New cooking methods ... sous vide

[Great Expectations]

Originally Posted by DJ's left nut

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.

131 might be just a little low, but the main thing is the quality of the short ribs. I've made this three times. Twice I bought the ribs from a local butcher shop and they were the best thing ever. Once I bought them from the super market and they came out closer to what your are describing.

Try and purchase them with little to no fat on the outside of them. If they are very fatty on the outside there is little meat on the bone.



I also made salmon for the first time yesterday. It is very, very good. I put it on at 130 for 35 minutes. I like my steaks medium rare. I find that I like my food a degree or two higher than what is suggested on the food sites. Chicken at 135 isn't appealing to me, but I can eat it at 147-150 which is still less than what I'd grill it to.