FeChef

I took the skin off (bacon) and chopped it up very fine and plan to add it into the pork once i pull it. Very, Very Tasty. Meat Candy.

Why bother with 10 hours when im very very happy with 1 hour? Did i mention how clear the liquid (stock ) was? If i did that SV all those juices would be nasty crap floating on the top once i brought to boil.

It took almost 3 hours till it started releasing juices to baste with. Also took 8 hours to reach 185F, not the 6 hours listed on the recipe. I am letting it rest for an hour before i crisp up the skin. I am NOT putting anymore sugar on it since there was plenty in the dry brine and its already caramelized enough.

I must have made 136F short ribs @ 36-48 hours atleast 6 times and only had them turn out good 3 times. For the amount of time it takes its not worth the stress. If they came out perfect everytime as should SV cooking, then maybe i could justify it, but even my wife told me last time she would have rather had prime rib or filet mignon. That was the last nail in the coffin. And i have narrowed down these inconsistencies to the quality/cut of the meat, and in my area short ribs can cost just as much as prime rib/ribeye.

I got the idea of using coca-cola from a recipe online and instead of using 2 cups of cola i decided i wanted 1 cup cola and 1 cup unsalted beef stock. I knew i was going to add concentrated demi glace to make the sauce so i was not to bothered with adding anything else but i had onions and garlic on hand so i just smashed 3 cloves and threw them in the pot and diced up a medium yellow onion and threw that in the pot aswell. That was it.

I am making this as per Momofuko recipe and it says to baste every hour but what do you baste it with? I am already 1 1/2 hours in and theres still no juices in the roasting pan. Am i missing something here?

BKeats, your short ribs look good. I never braised short ribs traditionally so i cant speak for the difference. But i have done short ribs many ways with sous vide cooking and for a texture that can be easily pulled apart with a fork and still moist and sticky, pressure cooker beats sous vide hands down. I used thick short ribs and even after 60 minutes with a 30 minute depressurizing rest they were just at that pull apart texture. There is no way 30 minutes would have gave me good results with the short ribs i used. I dont have the package or a pic of it but there was 4 short ribs in the package and it weighed 1.87/lb. Maybe if you were using think flanken style short ribs 30 minutes might work but not for thick english style. What i think i like the most is the cooking liquid left in the post comes out nice and clear. I didnt have to do anything but strain it into a container and chill it and remove the layer of fat off the top. Add my demi glace and reheat and serve.

Tonight's dinner. Was so good i felt it belonged in this thread. If not i will remove it. I am starting to love my new electric pressure cooker more then my sous vide equipment. These short ribs took an hour and the mashed potatoes took 5 minutes in the pressure cooker aswell. The sous vide still has a purpose of keeping reheating or holding food at 135F till everything else is ready.

They turned out perfect. I put them under my gas ovens broiler from frozen (the entire 2lb pack) for 2 minutes on each side (4 sides) then straight into the pressure cooker with 3 smashed garlic cloves, 1 medium diced onion 1 cup of coca-cola and 1 cup of beef stock. 60 minutes high pressure and roughly 30 minutes to depressurize. I used a cup of the liquid and 1 oz of demi glace to make a sauce, slightly thickened with arrowroot and xanthan gum. Mashed potatoes took 5 minutes in the pressure cooker from scratch which is amazing and probably the best mashed ive ever made/had. Anyway, I would not change a thing. Was probably the best short ribs ive ever had. I will never try to sous vide short ribs ever again. Period.

I went with 60 minutes and shut it off and let it release naturally. I have not tasted them since there for tonights dinner but i could see the bones were starting to seperate from the meat. They did not fall apart when removed from the pot with tongs. I will probably reheat them sous vide and see if i like the texture. I will reduce the time to 40 next time if there too done.

I do like them sous vide when im going for medium rare steak like texture. But im looking for that sticky icky fall off the bone fingers sticking to each other quality that you can only get by low and slow, braised, or pressure cooked. The chuck roast i did a few weeks ago that took 40 minutes blew every chuck roast i did sous vide @ 160F for 24 hours out of the water in terms of texture and flavor.

I got these super thick bone-in short ribs that are probably almost 3 inches tall (including bone). All the recipes i found say 30 minutes high pressure. But the pictures show these really thin short ribs that look like they are 1 inch thick flanken ribs. Not english style like i have. I did a corned beef flat last week that was the same thickness as these short ribs and even after 90 minutes it was just barely fall apart tender. I did a chuck roast a few weeks ago that took 40 minutes ans was right at the shred point. So why are these recipes saying 30 minutes? Can someone clear this up for me please?

I had to look that up, but nope. Its long, the length of a standard sushi roll and can be even longer.

Close. Pickle what?

I have tried very concentrated chicken and pork stocks, all homemade. The flavor is not meat related. If it is a stock, its made from an ingredient that is not normal to american cooking. Atleast i have not come across this flavor, and i am open to alot of things. Over the years i have come to the conclusion that whatever this ingredient is, it does not want to be shared. Maybe its just that it is an ingredient that has not been converted to english language. I had to drill a chef at a sushi bar to figure out what "piko" is. Anyone care to guess what it is? Its common in sushi. Sometimes its green, commercially its yellow. I probably gave it away, but it took me months to figure it out. Hint: its a language barrier that produces the work "piko"

LOL, I love MSG, use it all the time. I have a 32oz container of MSG in my spice cabinet.

I just made some XO shrimp fried rice yesterday and it was good, but there is this other ingredient that some chinese take outs use mainly in rice noodle stir fry (mei fun) that is so good. Its not curry, i hate curry. I dont know what it is. Its very distinct in flavor and aroma. Its not maggi either. It might be light in color since the mei fun has a clear-ish color. They could also counter it with cornstarch so i dont know for sure that the color is a good indication. Really has been bothering me for years. Got to love that language barrier that prevents asking questions.

Is it just me or does anyone else notice it takes alot less heat to get a pot of chili to bubble then it does a pot of water? No, seriously im not joking. I find i have to almost put my burner on the lowest setting to prevent it from splattering everywhere.

I buy the XO stuff in the jar as shown in your picture. I use it when i make shrimp fried rice. It is expensive so i only use about a TBSP for 2 cups of cooked rice. I also use a TBSP of shrimp paste in oil (Gach Tom Xao Dau An). Best fried rice ive ever had.

probably mentioned but you could also use them as brines and marinades. I sometimes use beef stock to brine beef roasts.

I never heard of blanching garlic in milk but i do soak frog legs in milk and constarch before they get a light flour dusting and pan fried and brasied. I never took much thought into it because its mainly used as a tenderzer/velveting effect but i do recall reading it leaches some of the amphibian off taste.

I hate raw broccoli by itself or even with Veg dip. The only way i can eat raw broccoli is mixed with italian dressing in a pasta salad and marinated atleast overnight.

Brine works well for ribs. I brine mine atleast 12 hours overnight.

I do not taste oil either. Oil and vinegar on a salad does nothing for me accept as a binder to hold the vinegar on the lettuce. I get the same effect using water thickened with xanthan gum.

Ah ok my bad, i read 10oz of half and half as mushrooms. Must have some dyslexia going on or sumtin.