Let me just say that if 137 is some kind of protracted joke I am going to be VERY disappointed.
by selfawarestardust
6 Comments
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d5stephe
I just did a ribeye at 134 for 1:30. Like. Butter.
MostlyH2O
It’s my favorite way to do a ribeye because you can do a shorter bath, which I think helps preserve the texture.
But it isn’t a huge difference. You can get a good render with a longer cook at a lower temperature, but I wouldn’t go below 132.
I typically do about 90 minutes at 137, and for every degree below that I would add about 5-7 minutes to get a complete rendering of the fat.
Steven1789
Nice deckel/spinalis/cap.
Such a tasty part and I prefer to buy ribeyes with a big cap.
Admirable-Kitchen737
>Let me just say that if 137 is some kind of protracted joke I am going to be VERY disappointed.
You do not trust the internet?
SirGunther
Hope you had better luck than I. I’ve tried 137 a few times, just too tough for me.
6 Comments
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I just did a ribeye at 134 for 1:30. Like. Butter.
It’s my favorite way to do a ribeye because you can do a shorter bath, which I think helps preserve the texture.
But it isn’t a huge difference. You can get a good render with a longer cook at a lower temperature, but I wouldn’t go below 132.
I typically do about 90 minutes at 137, and for every degree below that I would add about 5-7 minutes to get a complete rendering of the fat.
Nice deckel/spinalis/cap.
Such a tasty part and I prefer to buy ribeyes with a big cap.
>Let me just say that if 137 is some kind of protracted joke I am going to be VERY disappointed.
You do not trust the internet?
Hope you had better luck than I. I’ve tried 137 a few times, just too tough for me.