Recipes > Sous Vide Recipes
Chuck Roast 1
ACW3:
Watching, and waiting...
Art
jjjonz:
watching !! :)
Pappymn:
I think my first chuck was 48 hours. Cut with a fork. SV and Chuck are a great combo
teesquare:
It seems that - the more hard fats, silver skin, and connective tissues in general - the better the result.
SV really shines when we cook "less than prime" cuts...it is almost safe to say - the tougher or cheaper the cut of meat - the better it will turn out if cooked Sous Vide.
teesquare:
It seems that - the more hard fats, silver skin, and connective tissues in general - the better the result.
SV really shines when we cook "less than prime" cuts...it is almost safe to say - the tougher or cheaper the cut of meat - the better it will turn out if cooked Sous Vide.
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