Traditional low and slow smoking methods typically use weight to calculate cooking duration–usually in the neighborhood of 25 minutes/lb, at smoker/oven temperatures between 180F-225F/82C-107C. The target internal temperature of the meat is between 191F-205F/88C-96C. Sous vide cooking duration is the sum of two components: 1) The time it takes the heat of the bath to reach the geometric […]

sous vide magret

PROCEDURE: This first step applies to all three treatments: Sous vide process the Magret in a sealed bag@ 129F/54Cx4 hours. This will pasteurize and preserve the duck breasts. Shock cold in iced water to 70F/21C to prevent autolysis; refrigerate @40F/4C. NOTE: I caution against using manufacturers’/markets’ packaging for sous vide processing. They are not necessarily […]

sous vide sous b q

Procedure: sous vide process the ribs @140F/60Cx24 hours, cold shock to 70F/21C in ice water and refrigerate @40F/4C until day of use. Remove ribs from heat rated bag and pat dry. Sprinkle with S+P, I always add a little dried parsley to help me measure… Sprinkle the ribs with a little flour, just to absorb any […]

Procedure: Seal skirt steak in vacuum or Ziploc Freezer bag and process sous vide @ 129F/54Cx36 hours. Cold shock to 70F/21C in cold/ice water, and refrigerate @40F/4C. Once chilled, remove the skirt steak from the bag. Save the juices, which can be processed according to the method linked HERE. Sprinkle the steak with the listed spices, […]