Tuesday, December 19, 2017

Brisket, parents, last night of Hanukkah.

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Well, we cooked the brisket for 24 hours at 155F.  Well not quite 24 hours as we didn't start cooking it until 8 pm last night and we ate at 6:30 pm tonight and we might have lost a few hours during the night last night when too much water evaporated from the pot that the sous-vide-er turned off.  It was a large piece of meat which was intended to feed a bunch of people, so we needed a bunch of people over for dinner.  We invited my parents and we all celebrated the last night of Hanukkah.

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Was it amazing?  It was pretty good, but I'm not sure I'd call it AMAZING.  I think it needed another 12 hours, it hadn't gotten to that melt in your mouth texture yet.  It's so weird to cook meat for 24-72 hours.  Doesn't that seem too long for meat to be warm?  Like little bacteria would just take up residence and grow like crazy in your heated meat bath?

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