Sous Vide Chaliapin Steak Don

Combining the sous vide and Proteolytic Enzymes in onions for the most tender Sous Vide Chaliapin Steak Donburi. Onion Pulp 300 g white onions 3 g salt – Blend until smooth The steak: Hanger steak Sous Vide temp: 131F – 1hr 20m – until internal temp 128F