Lifehacker has been doing a weekly series on trying different things sous vide. I'm interested in trying these jarred cheesecakes.

http://skillet.lifehacker.com/will-i...ion-1786079579

Never done that, but if you like creme brûlée, it's easy and perfect in sous vide.

I purchased my sous vide around two years ago and use it round 4 days a week. I cook more chicken than anything, but the short ribs are my favorite thing to make.

Chicken is da bomb.

Another thing about cooking sous-vide if you can cook it longer to break down tougher Meats to make them more tender

What about something like Prime Rib that way?

Would be hard to get in a full prime rib. Could do a very thick cut and then sear. It's great for that as you get very even cooking.

Not if you have big enough bags and a big enough cooking vessel.

Christmas last year, was the best prime rib ever. Perfect med rare all the way through.

You can convert an old cooler for big meals. 20 lbs of ribs at one time. No problem and that was with the cheaper annova

What are some other foods on the "not with the sous vide, please?"

Um.....Prime Rib?

The problem with Sous Vide on a Prime Rib is that you want at least a little feedback and it wouldn't be difficult at all for a sous vide bath to ruin that; essentially making it too tender.

And besides, there's already a method for a perfect prime rib:

http://www.seriouseats.com/2009/12/t...prime-rib.html

Low and slow (around 200 degrees for 5-6 hours), take it out at 120 degrees and ramp up your oven to as high as it can go without a broiler (generally 500). Once the oven has pre-heat or about 10 minutes before you're ready to eat, put it back in the oven for 6-10 minutes (just long enough for the outside to brown).

The upshot being that the very low cooking temperature gives you an extremely doneness gradient throughout; it's all around the same temperature internally and so you get a whole prime rib at medium rare. It's a similar concept to sous vide but unlike sous vide, you actually get most of the exterior moisture to evaporate off this way which allows for a really quick sear that doesn't cook the inside of the meat anymore but instead just browns the outside.

No sense in re-inventing prime rib, IMO. This method has it down.

I couldn't disagree more. Prime rib at 127 for 6 to 10 hrs depending on size. Pull and let rest for 30 mins into the oven at500 for 6 to 10 mins to sear and crust.

Keep in mind that you will want to rerub prior to the oven and cut on a board with a deep groove around or put towels around it because it will be the juiciest rib you've seen.

Leftovers back into the sous vide at 130 the next day are just as good as the original. Save your juice for your au jus.

Stop youre making my dick hard

Have you tried putting it in the sous vide for 4 hours?