Sous vide grinded meat part 2!👏

Hi guys. So this experiment i already did once. I also made a post about it. But the result was not what i was looking for...

https://steemit.com/food/@tomber/sous-vide-meat-balls-ehm-squares

So for the second time, i changed my temperature to 58 degrees and i had a completely different result.

Haha, that looks a bit strange i know.😄

Anyway i started by putting my grinded veal and pork meat in a vacume bag.

Close it up of course, and then i’ve put it in my waterbath on 58 degrees instead of 60.

And i cooked it for exactly 1 hour.

The result in the beginning looked the same.

But when i cutted the grinded meat in half, you could really see the difference.

I looks that the grinded meat is still raw, but it really is cooked. After cooking something sous vide you always have to cool it down immediately with lots of ice. This is to be safe because you cook on a low temperature. This way everything also is pasteurized.

So you get the taste of raw grinded meat but it actually is cooked. You can cut this in cubes and serve with some sharp mustard as an apetizer.

Thanks for reading Steemians,

keep it juicy!!