Chuck roast that carried over to fancy ramen for a week.
Chuck roast that carried over to fancy ramen for a week.
by blackfire108
3 Comments
blackfire108
“if brisket was a ribeye”. 135 for 24 hours, 30 minute cool down, ripping sear. Put the leftovers in the fridge and sliced extremely thin once cold. Basically melted into the ramen.
Own_Being_9038
What’s that on the bread?
wazacraft
As a subscriber to both /r/sousvide and /r/ramen, this took me a sec, but I’m into it on both counts. Tell us about your broth!
3 Comments
“if brisket was a ribeye”. 135 for 24 hours, 30 minute cool down, ripping sear. Put the leftovers in the fridge and sliced extremely thin once cold. Basically melted into the ramen.
What’s that on the bread?
As a subscriber to both /r/sousvide and /r/ramen, this took me a sec, but I’m into it on both counts. Tell us about your broth!