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In Reply to: Angus Chuck Short Ribs "En Sous Vide" posted by Jackitup on January 24, 2014 at 00:19:16:
Jon, the very low cooking temperatures are what is holding me back from trying sous vide. I hope you can help me figure out if I can cook at a higher temperature and still get the great taste you talk about. The link below is of a chart I found on the internet that shows temperatures that are higher then I have seen before. I guess I want to be able to cook at at say 158 degrees instead of 131, and if I do would I wipe out the benefits of Sous Vide cooking?
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