I wanted to cook a custard for ice cream with sous-vide technique to get the exact temperature control when making the custard. This stumped me for a few days then I noticed two layers of plastic around the rack of lamb I was cooking and it had come out OK - so two layers of cooking plastic works.
There are lots of options out there for sous vide rulers including a printable sous vide ruler and a sous vide iPhone ruler but this one has a few benefits (and can be used in conjunction with the others).
In the past we have treated sous vide cooking and salting similar to traditional methods, where you salt before the cooking process. However, some new findings are showing that at the long times and low temperatures involved in sous vide the salting can actually make the meat less juicy.
The main reason salt makes meat less juicy is because it begins to cure the meat, denaturing the proteins, and drawing out moisture. This results in dry meat, one of the common complaints for long-cooked sous vide beef.
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