Jennifer Murphy
Senior Cook
The local market has packages of baby back ribs marinating in a sweet sauce in an airless, air-tight bag -- perfect for cooking in the sous vide.
I checked a couple of websites. The general recommendation seems to be 12 hours at 165°. But if we want to eat around 5:00 or earlier, it means I have to get up in the middle of the night to start it cooking. ?????
Can I start it late the night before, say around 11:00 pm? If it cooked until 5:00 pm, that would be 18 hours. Would I have mush?
I could turn it off when I get up and restart it a few hours later.
What are my options?
Thanks
I checked a couple of websites. The general recommendation seems to be 12 hours at 165°. But if we want to eat around 5:00 or earlier, it means I have to get up in the middle of the night to start it cooking. ?????
Can I start it late the night before, say around 11:00 pm? If it cooked until 5:00 pm, that would be 18 hours. Would I have mush?
I could turn it off when I get up and restart it a few hours later.
What are my options?
Thanks