Sous Vide Picanha in the APO from #anovafoodnerd Vince! Check this video out!

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These look delicious. Have you tried salting the meat 12 hours before cooking? It will give you an even juicier steak due to the reabsorption of fluids.

Have you tried cooking the whole cut of meet and then slicing it thin like the Brazilian steak houses?

What is picanha? top sirloin cap , rump cover , rump cap , or culotte (french).

Salted reabsorption is ā€˜briningā€™ due to osmosis.

Hi ya @SMS45