Sous Vide: A Lesson Learned

Lesson Learned: do not cook meat sous vide with liquid in the bag.

In trying to cook beef and chicken in various ways and the ones that are consistently bad are ones cooked in marinating liquid or traditional Indian curry as shown above. The meat takes on a tough dry texture despite being cooked at sixty to sixty-two degrees and flavor is strange and unexpectedly gamey. The texture and flavor come out better if the steak is fairly dry going into the bag with a little fat.