tag:blogger.com,1999:blog-1405833067632667762.post6357701509805695100..comments2023-03-03T00:26:08.910-08:00Comments on Cooking For My Wife: Sous vide short ribsJasonhttp://www.blogger.com/profile/10600431357069530783noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1405833067632667762.post-9934853709664688652010-03-26T11:08:33.081-07:002010-03-26T11:08:33.081-07:00@jason - that's good about the typo! i did po...@jason - that's good about the typo! i did pork ribs a little while back at 136 deg F for 72 hours and they turned out quite well! altho there was a odd slightly greenish tint to the outside of the meat pre-searing. too bad i didn't get any pictures ...<br /><br />can't wait to see yours!thranoshttps://www.blogger.com/profile/04004736525613629586noreply@blogger.comtag:blogger.com,1999:blog-1405833067632667762.post-91435431346968320912010-03-26T10:55:28.804-07:002010-03-26T10:55:28.804-07:00@thranos - thanks for your concern. It indeed was ...@thranos - thanks for your concern. It indeed was a typo! I have corrected it to 57.2°C which will pasteurize beef in 36 min. Good catch--I would hate to cause someone to cook it at the wrong temperature and get food poisoning.Jasonhttps://www.blogger.com/profile/10600431357069530783noreply@blogger.comtag:blogger.com,1999:blog-1405833067632667762.post-9346235818640254602010-03-26T10:54:36.580-07:002010-03-26T10:54:36.580-07:00My sous vide short ribs were an unexpected disaste...My sous vide short ribs were an unexpected disaster, I think because the cuts contained tons of fat. I hope that yours turn out well!<br /><br />FYI, I recently launched a mailing list and blog carnival on sous vide cooking. Details are here: http://www.modernpaleo.com/sousvide.htmlLOG ME INhttps://www.blogger.com/profile/15238302513816129464noreply@blogger.comtag:blogger.com,1999:blog-1405833067632667762.post-68220707243406811182010-03-26T10:05:40.886-07:002010-03-26T10:05:40.886-07:00i would be careful eating those ribs, they have th...i would be careful eating those ribs, they have the potential for dangerous levels of bacteria.<br /><br />according to baldwin's practical guide to sous vide, located at:<br />http://amath.colorado.edu/~baldwind/sous-vide.html<br /><br />bacteria multiply up to 53 deg C, which is why the US Food Code requires < 4 hours in that temperature range. and unless it's a typo, you plan to cook your ribs for 48 hours at 52.7 deg C = 127 deg F (rare).<br /><br />most of the other sous vide recipes i've seen that cook meat to rare bring it up to temperature and then serve it in < 4 hours.thranoshttps://www.blogger.com/profile/04004736525613629586noreply@blogger.com