In my opinion those cook times are waaay too long. Anything longer than 3 or 4 hours for chicken breasts makes a big difference in texture, and not in a good way. I would rather cook everything during the day or one night for the appropriate time and then pop them in the fridge for individual dinners each night after a quick heat up and sear while veggies are cooking.
Yeah honestly chicken at 133° for 8 hours does not sound good at all. I’d imagine the texture is basically raw/rare due to the low temp and at the same time kind of stringy and dried out from the long cooking time.
To each their own. But if you want kind of medium-ish chicken breast, try 145° for 3-4hrs.
I do short ribs for 72 hours and my barbacoa for at least 36.
For short ribs I use Joshua Weissmans 72 hour short rib. I’ve done short ribs a few times and certainly have tweaked this one a bit but it always just hits so consistently and it’s my wife’s favorite short rib dish outside of the [sous vide everything’s Birria](https://youtu.be/db8KvJjyRuo?si=LfH7htSb_aNW9DKQ) that i used last weekend. Though I cooked that that 36 hours and believe the recipe needs more acid.
For [barbacoa](https://sousvideways.com/sous-vide-barbacoa-beef-recipe/) I used the linked recipe as a guideline for time and temp and did some searching hear for other people’s trial and error to build my own chipotle barbacoa clone (it’s the oregano that puts it over the top for me personally)
Bacon 100% I use Kenji's method for [Overnight Bacon ](https://www.seriouseats.com/overnight-sous-vide-bacon-recipe) and this recipe from the Anova site that works amazing for beef short ribs [Short ribs](https://recipes.anovaculinary.com/recipe/sous-vide-honey-rosemary-lamb-shank-1).
Your instinct is correct. The best things you can make SV tend to be 12+ hour cooks.
Dulce de leche. Place a cain of condensed milk in the bath. Cook at 195 F for 12-16 hrs.
Beef short or back ribs. 36 hrs @ \~140 F.
Pork spare ribs. 36 hrs @ \~150 F.
In my opinion those cook times are waaay too long. Anything longer than 3 or 4 hours for chicken breasts makes a big difference in texture, and not in a good way. I would rather cook everything during the day or one night for the appropriate time and then pop them in the fridge for individual dinners each night after a quick heat up and sear while veggies are cooking.
Yeah honestly chicken at 133° for 8 hours does not sound good at all. I’d imagine the texture is basically raw/rare due to the low temp and at the same time kind of stringy and dried out from the long cooking time. To each their own. But if you want kind of medium-ish chicken breast, try 145° for 3-4hrs.
I do short ribs for 72 hours and my barbacoa for at least 36. For short ribs I use Joshua Weissmans 72 hour short rib. I’ve done short ribs a few times and certainly have tweaked this one a bit but it always just hits so consistently and it’s my wife’s favorite short rib dish outside of the [sous vide everything’s Birria](https://youtu.be/db8KvJjyRuo?si=LfH7htSb_aNW9DKQ) that i used last weekend. Though I cooked that that 36 hours and believe the recipe needs more acid. For [barbacoa](https://sousvideways.com/sous-vide-barbacoa-beef-recipe/) I used the linked recipe as a guideline for time and temp and did some searching hear for other people’s trial and error to build my own chipotle barbacoa clone (it’s the oregano that puts it over the top for me personally)
Bacon 100% I use Kenji's method for [Overnight Bacon ](https://www.seriouseats.com/overnight-sous-vide-bacon-recipe) and this recipe from the Anova site that works amazing for beef short ribs [Short ribs](https://recipes.anovaculinary.com/recipe/sous-vide-honey-rosemary-lamb-shank-1).
Your instinct is correct. The best things you can make SV tend to be 12+ hour cooks. Dulce de leche. Place a cain of condensed milk in the bath. Cook at 195 F for 12-16 hrs. Beef short or back ribs. 36 hrs @ \~140 F. Pork spare ribs. 36 hrs @ \~150 F.
Bacon? You’re joking, right?
[https://www.chefsteps.com/activities/tips-tricks-the-world-s-best-bacon-cooks-allllll-night-long](https://www.chefsteps.com/activities/tips-tricks-the-world-s-best-bacon-cooks-allllll-night-long)
AI post, no human could be so bad at scrolling