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max_cooper211mo ago
Wait, is a 48 hour cook even safe with sous vide? I thought the whole point was the low temp pasteurization over time, so it should be fine, but that still feels like a long time to leave something cooking. I avoided sous vide for years too, mostly because I didn't get how it could be better than just using my oven or grill. Turns out the control is the real magic, not just the gadget itself.
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grant15513d ago
Guess I'll throw my hat in the ring here. I was dead wrong about those immersion circulators for years, thought they were just another kitchen toy. Then I did a chuck roast at 135 for 24 hours and it came out like prime rib, totally changed my mind. @beth147, since you mentioned veggies, I ruined a batch of carrots at first because I didn't dry them off before searing, they came out all mushy and wet. Learned the hard way you gotta pat them bone dry or hit them with a torch for that crust. That 48 hour short rib sounds next level though, makes me want to try something crazy like a whole brisket.
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