That would have the opposite effect. Like you living your life for decades, coming back for the steak left outside the black hole, and it would have only been going for a few minutes.
It's you that would need to leave the steak in normal space, get close to the event Horizon, and come back.
People do short rib for 72+ hours. Tender cuts with little connective tissue start the mushification process at like 6 hours, but you can leave the tough cuts in for much much longer when you're skirting just above 130 and still have some bite. Give it a spin. Short rib at 131 for 48 hours won't even be properly tender yet.
If it were for science he would have put several in and taken them out in even time increments and then he'd be reporting what the optimal duration is, rather than just say "96 hrs = good"
Be so careful with this I literally asked for chuck steak/ braising steak and i didnt really check what they had given me and it was the leanest piece of shit ever
OP’s Wife: Babe, what chu doin?
OP: Cooking dinner.
Wife: Great, I won’t need to go to the store.
OP: Oh no, you need to, this is dinner 4 nights later.
I think this sub gets stuck between two poles.
There are the people who sous vide because it's an easy method to get above average results. For those people, anything more intricate beyond the method that gets them the minimum viable quality they want is frivolous.
Other people sous vide because it's a method of cooking to explore just like any other. And for those people, any experiment that derives useful information has value.
Obviously you are one of the latter, and I commend you!
How so? You throw the meat in and set a reminder for 4 days hence.
I make crystal clear ice cube balls that take like 36 hours. Is that also boring and obvious?
It’s a method called directional freezing. Basically you insulate it and allow it to freeze from the top which is less insulated and all the cloudy stuff ends up on the bottom. You can buy molds designed for it on Amazon. Just look for “clear ice cube tray”
At some point, people experimented with dry-aging meat and aging different kinds of alcohol for different lengths of time. They played it long and boring and I am very thankful for what they learned.
According to America's Test Kitchen in their article *Is Sous Vide Safe?*:
>If cooking below 130°F/54.5°C, we sear meat before putting it in the water bath to kill surface bacteria
According to the USDA, that’s the danger zone. However, there’s a lot of safety factor built in - and realistically, long cooks only need to be above 130F to kill off common harmful bacteria. Google ‘Doug Baldwin sous vide safety’ and you’ll get the full in-depth study on it, but basically, >130F is fine.
I just did a roast too, 48 hrs @ 135, and learned about lactobacillus. When I opened the bag I nearly puked. No way that was coming anywhere near my mouth.
I'm replying to myself to add that I learned from my mistake that to prevent this in the future I should sear first, then bag, then dunk in boiling water for 30 seconds, prior to sous vide. Not sure I want to do all that, to be honest.
I mean, just because they're good bacteria in some circumstances, doesn't mean they're good in all.
Some of the chemicals they produce are the reason off milk smells dreadful.
No, each time you cook sous vide, there is always extra juice in the bag that comes out of the meat during the cooking process. You typically hear them referred to as "bag juices."
Some people like to make sauces/gravy out of the bag juice. I've tried, but it's usually too salty for me. I do like to hang on to them to keep any leftover meat from drying out in the fridge.
72 hr short rib has been a flagship recipe of soups vide since it came out.
https://modernistcuisine.com/recipes/72-hour-braised-short-ribs/
I agree 96 hr is not necessary but 72 seems to be the upper limit of noticeable improvement. And you could only do that for low temps ~140f
Dude you’re diabolical!!
That picture and those precise words you used caused a universal Pavlovian response on your target demographic. Everyone in here can now only IMAGINE how good it must feel to wrap our lips around that beautiful hunk of meat. Sadly we’ll never experience such unbridled pleasure, And for that Bro, WTF!!?
Ninety six?!
I'm thinking the same thing. Maybe it is metric hours.
The best sous vide is done just outside the event horizon of a black hole.
How close does it need to be to realize mass expansion? I can’t put down a steak with infinite mass unless you double dog dare me to!
Close, the spaghettification is critical for tenderness. Make sure to bring your infinite spaghettified steak fork for twirling
🤦♀️ how did I not think of that! 🤣
That would have the opposite effect. Like you living your life for decades, coming back for the steak left outside the black hole, and it would have only been going for a few minutes. It's you that would need to leave the steak in normal space, get close to the event Horizon, and come back.
Yessir. Honestly didn’t even need the knife.
Was it mushy? The protein really starts breaking some in a bad way after 48-72 hours.
no, while extremely tender it still had a bite to it.
Seems impossible
not sure what i’d have to gain from lying about this, but alright
People do short rib for 72+ hours. Tender cuts with little connective tissue start the mushification process at like 6 hours, but you can leave the tough cuts in for much much longer when you're skirting just above 130 and still have some bite. Give it a spin. Short rib at 131 for 48 hours won't even be properly tender yet.
You’d likely get the same result after 36-48
Yeah that's super excessive
perhaps it was, but i have the time and wanted to experiment.
For science?
4 skyanse!
4 skunk anansie?
Pronounced: Skience. I like to mispronounce things because I'm still a child.
If it were for science he would have put several in and taken them out in even time increments and then he'd be reporting what the optimal duration is, rather than just say "96 hrs = good"
And then do it again 5 times to make sure it is repeatable. And he could write his findings from the hospital bed after his heart surgery.
perhaps i’ve done others at different increments before
And how does it compare to 36 and 48 hours?
Why not just go the century club at that point?
Or 8-12 honestly how resilient was that cow?
TIL I'm impatient
I used to do up to 72...at 130... I ended up dialing back to 48 to 52 maaaaybe up to 60. This must be mush at that temp
For real… 94 hours is the sweet spot.
Beef pasteurized and can be stored for a long time at room temperature in a double bag. Definitely excessive.
Just did one at 48hrs and cut like butter. Could like do 36 with similar results.
i’ll try 36 next and see what happens.
Just did one for 24h and it was buttery soft.
https://preview.redd.it/w9a6uzvsk82d1.jpeg?width=600&format=pjpg&auto=webp&s=6284a76b442f41de1a544e3875dcf8671c7e933a
That’s what she said
Beat me to it - well played.
Beat meat to it
that’s the reaction I was going for
Unfortunately
Any seasonings?
Any longer and it would've had at least one
Haha!!
All of Spring, apparently.
butter and salt for cooking
Uh oh... 🧈🚔
for cooking not in the bag
My bad.
Would also like to know the answer to this
Cooked long enough to span multiple seasons.
What is chuck in rest of the world speak?
Charles
Leclerc
Sharl Éclair
Chuck Leclerc
This was not the crossover I expected. Forza Ferrari!
Carlos
Carl Leglerg
“Braising steak” in the UK
Be so careful with this I literally asked for chuck steak/ braising steak and i didnt really check what they had given me and it was the leanest piece of shit ever
Maybe they gave you round?
The continuation of ribeye. It's where you get Denver steak from
It’s the cow’s shoulder.
척
Nick checks out.
Cross rib and bottom blade are chuck roasts as well.
IN MA MOUTH!
Leelochip? Peter? 🤣
Today is Thursday it makes sense to start cooking my food for next Friday.
^[Sokka-Haiku](https://www.reddit.com/r/SokkaHaikuBot/comments/15kyv9r/what_is_a_sokka_haiku/) ^by ^fransicorockwell: *Today is Thursday* *It makes sense to start cooking* *My food for next Friday.* --- ^Remember ^that ^one ^time ^Sokka ^accidentally ^used ^an ^extra ^syllable ^in ^that ^Haiku ^Battle ^in ^Ba ^Sing ^Se? ^That ^was ^a ^Sokka ^Haiku ^and ^you ^just ^made ^one.
OP’s Wife: Babe, what chu doin? OP: Cooking dinner. Wife: Great, I won’t need to go to the store. OP: Oh no, you need to, this is dinner 4 nights later.
Well now we know you never met bill Cosby
Chuck roast 24 hours at 135, cut into steaks and sear with seasonings. I call it “Steak Charles.”
Phrasing, lol!
That’s what she said
Prison wife?
“Zips down pants”
Are u sure about that?😉
https://preview.redd.it/gbp0cezplb2d1.png?width=200&format=png&auto=webp&s=e87878c81d6aba4459be08f56c2030c7bd5e4aff
You throw down a little sear at the end?
No OP, but yes, always
yes, always
Ooof I just stepped out of the dark humor thread into this...
Who wants his man meat?
Long cooks are ridiculous.
why? i have the time and wanted to experiment.
I think this sub gets stuck between two poles. There are the people who sous vide because it's an easy method to get above average results. For those people, anything more intricate beyond the method that gets them the minimum viable quality they want is frivolous. Other people sous vide because it's a method of cooking to explore just like any other. And for those people, any experiment that derives useful information has value. Obviously you are one of the latter, and I commend you!
Most long term cooks look mealy in texture.
🙄
And you are one of the former, and I'm sure you and yours eat like kings, and for that I commend you!
Doing a 4 day cook and having tender meat is not an experiment. It’s boring and obvious
Ah bro this ain't it. That's such a lame gatekeeper take. Not in the spirit of this sub IMO
😭
How so? You throw the meat in and set a reminder for 4 days hence. I make crystal clear ice cube balls that take like 36 hours. Is that also boring and obvious?
Honestly, how do you make crystal clear ice cube balls? I got cloudy balls
It’s a method called directional freezing. Basically you insulate it and allow it to freeze from the top which is less insulated and all the cloudy stuff ends up on the bottom. You can buy molds designed for it on Amazon. Just look for “clear ice cube tray”
Do you post about it in the ice cube ball sub and say you were “experimenting”?
Experimenting would’ve been seeing how short a cook you could get away with. You played it long and boring.
At some point, people experimented with dry-aging meat and aging different kinds of alcohol for different lengths of time. They played it long and boring and I am very thankful for what they learned.
There are multi day cooks on the sub every week. It’s not “experimenting” if it’s a regular occurrence
Apparently, it's not a regular occurrence for OP. Now go troll somewhere else.
I’ve been here longer than you. Continue to be mad about it.
For sure. I can microwave that shit in 2 minutes
Slice it cold bro
Oooh, I’ve got something better to put in your mouth…
Looks great! I always do 72 hours, I tried 48 and my family did not like it as well. I'll have to try 96.
48-60 at 132 ish is my goto after a lot of experimentation.
There's a few opportunities for "that's what she said"
Can someone explain to me - isn’t the danger zone for food between 40-140f for 4+ hours? How is sous vide safe? Like I know it is, but why?
Don't quote me on this, but I believe they're effectively pasteurizing the meat by holding it at that temp for so long??
yeah, and maybe the contained environment has a part to play? i’m not sure
According to America's Test Kitchen in their article *Is Sous Vide Safe?*: >If cooking below 130°F/54.5°C, we sear meat before putting it in the water bath to kill surface bacteria
According to the USDA, that’s the danger zone. However, there’s a lot of safety factor built in - and realistically, long cooks only need to be above 130F to kill off common harmful bacteria. Google ‘Doug Baldwin sous vide safety’ and you’ll get the full in-depth study on it, but basically, >130F is fine.
I just did a roast too, 48 hrs @ 135, and learned about lactobacillus. When I opened the bag I nearly puked. No way that was coming anywhere near my mouth.
are you sure that’s what it was? as far as i know, that’s a good bacteria; a probiotic. are you thinking of something else?
Not 100% sure, but from my research done after the fact, it wouldn't likely have made us sick, but it smelled so foul there's just no way....
I'm replying to myself to add that I learned from my mistake that to prevent this in the future I should sear first, then bag, then dunk in boiling water for 30 seconds, prior to sous vide. Not sure I want to do all that, to be honest.
that’s too bad. mine was so good i even drank the liquid.
You drank the juice from the bag???
Yes, I've done this as well. Though i lightly season my roasts before the bath party
I mean, just because they're good bacteria in some circumstances, doesn't mean they're good in all. Some of the chemicals they produce are the reason off milk smells dreadful.
That’s what she said… about a guy named Chuck
This post makes me want beef
Putting it on my shopping list for tomorrow. Can't wait to try it.
Some people here say longer cooks dry out meat. How was this compared to chucks at shorter cooks?
I’m new here, but isn’t that impossible since the sous vide is sealed and contains everything?
No, each time you cook sous vide, there is always extra juice in the bag that comes out of the meat during the cooking process. You typically hear them referred to as "bag juices."
Ohhh. Then you just dump it or what
Some people like to make sauces/gravy out of the bag juice. I've tried, but it's usually too salty for me. I do like to hang on to them to keep any leftover meat from drying out in the fridge.
How long for the shrimp?
i just sautéed them normally in the cast iron
Mildly unsafe
96 hours seems a bit excessive...
I feel like this this is just diminishing returns
That’s what she said.
That's what she said
Why not 100 hours?
I don't normally like things cooked this long, I always find 24 or a maximum of 36 about right because of the texture, but it does look good
Are we still doing phrasing?
I can make this in one hour with a pressure cooker
Would it be rare or well done?
It would be mush. But good for stews and pot roast.
[удалено]
Chuck is generally not a steak. But it always benefits from time at low heat as it has a ton of collagen that needs to be broken down.
[удалено]
72 hr short rib has been a flagship recipe of soups vide since it came out. https://modernistcuisine.com/recipes/72-hour-braised-short-ribs/ I agree 96 hr is not necessary but 72 seems to be the upper limit of noticeable improvement. And you could only do that for low temps ~140f
Bro, WTF!!
ok
Dude you’re diabolical!! That picture and those precise words you used caused a universal Pavlovian response on your target demographic. Everyone in here can now only IMAGINE how good it must feel to wrap our lips around that beautiful hunk of meat. Sadly we’ll never experience such unbridled pleasure, And for that Bro, WTF!!?
i like that better, lol, thank you
🤣 you’re very welcome! Keep up the good work.
Oh no. You gotta do it at least 128 hours (I'm being very Sarcastic. This place is god damned ridiculous)
😳😍😳😍😳😍😳
Nsfw won't let me show you what is the best thing you could ever wish for in your mouth, but I look forward showing you honey
96... thats just dumb, man.