I used to think a 12-hour sous vide for short ribs was overkill, but after my buddy in Chicago insisted I try it at 155F for 18 hours, the texture was like beef butter.

Has anyone else pushed a sous vide cook time way past what you thought was reasonable and been shocked by the result?

2 comments

2 Comments

Yeah, I was totally in the "that's just wasting time" camp for the longest time. I did a chuck roast at 136 for like 36 hours once on a dare, and it completely flipped my view. It went from a tough cut to something you could pull apart with a fork, no knife needed. The idea of cooking something for days felt silly, but the science doesn't lie. It just breaks down all the tough stuff without drying it out. I wouldn't do it for a weeknight meal, but for a special dinner it's a game changer.

caleb_gibson10d ago

My first long cook was a pork shoulder at 165 for 24 hours. I was sure it would be mush, but it came out perfect for pulled pork sandwiches. The fat just melted and the meat stayed juicy. It really does change how you see those cheaper cuts.