Sous Vide Basics: Spareribs // Wie Du garantiert die besten Spareribs deines lebens machen kannst.

Sous Vide Basics: Spare Ribs The Best Recipes I'll show you how to cook them perfectly in my video. Have fun cooking and eating the recipe ;) DON'T FORGET TO SUBSCRIBE: https://shrtnr.link/tY/ ----------------------------------------------------------------------------------------------------------------------------------------------------------- ⬇️ Click on "Watch More" to see the full video description with all links ⬇️ ----------------------------------------------------------------------------------------------------------------------------------------------------------- 🛒 PRODUCTS FEATURED IN THE VIDEO Maple Syrup*: https://amzn.to/2PKydEM Knife*: https://amzn.to/2YdeDDl Sous Vide Cooker*: https://amzn.to/2O3eW0C Sous Vide Balls*: https://amzn.to/2T4JX5n Vacuum Sealer*: https://amzn.to/30tlvhg Vacuum Sealer* (cheap): https://amzn.to/2JkFj0Q Salt*: https://amzn.to/2LEp3Ji BBQ sauce:* https://amzn.to/3u6XjiA Excerpt from the WIKI about sous vide cooking: WHERE was it invented: The method was developed in France in the 1970s. The food is sealed in a plastic bag, the air is extracted using a vacuum sealer, and then cooked at a constant water temperature in the range of 50 to 85°C. Short-circuit thermometers (sealed with the food) or infrared thermometers are used to monitor the internal temperature of the food. The vacuum bags are usually made of several layers of polyamide and polyethylene to prevent plasticizers from the bag's film from leaching into the food. The advantages of sous vide cooking are that nothing can escape from the bag during vacuum sealing, neither volatile flavors or aromas nor water. In addition, the flavor of the food is more intense when added with ingredients such as spices or herbs. It also increases shelf life, making it easier to cook in advance. Removing most of the air in the bag also reduces oxidation of the food and its flavors. Since the relatively low temperatures prevent the Maillard reaction from occurring during vacuum cooking, and no crust can form on the food, the food is usually seared briefly before or after vacuum cooking. ----------------------------------------------------------------------------------------------------------------------------------------------- 📷 INSTAGRAM: https://shrtnr.link/Insta/ NO KITCHEN SHOULD BE MISSING! NOT IN MINE EVEN: Cutting & Sharpening: My favorite 😍 https://amzn.to/2YdeDDl https://amzn.to/2OfnWOE https://amzn.to/2Jp16Fu https://amzn.to/2UTqG6E https://amzn.to/2Okhx4Y Kitchen TOOLS: https://amzn.to/2WfyOz0 https://amzn.to/2Yd0aYm https://amzn.to/2OfSbVD https://amzn.to/2U1rSI5 🔥 CONTACT ✉ Business Email: [email protected] 📷 Technical FAQ *: CAM: https://amzn.to/2OgUpEr Always with me - VLog Camera: https://amzn.to/2Yb9Xhp Microphone 1: https://amzn.to/2OfM7MZ Wireless Transmitter: https://amzn.to/2TnxHvj Clip-on Microphone 2: https://shrtnr.link/Mic/ Sound Recorder: https://amzn.to/2TMViuo Light: Tripod 1: https://amzn.to/2OigbaH Tripod 2: https://amzn.to/2TltDvs ℹ *If you purchase products through my links, you support me. Amazon pays me a small commission. The price remains exactly the same for you. #sousvide #Sous-vide #ribs