Conflicting "ideal" sous vide temperatures in MC at Home and original
Posted 25 December 2012 - 05:51 PM
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?
Posted 25 December 2012 - 07:18 PM
Edited by Twyst, 25 December 2012 - 07:19 PM.
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.