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Started By
Message
re: WFDT
Posted on 8/9/16 at 7:30 pm to Degas
Posted on 8/9/16 at 7:30 pm to Degas
Gonna need to pick your brain on these long sous vide cooks. The meat was falling off the bone when I took it out if the water. Do you brown it after? I ended up putting it in a skillet then pulling the back skin and bones out. I have a nice pile of delicious tender meat, but I am curious if that is how it is supposed to be done? Thanks.
1
Posted on 8/9/16 at 7:37 pm to Janky
I don't want to hijack the thread, but I've found that 132 degrees is the ideal red meat temp for sous vide cooking, and I usually finish on the grill.
Posted on 8/9/16 at 7:38 pm to emboslice
quote:
Spanish rice
This name has got to change.
Posted on 8/9/16 at 7:39 pm to Degas
Thanks. I will try it again.
Posted on 8/9/16 at 7:47 pm to MeridianDog
Posted on 8/9/16 at 7:52 pm to Darla Hood
Where can I pick up some tony chacherie, canisters of mushroom soup powder, in your neck of the country?
Posted on 8/9/16 at 7:53 pm to Ole Geauxt
Food-n-fun
Posted on 8/9/16 at 7:56 pm to Janky
U serious janky, around laffy? Ok, I'll google.
A convenience store?
A convenience store?
This post was edited on 8/9/16 at 7:58 pm
Posted on 8/9/16 at 7:57 pm to Ole Geauxt
You can probably buy Tony's at the library in Lafayette.
Posted on 8/9/16 at 7:58 pm to Janky
quote:What temp did you go with?
Thanks. I will try it again.
Posted on 8/9/16 at 7:58 pm to Janky
Tony's mushroom soup mix powder
Posted on 8/9/16 at 8:04 pm to CorkSoaker
Grounded up red hot dogs?
Posted on 8/9/16 at 8:08 pm to MeridianDog
Crockpot chicken tacos wrapped in lettuce.
Posted on 8/9/16 at 8:09 pm to Ole Geauxt
Albertsons
Posted on 8/9/16 at 8:09 pm to Degas
176*
Posted on 8/9/16 at 8:11 pm to Ole Geauxt
Posted on 8/9/16 at 8:24 pm to Janky
quote:Ummm...I'm not even going to ask how they turned out after 50 hours at 176. Prayers sent.
176*
I'll try to start another beef rib thread soon because they're probably my favorite anything that sous vide can produce.
Posted on 8/9/16 at 8:41 pm to Darla Hood
Otis was telling me it was good stuff, was gonna get me some & restock him.
J, I'll try albertsons..
J, I'll try albertsons..
Posted on 8/9/16 at 9:16 pm to Janky
quote:
Sous vide beef ribs that cooked for 53 hours.
I got some sous vide ribs still getting right. Think I started them in '93
Posted on 8/9/16 at 9:23 pm to Janky
quote:
Sous vide beef ribs that cooked for 53 hours.
Been having these on the pit since Saturday. Not using gas, waiting for global warming to do its thing
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