On Fri, 11 Aug 2017 15:27:14 -0500, Sqwertz >
wrote:

>On Wed, 9 Aug 2017 21:17:01 -0400, Ed Pawlowski wrote:
>
>> On 8/9/2017 8:15 PM, Sqwertz wrote:
>>> On Wed, 09 Aug 2017 20:40:55 GMT, Wayne Boatwright wrote:
>>>
>>>> I doubt seriously if I would have the patience to wait for something
>>>> to cook sous vide for 48 hours regardless of how good it turned out.
>>>> I'm too impatient. :-)
>>>
>>> Then you obviously don't grow your own vegetables. They require a lot
>>> longer than 48 hours and require a lot more attention.
>>
>> Can you do this in 2 steps? Let's say a brisket takes 30 hours. Can
>> you SV it for the 30 hours, then refrigerate and finish later?
>
>Sure. Restaurants especially use this technique. You've got a
>sterilized piece of meat in cryovac that will keep for up to a month
>in the fridge.
>
>Or for the home cook, you've got a bunch of prepackaged, med-rare
>ribeye steaks that you can sear in a pan and be eating in 10 minutes.

The process was invented by Dr. Mengele.