Ranz

Sous Vide Lamb Shanks - Recipe from SVKitchen.

My family is Indian, so we eat curries and the like quite often. I have been branching out to other styles than we usually have though, SA cooking is a bit different from Indian-styled cooking.

@gfweb - that tenderloin looks amazing. @SB - Man, your roommate really lucked out..

Thai Curry with chicken thighs (sous vide), shredded cabbage, red and yellow bell peppers, soy sauce and yoghurt instead of coconut milk. Also added a sous vide egg. The curry was milder than I would have liked, no doubt caused by the yoghurt substitution. Still very yummy though

I left mine in for around 60 hours and it was both tender and juicy. You could try that. Also, I shallow fried them, but that's because I'm not too comfortable with deep frying yet. Yours looks good though, I might try that next time.

Thanks! That's what I thought but when it comes to food safety it's always best to be sure

Guys, I need some info, if you can help. I put in some pork ribs, but the crappy vacuum sealer was obviously malfunctioning, and the bags were partially filled with water after about 3 hours. I emptied them, cut the ribs out and rebagged in Ziploc bags, would that be OK?

How long cooking at 62C does it take for the knife to get tender?

It's possible to get an add on for Firefox that enables you to download video from youtube. Not sure about other browsers.

@Merkinz - Haha, you had me confused for a moment there.. @Baselerd - Thanks a bunch, will be pan searing it. Both your food and photography look amazing Will try the brine method since I'm in no rush.

As you suggested beef short ribs are a great meat that can highlight the capabilities of sous vide cooking. My personal favoritie cut to cook sous vide is pork belly (1 day brine/1 day rest + 72 hours/140 F). It really will yield a melt in your mouth texture no other cooking technique can achieve. I'll probably be attempting this soon, I've read through the thread and see some people have problems with crisping the skin, what do you do, if you don't mind me asking?

Nice, a fellow Saffer Hope you got what you needed in terms of answers here..

Apart from eggs, the short ribs were the second thing I've done sous vide since my machine only arrived last week. Also keep in mind I am a complete amateur when it comes to cooking, so you should be fine Although I gotta ask, if they're only coming in a couple of weeks, why don't you give it a try before then? The recipe for the marinade is from the Momofuku cookbook, which I borrowed from a friend, but it's pretty much the same one found here. You might want to do what Paul suggested and make a large quantity to reduce for the sauce, separate to any of the marinade you use in the bag. My butcher vacuum sealed my first sous vide meat for me (pork ribs), so hopefully you get sorted. Chang also recommends double-bagging the meat since it's a 48 hour (minimum, I did mine for around 60) cook. Regarding the person who eats 'very well done' beef, all I can do is suggest that perhaps you don't need that many friends Haha, there's possibly a fix for this, but they're going to be upset when everyone else is groaning in delight and they're wondering what's so special. The end process is to debone the ribs, then cube them for deep-frying - 3 to 4 minutes. You can fry one serving longer than that and hopefully the meat will be cooked to their liking Edit: For the info, can we get our RWC trophy back?

That's a good idea. I sampled the marinade before it went in and it was quite tasty. I also shallow fried them, but the end result was still fantastic.

Had my first experience with beef short rib today, it was glorious. I tried the Momofuku recipe, and while the ribs were nicely cooked and flavoured, the liquid in the bag seemed to have a funny smell, so I decided not to serve it. Next up, lamb shanks

Thanks I did find a sous vide thread for pork ribs, and worked from there. Don't get me wrong, they were better than most ribs I've had, just not the magic I expected.

I received my FMM this week and finally got to sous vide something My first effort (not having a vacuum sealer) were eggs at 63C for around 45 mins. I made three and only used two, and while the yolk was amazing, the whites were a bit runny, despite putting them in boiling water for 3 minutes. The next day I cracked the remaining egg into a low pan with some bacon fat, and the results were not unpleasant at all. Will be going back to this soon. My butcher kindly vacuum sealed some pork ribs for me, after I put on some Alton Brown style rub. They went into the bath at 60C for 24 hours, and were finished under the broiler, and served with chimichurri. I thought they were good (and the family loved them) but not as tender as I'd hoped. I currently have some Momofuku ribs in the FMM, will be going for 48 hours as per Chang's recipe.

Hi Vengroff. Any news on an Android version?