Thread: Food and Drink New cooking methods ... sous vide
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Old 04-22-2015, 01:22 PM   #307
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Quote:
Originally Posted by Great Expectations View Post
I really like how tender the flank steak was so I'm interested in breaking proteins down for other types of meat without having them become mushy. I've seen some people post online that they will put a tri tip in for 24 hours. Per our earlier discussions that seems wrong.

One of my go to meals for entertaining is a variation of this http://www.foodnetwork.com/recipes/a...s-recipe0.html


I've thought about trying a long water bath on short ribs, but the version above is tough to beat.
Something large and tough will be fine with a 24-hour bath. Large cuts can handle it. Smaller cuts will denature after 8 hours (or so).
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