Sous Vide Cooking

Tag: 48 hours sous vide

Sous vide – 42 hours pork ribs

by on Jul.21, 2009, under Recipes

sous-vide-cooking-cookery-org-vacuum-immersion-circulator-thermal-circulator-pork-ribs-24-recipeI 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.sous-vide-cooking-cookery-org-vacuum-immersion-circulator-thermal-circulator-pork-ribs-24-recipe-3I kept the ribs in the fridge 8 hours but before that I put the pouch some minutes in iced water.sous-vide-cooking-cookery-org-vacuum-immersion-circulator-thermal-circulator-pork-ribs-24-recipe-4sous-vide-cooking-cookery-org-vacuum-immersion-circulator-thermal-circulator-pork-ribs-24-recipe-6I purchased on this occasion a butan blow torch for 12 euros including the butan can.sous-vide-cooking-cookery-org-vacuum-immersion-circulator-thermal-circulator-pork-ribs-24-recipe-10The result was very good, very tender.sous-vide-cooking-cookery-org-vacuum-immersion-circulator-thermal-circulator-pork-ribs-24-recipe-8I am asking myself if 6 hours more would have changed something. What do you think?

Jean-François

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