Thanks, my plan is to do short ribs 131/72 and then smoke for 2-3 hrs for 2nd day y"t lunch and put a hanger steak in before shabbos for 8hrs and use for 2nd day y"t dinner.
I’m thinking of doing this but 72 hours sounds like a lot. I was thinking 36- 48 hours? (Anyway wanted it for Saturday night so my only choice is 48 hours. What temp should I go with and will 48 hours be enough time? Any input would be helpful
If I sous vide fish (using a machine which wasn't used for meat in a few months), would there be a problem having Milchig with the fish?
no.
Another SV newbie here. What would I do with a 2 lb 2nd cut brisket? If I want it for Rosh hashana can I start cooking before Shabbos and turn off after?
Should we be concerned with plastic leeching into the food? Even if it is food safe
anyone here sous vide an oyster steak? is there another (non jewish) name for it? can't find anything on it online beyond this kosher.com recipe which calls for 3 hours @ 129 .
anyone here sous vide an oyster steak? is there another (non jewish) name for it? can't find anything on it online beyond this kosher.com recipe which calls for 3 hours @ 129 . https://www.kosher.com/recipe/sous-vide-oyster-steak-with-homemade-sweet-and-spicy-tomato-ketchup-4885
Do sous vides get ruined in Israel because of the water? Is there that mineral build up inside it?Thanks
Not sure about your question, but perhaps a Brita filter water pitcher could solve the problem if there is one, though extremely inconvenient, considering volume and starting temp. Also make sure you use with the right plug or a proper converter.
The concern is there will be a mineral build up on the coils inside the Anova when using tap water.