Ribeye 67.2 mm thick (Sous-Vide & Equilibrium Review)
The Ribeye, one of my favorite cuts, happens to be very prevalent in the groups, hence my inclination to use it as my muse. This prompted me to make another post on Equilibrium Processed Proteins. I've written a lot on EQ processing and Delta-t cooking , but I am finding disparate methodology, which inspired me to write another article on this method. When I come across posts relating to time, I always attempt to answer but always suggest reading Dr. Baldwin's book on SV. Before attempting this cooking method, the required reading should be "A Practical Guide to Sous-Vide Cooking by Dr.Baldwin." but sadly, out of ignorance or not knowing it's available, people skip this essential information. How about those nifty apps that can help with times and temps? Conceptually apps are incredible, but they fail to operate as advertised. See my article Sous-Vide Apps & Guides "Should you use them" I've come across many posts that don't understand t