Thread: Food and Drink New cooking methods ... sous vide
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Old 08-05-2012, 08:13 AM   #213
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Originally Posted by Buck View Post
Does the time make any difference, or once it's at ideal temperature all the way through, is it ready to go whenever?
It's technically ready when it's cooked through, but if you let it go a longer, you'll generally end up with it more tender as the connective tissue dissolves. There's a point, however, where the proteins begin to denature and it gets mushy. That generally doesn't happen until you get in 12+ hour cooking with this kind of steak. There are other cuts, like roasts, that benefit from the 24- to 36-hour cooks.
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