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Cooking & Baking

flamin lib

(14,559 posts)

7. Cook it sous vide at 125f for 8-10 hours.

Reply to Aerows (Original post)

Sat Jul 2, 2016, 10:54 AM

Jul 2016

Discard any juices in the vacuum bag, pat it dry and brown it a hot skillet with a little oil. I don't season it in the bag but salt and pepper before browning. Interior is very pink and tender as the expensive cuts. You won't believe what beef short ribs are like after 24 hours at 125-130f.

For about $180 you can get the Avova Culinary unit. I use it for just about all proteins except poultry. Salmon at 104f for 20 minutes is perfect for my taste.

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8 replies

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Blade steak [View all] Aerows Jul 2016 OP

I agree with your assesment Kali Jul 2016 #1

I've read about that method Aerows Jul 2016 #2

well I assume you can use it for other stuff Kali Jul 2016 #3

Sous vide is the best method for what you want to do Major Nikon Jul 2016 #4

I know that my butcher can do that Aerows Jul 2016 #6

That wouldn't be a problem with the Jaccard method Major Nikon Jul 2016 #8

With skirt or flank, 2theleft Jul 2016 #5

Cook it sous vide at 125f for 8-10 hours. flamin lib Jul 2016 #7