Each to his own, be it sous vide or luxury gas guzzlers
Lamb leg steaks, 1hr at 55 degrees, lovely
My first brisket ( a nice looking little 1kg affair from Lidl) is currently being SV’ed overnight - The plan is to finish it off on the smoker tomorrow.
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Lovely
I did skirt in chimichurri which was amazing, but the problem I had was the vinegar frayed the edges of the meat where it was in contact for the long cooking time. It literally broke the protein down.
I would probably next time just cook the skirt without marinating and then pour the chimichurri over it when serving. But think I will loose a fair bit this way, perhaps marinated without the vinegar? But all the herbs spice etc?
Maybe a shorter marination would help.
You’ll be suggesting we cook and eat food on the same day next.
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That’s enough of that crazy talk!
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As in a cooked it with the chimichurri in the bag.
So I guess options are cook then just pour it over after.
Marinade, remove chimichurri then cook then pour fresh over after.
Cook in chimichurri but remove vinegar then pour fresh over after.
Or cook marinated the whole time and just get over the broken down bits on the outside.
I feel a spreadsheet coming on
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Sorry, I thought you marinated it prior to cooking, which is my understanding of the term, obviously su vide is a different ball game.
I would go with the cook then pour over option myself. The bright freshness it adds is kind of the idea of chimichuri 
A simple marinade with loads of chopped garlic, sliced onion, and any herbs you fancy. Anything acidic in the marinade is going to start “cooking” the meat. Really, if serving chimichuri, you can forgo the marination and let the meat speak for itself IMHO.
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Is that a Nespresso machine? 
The caffeine fascists will be on you in no time
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Not my kitchen!
Steak…is Adam coming over then? 
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He’ll be disappointed as I’m not there.
Looks great
