Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Conflicting "ideal" sous vide temperatures in MC at Home and original


  • Please log in to reply
2 replies to this topic

#1 torolover

torolover
  • society donor
  • 57 posts

Posted 25 December 2012 - 05:51 PM

According to MC they put in Bold or "ideal" numbers for short ribs 140F for 72 Hours.

In MC at Home they put in Bold 144F for 72 hours and 149F for 72 hours!

Is this a missprint? This seems too hot and will dry out the meat, but I'm sure MC has done a lot of research on it.

What is your preference for temp and times for short ribs?

#2 Twyst

Twyst
  • participating member
  • 294 posts

Posted 25 December 2012 - 07:18 PM

132 for 72 hours for me. I find 140 far too done for my liking unless Im making shortrib pastrami.

Edited by Twyst, 25 December 2012 - 07:19 PM.


#3 torolover

torolover
  • society donor
  • 57 posts

Posted 25 December 2012 - 07:22 PM

132 for 72 hours for me. I find 140 far too done for my liking unless Im making shortrib pastrami.


So why would the new MC at Home recommend 144F and even 149F for 72 hours?! This is higher then the old MC of 140F at 72 hours.