Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: hikerman on January 11, 2015, 09:31:02 PM
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I'm still new at this SV thing. So there's some feeling around in the dark, reading online, and a lot of listening to the multitude of successes and the occasional klunker from this community. We learn from each other, and are better for it!
For instance, last time I sv'ed beef shorties, they were in a 132F tub for 72 hrs, dried, and promptly seared on a hot pan.
They were the best I had had to that point. I posted that cook and the results. Mike (Muebe) commented that they looked good but he likes 50 hr. ribs better. How could this be when the 72 hr shorties were, well, just short of perfect? My common sense said 'to leave well enough alone', but I had to see why Mike was so matter of fact.
Ok, these were seasoned with EVOO, WOW, and sea salt, vac sealed and froze. Thawed, put in a 135F hot tub for 50 hrs. They then were refrigerated for 24 hrs, dried, and seared under a hot broiler for about 3 min/side, and topped with a reduction of the bag juices, sweet vermouth, and a bit of WOW. Served with oven-fried white sweet potatoes, and sauteed green beans with bacon. Immediately, Mrs Hikerman who is not too fond of beef shorties, said, "I love these, they are the best you have made!" She was right. These are the best! Thanks again Mike! ;)
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I'm heading your way, keep me a plate warm and ready for when I get there. ;)
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I'm heading your way, keep me a plate warm and ready for when I get there. ;)
You know Ralph, if I start them now, they will be ready when you get here. Although the beer may be running low! :P
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Oh man...those look phenomenal Gene!
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I'll mix it up. Can you describe what the difference made in texture? It looks really good. Muebe is wise 8)
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[quote author Pappymn link=topic=12449.msg169308#msg169308 date=1421031793]
I'll mix it up. Can you describe what the difference made in texture? It looks really good. Muebe is wise 8)
[/quote]
Well I think that the refrigeration after the cook allowed most of the juices to re-enter the meat, making it tender with a slight pull. Being still chilled when put under the broiler allowed a sear without raising the IT up too high.
Muebe is wise!
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The texture on the 50 hour ribs is better IMHO. The 72 hour ribs the texture is so tender and melt in your mouth that it completely changes the mouth feel. I like a slight firmness to the meat just like my ribs. A slight tug and you get complete pull away from the bones. 72 hours ribs they are so tender that the tug cannot be completed. I hope I explained it well.
Gene those ribs look excellent! Glad you liked them.
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Dayum, Gene!! They look fantastic. Now that my wife is home recovering from her knee surgery, I'll be doing this one. Did I mention they looked fantastic??
Art
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That looks fantastic!
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My SV bookmarks continue to grow - those look excellent!
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They look outstanding!!
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Gene, they look delicious.
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wow, most excellent. they look real good. ;)
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That looks soooo goood. GO BUCKEYES .☆´¯`•.¸¸. ི♥ྀ.