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re: Anova
Posted on 3/21/17 at 12:27 pm to jmon
Posted on 3/21/17 at 12:27 pm to jmon
Howyouluhdat is the board's sous vide heckler. Pay no attention to his ridicule.
I get the larger bone in short ribs from Albertson's and cook them for 72 hours at 132 degrees. They turn out like prime rib on a stick.
I get the larger bone in short ribs from Albertson's and cook them for 72 hours at 132 degrees. They turn out like prime rib on a stick.
1
Posted on 3/21/17 at 1:19 pm to Degas
Yes, the large bone in are the best. I am most impressed with how the fat becomes so rich and infused with meat flavor.
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