calculating the weight and thickness

Is there a formula for calculating the weight and thickness of the meat for cooking sowide

For sous vide, the weight isn’t important. Thickness is what counts. Serious Guide has a really great guide on this: http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

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Check the reply I left you at the other site you posted this question at.