Go to the Article: Manipulating Time & Temperature
So far this is been my favorite part of the course.
I loved this part. By far the most informative and interesting.
With cook times being this long how does thickness play into things. I would suspect that it may be a little longer to get to temp, but once temperature equilibrium was made thickness wouldn't matter that much. So in the scheme of things does thickness especially something like 1 vs 2 inches really make that much difference?
What would be an ideal time/temp for prime rib? I did about 3hrs@60C and want a bit more tenderness, but I'll also use more time on the next round.
Correct. When cooking to tenderize, the times are so long that shape and thickness don't make any appreciable difference.
A prime-grade rib roast is often tender enough that you just need to heat it through, as you tried. But slightly less tender rib roasts benefit from some tenderizing, and so 6-10 hours at 55-60 C usually does the trick.
What time and temp would you suggest to use when making a chuck stew sous vide? My intension is to separately prep the sauce and to cook the chuck sous vide at maybe 65C for 24 h or so.
I've notice in a lot of CS recipes involving beef and sous vide, you sear the meat beforehand- was that done in this experiment?
