I know I’ve covered this topic but I am asked again and again about how I get the meat looking evenly cooked. Firstly I use sous vides and cook at 56-°C degrees for 56 minutes. Then I use some shoyu and mirin to get the de-glazing, or if you prefer just some shoyu but let it steam off the alcohol and reduce it to a more dense liquid. The end result is a goo surface finish.
Categories: Meaty Days