I have been trying out long (2-3 days) cooking times for the first time and have mixed feelings about the results so far.
I have tried Chuck steaks at 55C for 48 hours and short ribs at 57 for 72 hours and in both case the texture has been great but the flavour is very strange... almost like corned beef (silverside). As for seasoning, I only used salt and pepper on the chuck, whereas I used a decent beef stock (but no additional seasoning) on the short ribs. In both cases the flavour was lacking.
In the case of the ribs I wanted to use the bag juices (with the stock inside) to make a sauce but it was very fatty and to be honest not particularly enticing. Is there any way to turn this scrappy bright red liquid into something resembling a dark rich beef jus?
I'm using a sous vide magic with a very well insulated Tefal Rice Cooker and have found it to be very stable and evaporation to be almost nil with a little glad wrap around the steam valve, this is also where my probe sits beautifully.
Edited by guysmiley54, 25 May 2012 - 04:19 PM.