Sous Vide Cooking

Tag: Pork ribs

Sous vide at home – 72 hours pork ribs

by on Jul.30, 2009, under Recipes

sous-vide-cooking-cookery-recipes-pork-ribs-72-hours-imersion-circulator-2

 

I was not really convinced after my first 42 hours sous vide pork ribs trial. The meat was tender but the texture was not as extraordinary as you can read it on some internet comments made by cooks who experimented 42 hours pork ribs.

I therefore decided to cook sous vide pork ribs for 72 hours.

The result was fantastic and, this time, I have to admit the texture of the pork really changed compared to the 42 hours one!  The meat was so tender that it was almost falling apart!

I have only one thing to say…just try it!

Jean-François

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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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