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re: which cut of any meat improves the most with sous vide? ...
Posted on 12/20/16 at 6:32 pm to Degas
Posted on 12/20/16 at 6:32 pm to Degas
quote:
Although not technically "sous vide" because there's no vacuum involved, I'll drop eggs into the bath at 148 degrees for just under an hour. Deliciously custardy yolks that you just can't achieve any other way.
This is the best example I can think of. You will never boil eggs again. A degree's difference can make all the difference in the texture. Seriously, it's that much better.
This post was edited on 12/20/16 at 6:34 pm
0
Posted on 12/21/16 at 8:03 am to tiderider
After years of tough or undercooked pork chops I had written them off. Then I had some thick ones from the SV. Delicious. They are back on the grocery rotation.
Posted on 12/22/16 at 12:41 pm to Degas
You beat me to the short ribs. Last time I did them, I went 72 hours at 136. I cooked about 50 of them for dinner, so rather than sear them, I finished them by deep frying them for about 45 seconds. They really do come out almost just like prime rib for about 1/3 the cost.
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