How was the fat? That’s the biggest problem I had when I did it sous vide

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Dec 24, 2024
8:05:48pm

cougaman Truly Addicted User

How was the fat? That’s the biggest problem I had when I did it sous vide

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cougaman

Bio page: cougaman
Joined: Mar 11, 2006
Last login: Dec 24, 2024
Total posts: 73,552 (5,545 FO)

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Messages

Author

Time

Prime Rib Experiment was a roaring success. 24 hours in the fridge with kosher

Uno Doctoro

Dec 24, 7:52pm

We had prime rib smoked 8 pounds four -five hours. Super tender and very yummy

karatekid

Dec 24, 7:54pm

How was the fat? That’s the biggest problem I had when I did it sous vide

cougaman

Dec 24, 8:05pm

Outside was good, inside not so much. I cut it off anyway...not my thing

Uno Doctoro

Dec 24, 8:52pm

For a novice what does the cooler do?

Agnostic-alumni

Dec 24, 8:07pm

Keeps the juices and keeps it warm

karatekid

Dec 24, 8:09pm

You want prime rib and brisket to rest to keep in the juice cooler allows it to

karatekid

Dec 24, 8:09pm

Allows the meat to rest for a couple hours without cooking off below 170 degrees

Coug98

Dec 24, 8:12pm

Did you rest it in the sous vide bag? I’m always surprised by how much juice comes out in the bag

Mike Honcho

Dec 24, 8:15pm

I did. I'm doing whatever is easiest.

Uno Doctoro

Dec 24, 8:51pm

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