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There are a hundreds comments across dozens of threads about cooking beef short ribs by sous vide. I hope the admins dont mind me starting a thread dedicated to this topic to help consolidate some of the knowledge out there.
I just picked up a ChefStep Joule this past week and want to break it in cooking some short ribs that are in the freezer. The times and temperatures I have seen vary wildly. What is the consensus here? Are their any good recipes I should check out?
Right now my plan is to follow the information on Modernist cuisine's website and cook the ribs for 72 hours at 62c. I will give it a dry rub before going in the bag https://modernistcuisine.com/recipes/72-hour-braised-short-ribs/. I will then place them on the grill with barbecue sauce for a quick sear. This is subject to change based on new information from the peanut gallery.
Update!! --- the sale is still going on at Amazon as of Sunday (11/24) at 11:15am EST
Did anyone note the sale price on Modernist Cuisine today (maybe yesterday)? Amazon and Target dropped the set of tomes to $379!!!
This price looks like it will change after today...so get it ASAP!!!
By Kim Shook
I think about this subject fairly often, but especially when I am thinking about converting a slow cooker recipe to sous vide. While I love the texture and juiciness I get with sous vide, I find that I often want a sauce. And I have quite a few slow cooker recipes that I know have good sauces, but the meat tends to be a little on the dry side. Thus my ideas about converting. I thought this might be a topic with legs if other folks are having the same questions.
I'd like to make this recipe: Cranberry Pork Roast. I found a nice little pork loin roast (2.88 lb.) and have rubbed it with Penzey's Ozark seasoning and sucked it (family lingo for vacuum bagging). My thought is to sous vide it and make the sauce on the side and just serve it with/in/on top of the sauce. Advice? Thoughts? Warnings? Also, if you think that this is more of an IP thing tell me that, too. And, considering that the sauce is sweet, would you do it in steps in the IP?
Thanks so much!
Ankarsrum, the Swedish mixer of many names: Electrolux Assistent, DLX, Verona, Magic Mill...
I understand a few eGullet folks have these, or have had. Mine came this afternoon. From what I've read, mixing procedure with the Ankarsrum is different from mixing with planetary stand mixers. At the moment I need advice specifically with whether I should use the dough hook (with or without the scraper arm) or the roller attachment for my bread.
The Ankarsrum manual says to use the dough hook for dough with between 1 and 1.5 liters of liquid ingredients. OK. My usual dough recipe uses 410 g of water. Rose Levy Beranbaum in The Bread Bible says to use the dough hook when mixing less than 4 pounds of dough. Which if my math is correct is about 750 g of water (math is not my thing). Beranbaum adds "For larger amounts, use the roller and scraper."
Yet most bread recipes in the Ankarsrum recipe booklet that call for the dough hook use about a liter of liquid. The recipes that call for the roller use less liquid, 400-600 ml. Beranbaum is usually right but I'm wondering if she's wrong?
Thoughts or suggestions?
P.S. Sparkling Gold was not my first color choice. Sparkling Gold was perhaps not my thirteenth color choice. But Sparkling Gold was 10 percent off. Besides, the gold color matches the gold lettering on the bowl and dials. Now I feel better.
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