AVFOOL
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Posts posted by AVFOOL
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I expect to see dissertations.......the number of correct answers to your question
are many.
One tablespoonful is 15cc and 1 1/2 tablespoonful is one tablespoonful plus 1/2 tablespoonful (15+7.5=22.5cc)
One teaspoonful is 5cc
Therefore 1 1/2 tablespoonful is not one tablespoonful (15cc) and 1/2 teaspoonful (2.5cc) or 15+2.5 = 17.5cc
For practical purpose remember 1 tablespoonful (15cc) is equal to 3 teaspoonful 2x5=15cc)
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What made you choose 68C? That temperature is way too high.
I will try your temp and time next time. Thanks
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Dry means overcooked. (A lot of liquid in the bag confirms this, imo.) 24 hours seems excessive to me. I have not done BBs sous vide though.
I use the recomendation by Douglas Baldwin from his article Practical Guide to Sous Vide - the only info I have on SV baby back ribs.
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I tried to cook BBQ Baby Back Ribs last week. I vacuum pack my ribs with salt and pepper and a light clothing of BBQ sauce and SV for 24 hours at 68 deg C. It turn out dry with a lot of liquid in the bag. I tried to BBQ on grill at high heat for a short time for the BBQ taste. The area that is on the grill is freally dried but over-all result is not good even with a generous layer of my favourite BBQ sauce. Have any one SV baby back rib beore and what is your experience?
Sous vide short ribs, times, and temperatures
in Cooking
Posted
Well said except to SV to the right internal temp is easier said than done. I am keeping a log on all my SV and hoping to eventually have a list of perfect SV time and temp for all my cooking. I was hoping that list is available in the www. What I find is we have to try all those publish temp and time and see if it is really the correct ones. At least I can say for baby back ribs 68 deg C and 24 hr. is too long. Next time I will try 180 deg F for 6 hrs.