Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: CaptJack on June 14, 2014, 09:46:13 AM
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Off to a good start, looking forward to seeing the final results. ;)
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Should be real good Jack!
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Looking good so far. ;)
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Looks good so far.....can't wait for the results. I'm getting very close to pulling the trigger on the "Dork"food.
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Looking good.
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Will be following this one with anticipation!
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Will be following this one with anticipation!
x2
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Cap,looks good, see ya back here this evening. ;)
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Looking good Jack!
The smell might be from contact on the outside of the bag during the handling/sealing process.
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I want to thank muebe for exposing us to the Dorkfood controller
with a simple electric roaster, it makes an incredibly easy sous vide cooker (http://i50.tinypic.com/20ztyfl.gif)
Last time I exposed myself it did not go over so well :o :D :P
You guys are more than welcome. I only push the product if I truly believe in it and the Dorkfood is the real deal!
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Jack I found around 50 hours at 135F works the best for me when making short ribs.
Also a torch works best for the finish sear or maybe your oven broiler with the door open.
They look fantastic!
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did the extra time cook down the fat more?
Yes the fat separates from the meat. They become more tender. The fat does not render at that temp but the torch sear does a good job without overcooking the meat.
72 hours is good but too much time for my taste. I found around 50 hours just right.
And only one hour of cold smoke is needed IMHO.
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Gentlemen,thanks for the fine cook and excellent critiques.
Another great learning experience,appreciate it very much!
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Ribs look fantastic Jack!
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Now those ribs do look fine.
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I can appreciate the rendering of the fat with the increased SousVide time
but I would find it hard to believe the torch was superior to the SRG on High for the finish
the finish texture with the SRG was excellent at 8'mins and would only have been better with more time
..and yes, 1 hour is all the cold smoke time the meat needs...
The torch is providing direct high heat contact with the surface of the meat. The SRG will work but in that 8 minutes there will be some additional cooking of the meat.
If I spend the time trying to get fork tender short ribs that are just above rare I don't want to risk cooking it more.
But whatever works for you is what is most important ;)
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Gentlemen,thanks for the fine cook and excellent critiques.
Another great learning experience,appreciate it very much!
X2 ;)
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Beautiful Captain! Look perfect! :P
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Im looking forward to torching some chicken out of the PBC.
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I'd have gone with the SRG over the torch too, but then again the extra cooking wouldn't have bothered me a bit.
Just my opinion: For beef short ribs those are way too underdone for my taste.
The sous-vide isn't the issue; it's the cooking temp. I like short ribs cooked all the way through with much the fat rendered off. If I want a piece of meat that's med-rare, I'll go with a good steak.
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Im looking forward to torching some chicken out of the PBC.
I'm looking forward to seeing that. ;)