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Baby back ribs went into the sous vide Saturday afternoon. It's now been 40 hours. Lunch is almost ready.
I'm cooling them off in an ice-water bath. Then I'll let them slowly come back up to room temp. Then they get 5 min. under the broiler.
The goal is to get that caramelized goodness on the upper surface without drying them out, or making them start cooking again.
I've snitched a couple of nibbles from the bag already. The ribs already taste amazing. This last step is mostly about presentation.
It's also proof-of-concept. If it works, I can sous-vide ribs for two days, then fridge them for another couple of days. MEAL PLANNING!
(One of the original applications of sous vide was vacuum sealing and cooking foods en masse, then catering cold vac-packs to the airlines.)
