I’ve been experimenting with sous vide for the past few weeks, focusing on perfectly cooking proteins at my station — last night, I tried a 72-hour beef short rib at 155°F, and the result was mind-blowing. I’d love to hear what other techniques or timings everyone has found to be game-changers in their kitchens.
I’ve found that cooking pork chops at 140°F for 2 hours gives them an amazing texture, almost like they’re taking a hot bath instead of being in the hot seat of the grill. I sometimes sear them after for a nice crust, but I’m curious if you find the long cook worth it for every protein @originalposter.
That 72-hour rib sounds incredible! For chicken, I love going with 150°F for about 2 hours; it really brings out the juiciness. But I’ve found that a quick sear afterward can elevate the flavor even more.
Going for longer sous vide times can really transform meats. I recently did a 48-hour pork belly at 165°F, and it became unbelievably tender. Just be careful not to overdo it, since too long can sometimes turn it mushy. @linda_chen92, have you tried any different temps for pork?
I recently tried sous vide duck breast at 135°F for about 2 hours, and it turned out incredibly tender with a gorgeous skin when I finished it off on the skillet. Just make sure to score the skin to render that fat properly; the crispiness makes all the difference. Have you experimented with different seasonings during the process?