I am fairly new to sous vide. I’d like to convert this slow cooker/instant pot recipe to sous vide.
How would you suggest I do that?
by grapebeyond227
I am fairly new to sous vide. I’d like to convert this slow cooker/instant pot recipe to sous vide.
How would you suggest I do that?
by grapebeyond227
3 Comments
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I’ve tried something similar with short rib, probably 36hrs at 155 or 24hrs at 175. 175 is more shredded and 155 is more whole and gelatinous.
I really wouldn’t do it. This is pretty ideal for instant pot.
People have different opinions, but usually people don’t like putting veggies in their sous videos, particularly when it’s for something as long as a chuck roast would need.
Additionally, sous vide doesn’t really make a shredded texture well. That takes a very high temp, which would defeat the whole purpose of sous vide.