Rocklobster
Master Chef
I have a three pound piece of chuck flat. Which is basically short ribs wth no bones. I forgot to take it out of the freezer so she’s frozen solid. I’d like to toss it into the sous vide for tomorrow’s dinner. I’m wondering how long it would take to thaw and tenderize sufficiently.
I can get it in around 3 o’clock today And we’ll eat tomorrow around 6-630. Anybody ever try this ?
I can get it in around 3 o’clock today And we’ll eat tomorrow around 6-630. Anybody ever try this ?
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