You may find a white, chalky substance on your proteins after you cook them sous vide. This is a perfectly safe, water soluble protein called albumin that’s effectively the same protein that makes egg whites. You can remove this substance and then finish the protein by broiling it in Suvie for enhanced taste and appearance.
For more information about cooking proteins with Suvie, go to: https://www.suvie.com/protein-cooking-guide
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