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{"activity_order":8388566,"activity_type":["Recipe","Science"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2012-11-12T20:49:11Z","creator":null,"currently_editing_user":null,"description":"Creative possibilities are especially compelling aspects of sous vide cooking. The ability to cook ingredients for prolonged periods of time at carefully controlled temperatures can yield appealing textures that are impractical, or even impossible, to achieve using conventional cooking techniques. Throughout this course we'll explore these possibilities; below is a showcase of the range of textures that you can easily achieve by sous vide cooking a tough, but flavorful cut of meat like beef short rib.","difficulty":"","featured_image_id":"{\"url\": \"https://www.filepicker.io/api/file/hZBfXdYfTemyRUD3N19g\", \"size\": 276557, \"type\": \"image/jpeg\", \"key\": \"FeLrrcroTSmzwCV4hPBb_Why%20Sous%20Vide_Short%20Ribs.jpg\", \"filename\": \"Why%20Sous%20Vide_Short%20Ribs.jpg\"}","forks":[],"id":17,"image_id":"","include_in_gallery":true,"last_edited_by_id":106,"likes_count":38,"published":true,"published_at":"2012-11-12T20:49:11Z","show_only_in_course":false,"slug":"short-ribs-time-and-temp","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Short Ribs Time and Temp","transcript":"","updated_at":"2013-11-05T21:55:50Z","upload_count":3,"used_in":[],"yield":"","youtube_id":"WMaOTsIhyPw","tags":[{"id":29,"name":"dinner"},{"id":33,"name":"sous vide"},{"id":152,"name":"gluten free"},{"id":255,"name":"meat"},{"id":477,"name":"paleo"},{"id":478,"name":"main course"},{"id":479,"name":"lunch"},{"id":484,"name":"lactose intolerant"},{"id":530,"name":"immersion circulator"},{"id":551,"name":"appetizer"},{"id":616,"name":"temperature"}],"equipment":[],"ingredients":[],"steps":[{"activity_id":17,"audio_clip":"","audio_title":"","created_at":"2013-11-05T21:55:50Z","directions":"This is a sous vide version of the conventional slow braise. The meat peels cleanly away from the rib bones, the texture is tender and flaky. You can see that ample gelatin\u2014unwound from the tough collagen during the prolonged cooking\u2014and oil rendered from the marbling coat the meat to give it succulence and rich flavor. ","extra":null,"hide_number":null,"id":21348,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":0,"subrecipe_title":null,"title":"Short Rib \u2022 185\u00a0\u00b0F / 85 \u00b0C, 12 hours ","transcript":null,"updated_at":"2013-11-05T21:55:50Z","youtube_id":"I5kQOQq7CuM","ingredients":[]},{"activity_id":17,"audio_clip":"","audio_title":"","created_at":"2013-11-05T21:55:50Z","directions":"After another 12\u00a0hours of cooking, the texture has become very tender and flaky. The individual bundles of muscle fibers\u2014the technical term is fascicles\u2014practically fall apart with even a slight nudge.","extra":null,"hide_number":null,"id":21349,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":4194304,"subrecipe_title":null,"title":"Short Rib \u2022 185\u00a0\u00b0F / 85 \u00b0C, 24 hours ","transcript":null,"updated_at":"2013-11-05T21:55:50Z","youtube_id":"QrGwzVYM7wI","ingredients":[]},{"activity_id":17,"audio_clip":"","audio_title":"","created_at":"2013-11-05T21:55:50Z","directions":"By reducing our cooking temperature by 27\u00a0\u00b0F / 15\u00a0\u00b0C, we get a very different result from the same cut of beef short rib. The meat still comes away clean from the rib bones, and it is still visibly soft and tender, but it does not have the traditional flaking texture of braised meat. This preparation requires a knife to slice into it. How it eats is best described as somewhere between steak-like and braise-like.","extra":null,"hide_number":null,"id":21350,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":6291456,"subrecipe_title":null,"title":"Short Rib \u2022 158\u00a0\u00b0F / 70 \u00b0C, 16 hours","transcript":null,"updated_at":"2013-11-05T21:55:50Z","youtube_id":"uX4PEVxfX0s","ingredients":[]},{"activity_id":17,"audio_clip":"","audio_title":"","created_at":"2013-11-05T21:55:50Z","directions":"After another 8\u00a0hours of cooking, the texture has started to become flaky. This is because more of the tough collagen that bundles muscle fibers together has not contracted as much as it does at higher cooking temperatures. The result: less juice has been squeezed from the meat and the resulting preparation is similar, but juicier, compared to a conventional braised cut of beef.","extra":null,"hide_number":null,"id":21351,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":7340032,"subrecipe_title":null,"title":"Short Rib \u2022 158\u00a0\u00b0F / 70 \u00b0C, 24 hours","transcript":null,"updated_at":"2013-11-05T21:55:50Z","youtube_id":"YXeqEVWFdLM","ingredients":[]},{"activity_id":17,"audio_clip":"","audio_title":"","created_at":"2013-11-05T21:55:50Z","directions":"The texture of this version of beef short rib is visibly different than a braise. It looks and eats quite a bit like a tender beef strip loin steak. It has a slight chewiness, but it's very juice and has a very meaty flavor compared to conventional tender cuts of beef. \r\n\r\n","extra":null,"hide_number":null,"id":21352,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":7864320,"subrecipe_title":null,"title":"Short Rib \u2022 144 \u00b0F / 62\u00a0\u00b0C, 24 hours","transcript":null,"updated_at":"2013-11-05T21:55:50Z","youtube_id":"d-HbKVrL8ys","ingredients":[]},{"activity_id":17,"audio_clip":"","audio_title":"","created_at":"2013-11-05T21:55:50Z","directions":"After doubling the cooking time from one to two days, the texture of our short rib is something truly unique and both difficult and impractical to achieve with conventional cooking techniques. This beef short rib is somewhere between the tenderness of a good steak and the succulence of a conventional braise. ","extra":null,"hide_number":null,"id":21353,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8126464,"subrecipe_title":null,"title":"Short Rib \u2022 144 \u00b0F / 62\u00a0\u00b0C, 48 hours","transcript":null,"updated_at":"2013-11-05T21:55:50Z","youtube_id":"eEej_K267-I","ingredients":[]},{"activity_id":17,"audio_clip":"","audio_title":"","created_at":"2013-11-05T21:55:50Z","directions":"If you're patient, cooking tough cuts of meat like a beef short rib for a day or two can yield some remarkable results. This short rib is firmly in knife and fork territory. The cooked meat definitely has some chew to it, not unlike a rare sirloin, but with a more intense flavor.","extra":null,"hide_number":null,"id":21354,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8257536,"subrecipe_title":null,"title":"Short Rib \u2022 129\u00a0\u00b0F / 54 \u02daC, 48 hours","transcript":null,"updated_at":"2013-11-05T21:55:50Z","youtube_id":"8T5GoGo4eI8","ingredients":[]},{"activity_id":17,"audio_clip":"","audio_title":"","created_at":"2013-11-05T21:55:50Z","directions":"With another day of sous vide cooking at this low temperature, our short rib has been transformed. This is really the culinary equivalent of turning a sow's ear into a silk purse. It's delicious.","extra":null,"hide_number":null,"id":21355,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8323072,"subrecipe_title":null,"title":"Short Rib \u2022 129\u00a0\u00b0F / 54 \u02daC, 72 hours","transcript":null,"updated_at":"2013-11-05T21:55:50Z","youtube_id":"awy1HhoHcZE","ingredients":[]}]}