130 for 2 hours, I have never had problems with fat not rendering.
130 for 2 hours, I have never had problems with fat not rendering.
by rickastleysanchez
12 Comments
rickastleysanchez
I know the downvoters will come in mass, and I do not care. Time and time again I have had no problems. I will never join the 137 club, that is too overdone for me.
repoman-alwaysintenz
Yay you
Dragon_Small_Z
Because your temp/time is too low to render that fat. Don’t be stubborn and just try 137. 137 in sous vide is nothing like 137 from a bbq or oven.
Zavier13
2 hours seems way to short, but I also do not have a sousvide machine yet.
sarhoshamiral
That doesn’t look rendered to me but if you are happy with it go for it.
spipscards
Gag
SuperDoubleDecker
Congrats Jack Sprats wife.
rickastleysanchez
I could post a picture of a steak cooked at 140 for 2 hours and you all will still say it is not rendered. I know because I did it.
poutinegalvaude
2 hours at that temp is too low to render that fat.
senepol
Why did you cut off the fat and sous vide just that?
BigTimeButNotReally
Physics has entered the chat…
… And laughed at you
skovalen
130F for 2 hrs is not a fat rendering recipe. There is a reason why people argue about ribeyes at 135F vs 137F. Your 130F approach doesn’t even make sense until the cook time gets out to like 12 hrs or more.
12 Comments
I know the downvoters will come in mass, and I do not care. Time and time again I have had no problems. I will never join the 137 club, that is too overdone for me.
Yay you
Because your temp/time is too low to render that fat. Don’t be stubborn and just try 137. 137 in sous vide is nothing like 137 from a bbq or oven.
2 hours seems way to short, but I also do not have a sousvide machine yet.
That doesn’t look rendered to me but if you are happy with it go for it.
Gag
Congrats Jack Sprats wife.
I could post a picture of a steak cooked at 140 for 2 hours and you all will still say it is not rendered. I know because I did it.
2 hours at that temp is too low to render that fat.
Why did you cut off the fat and sous vide just that?
Physics has entered the chat…
… And laughed at you
130F for 2 hrs is not a fat rendering recipe. There is a reason why people argue about ribeyes at 135F vs 137F. Your 130F approach doesn’t even make sense until the cook time gets out to like 12 hrs or more.