Looking to do a boneless leg for Easter. Would like to Sous Vide then sear over charcoal. I googled but couldn't find what I was looking for.
Time and Temp: 129-130 overnight then sear right before dinner at 2:00 pm About 12 hours in the bath.
Can I / should I marinate with S&P, EVOO, lemon juice, chopped garlic, fresh rosemary, fresh oregano while in the SV bag?
Alternative would be to season with AP Rub and make a board sauce with fresh herbs, EVOO, and lemon juice.
I thought I read somewhere using fresh garlic in SV is not good.
Thanks!!
Time and Temp: 129-130 overnight then sear right before dinner at 2:00 pm About 12 hours in the bath.
Can I / should I marinate with S&P, EVOO, lemon juice, chopped garlic, fresh rosemary, fresh oregano while in the SV bag?
Alternative would be to season with AP Rub and make a board sauce with fresh herbs, EVOO, and lemon juice.
I thought I read somewhere using fresh garlic in SV is not good.
Thanks!!
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