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I want to cook a beef shank for 36 hours straight at 130f (54.4c) but ive been told my sous vide machine might get damaged if i use it for that long. Can i just sous vide my meat for 6 6-hour long sesssions with rests in between to not damage my machine?
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My goal here is to break down the connective tissues in my beef shank so i can eat it like a steak. Biolomix (the sous vide brand) told me cooking for 36 hours straight will damage my machine so ill be taking the shanks off for an hour in between each sessions.
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- 1 year ago
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