Sous Vide Cooking » Post Tags » Pork ribs

Sous vide at home – 72 hours pork ribs

jean-francois — Thu, 30 Jul 2009 20:59:51 +0000

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

Sous vide – 42 hours pork ribs

jean-francois — Tue, 21 Jul 2009 21:39:36 +0000

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

Pork ribs 24 hours sous vide cooking with SousVideMagic 1500B

jean-francois — Mon, 29 Jun 2009 22:32:47 +0000

Yesterday I bought in supermarket pork ribs and found interesting 24 hours pork ribs cooking recipes on internet. As soon as my girl friend came back home I share with her my excitment doing a 24 hours cooking experiment! Unfortunately I was brought down to earth since my girl friend said she was scarred the SousVideMagic could burn during our sleep! I tried to explain that thousands of people experimented 24 hours sous vide cooking recipes and that Fresh Meal Solution appliance was reliable…but she didn’t see reason.

On the other hand she is a bit right. The risk of fire is expressly underlined in Fresh Meal Solutions’ manual when the thermometer probe is taken off the rice cooker or is out of work. This point is a major drawback of SousVideMagic equipment, no float switch (in case all water evaporated) or excess temperature protection is available. These kinds of protections are usually provided in thermal or immersion circulators.

Hooo come on….I want to try anyway! Do i have to do sous vide cooking on the sly? Will this blog lead me to a divorce ?

Jean-françois