Thread: Food and Drink New cooking methods ... sous vide
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Old 07-06-2015, 09:31 PM   #466
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Quote:
Originally Posted by Great Expectations View Post
I've fallen in love with short ribs cooked for 72 hours at 134 degrees.

I love chicken/poor along with the beef cuts (flank, skirt, sirloin, tri tip, tenderloin Sears in bacon fat), but the short ribs blow people away.

Sous vide is very simple and easy to use, it's virtually mistake proof. I think the name is too intimidating for amateur cooks. Otherwise it'd be huge everywhere.
Man, how did you finish them?

I just did them last weekend and didn't care for them at all. Just fatty messes that were damn near impossible to get meat out of and nowhere near worth the effort. I'll just stick with the chuck roast.

If you have some tips that may convince me to try again I'll give them another shot but I did 72 hours at 131 degrees and was damn disappointed.
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