Okanagancook

Adjustable metal shelving is a must. Practical, adaptable and easy to clean.

A Matter Of Taste by Lucy Waverman is a terrific book that includes lots of information about what to drink with the recipes. https://www.amazon.ca/Matter-Taste-Lucy-Waverman/dp/0002006723/ref=asc_df_0002006723/?tag=googleshopc0c-20&linkCode=df0&hvadid=335136579009&hvpos=&hvnetw=g&hvrand=16402966807508507690&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1002451&hvtargid=pla-690551631769&psc=1

I think tenderness is also a function of the quality of the meat. I tend to experiment. I was doing pork chops at 135 to 140 f. Then someone here said they usually use 132f and get juicy results. So I thought we’ll if it is a bit rare for me then I can always sear it a bit in a pan. I found 132 F was the right temperature and I kept the time at 90 minutes. Keep a sous vide journal and document where you bought the meat, the cut, the thickness, the temperature, the time and how it came out. Very useful.

Probably too warm and/or over whipped.

Amazing looking cake!

Very enjoyable travel blog. Thank you for all of it.

When you look at who is recommending this technique, CI……one can not be surprised. Overkill is a good way to characterize it. But if one likes to play with one’s food it has its appeal!

Cooks Illustrated claim the tendons make the bite of meat “stringy”. I see an experiment brewing.

@Keralathose look nice and plump for sure. I have googled this which turned up the Cooks Illustrated treatment….once the tendons have been cut, they instruct you to pull out the tendons using pliers. I wonder if that results in some meat being pulled out with the tendons?

That procedure seems easy. Thanks.

I missed that. Could you enlighten me please?

I guess depends a bit on how thick they are. Assuming about an inch because who would cut a ribeye any thinner. 127 F for two hours. Then sear using a probe to make sure your temp is where you want it while the crust develops. Rest for at least 10 minutes. Other thoughts?

That high a temp…I am surprised. They do look nice and pink. thank you.

How did you sous vide them? 125F for an hour is my guess? Then about four minutes a side on a hot grill? I am doing some racks tomorrow so might try this.

For stock I use Better than Bouillon.