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| 22 hours of cooking down, 50 hours more to go |
I've been having a blast using my new Sous Vide machine to turn tough cuts of meat into succulent tender gourmet delights. Of course there are one or two big drawbacks to the Sous Vide method: It takes a really long time, and lots of patience on the part of the chef for the technique to work its magic.
This weekends magic trick is 72 hour short ribs. Yes, you read that right. I said the short ribs have to cook for 72 hours. More specifically they are being poached for 72 hours in a water bath at 131.5 F for 72 hours. Bruce can't believe he has to wait 72 hours before he can eat them. Fortunately he's sampled the benefits of this method of cooking and is entirely sold on the trade off of wait time versus umami.
Of course I am not entirely crazy. Delicious or not, 72 hours is a very long time to be cooking just one meal. I have been purchasing larger size cuts for the really long cook time recipes, and then repackaging the finished entree into several smaller portions which can be frozen and rewarmed for quick to the table future meals.
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