Has anyone done Modernist Cuisine’s cooking technique on pork ribs?
“Smoke at 65C / 149F and 60% relative humidity for 7 hours, vacuum seal and cook sous vide at 60C / 140F for 48 hours.
Apply rub just before serving and flash with blow-torch or brown as desired.â€
The 65C bit is what surprises me – doesn’t it have to get up to 95C to break down the tough tissue etc or does very long cooking at a lower temperature still achieve this?
Love to know if anyone has done any sort of meat using this method – whats the flavour and texture like, compared to standard technique?
“Smoke at 65C / 149F and 60% relative humidity for 7 hours, vacuum seal and cook sous vide at 60C / 140F for 48 hours.
Apply rub just before serving and flash with blow-torch or brown as desired.â€
The 65C bit is what surprises me – doesn’t it have to get up to 95C to break down the tough tissue etc or does very long cooking at a lower temperature still achieve this?
Love to know if anyone has done any sort of meat using this method – whats the flavour and texture like, compared to standard technique?
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