The Pinch/Poke Test | Tender To The Touch

To Pinch or to Poke Sous Vide temperature guidelines are designed to be very precise. Following these guidelines helps achieve food safety (pasteurization).  They also play a role in tenderness. Most conventional methods of cooking use temperatures reflecting very general parameters;  a 350F oven, boiling water, or a “hot pan.” In Sous Vide,  fluctuations of 3-5F can provide very different results. Time calculations have … Continue reading The Pinch/Poke Test | Tender To The Touch