i was just wondering if the egg white wash used in a few of the roasts recently added would translate into other proteins? I want to recreate this venison loin with spiced ash I had a restaurant earlier this year. They sear it off and put it in a low oven to finish, but I thought sous vide might result in an easier execution? My concern would be the time in the oven to crisp it up would over cook the meat. Any ideas?
Also temp/time suggestions would be great. Should I brine?
