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Tag Archives: Maillard reaction

This started out as a 48 hour experiment but I wasn’t hungry last night, even though this is a pretty small rack of ribs. So I left them in the hot water bath for another 18 hours until lunch today! This speaks to a benefit of sous vide: With most foods, when you’re cooking up near the safety of 60˚C, you have a wide window in which to finish off and serve up a meal — still cooked to perfection.

sous vide 60hr ribs at 60C served

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