Arsthbt

declaring a variable twice in IIFE

Motorized valve interfering with button?

Why don't electromagnetic waves interact with each other?

Can an x86 CPU running in real mode be considered to be basically an 8086 CPU?

Why is the design of haulage companies so “special”?

Why CLRS example on residual networks does not follows its formula?

How can the DM most effectively choose 1 out of an odd number of players to be targeted by an attack or effect?

What are these boxed doors outside store fronts in New York?

What is the offset in a seaplane's hull?

I’m planning on buying a laser printer but concerned about the life cycle of toner in the machine

Why Is Death Allowed In the Matrix?

strToHex ( string to its hex representation as string)

Underlining section titles

How is it possible to have an ability score that is less than 3?

The use of multiple foreign keys on same column in SQL Server

Possibly bubble sort algorithm

Type 1 Error & Type 2 Error's pregnancy test analogy: is it legit?

Is the month field really deprecated?

Suffixes -unt and -ut-

A newer friend of my brother's gave him a load of baseball cards that are supposedly extremely valuable. Is this a scam?

Is it possible to make sharp wind that can cut stuff from afar?

How long does it take to type this?

Is it tax fraud for an individual to declare non-taxable revenue as taxable income? (US tax laws)

Is it possible to do 50 km distance without any previous training?

How long to sous vide a tough cut of steak?

Is lots of red juice normal when making sous-vide steak?What temperature should I use for sous-vide chicken breasts?Sous vide over cooking toughens meat?How does sous vide compare to other cooking methods?How should I prepare venison hind leg sous vide?Sous vide octopus for maximum tendernessIs there any point in considering sous vide for unskilled newbie cook?Sous Vide FrustrationsCooking sirloin steaks with Anova sous vide gave me leather tough steaksHow long is too long for sous vide steak

.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty margin-bottom:0;

0

With most steaks the recommended cooking time in sous vide is about an hour (of course depending on the thickness of the cut).

I have done some sous vide cooks recently, and they always ended up perfect until last time, where I had a ribeye, which turned out tough and chewy.

I have since learned, that ribeye in particular has some connective tissue, which can make it tough. I have also learned, that most tenderizing methods, like vinegar or baking soda don't actually really work, because they are only in contact with the meat on the outside.

So I was wondering if I could improve the result, if I simply increase the cooking time to say 2h? Or should it be way longer than that in order to tenderize the connective tissue?

What would be the downside of increasing the cooking time?

steak sous-vide tenderizing

share

asked 8 mins ago

user1721135user1721135

363210

add a comment | 

0

With most steaks the recommended cooking time in sous vide is about an hour (of course depending on the thickness of the cut).

I have done some sous vide cooks recently, and they always ended up perfect until last time, where I had a ribeye, which turned out tough and chewy.

I have since learned, that ribeye in particular has some connective tissue, which can make it tough. I have also learned, that most tenderizing methods, like vinegar or baking soda don't actually really work, because they are only in contact with the meat on the outside.

So I was wondering if I could improve the result, if I simply increase the cooking time to say 2h? Or should it be way longer than that in order to tenderize the connective tissue?

What would be the downside of increasing the cooking time?

steak sous-vide tenderizing

share

asked 8 mins ago

user1721135user1721135

363210

add a comment | 

With most steaks the recommended cooking time in sous vide is about an hour (of course depending on the thickness of the cut).

I have done some sous vide cooks recently, and they always ended up perfect until last time, where I had a ribeye, which turned out tough and chewy.

I have since learned, that ribeye in particular has some connective tissue, which can make it tough. I have also learned, that most tenderizing methods, like vinegar or baking soda don't actually really work, because they are only in contact with the meat on the outside.

So I was wondering if I could improve the result, if I simply increase the cooking time to say 2h? Or should it be way longer than that in order to tenderize the connective tissue?

What would be the downside of increasing the cooking time?

steak sous-vide tenderizing

share

asked 8 mins ago

user1721135user1721135

363210

share

asked 8 mins ago

user1721135user1721135

363210

share

asked 8 mins ago

user1721135user1721135

363210

asked 8 mins ago

user1721135user1721135

363210

asked 8 mins ago

user1721135user1721135

363210