BaltimoreLurker
Curmudgeon
- Joined
- Oct 8, 2007
- Messages
- 2,775
- Location
- USA
- Vessel Name
- Moon Dance
- Vessel Make
- 1974 34' Marine Trader Sedan
Boil cheap ribs or cheapest roast available for 15-20 minutes,
Sacrilege!
Boil cheap ribs or cheapest roast available for 15-20 minutes,
And although I haven't tried it yet, I have a friend who "poaches" a whole salmon wrapped in foil in the dishwasher.
There are a number of ways to pull this off. This is what we use.
Bruce
https://anovaculinary.com/anova-precision-cooker/
https://www.chefsteps.com/joule?gcl...A0P2z-QoggznPOL6clzBwAkScgRTzzvid7BoCf83w_wcB
This is the one we have.
We have one of these at home, but frankly I have found it disappointing. It takes so long. However, I guess with better planning ahead, that is not so much of an issue, and the quick high heat sear at the end might add to the appeal. I don't think my wife has been doing that.
Sunbeam Duos Sous Vide and Slow Cooker - MU4000 | Buy Appliances
Greetings,
Mr. bp. Total cooking time 35 minutes? "...meat will be seared and fall off the bone." Um, no. Meat will be essentially raw. Don't cook much do you?
Used to boil ribs to de-fat but now it's low and slow. 3hrs-4hrs @ 250F will give you the fall off the bone result. Tend to agree with Mr. BL. Boiling of ANY meat is pretty well sacrilege.
Greetings,
Mr. bp. Don't cook much do you?
.
I've not tried it though I am interested. I'd think that if you were doing a meal for a crowd with a somewhat flexible start time it would be huge.
Keep everything at temp and a quick sear to finish.....
Greetings,
Mr. bp. You must have magic boiling water or be able to bend the laws of physics.
Do you have to cook sous-vide in a plastic bag? My wife is concerned about cooking anything in plastic, and transferring carcinogens to the food.
My wife and I enjoy the time it takes to put to a meal together-- it's cathartic for us. Drinking wine, talking, trying out new ingredients. We actually have more fun cooking the meal than eating it!
And since I live with a Caveman, I need the plastics to provide him with his sous-vide meat!
Dorsey, is 130*F warm enough to release BPA from the plastic bag?
I read a number of articles today on the danger or lack of danger with many different views. However, there were a couple that seemed well researched and balanced in their views and their statements were something like this-that they were not aware of any risks of Sous Vide and cooking in the plastic, assuming the right plastic. The research they'd seen revealed no dangers and they felt comfortable enough to eat Sous Vide and feed it to their families. However, they could not absolutely say there was no danger as they couldn't predict what might be found in the future on it or any of the other cooking methods they use.