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#796 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
Casino cash: $-710000
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I'm amazed at how many of you are using a Sous Vide.
![]() I know of no one personally using one. ![]()
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"The only difference between sex for free and sex for money is that sex for free costs you a WHOLE LOT more!" ~Redd Foxx~ ![]() "The men who drafted Patrick Mahomes" ![]() |
Posts: 54,921
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#797 |
Veteran
Join Date: Jan 2006
Location: Kansas City, MO
Casino cash: $6208777
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Posts: 2,447
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#799 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Trying out Joule’s short ribs recipe. Dinner tomorrow, boneless short ribs 24-hour sous vide, and probably baked potatoes.
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Posts: 35,253
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#800 |
MVP
Join Date: Dec 2008
Location: Joplin, MO
Casino cash: $10892338
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I’m very interested to hear how this turns out. I’ve done the 72 hour short ribs and really enjoyed them.
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Posts: 7,302
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#801 |
MVP
Join Date: Dec 2008
Location: Joplin, MO
Casino cash: $10892338
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How were they?
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Posts: 7,302
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#802 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Outstanding. Not much to look at, but they were super good!
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Posts: 35,253
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#803 |
In Search of a Life
Join Date: Mar 2006
Casino cash: $3169900
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So what all should I buy to enjoy the world of sous vide
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Posts: 22,630
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#804 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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#805 |
In Search of a Life
Join Date: Mar 2006
Casino cash: $3169900
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Posts: 22,630
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#806 |
Cynical Misanthrope
Join Date: Apr 2013
Location: Alaska
Casino cash: $-1520000
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I just did halibut. Never had better halibut in my life.
Salt and pepper, little lemon zest, couple sage leaves and a small pat of butter. 130 degrees for about 30 minutes. Never had anything like it. Made halibut moist like cod. |
Posts: 4,333
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#807 |
Veteran
Join Date: Jan 2006
Location: Kansas City, MO
Casino cash: $6208777
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So I picked up some short ribs at sams that were on sale. Been wanting to cook those in SV. I'm seeing times and temps everywhere. 72@131, 72@144, 24@185
I was looking at one of the longer lower temp cooks, however my concern is that the fat won't render very well at these lower temps forcing you to have to cut around a lot of it. Anyone with experience want to give me any tips on time and temp and how to finish them. I've also seen pre sear, post sear, both, deep fry seems nobody can seem to agree on how to do these SV. |
Posts: 2,447
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#808 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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New cooking methods ... sous vide
Quote:
I did 24 hours at 167 and they were amazing. These only pre-sear. https://www.chefsteps.com/activities...sed-short-ribs |
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Posts: 35,253
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#809 |
In Search of a Life
Join Date: Aug 2008
Casino cash: $-1545503
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Posts: 51,560
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#810 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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