72 hour beef short ribs at 129 F, as per Chef Steps. They were individually wrapped so I opened and tried one; the rest are back in the refrigerator.
Unfortunately this particular cut was just too fatty for me; it was partially congealing on the cutting board before I had a chance to finish cutting it.
Nothing wrong with flavor or anything, but I was wondering what would happen if I put the rest of the bags back in at a higher temperature? Maybe 144 F? If so, do I need to do the full 72 hour cycle again? It's already cooked so I basically just want to render out some more fat and go a little flakier in texture. Do I risk ruining the meat in any way by cooking for a second time? Thanks
Submitted November 10, 2014 at 07:37AM by IsDinnerReady http://ift.tt/1spm69Q sousvide
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