{"id":13846,"date":"2014-02-26T22:25:39","date_gmt":"2014-02-27T03:25:39","guid":{"rendered":"http:\/\/www.scottedelman.com\/?p=13846"},"modified":"2014-02-26T22:25:39","modified_gmt":"2014-02-27T03:25:39","slug":"so-how-did-those-72-hour-sous-vide-short-ribs-turn-out","status":"publish","type":"post","link":"https:\/\/www.scottedelman.com\/wordpress\/2014\/02\/26\/so-how-did-those-72-hour-sous-vide-short-ribs-turn-out\/","title":{"rendered":"So how did those 72-hour sous vide short ribs turn out?"},"content":{"rendered":"

Saturday, I told you<\/a> all about my new Sansaire Immersion Circulator<\/a>, and how that afternoon, I’d dropped three pounds of vacuum-sealed short ribs into a bath of 144-degree water. Last night, 72 hours later, we ate them.<\/p>\n

So how’d they taste?<\/p>\n

\"SouvVideShortRibs\"<\/a><\/p>\n

Amazing!<\/p>\n

Once out of their warm bath, I plunged the bags for a short time in a pot of ice water, then seared them in a pan fired up as high as I could get it (based on advice from culinary minds far wiser than me—namely David Shaw<\/a> and Cecilia Tan<\/a>). I ended up with meat far more tender than any cut I’ve ever cooked in a traditional oven. <\/p>\n

I served them with asparagus, mashed potatoes, and an onion gravy I forgot to apply before snapping the photo above.<\/p>\n

\"SousVideShortRibsCloseUp\"<\/a><\/p>\n

I still have much to learn, at least when it comes to certain chilling and searing techniques regarding short ribs, but not even my beginner’s lack of finesse could interfere with the flavor. And while these short ribs weren’t beautiful enough to be plated at a fancy restaurant (though I’ll get there, I know), they were certainly more<\/em> than ready for my belly.<\/p>\n

The Sansaire was quiet as it heated and circulated the water for 72 hours, and more importantly from a performance perspective, maintained its temperature. The water never deviated by more than two-tenths of a degree, the read-out occasionally moving from 144 degrees to 143.8 and then quickly back.<\/p>\n

Tomorrow morning I’ll give eggs<\/a> a try, and then Saturday—steak! <\/p>\n

I’ll let you know how they turn out.<\/p>\n","protected":false},"excerpt":{"rendered":"

Saturday, I told you all about my new Sansaire Immersion Circulator, and how that afternoon, I’d dropped three pounds of vacuum-sealed short ribs into a bath of 144-degree water. Last night, 72 hours later, we ate them. So how’d they taste? Amazing!<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[49,480],"class_list":["post-13846","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-food","tag-sansaire"],"_links":{"self":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/13846","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/comments?post=13846"}],"version-history":[{"count":5,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/13846\/revisions"}],"predecessor-version":[{"id":13864,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/13846\/revisions\/13864"}],"wp:attachment":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/media?parent=13846"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/categories?post=13846"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/tags?post=13846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}