Go to the Article: Manipulating Time & Temperature
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?
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.
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.
Correct. When cooking to tenderize, the times are so long that shape and thickness don't make any appreciable 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.
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?
I loved this part. By far the most informative and interesting.
So far this is been my favorite part of the course.
