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I'm cooking beef short ribs stock in the thermocirculator.

I don't like use plastic bags and bones in hight temperature. So I used a pan inside the cooler. The water level is very important to keep the right temperature in the pan, But works very well.

Leftovers

The sotck had a fat layer, that was cooled and removed.

The stock will be used in a short rib and wine ravioli recipe.

I'll try make a 72h sous vide short rib with wine sauce, and make a wine and sage gelatine to stuff a raviolli.

I'm cooking beef short ribs stock in the thermocirculator.

I don't like use plastic bags and bones in highe temperature. So I used a pan inside the cooler. The water level is very important to keep the right temperature in the pan, But works very well.

Leftovers

The sotck had a fat layer, that was cooled and removed.

The stock will be used in a short rib and wine ravioli recipe.

I'll try make a 72h soius vide short rib with wine sauce, and make a wine and sage gelatine to stuff a raviolli.

I'm cooking beef short ribs stock in the thermocirculator.

I don't like use plastic bags and bones in highe temperature. So I used a pan inside the cooler. The water level is very important to keep the right temperature in the pan, But works very well.

Leftovers

The sotck had a fat layer, that was cooled and removed.

The will be used in a short rib and winw ravioli recipe.

I'll try make a 72h soius vide short rib with winw sauce, and make a wine and sage gelatine and stuff a raviolli.

I'm cooking beef short ribs stock in the thermocirculator.

I don't like use plastic bags and bones in highe temperature. So I used a pan inside the cooler. The water level is very important to mantain the right temperature in the pan, But works very well.

Leftovers

The sotck had a fat layer, that was cooled and removed.

The will be used in a short rib and winw ravioli recipe.

I'll try make a 72h soius vide short rib with winw sauce, and make a wine and sage gelatine and stuff a raviolli.