Sous vide – 42 hours pork ribs
by jean-francois on Jul.21, 2009, under Recipes
I finally decided to make sous vide 48 hours pork ribs. Unfortunatly I had to keep the pouch 42 hours hours in the water bath (57°C or 134.6°F) only.
I kept the ribs in the fridge 8 hours but before that I put the pouch some minutes in iced water.
I purchased on this occasion a butan blow torch for 12 euros including the butan can.
The result was very good, very tender.
I am asking myself if 6 hours more would have changed something. What do you think?
Jean-François
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July 22nd, 2009 on 4:58 PM
Perfect – exactly this is the way the result should be – perfect tender of the ribs. I can not image that more hours of cooking would have changed much…
October 19th, 2012 on 12:39 PM
6 more hours would make little difference. After the first 12 hours you can leave it twice the same time and the result is not too different because by this time all the collagen has been converted to gelatin.