|Banner advertisements by bbqads.com|
In Reply to: Re: Angus Chuck Short Ribs "En Sous Vide" posted by Ray Basso on January 24, 2014 at 21:21:37:
Ray, the temps I see recommended there are 134 to 183. Yes, you can cook at a higher temp to make you more comfortable with it, and yes, it will still come out extremely unctuous. I'm still a novice it this, but have done a lot of homework on it before I even got it and feel VERY comfy with using it. Whole different cooking science at work here! If you skim thru several different sites on sous vide cooking I think you'll find, as I have, they all all pretty much on the same page + or - a few degrees of temp and opinion. At 158 you will lose the med rare advantage on some cuts, others like chicken and pork obviously 158+. The only NEW thing to sous vide is the newer brand of devices that make it more affordable to home goofs like us. The Anova Sous vide Circulator is the 'so far' top of the three new ones as reported by "Serious Eats" http://www.seriouseats.com/2013/12/sous-vide-circulator-review-sansaire-nomiku-anova.html?ref=search. next on my list this weekend will be boneless porkloin, I will report my results.
The BBQ Forum Home Page