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Why are you guys doing short ribs at 140+? 72 hours at 130F is like my religion, why go higher?
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Nov 13, 2013 04:08
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| # ¿ May 7, 2024 23:03 |
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I thought those vac packed hams were precooked?
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Dec 17, 2013 20:46
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So then why sous vide it?
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Dec 17, 2013 20:51
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Paradox Personified posted:I haven't seen any good comments on a 72 hour timespan. 72 short ribs at 130F is my religion. They are fall apart fork tender, and not in a mushy way. I tend to notice that people getting bad results are going higher than 130F.
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Jan 2, 2014 04:27
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I love slabs of meat
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Jan 5, 2014 01:48
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I have a corroded plate, but not corroded walls.
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Feb 7, 2014 04:47
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Took advantage of the $150 Best Buy Anova deal, so I'm back into Sous Vide after my Supreme died a while ago. I can't find my copy of Baldwin's book. Could someone tell me what time and temp he lists for scrambled eggs? I seem to recall he lists two, one for 20 or 30 minutes, and one for an hour?
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Aug 17, 2016 10:30
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Steve Yun posted:http://www.citizensousvide.com/scrambled.html Thanks, but I'm actually more trying to find what temp his hour long scrambled eggs were.
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Aug 20, 2016 16:59
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| # ¿ May 7, 2024 23:03 |
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I'm doing just a turkey breast and online I'm seeing everything from 131F to 147F for a wide range of times. What does this thread think?
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Nov 22, 2017 21:14
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