THE SNUGBUS EXPRESS

I thought about that-and funny you mention ham...
In Response To: Nice looking ham! ()

because shortly after I got my Sous Vide dealio, I actually used it to cook a corned beef brisket. I can't remember how long it was in the water bath, but it was a LONG time. When I pulled it out of the back and sliced it, the texture of the meat was super smooth-almost like ham. It was not stringy like it is when you boil/simmer a corned beef. I brought some to my parents and asked them what they thought and my Mom asked if it was ham. When I told them it was corned beef, she recognized the flavor right away but they were caught off guard by the silky-smooth texture. I think it had to do with the temperature it was cooked at-it wasn't so high as to break down the fibers in the meat. Later I ended up microwaving a piece of it, and when it came out of the microwave it had a texture closer to a boiled/simmered corned beef....

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