Wednesday, September 18, 2019

beef ribs sous vide

Thirteen more hours and twenty-nine more minutes at one hundred twenty-nine degrees. Then an ice bath, a dousing with the sauce, a quick push and pull in the broiler, and abracadabra, this is it.



Today I am grateful for a meal so I don't yet know, but I've been watching for fifty-eight hours and thirty-one minutes. Supposed to be good.

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