Hello need some help pls..
I am based in Hong kong and will be Sousvide-ing lamb Racks and a Chateau Briand on a boat for 20pax on saturday evening. Since i will be leaving home early in the morning, i wish to have everything seasoned, and vacuumed on the previous night..
I am stuck on the seasoning part and not sure if I should add a little salt into the seasoning on the earlier night, as i like the salt bringing the flavour out, especially during the SV process, but afraid it will also draw out too much juices before cooking..... The meat wont arrive until Friday afternoon, so, pre-coooking everything is out of the question..
Your replies will be treasured!