MacKenzie Posted April 22, 2016 Report Share Posted April 22, 2016 The package from the freezer didn't say SV but from the colour of the meat these ribs have been sous vide. Still tasty and very moist. Do you like my token vegetables. ;):) 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 23, 2016 Report Share Posted April 23, 2016 @MacKenzie - stunning colors on that plate shot. And as for "token", sometimes less is more and this is definitely the time for less! SV or not, this is just a great cook. Thanks, kudos, and congrats! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted April 23, 2016 Report Share Posted April 23, 2016 The meat colour is stunning and plated perfectly. Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 23, 2016 Report Share Posted April 23, 2016 Nice plate of food. We serve 2 item meals frequently. Sometimes we skip the veggies and sometimes we skip the starch. I don't think I've ever skipped the protein. Sent from my XT1585 using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted April 23, 2016 Report Share Posted April 23, 2016 6 hours ago, ckreef said: I don't think I've ever skipped the protein. Sent from my XT1585 using Tapatalk That would be heresy here!!! MacKenzie, did you reheat them in the SV bath as well? Just curious. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 23, 2016 Author Report Share Posted April 23, 2016 Sure did Tony, they were frozen hard as a rock and I left them on the counter for a couple of hours and then put them in an SV bath @ 139F while the potatoes baked, about an hour. Good to go.:) Quote Link to comment Share on other sites More sharing options...
tony b Posted April 25, 2016 Report Share Posted April 25, 2016 Sweet! Quote Link to comment Share on other sites More sharing options...
