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Posted on 5/14/14 at 4:27 pm to Jax-Tiger
quote:
This is one of those tradeoffs: It may not taste all that great, but you made up for it because it only took 48 hours to cook
You gotta admit, this was pretty funny.
Posted on 5/14/14 at 8:39 pm to Degas
quote:
72 hour beef short ribs
I never know what I'm gonna be hungry for three days out.
Posted on 5/14/14 at 8:49 pm to DanglingFury
quote:That's the charm of sous vide is that you can easily freeze what you've cooked (after an hour in an ice water bath) and is ready for any future use...just drop it in a hot water bath for a half hour. For instance, I can have 72 hour short ribs ready to go even before the charcoal is ready.
I never know what I'm gonna be hungry for three days out.
This post was edited on 5/15/14 at 3:01 am
Posted on 5/14/14 at 9:10 pm to Degas
quote:
the charm of sous vide is that you can easily freeze what you've cooked and is ready just an hour out of any future use. I have 72 hour short ribs ready to go even before the charcoal is ready.
I never realized it was so convenient.
Posted on 5/14/14 at 10:23 pm to Degas
You should get one of these The Smoking Gunto ratchet up the hate from the naysayers.
Culinary luddites.
I imagine if someone were to post some molecular gastronomy recipes the torches and pitchfork would come out with the quickness.
“People fear what they don't understand and hate what they can't conquer.”
? Andrew Smith
Culinary luddites.
I imagine if someone were to post some molecular gastronomy recipes the torches and pitchfork would come out with the quickness.
“People fear what they don't understand and hate what they can't conquer.”
? Andrew Smith
Posted on 5/14/14 at 11:29 pm to ruzil
Disagree. I think most posters here are interested in sous vide concepts. I personally would love to have that set-up. But like anything else, there is a give and take. For some things there are absolute benefits. For others there are real aspects that seem to be missing. These ribs might be fantastic. In fact, I'm sure they will be incredibly tender and likely flavorful. But for me, lacking smoke seems problematic. Maybe finishing on the grill will give that. If it does, then I'll endorse this fully. But it seems unlikely.
Posted on 5/15/14 at 1:03 am to Degas
Very interested in this experiment. I don't think pork ribs have to have smoke anymore than I think other pork has to have smoke. I'd want some crust, though, and the grill can provide that. They might even be good deep fried. I've always wanted to try fried ribs.
Pork has a lot of flavor. I prefer it prepared in certain ways, but I like many preparations.
Pork has a lot of flavor. I prefer it prepared in certain ways, but I like many preparations.
This post was edited on 5/15/14 at 1:20 am
Posted on 5/15/14 at 2:06 am to ruzil
quote:I would, but I'd need to change my screen name to Michael Voltaggio.
You should get one of these The Smoking Gunto ratchet up the hate from the naysayers.
Actually, That $100+ contraption is in my Amazon shopping cart as we speak. Being from Chicago, Chef Achatz and Cantu are two of my pioneer heroes and am always trying to experiment with food. (Remembering of course that food from Chicago sucks according to some here because it's north of I-10) quote:The same folks that are critics of these 48 hour ribs are the ones who preach "low and slow"...the irony runs deep. Although 48 hours seems like a long cooking time, I'm doing absolutely nothing except twiddling my thumbs during cooking. I do want to reiterate that this cooking method with not replace the 3-2-1 method, but if it comes anything close, I win.
ratchet up the hate from the naysayers
quote:After grilling, the entire process will involve perhaps 20+ minutes of my time all told, including the hardship of throwing away a few plastic bags with no crock pot or oven dishes to clean. If I can get these ribs tasting anything close to delicious, it's well worth my 20 minutes to have low and slow ribs ready at an hour's notice.
You get the same results w/ less effort by tossing them in a 225 degree oven or a crock pot.
quote:Da fuq? MD even came up with a recipe @ 138 degrees. Cooking times and temp are adjusted proportionately.
You just ruined those ribs. Temp is waaaaaaay too low. needs to be 146.3 at least
quote:That's the down side of crock pot cooking. If I come home from work and don't feel like eating whatever right away, I'd need to let the wares in my crock pot cool down, then tupperware it, whereas with sous vide, into an ice water bath it goes for an hour or so, then into the fridge for a few days or the freezer for up to six months. All I need to do is to do is grab a pouch from the freezer and let it swim for about a half hour and it's ready to finish, either on the grill or in a cast iron pan, depending what it is. This way for instance, I can have 72 hour short ribs in no time, faster than the charcoal will be ready.
I never know what I'm gonna be hungry for three days out.
Posted on 5/15/14 at 7:28 am to Degas
I know my opinion is only one, but I think your experiments with Sous Vide are cool. Even though I don't have the stuff to cook that way, I still enjoy reading about what you are doing.
Maybe I'll post a photo spread where I poke a limb through a chicken and hold it over a stick fire to see if I can pull some of the controversy away from you.
Did you know you can fry bacon in a paper bag over a campfire?
I'm off topic. Keep us updated. I want to see the final results.
Maybe I'll post a photo spread where I poke a limb through a chicken and hold it over a stick fire to see if I can pull some of the controversy away from you.
Did you know you can fry bacon in a paper bag over a campfire?
I'm off topic. Keep us updated. I want to see the final results.
Posted on 5/15/14 at 7:58 am to Matisyeezy
You have a point but this topic should not be as polarizing as it is.
It's not like he made a recipe that included campbell's soup!
People should at least wait until he has a finished product before they start their attacks.
I have been experimenting with pressure cooking and sous vide in the last year or so and the results have been delicious. People should not hate what they don't understand.
Just recently, someone posted about how to get out of a food rut, cooking the same things every week. Degas is just getting himself out of a food preparation technique rut.
It's not like he made a recipe that included campbell's soup!
People should at least wait until he has a finished product before they start their attacks.
I have been experimenting with pressure cooking and sous vide in the last year or so and the results have been delicious. People should not hate what they don't understand.
Just recently, someone posted about how to get out of a food rut, cooking the same things every week. Degas is just getting himself out of a food preparation technique rut.
Posted on 5/15/14 at 8:00 am to Gris Gris
quote:
They might even be good deep fried. I've always wanted to try fried ribs.
I believe I saw this on the menu at Couchon. Didn't get but they looked wonderful.
Posted on 5/15/14 at 8:10 am to Degas
I'me curious about how this will turn out as well. Please be honest in your assessment of how they taste. I personally do not feel that ribs should fall off the bone. There are clearly two camps on that train of thought though.
I've never done anything on ribs but smoke them. But, I like to see/try other things if they make sense and have a good payoff.
I've never done anything on ribs but smoke them. But, I like to see/try other things if they make sense and have a good payoff.
Posted on 5/15/14 at 8:11 am to Degas
quote:
Degas
Do you have a thread or anything that shows your sous vide setup? I've been contemplating getting one or making one. I've seen plans online but not sure which direction to go.
Posted on 5/15/14 at 8:38 am to htownjeep
william sonoma sous vide selections
The link above has a few sous vide setups carried by william sonoma. I have the Polyscience professional and it is a nice unit. I had purchased the caso unit but it had to be exchanged twice in about 4 months and they took it back for a full exchange toward the polyscience unit.
The caso was a nice idea since it has an integrated vacuum sealer but it's just too buggy for my tastes. If you get the polyscience unit you would need to get a vacuum sealer too.
The link above has a few sous vide setups carried by william sonoma. I have the Polyscience professional and it is a nice unit. I had purchased the caso unit but it had to be exchanged twice in about 4 months and they took it back for a full exchange toward the polyscience unit.
The caso was a nice idea since it has an integrated vacuum sealer but it's just too buggy for my tastes. If you get the polyscience unit you would need to get a vacuum sealer too.
Posted on 5/15/14 at 9:04 am to ruzil
Thanks ruzil. I have a vac sealer already so no worries. Do you have the $400 unit or the $800 one?
Posted on 5/15/14 at 9:24 am to htownjeep
I looked at both units and purchased the more expensive one. I felt like after the fiasco with the $499 caso unit, I would pay for the additional quality of the professional unit.
I think the less expensive polyscience unit is a quality appliance as well.
One recommendation is to go to Ducote and get several smaller sizes of the polycarbonite bins. The larger one you get with the polyscience unit takes a while to reach temp since it is so large. The smaller sizes are better when you only need to do a couple of steaks since it takes less time to achieve optimal temperature.
I think the less expensive polyscience unit is a quality appliance as well.
One recommendation is to go to Ducote and get several smaller sizes of the polycarbonite bins. The larger one you get with the polyscience unit takes a while to reach temp since it is so large. The smaller sizes are better when you only need to do a couple of steaks since it takes less time to achieve optimal temperature.
Posted on 5/15/14 at 9:36 am to ruzil
Thanks. Not sure if I'm in love with the process so much to spend $800 on it. Not sure...
Ummm, probably not going to drive that far for a bin. But I know what you mean. We have several restaurant supply stores in htown.
Thanks for the recs
quote:
to go to Ducote
Ummm, probably not going to drive that far for a bin. But I know what you mean. We have several restaurant supply stores in htown.
Thanks for the recs
Posted on 5/15/14 at 3:25 pm to Degas
How long do you think it's going to take for the internal temp to get above 140? Because in my humble opinion, this seems like you're asking for a good case of food poisoning. Depending on which bacterium are present, you are giving them ample time in the "danger zone" to develop toxins that are going to be present regardless of how long it stays above 140 or regardless of how high the heat gets when you finish them on the grill.
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