By now, anybody who has seen my posts, might gather that I have become a Souse Vide everything freak ! I freaking love that I can make any kind of meats, even cheaper tougher cuts, super tender and juicy !
But I am starting to recognize one issue… Because nothing during the prep ever gets very hot, by the time it gets to the plate, it’s only warm, at best. Hmmm. Would this be a problem for you guys ? Is their anything you do to rectify this ? Would a short, careful burst of microwaves be enough ? My big concern is that since it’s already perfectly cooked, I don’t want to do anything to cook it any more than it already is…
Your thoughts ?