Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: GusRobin on July 10, 2014, 10:35:50 PM
-
Bought something called a "mock tender roast" (no idea what the heck that is) cause it was on sale.
Here it is unwrapped.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1481.jpg)
Removed some of the silver skin and added some pepper, salt, garlic.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1482.jpg)
Bagged and ready to go into the pool at 140*
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1483.jpg)
See you in about 48 hours.
-
That is also known as chuck steak. A very tough cut. Should be good made Sous Vide!
-
That is also known as chuck steak. A very tough cut. Should be good made Sous Vide!
Do you think 48 hrs at 140* will do it?
-
That's a good looking chuck steak, can't wait to see how it turns out.
-
48 sounds good to this guy who knows very little. ::)
-
No idea how to cook it that way, but it would make some nice smoked pepper stout beef.
-
That is also known as chuck steak. A very tough cut. Should be good made Sous Vide!
Do you think 48 hrs at 140* will do it?
I think so. I like the texture I get with short ribs at 50 hours at 135F so 48 hours will be a good test range.
-
Bet that is gonna be reat good and tender after 48 hours, cannot wait to see it finished. ;)
-
(http://i1298.photobucket.com/albums/ag47/1spudster/watching_zpse0a170cc.gif)
-
After 48 hrs, I took the roast out. Here it is out of the pouch and before searing.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1484.jpg)
Full plate with sliced roast, roasted potatoes, roasted asparagus and gravy.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1486.jpg)
The roast was great. Very tender, moist, and melt in your mouth.
I'm really getting into this - now I have to pick what is next.
-
Outstanding Gus!
Don't forget to post the details of the cook in the times and temps thread so we can all learn ;)
http://www.letstalkbbq.com/index.php?topic=9560.0
-
Wow, that looks good - will definitely need to try a tough roast one of these days - sounds perfect for sous vide!
-
Wow, that looks good - will definitely need to try a tough roast one of these days - sounds perfect for sous vide!
Yes indeed,fine job Gus,would you change anything?
-
Wow, that looks good - will definitely need to try a tough roast one of these days - sounds perfect for sous vide!
Yes indeed,fine job Gus,would you change anything?
Maybe just a little more spices before I vac seal. I have been intentionally using small amounts of spices and gradually increasing with each cook.
-
Wow, that looks good - will definitely need to try a tough roast one of these days - sounds perfect for sous vide!
Yes indeed,fine job Gus,would you change anything?
Maybe just a little more spices before I vac seal. I have been intentionally using small amounts of spices and gradually increasing with each cook.
I do that too.
-
After 48 hrs, I took the roast out. Here it is out of the pouch and before searing.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1484.jpg)
Full plate with sliced roast, roasted potatoes, roasted asparagus and gravy.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1486.jpg)
The roast was great. Very tender, moist, and melt in your mouth.
I'm really getting into this - now I have to pick what is next.
You might just be hooked !!!!! My wife was the biggest skeptic ever ....... no more !!!!! ;D ;D ;D
-
Outstanding plate of beef, I could eat a couple of those plates.
-
Looks beautiful! Nice cook.