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More sous vide questions
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<blockquote data-quote="Bucket" data-source="post: 5290890" data-attributes="member: 1977"><p>For a 1.5-2" ribeye 2 hours sounds about right, but you could definitely leave it 4. I think you see a broad range of cook times because of the inability to overcook using Sous Vide. What it can do is make the meat mushy or mealy if you leave it too long. Individually sized portions of chicken, beef or pork I usually do 2 hours. Ribs I do anywhere from 12-24 depending on how much time I have. For a charcoal sear, my charcoal chimney works best for me - only takes about 30 seconds per side.</p></blockquote><p></p>
[QUOTE="Bucket, post: 5290890, member: 1977"] For a 1.5-2" ribeye 2 hours sounds about right, but you could definitely leave it 4. I think you see a broad range of cook times because of the inability to overcook using Sous Vide. What it can do is make the meat mushy or mealy if you leave it too long. Individually sized portions of chicken, beef or pork I usually do 2 hours. Ribs I do anywhere from 12-24 depending on how much time I have. For a charcoal sear, my charcoal chimney works best for me - only takes about 30 seconds per side. [/QUOTE]
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