Comments on: Sous-Vide Intensive http://www.cookingissues.com/2009/05/12/sous-vide-intensive/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: rob pengson http://www.cookingissues.com/2009/05/12/sous-vide-intensive/#comment-1775 Mon, 11 Jan 2010 16:14:18 +0000 http://www.cookingissues.com/?p=50#comment-1775 It was not stringy at all as conventional braising would do but it was a good medium rare after searing it on all sides..

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By: Dave A http://www.cookingissues.com/2009/05/12/sous-vide-intensive/#comment-1774 Thu, 07 Jan 2010 12:55:19 +0000 http://www.cookingissues.com/?p=50#comment-1774 Howdy Rob,
Glad it is working for you. Was it skirt steak texture?

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By: rob pengson http://www.cookingissues.com/2009/05/12/sous-vide-intensive/#comment-1773 Thu, 07 Jan 2010 05:23:16 +0000 http://www.cookingissues.com/?p=50#comment-1773 hello, i just tried it at 55’c for 24 hours and came out amazing! i used USDA prime and Angus too both worked well, it had a medium rare to medium color and i just seared it after. thanks for the info

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By: Dave A http://www.cookingissues.com/2009/05/12/sous-vide-intensive/#comment-1772 Tue, 05 Jan 2010 17:44:09 +0000 http://www.cookingissues.com/?p=50#comment-1772 Howdy Rob,
In order to make an American short rib have the texture of skirt steak we cook at 57 C for 24 hours. I don’t think 180 minutes is enough to get a steak-like texture. I say American because our beef is younger than the beef in other parts of the world. Older beef needs longer cooking because the collagen is more cross-linked. 60 C would work, and would still be quite pink at the 45 minute mark, but by 24 hours would look medium-well –just a little pink. We do our low-temp ribs at 60C for 48 hours to get a traditional short rib texture. How done looking does your customer want their steak to look? The only other issue is how much marbling and connective tissue your ribs have. I find that meat with very little connective tissue develops an unpleasant texture when cooked for a long time. There is one particular muscle in pork belly, for instance, that tastes fiber-y in long cooked preps.

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By: rob pengson http://www.cookingissues.com/2009/05/12/sous-vide-intensive/#comment-1771 Mon, 04 Jan 2010 11:06:05 +0000 http://www.cookingissues.com/?p=50#comment-1771 Greetingd from the Goose Station Philippines!!!
Great site for info. i am trying to make the short rib into a steak style preparation since i believe it to have the best flavor from a cut of meat. im SV-ing it for 45, 90 and 180 minutes all at 60’c, cooling it down then searing it in butter and oil for pick up.

is my thinking process on track? hope to hear some advise. thanks

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By: mohamad Hasani http://www.cookingissues.com/2009/05/12/sous-vide-intensive/#comment-1770 Sun, 01 Nov 2009 05:57:51 +0000 http://www.cookingissues.com/?p=50#comment-1770 please

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