From the Food Lab.........."Is it better to apply that smoke before or after cooking sous vide? Well, according to folks like Meathead Goldwyn, author of the eponymous book on the science of barbecue, the flavorful compounds in smoke will adhere to and penetrate raw meat much better than they will cooked meat. This is true, but I find that the amount of smoke flavor I get out of a post–sous vide session in the smoker is plenty for my taste buds, and smoking at the end makes the process so much more efficient. I'll stick to the post–sous vide smoke."
Does this still hold true..........everything I have been able to find on your site states sous vide first........cook later
Does this still hold true..........everything I have been able to find on your site states sous vide first........cook later
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