I did a 36 hour sous vide ribs at 145 degrees F followed by a 5 min sear under the broiler.
The meat was soft, tender, full of juice and the fat did not render from my spare ribs.
The meal left me...feeling gross because of the high fat content in ribs that I'm not used to.
The fat usually renders from the long cooking in the oven/grill doing it the traditional way.
I googled this problem, and someone ended up with inedible duck from sous vide because of the fat not rendered beneath the skin.
I can't find much info out there on this issue. Any insights on sous vide and the problem of extra fat in the dish and getting around it would help.
I read the intro parts of Thomas Keller's book, Under Pressure. Any recommended resources for sous technique and the problem of fat rendering would be much appreciated.