由于Sous Vide正在进行烹饪，温度和压力也考虑到这一点。我有一个脱水剂，用于干肉。它能够在Sous Vide Range内提供良好的温度设置。它还能够在最后保持该温度。如果您真空密封肉，那么在所需温度下放置在脱水器中，不会与水浴相同？它是关于维护临时的所有东西吗？真空密封在水或空气中是相同的，就像我看到它的方式一样。简单的食物脱水器无限比Sous Vide Machines便宜。这并不是一个真的是我已经完成了两次的理论。我煮伦敦烤烤八个小时，带有130度的带牛排12小时。 As you can imagine the meat came out rare to medium rare. I knew that going in so that was acceptable. The meat had a slight metallic taste but was otherwise cooked. I then seared the meat to give it a crust. I could not tell that anythig was any tenderer but I guess there are limitations to the ability to tenderize a tough cut. So, any thoughts on this? thanx
