Sous Vide Pork Ribs

Dining date: 9/5/12 One of the things I’ve wanted to mimic using sous vide is barbecue. Cooking-wise, I could easily duplicate the low-and-slow practice with even more precision; the challenge would be imparting the smoky flavor. I remembered seeing an episode of America’s Test Kitchen where they prepared pulled pork in the oven using liquid…

Sous Vide Short Ribs

Dining date: 7/6/12 Sous vide cooking seems to have a countless number of possible applications, but I think it has the most profound effect on things that need to cooked for extended periods of time. Sure, it can produce a perfect medium-rare steak, but a grill/stovetop/oven can do a pretty good job too. For tougher…