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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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11729898 No.11729898 [Reply] [Original]

18 hour rib boil and away we go

>> No.11730791
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11730791

We boiling meat in a bag

>> No.11730805

>>11730791
Why cook it in the bag? Why have I seen this technique starting to float around lately?

>> No.11730809

>>11730805
>lately

>> No.11730818

>>11730791
What kind of retarded immersion circulator reaches boiling temps?

>> No.11730819

>>11730791
Go on...

>> No.11730834

>>11730809
Yes a few of the cooking accounts I follow on the gram have recently been posting boiling shit in the bag. You wanna fucking go, dude?

>> No.11730837
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11730837

>>11730834
>the gram

>> No.11730854

>>11729898
>sous vida
You get laughed out of any kitchen even mentioning that meme shit.
If you can't cook meat, using something that takes any skill out of it doesn't make you a better cook.
Learn how to cook.
Stop using expensive meme bullshit as a crutch.

>> No.11730877

>>11730854
Shut up and go fuck yourself ya uppity twat

>> No.11730895

>>11730877
Eat shit searlet.
Why don't you go run yourself a hot bath to relax and cook your fucking plebmeat in?

>> No.11730903

>>11729898
What the fuck did you season it with?

>> No.11730907

>>11730903
Warm water for long periods of time

>> No.11731045

>>11730854
>You get laughed out of any kitchen even mentioning that meme shit.

it seems you've only ever worked in fast food kitchens and/or flyover restaurant chain kitchens

>> No.11731068

>>11730854
Congratulations, you win dumbest post of the week.

>> No.11731075

>meat
Thanks for KILLING th environment, assholes. Eat worms LIKE YOU'RE FUCKING SUPPOSED TO!

>> No.11731078

>>11730834
Idk who you follow but sous vide has been around for a while. The advantage is you can cook whatever you want to a precise temperature and keep it there without overcooking it practically indefinitely. It also cooks meat or whatever super evenly.

>> No.11731087
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11731087

>>11730854
Ahem

>> No.11731088

>>11731078
sounds gay

>> No.11731592

>>11730819
I guess we will have to wait the full 18 hours if you want the results

>> No.11731615
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11731615

For those of you following along

>> No.11732060
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11732060

The long cook times for sous vide are pretty obnoxious but I've loved the results so far

>> No.11732061

>>11730818
like all of them

>> No.11732066

>>11732060
72 hours for beef short ribs, I guarantee I'll never be able to do this. Disappointed

>> No.11732067

>>11731078
>sous vide has been around for a while.
yes. like 30 years. so depressing how people come on /ck/ to complain about this 'fad' that is probably older than them

>> No.11732077

>>11732067
The sad part is all the people complaining have never used one. The pork tenderloin I made a few days ago was astounding. Definitely not an every day thing, but a great tool to have in the cabinet

>> No.11732080

>>11732061
Nope.

>> No.11732083
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11732083

>>11729898
>boiling ribs
>in a plastic bag
NIGGAR WHAT

>> No.11732094

>>11732060
>>11731615
Pork ribs? I've never done pork ribs in my sous vide but 48 hours at 130F for beef ribs, then chill overnight, and right before you eat em give em a good dry rub and throw em under the broiler until the rub is all caramelized. I do that shit a few times a year and it's always a hit, you've never had great beef ribs till you've had faux bbq sous vide.

>> No.11732115
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11732115

I'm 12 hours in

>> No.11732135

>>11729898
>eating boiled plastic
enjoy your xenoestrogens. maybe make a nice soy-based sauce to dip it on on the side.

>> No.11732300

>>11729898
This isnt cooking, its god damn bullshit.

>> No.11732317

>>11729898
You drive a CRV? Of course a man who drives a plastic jeep also boils his meat in bags.

>> No.11732323

>>11732115
looking good. please dont ruined our immersion with poor searing.

>> No.11732326

>>11732323
I'm going to fry them after cooling

>> No.11732331

>>11730837
I need this shirt.

>> No.11732332

>>11732326
nice. may i also suggest patting them dry 1st. it gave me much better sear when i do that.

>> No.11732393

>>11730854
You're an idiot. Sous vide was invented for the restaurants.

2/10 bait, got me replying.

>> No.11732693
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11732693

>>11732317
>>11732300
>>11732135
>>11732083
Oh look, the can't-cook brainlet bridgade is out giving free opinions today.

>> No.11733289

30 minutes left in the bath

>> No.11733394

>Boiling any kind of meat
>Boiling pork ribs out of all meats

Don't you think it's going to taste bland ?

>> No.11733407

>>11733394
We will see, my pork tenderloin was incredible that I made on Sunday

>> No.11733417

>>11733394
Boiling meat makes it bland because it leeches water soluble flavors into the water.
This obviously isn't going to happen sous vide style because the meat is in a bag.

>> No.11733423
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11733423

>Willingly eating heated plastic chemicals

what the fuck? Heated plastics are worse for your testicles' health than any imaginable amount of soy.

>> No.11733425

>>11733407
Berkshire pork t cooked sous vide at 140 for 90 minutes and then seared is one of the most flavorful pieces of meat I've ever had.

>> No.11733470

>>11733425
>>11733417
>>11733407
Woulndt it be better if you sauted it with some olive oil in a pan?

>> No.11733480
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11733480

>>11733470
In fact I'm about to fry them in peanut oil once they cool for a half hour

>> No.11733681
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11733681

Give me your honest opinion ck

>> No.11733689

>>11733681
Kill yourself. Stop boiling meat in bags.

>> No.11733698

the results have no character. it's like its cooked TOO perfect, like some microwave magic food from back to the future.

>> No.11733707

>>11733698
I can't believe this is where we are at on /ck/ food is actually being disparaged because it's too good

>> No.11733709

>>11733689

You should kill yourself too mate giving it the billy big bollocks on a blue board. Grow up yeah?

Op you get 8/10 you need some crisp crunch on ribs though which is lacking here. Great flavours appreciate the sous vide but those ribs don't make me drool. Soz.

>> No.11733716

>>11733681
>not medium rare
no thanks

>> No.11733720

>>11733707
I like what you did and I don't have a problem with sous vide, I'm just sharing my opinion on it all.

You did good.

>> No.11733721

>>11733709
It was a bate photo. I'm about to fry them in peanut oil

>> No.11733771

>>11733681
That looks pretty good. How tender is in? I would love to have some ha.

>> No.11733958
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11733958

Fin

>> No.11734122

>>11732331
https://www.amazon.com/Boomer-Memes-REPENT-ZOOMER/dp/B07LD858XX

>> No.11734177

>>11733681

looks boiled

>> No.11734188

>>11733958
looking tasty, gj

>> No.11734369

>>11733958
Shit looks breddy gud