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Conflicting "ideal" sous vide temperatures in MC at Home and original


torolover

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According to MC they put in Bold or "ideal" numbers for short ribs 140F for 72 Hours.

In MC at Home they put in Bold 144F for 72 hours and 149F for 72 hours!

Is this a missprint? This seems too hot and will dry out the meat, but I'm sure MC has done a lot of research on it.

What is your preference for temp and times for short ribs?

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