Thank you for watching. //Menu// 0:47 Chicken galantine 6:38 Yellowtail Carpaccio with Japanese Grated Carpaccio 5:14 Garland chrysanthemum salad with nut dressing 7:24 Shirasu and Mini Tomato Ajijio 4:41 Stuffed Avocado
I use the same principle to make brisket. Only first in two sheets of foil and then in a bag, so that the meat does not come into contact with the bag and harmful substances are not absorbed into it.
