Hey Myles, would you salt a thick ribeye before you sous vide? I'm hearing mixed results here. Supposedly the sous vide adds salt already? Any help here is appreciated! I also purchased your tortilla class but will have to follow after the live stream!
You say to dry brine for 12 to 24 hours. Then you say at least 45 minutes. To me 45 minutes is "just before cooking"... Which is it?
Hey Myles, would you salt a thick ribeye before you sous vide? I'm hearing mixed results here. Supposedly the sous vide adds salt already? Any help here is appreciated! I also purchased your tortilla class but will have to follow after the live stream!