"dsi1" wrote in message
...

> Thanks! Here's some Korean style shortribs that I made tonight. It was
> sous
> vide in the sauce for 3 hours or so, then cut into pieces, and fried in a
> hot pan for a couple of minutes.
>
> https://www.amazon.com/photos/share/...FDWpkkj00kCizt
>
> ===================
>
> Yummmmmmm they look delicious) Did you actually sous vide IN the sauce?
> What temps did you use?
>
> That is interesting. I have always cooked by keeping the (whatever) in an
> airtight pack.
>
>
>
> --
> http://www.helpforheroes.org.uk

It should be at around 130F for a few hours. I couldn't find a thermometer
so I just guessed. One of these days I'll get my fingertips calibrated and I
won't need a thermometer.

Sous vide is a pretty good idea for Korean kalbi. The marinade has so much
sugar in it that frying it means you end up burning the surface before you
get the inside cooked to medium rare. Sous vide means there's no tricky
balancing act between cooking the meat and over cooking the surface. It's
already cooked, all I have to do is make it look nice. Another great thing
is that I can cook the short ribs in the sauce.

=======================

You have me thinking now) I have never done that but I see it in my very
near future)

Thanks for the ideas)



--
http://www.helpforheroes.org.uk