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Home Cooking

Marinating necessary - sous vide and long cooking time

michaeljc70 | Mar 26, 201604:00 PM    

I am wondering if marinating is necessary for long cooked meats done sous vide. For example, I am making a leg of lamb tomorrow sous vide. I will cook it for 8-10 hours.

If I was just roasting it in the oven, I would apply my marinade (lemon juice, olive oil, garlic, rosemary, Dijon) in the morning of the day I would cook it.

I am wondering, since the marinade will effectively be on the meat for 8-10 hours while cooking if it makes any sense to marinade in advance. I am thinking no, but that there could be some scientific reason I should because the cold meat absorbs it better.

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