- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Beef Shank w/ pic
Posted on 4/4/14 at 8:37 pm to Degas
Posted on 4/4/14 at 8:37 pm to Degas
I have done many different types of meat sous vide but have not done shanks. I think it will turn out nice but I think you will have to reduce your sauces a bit after cooking the shanks so that it is more like braised shanks.
That low a temp for that long I think is getting close to the danger zone IIRC.
Why not increase your temp to 140 F plus to reduce the risks of the shanks going south. I don't think serving them rare adds much to the dish.
I'm interested in seeing the finished product.
That low a temp for that long I think is getting close to the danger zone IIRC.
Why not increase your temp to 140 F plus to reduce the risks of the shanks going south. I don't think serving them rare adds much to the dish.
I'm interested in seeing the finished product.
0
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News