-your-sis-ter/ lime juice and balsamic bath for 24hours, the turn the MB 560 up to Hell, and do the quick sear/braise, rest and cut correctly. since this is thin sliced for fajitas is it overkill to SV or do business as usual? If I do SV will it matter if the strips are folded over in the suck (vacuum) baG? I've got hunderds. so using more is not really an issue?
thank you for your wisdom.
john
I'm going to be a pain in the ass with this new SV until i get a few under my belt. We usually do chicken wings on race day, but since it's Memorial day I wanted to step it up a bit. I have a real pretty 3 lb-ish skirt from Winn Dixie's last sale. First question, will i really gain much by the SV part of this cook? I typically marinate in a teryaki/wash-your-sis-ter/ lime juice and balsamic bath for 24hours, the turn the MB 560 up to Hell, and do the quick sear/braise, rest and cut correctly. since this is thin sliced for fajitas is it overkill to SV or do business as usual? If I do SV will it matter if the strips are folded over in the suck (vacuum) baG? I've got hunderds. so using more is not really an issue?
thank you for your wisdom.
john