Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: spuds on June 04, 2014, 10:55:19 PM
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OK,its about 1.5 inches thick,zero degrees from freezer.Times and temp needed from Gurus,I like rare.Its a tough looking steak so this should be telling.
Thanks folks!
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Overnite @ about 135F should do it.
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I was hoping more like 2 hours?I defrosted it in microwave. Any chance,or is that for toughness?
Temp set at 135,if it has to stay overnight I'll figure something else for dinner :(
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patience grasshopper ;)
Ok,I'll just starve. ;D
Now Im really stuck,salad,what else.LOL!
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Chuck roast has more fat and connective tissue so 24 hours to 36 hours should do.
Some people go 48 hours.
You will be very pleased with the results however ;)
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Chuck roast has more fat and connective tissue so 24 hours to 36 hours should do.
Some people go 48 hours.
You will be very pleased with the results however ;)
Chuck steak.OK,I'll be patient.
A picture for the instant gratification part
(http://i1298.photobucket.com/albums/ag47/1spudster/svcs1_zpsf24a86eb.jpg) (http://s1298.photobucket.com/user/1spudster/media/svcs1_zpsf24a86eb.jpg.html)
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I was hoping more like 2 hours?I defrosted it in microwave. Any chance,or is that for toughness?
Temp set at 135,if it has to stay overnight I'll figure something else for dinner :(
Spuds , it depends on what you're cooking, a ribeye, NY strip or a similar tender steak is fine to cook 1-2 hr.
A piece of chuck if you want it to be tender at least overnite.
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Im 19 hours in,its tonights dinner! :D
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Im 19 hours in,its tonights dinner! :D
15 oz steak,3 ounces juice came out.This came out a 3/4 inch steak when I measured.My eyeballs are poor measure sticks Ive found.This was originally bought for hamburger grind so perfect for a sous vide test.
Did sear and a torch,sear was better in this application,can see torch for uneven cuts.Not real juicy,but not dry
Dang tender for chuck,not ribeye though...
Put in refrigerator with juices,making a sour cream,horseradish dip.Yes,Its soaking those juices right back up.
Back in a couple hours with pics.Bottom line,thats a good chuck steak.
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Out of cooker
(http://i1298.photobucket.com/albums/ag47/1spudster/svcs2_zps93fa5cb6.jpg) (http://s1298.photobucket.com/user/1spudster/media/svcs2_zps93fa5cb6.jpg.html)
Tijuana Bullfight grade beef from Cardenas Market..... after sear
(http://i1298.photobucket.com/albums/ag47/1spudster/svcs3_zps38cd8323.jpg) (http://s1298.photobucket.com/user/1spudster/media/svcs3_zps38cd8323.jpg.html)
In to refer to cool with juices,well plate up during basketball game.Will add some juice to the sour cream/horseradish dip.Plating picture later...
(http://i1298.photobucket.com/albums/ag47/1spudster/svcs4_zps46f53955.jpg) (http://s1298.photobucket.com/user/1spudster/media/svcs4_zps46f53955.jpg.html)
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Looks like it turned out great to me!
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Looks like it turned out great to me!
Yup,Im very pleased,its going to be a FINE meal indeed! Thanks for all the help Mike getting up to speed with your cooks,and LA and all the rest too.You guys rock! ;)
Just tried a slice. Bearing in mind I havent eaten meat in 2 months...the flavor is crazy good.And super tender!!Also the juice gelled as it chilled,another thing I didnt expect. THIS IS GOOD!! :P
Doc,you put your order in now!
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Spuds - it looks like that you made a fine meal! If you have an electric meat slicer....I would love to see that sliced uber thin and turned into Philly cheese steak sammies!
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Spuds - it looks like that you made a fine meal! If you have an electric meat slicer....I would love to see that sliced uber thin and turned into Philly cheese steak sammies!
Tim,the thin deli slices are coming,think I will do a cold smoked SV round roast for those.Man,SV is AWESOME!!
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Looks fantastic!
I vote we change the forum name to LTBBQ and Sous Vide
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Looks fantastic!
I vote we change the forum name to LTBBQ and Sous Vide
;D
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Looks fantastic!
I vote we change the forum name to LTBBQ and Sous Vide
Back in the cage Herb!!! ;D :D
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Wow.. Nothing else to say
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Steak with a little au jus,dip with low fat sour cream and horseradish and a little au jus stirred in.Steamed Kale tossed in a lemon,olive oil and soy sauce dressing.1/4 cantaloupe cubed for desert.
Last and only time Ive ever cut chuck with a fork it was ground chuck,can cut this with a fork.
Best part,whole meal only 500 calories.
Oh yeah,SV cooking is going to fit right in here.
(http://i1298.photobucket.com/albums/ag47/1spudster/svcs5_zps7f69ae82.jpg) (http://s1298.photobucket.com/user/1spudster/media/svcs5_zps7f69ae82.jpg.html)
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Looks fantastic!
I vote we change the forum name to LTBBQ and Sous Vide
And I am the trouble maker? 8)
Great job Spuds! Fork tender chuck steak... You can't beat that ;)
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Very nice, Spuds! You've sold me.
muebe - you ARE the instigator, but Pappy has been known to give a nudge as well... we gotta watch both of you... ???
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Great job spuds, that meat looks fantastic!
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That looks fantastic. ;)