26 hrs at 54C with two crushed cloves of garlic and then crushed black pepper and one minute on the grill: pink, juicy, aromatic and tender. 3.99/lb. Simple perfection.
Dude you are a great teacher and your video is great.too. It is to the point, gives details needed and no aggravating background music. I liked and subscribed. I plan to watch all of your videos.
First cook finished today, cooked a 2.37lb choice chuck roast at 131 for 25.5 hours - holy cow - it was like eating a tender steak with the best flavor. I seared it in beef tallow and then added some butter to the cast iron skillet and threw in a pound of presliced cremini mushrooms and the juices from the sous vide bag and cooked it down till it was a glaze on those mushrooms... best meal... wow! I have subscribed, like your presentation.
One of the BEST videos on sous vide with clear directions with temperatures, times cooking and use of seasonings! Thx u. I am applying your techniques to a boneless leg of lamb (approximately 15 lbs). I am adding 1 hour of smoking on my Traeger.
I bought a costco bag of tritips and I did a tri tip that is select grade in an instant pot and it was tough, I cooked the next one like this video for 24hrs at 132 and it is crazy tender. easily the best roast beef all time!
Been sous vide’ing for 10 years and even though I have a food saver v4400 I use it for freezing. If I’m going to sous vide anything that is fresh or hasn’t been vacuum sealed already then I use gallon bags without concern. It’s just fine. In fact I use sous vide to reheat previously cooked food more than from raw. Reheating bbq, steaks or sauces, especially cream base sauces prone to breaking during reheating 120-130 for perfectly reheated food is the pro tip.
4:00, and 5:05 made subscribing very easy. Your delivery and choice of diction is a lot better then the majority of people ive seen on YT. If i were working in food id love to have you as a boss. Chuck roast is what drew me to sous vide originally. As an avid fan of "cheap cuts" be it low priced pork chops/loins/tenderloins. Im going to look forward to theorycafting cooks and having a lil journal to log the "outcome" vs "desired outcome". As always a little taste test and moving onto weather or not something like a chuck/roast or top/bottom etc loin. becomes a Wok/stirfry etc dish or fajitas. Based purely on how the PLAY or sous vide determines the eventual final product. That also genuinely strikes up some attention in when i can generally assume most ppl that have passion in cooking or cooking for others, or are purely interested in various cooking/methods for a simultaneous meal prep/cook. Having to wipe down an iron skillet in-between pork chops/steaks etc pan to pan and re-season gets to become a step/aspect of cooking you wish you could avoid. My first sous vide shall be a chuck roast in your honor. Youre not just talking to PURE beginners, youre talking to ppl that are relatively interested/experienced in cooking that are NOOBS to sous vide, no bs in this vid a lot of knowledge and important notes to each step of how to properly get a good end result on a chuck/sous vide. Trying to avoid "processed foods" XD so now i guess ill be making all of my roast beef/pastrami/corned beefs at home via sous vide. Given the potential i can also UP my weekly meat portioning while maintaining a relative budget by being able to maximize cheaper cuts like chucks, sirloins top/bottom loins etc. cheap 2$ a LB on deal pork chop/loins etc. Cant wait to make some meats for delicious sandwiches, french dips, chicago beefs etc.
Great video! I've cooked several chuck roasts this way and I have to say that your description of the method is one of the better ones on You Tube and consistent with what I do to get good results. I don't think I've seen any chuck roasts with that kind of marbling in my grocery store, so I'll keep looking and snap one up if I see one.
New sub here. Great video, recently picked up a cheap SV. I buy beef 1/2 cow at a time. Can’t wait to try this method. There’s many different kinds of steaks I get like Denver, sirloin, ranch that are usually Meh! I usually pressure cook the chucks and they come out super good. But now anxious to try this method.
Tried this as per your recommendations with a Prime grade chuck roast...followed you recommendations except cooking for 28 hours not 24. OMG this was excellent! If tied up the right way you could fool someone into thinking they were eating filet. Thanks for this recipe!
Great video! I bought a Sous Vide circulator and was concerned with what kind of pan to use it in! This helped me A LOT! Thanks ( oh yeah, we are getting cracked over the head with the steak prices! LOL)
Definitely going to try a chuck roast! Yeah, all steak prices are terrible. This looks like a cheap alternative and still get that tender steak!! Awesome video!!💥💥
I've done this recently too, after being disappointed with low and slow cooking on the BBQ. I didn't have any sous vide equipment and didn't really want to splash out $150.00 as an experiment. I used my analogue Crock Pot instead and controlled the temperature using a digital temperature plug with submersible probe, which you can program the 'Off' and 'On' temperatures of between 130-134F (it would climb to 136 max, before turning back on a 129F and the cooker was only on for ~8mins per hour). I cooked it for 36hrs, just to be safe and got a perfect Medium Rare cook. I was surprised no fat rendered, but I guess it wasn't hot enough. The result was out of this world; it was another level above Prime Rib in my opinion at a third of the price!!
Great video. I just put a chuck in the bath. The butcher trussed it bout 4 in thick. I plan to refrigerate after the bath for a few days. How would you retherm on a kettle? Thanks again.
So for best retherm would be to put it back in the bath at like 130 for maybe two hrs. If you’re looking to just get some smoke on it go as low as you can get ur kettle till you hit like 125.
@@Jbsousvide thanks again for your help. This technique is awesome. Rather than refrigerate, I gave it a 2 hr ice bath and then the smoker. It took about 2 hours on the kettle @225 deg for IT to reach 123. Perfection.
For anyone on the fence about buying a sous vide as they say at Nike just do it. The only meat that isn’t far better is chicken. Filets, chuck eye roasts or pork, each comes out fantastic. I make our Christmas prime rib in it and finish on the Weber kettle. Tender and juicy every time.
If you cooked this steak like a ribeye, you would have a VERY tender steak, that steak is seriously the same muscle as the ribeye (just closer to the head, and therefore a bit tougher) , and the more the chuckeye steak looks like a ribeye, the better, it is going to be. They call that a chuck roast, but should be called a chuckeye steak, and the little piece of denver muscle that sits on top of the main muscle, is also quite tender, especially the closer you get to the ribeye. This cut looks like it is very close to the ribeye, (probably about 3 steaks away) and if you got one that looks very different that a ribeye it is probably taken from the other half of the chuck roast, and is therefore going to be more tender.
A few issues/questions: 1. I don't have great circulation in my kitchen. If I take the heat all the way up to the smoke point my whole home is going to get too smoky. Is there an option to do a reverse sear in the oven with sous vide? How would one do that without overcooking? 2. As much as it hurts, my wife and kids all like their meat just to the point of well-done. I plan on cutting off some for me to properly cooked to medium rare. Will they still get a high quality piece of meat or is all hope lost?
If they like well done steak, then it doesn't really matter. You would be better off just buying them some thin cut New York strip and cooking it in the pan. The whole point of this technique is to eat a tough cut of meat at Med-rare temp
@@nateb2715 The whole point of sous vide is not to cater strictly to people who eat tough meat at medium rare. That's just silly. It's a cooking technique. No more, no less. Nobody tried to think of a way custom made for tough cuts.
The salt overnight doesn't make the meat too salty? I tried it on a ribeye steak once, and it was waay too salty ... I salted both sides, placed on a rack, overnight in the fridge.
Hi 👋🏼, did you rinse the meat before the vac seal? This bro in the video didn't do it and I was curious about the meat to salt ratio and if the end product is too salty.
Better to not smoke your oil and keep it just below the smoke point because heating oils past their smoking point has been linked to the formation of carcinogens and can also create an off, burnt flavor. I would advise to avoid vegetable and seed oils and instead use tallow, lard, or ghee which all have a much higher smoke point and can get your that sear without smoking the oil.
I’ve never done a cross rib roast but from what I understand they have less fat content. You’ll prob want to do less time. I would guess 6-8hrs? But only a guess. Everything else should be fair game tho
It’s a 4lb roast and looks like plenty of fat content in it. I put it in the bath before I saw your reply so now I’m committed to at least a 20hr cook for dinner tomorrow😳 hopefully it turns out
I love this video but I keep asking myself how much it that Sous machine is going to spike my Electric bill .Because u said 24 hours running! I just spend 350$ for all this 😂 by the way your dish looks excellent!!
This was my 1st attempt at cooking a chuck steak with this method. The cook was spot on and the tenderness was as advertised However, I think I must have done something wrong. It turned out too salty. I went back to understand what I might have done, and came to the conclusion that I naturally may have used too much salt or I let it sit too long I salted it for about 20 hrs. But for as far as the amount of salt I used it was generous like this and most of the recipes instruct too. I don’t feel that I used too much. Anyone have thoughts on what I did wrong ?
The only way it could taste too salty is just too much salt. It doesn't matter how long you let the salt sit on the meat. Did you add more salt after the cook when you seared it?
What's salty to you might not be salty to others as well. There's one of your adjustments though for your next cook. Use less salt. I'm getting ready to do this cook and was even thinking of going 24 hours on the salt.
I just purchased a Sous Vide circulator and cooked rib fillet steaks. 1 inch thick, 136F for 2 hours then a sear and rested for 10 minutes. Toughest steak I have ever eaten. Looked perfect. Any ideas anyone?
I discovered sous vide years ago, still (always) experimenting with time vs temp. I just shake my head at family exclaiming, "So you're boiling the meat?" They can't help it, seeing protein in a water bath, indoctrinated, still believing poultry breast must reach 165F to be safe because they were instructed such. Hypnotized. Yes, cooking has taught me A LOT about humans, and it's pretty scary.
I just discovered it. Well more so learned of it several years but never made the move. I’ve gotten into cooking meat more so smoking. So much I cook the meat for most family gatherings. This has led to a blackstone. I’ve since gotten pretty good on preparing meats. Granted I follow others recipes but I produce a good end product. With that I’ve added sour vide to my methods. First two cooks were filets I cut from a whole loin. Nothing special just select. First cook was three. Today I did 8 steaks. Tender and could be. Flavor was amazing. Seared on lump charcoal and man did it please the family. Kids said now that’s as good or better then insert steak house. But it truly had the Outback flavor with the extra pepper kick. Sooo now I’m making steaks as good as chain restaurants and that will save us a bunch of money. I wish I’d gotten into cooking at a younger age. I love it. My next adventure is breads. However I got more to learn s out meat before making that move. What’s your favorites or any suggestions?
Is there a reason we can't sear before the sous vide cook? I know I won't get a crispy crust, but I would like it to be ready to eat whenever I pull it out of the bath.
For my first sous vide experiment I used top round beef roast, cut it into 2 pices and cooked one half in the oven and the other in a sous vide bath for 24 hours, at 130F. The 'oven' roast came out great. I have a slicing machine and set it for thin slices and it turned out as good and as tasty as I could expect. BUT - The sous vide roast seemed boiled. Yes, it was more tender than the oven roast but it had a grainy mouth feel when done. The taste seemed vextremely watered down. It was just about tasteless. I made the mistake of using some mustard and a few sprinkles of Worstershire along with some herbs during the sous vide cook and I can only guess the extra liquid might have caused the meat to taste boiled. That, or maybe there was a hole in the Ziplock bag ...because the juice in the Ziplock bag taseted diluted, as well. So my first sous vide cook was awful. I cut the meat into pices and cooked it in gravy and with veggies to make it into a stew, and that helped restore the taste and make the meat useable. Any theories, comments, or suggestions would be very helpful, Thanks
Ok I lasted 90 seconds i just wasn’t in the mood for the lengthy speech from funny looking dude who should really be showing us how to clean a heat duct.
26 hrs at 54C with two crushed cloves of garlic and then crushed black pepper and one minute on the grill: pink, juicy, aromatic and tender. 3.99/lb. Simple perfection.
Do not use fresh garlic in sous vide, you can get botulism like that. Use garlic powder.
Dude you are a great teacher and your video is great.too. It is to the point, gives details needed and no aggravating background music. I liked and subscribed. I plan to watch all of your videos.
First cook finished today, cooked a 2.37lb choice chuck roast at 131 for 25.5 hours - holy cow - it was like eating a tender steak with the best flavor. I seared it in beef tallow and then added some butter to the cast iron skillet and threw in a pound of presliced cremini mushrooms and the juices from the sous vide bag and cooked it down till it was a glaze on those mushrooms... best meal... wow! I have subscribed, like your presentation.
Only one word needed.... wow! WOW WOW WOW WOW!!!!
One of the BEST videos on sous vide with clear directions with temperatures, times cooking and use of seasonings! Thx u. I am applying your techniques to a boneless leg of lamb (approximately 15 lbs). I am adding 1 hour of smoking on my Traeger.
Best beginner video ever. Thank you!
I just bought a Sous Vide.
Im following your recipe right now.
It’s my first cook.
Thank you
I bought a costco bag of tritips and I did a tri tip that is select grade in an instant pot and it was tough, I cooked the next one like this video for 24hrs at 132 and it is crazy tender. easily the best roast beef all time!
Tri tip is amazing when you cook it properly :)
Been sous vide’ing for 10 years and even though I have a food saver v4400 I use it for freezing. If I’m going to sous vide anything that is fresh or hasn’t been vacuum sealed already then I use gallon bags without concern. It’s just fine. In fact I use sous vide to reheat previously cooked food more than from raw. Reheating bbq, steaks or sauces, especially cream base sauces prone to breaking during reheating 120-130 for perfectly reheated food is the pro tip.
4:00, and 5:05 made subscribing very easy. Your delivery and choice of diction is a lot better then the majority of people ive seen on YT. If i were working in food id love to have you as a boss. Chuck roast is what drew me to sous vide originally. As an avid fan of "cheap cuts" be it low priced pork chops/loins/tenderloins. Im going to look forward to theorycafting cooks and having a lil journal to log the "outcome" vs "desired outcome". As always a little taste test and moving onto weather or not something like a chuck/roast or top/bottom etc loin. becomes a Wok/stirfry etc dish or fajitas. Based purely on how the PLAY or sous vide determines the eventual final product. That also genuinely strikes up some attention in when i can generally assume most ppl that have passion in cooking or cooking for others, or are purely interested in various cooking/methods for a simultaneous meal prep/cook. Having to wipe down an iron skillet in-between pork chops/steaks etc pan to pan and re-season gets to become a step/aspect of cooking you wish you could avoid. My first sous vide shall be a chuck roast in your honor. Youre not just talking to PURE beginners, youre talking to ppl that are relatively interested/experienced in cooking that are NOOBS to sous vide, no bs in this vid a lot of knowledge and important notes to each step of how to properly get a good end result on a chuck/sous vide. Trying to avoid "processed foods" XD so now i guess ill be making all of my roast beef/pastrami/corned beefs at home via sous vide. Given the potential i can also UP my weekly meat portioning while maintaining a relative budget by being able to maximize cheaper cuts like chucks, sirloins top/bottom loins etc. cheap 2$ a LB on deal pork chop/loins etc. Cant wait to make some meats for delicious sandwiches, french dips, chicago beefs etc.
Great video! I've cooked several chuck roasts this way and I have to say that your description of the method is one of the better ones on You Tube and consistent with what I do to get good results. I don't think I've seen any chuck roasts with that kind of marbling in my grocery store, so I'll keep looking and snap one up if I see one.
Good solid video. Plenty of high quality information. Well done champ.
Appreciate you Simon. Thanks for the feedback
Love the shallow depth of field.
Man You NAILED IT!
11:24 has me itching for the sharpest knife and a big glass of red wine
The marbling on that is incredible for a chuck roast
That baby is definitely prime.
Chuck will never be high quality
Nice job. I just did my first sous vide tonight and i think this will be my next. thanks for sharing. meat church rocks!
Awesome video
Great vid man
Thank You So Much 💓 This video was very very 😂 Helpful.
Man that roast looks awesome
New sub here. Great video, recently picked up a cheap SV. I buy beef 1/2 cow at a time. Can’t wait to try this method. There’s many different kinds of steaks I get like Denver, sirloin, ranch that are usually Meh! I usually pressure cook the chucks and they come out super good. But now anxious to try this method.
Locally (Colorado) on Labor Day sales at Kroger and Safeway, chuck and ribeye are within a buck a pound of each other.
This is a fabulous video. Thanks for helping me get my start with sous vide!
Tried this as per your recommendations with a Prime grade chuck roast...followed you recommendations except cooking for 28 hours not 24. OMG this was excellent! If tied up the right way you could fool someone into thinking they were eating filet. Thanks for this recipe!
No problem. Glad you enjoyed it! Rock on
This looks fantastic thank You
Keep going, your content will catch-up with your cooking skills which is amazing. Thank you for your content!
I really enjoyed this video ! Will try it and report back ! Thank you ❤
Awesome Video 👍🏻
Great video! What is the best way to save part of the roast to serve another day?
Great job, sir!
Thank you Justin appreciate you
I would love to see comparison of different sous vide times for this recipe. like 6, 12, 16, 24 hours. Is there drastic difference?
Does the chuck roast have the same flavor as a ribeye? or does it taste more like a roast beef?
Great video! I bought a Sous Vide circulator and was concerned with what kind of pan to use it in! This helped me A LOT! Thanks ( oh yeah, we are getting cracked over the head with the steak prices! LOL)
Thank you Reggie. I appreciate that. Glad the video helped. And yeah seems like everyone is
Thanks for the great tutorial! What temperature should the cast iron pan be for searing the chuck roast? Thanks again :)
Hey JB, great video, looking forward to the rest of the series. Can you share a link to the thermometer you use?
Hello the full series is out now. Enjoy. As for the thermometer. What kind are you looking for? Like an instant read?
@@Jbsousvide Yes, like the one you mentioned in the first video for checking the temp of a cast iron pan
@@jacknsaav ah ok. Here is the one I have:
amzn.to/3BLxREx
@@Jbsousvide Thanks
Definitely going to try a chuck roast! Yeah, all steak prices are terrible. This looks like a cheap alternative and still get that tender steak!! Awesome video!!💥💥
Thanks very much mark! Def a great option
Any advice if I SV a 3 lb Beef eye of round? Time Camp as the chuck roast? Thank you very much.
Subscribed, brother. Nice work....
Thank you randy. Really appreciate that.
Yum!
I've done this recently too, after being disappointed with low and slow cooking on the BBQ.
I didn't have any sous vide equipment and didn't really want to splash out $150.00 as an experiment. I used my analogue Crock Pot instead and controlled the temperature using a digital temperature plug with submersible probe, which you can program the 'Off' and 'On' temperatures of between 130-134F (it would climb to 136 max, before turning back on a 129F and the cooker was only on for ~8mins per hour).
I cooked it for 36hrs, just to be safe and got a perfect Medium Rare cook. I was surprised no fat rendered, but I guess it wasn't hot enough. The result was out of this world; it was another level above Prime Rib in my opinion at a third of the price!!
My husband will be going to your school ✅
Great video. I just put a chuck in the bath. The butcher trussed it bout 4 in thick. I plan to refrigerate after the bath for a few days. How would you retherm on a kettle? Thanks again.
So for best retherm would be to put it back in the bath at like 130 for maybe two hrs. If you’re looking to just get some smoke on it go as low as you can get ur kettle till you hit like 125.
@@Jbsousvide thanks again for your help. This technique is awesome. Rather than refrigerate, I gave it a 2 hr ice bath and then the smoker. It took about 2 hours on the kettle @225 deg for IT to reach 123. Perfection.
@@ChuckRiley I just saw the picture on Facebook. That chuck looked killer!
For anyone on the fence about buying a sous vide as they say at Nike just do it. The only meat that isn’t far better is chicken. Filets, chuck eye roasts or pork, each comes out fantastic. I make our Christmas prime rib in it and finish on the Weber kettle. Tender and juicy every time.
i had y chuck in on 122f for 40hours and it as pretty tough? it was select grade so barely any marbeling
Could you cook sous vide at a higher temp (like 165) for the same time with the same results?
It might be shredded beef and not steak pieces
If you cooked this steak like a ribeye, you would have a VERY tender steak, that steak is seriously the same muscle as the ribeye (just closer to the head, and therefore a bit tougher) , and the more the chuckeye steak looks like a ribeye, the better, it is going to be. They call that a chuck roast, but should be called a chuckeye steak, and the little piece of denver muscle that sits on top of the main muscle, is also quite tender, especially the closer you get to the ribeye. This cut looks like it is very close to the ribeye, (probably about 3 steaks away) and if you got one that looks very different that a ribeye it is probably taken from the other half of the chuck roast, and is therefore going to be more tender.
A few issues/questions:
1. I don't have great circulation in my kitchen. If I take the heat all the way up to the smoke point my whole home is going to get too smoky. Is there an option to do a reverse sear in the oven with sous vide? How would one do that without overcooking?
2. As much as it hurts, my wife and kids all like their meat just to the point of well-done. I plan on cutting off some for me to properly cooked to medium rare. Will they still get a high quality piece of meat or is all hope lost?
If they like well done steak, then it doesn't really matter. You would be better off just buying them some thin cut New York strip and cooking it in the pan. The whole point of this technique is to eat a tough cut of meat at Med-rare temp
@@nateb2715
The whole point of sous vide is not to cater strictly to people who eat tough meat at medium rare. That's just silly. It's a cooking technique. No more, no less. Nobody tried to think of a way custom made for tough cuts.
The salt overnight doesn't make the meat too salty? I tried it on a ribeye steak once, and it was waay too salty ... I salted both sides, placed on a rack, overnight in the fridge.
Hi 👋🏼, did you rinse the meat before the vac seal? This bro in the video didn't do it and I was curious about the meat to salt ratio and if the end product is too salty.
What is that money piece called? I think Costco sells their chuck with that money piece missing.
I think that is the Denver Steak
Better to not smoke your oil and keep it just below the smoke point because heating oils past their smoking point has been linked to the formation of carcinogens and can also create an off, burnt flavor. I would advise to avoid vegetable and seed oils and instead use tallow, lard, or ghee which all have a much higher smoke point and can get your that sear without smoking the oil.
Can I follow this but with a cross rib roast?
I’ve never done a cross rib roast but from what I understand they have less fat content. You’ll prob want to do less time. I would guess 6-8hrs? But only a guess. Everything else should be fair game tho
It’s a 4lb roast and looks like plenty of fat content in it. I put it in the bath before I saw your reply so now I’m committed to at least a 20hr cook for dinner tomorrow😳 hopefully it turns out
What are your thoughts on letting it stay in the Sous Vide for 36 and 48 hours ?
The longer you cook it, the dryer it will be with much of the juice leaving the meat. It will have the consistency of roast and not like steak.
Is there salt in your rub or do you feel the dry brine salt is enough?
There is some salt in the rub for the exterior. Usually the dry brine is enough for me. I will sometimes serve with a sprinkle of flakey salt
Thanks for the food safety warning, I was wondering if even 131f was safe for a 24 hour soak.
I love this video but I keep asking myself how much it that Sous machine is going to spike my Electric bill .Because u said 24 hours running! I just spend 350$ for all this 😂 by the way your dish looks excellent!!
So you leave that in the fridge completely wide open uncovered?
Yes
That's exactly what they do to AGE BEEF.
What’s the shelf life ?
Was that a Choice grade Chuck?
This was my 1st attempt at cooking a chuck steak with this method. The cook was spot on and the tenderness was as advertised
However, I think I must have done something wrong. It turned out too salty. I went back to understand what I might have done, and came to the conclusion that I naturally may have used too much salt or I let it sit too long
I salted it for about 20 hrs. But for as far as the amount of salt I used it was generous like this and most of the recipes instruct too. I don’t feel that I used too much.
Anyone have thoughts on what I did wrong ?
The only way it could taste too salty is just too much salt. It doesn't matter how long you let the salt sit on the meat. Did you add more salt after the cook when you seared it?
Maybe your rub, that you put right before searing, contains a lot of salt?
You probably already know the answer now, but using fine salt can be a bit more difficult to judge quantity compared to coarse salt
What's salty to you might not be salty to others as well. There's one of your adjustments though for your next cook. Use less salt. I'm getting ready to do this cook and was even thinking of going 24 hours on the salt.
135 chuck roast sous vide
I just purchased a Sous Vide circulator and cooked rib fillet steaks. 1 inch thick, 136F for 2 hours then a sear and rested for 10 minutes. Toughest steak I have ever eaten. Looked perfect. Any ideas anyone?
130 for 4.5 and one minute sear on each side
I discovered sous vide years ago, still (always) experimenting with time vs temp. I just shake my head at family exclaiming, "So you're boiling the meat?" They can't help it, seeing protein in a water bath, indoctrinated, still believing poultry breast must reach 165F to be safe because they were instructed such. Hypnotized. Yes, cooking has taught me A LOT about humans, and it's pretty scary.
I just discovered it. Well more so learned of it several years but never made the move. I’ve gotten into cooking meat more so smoking. So much I cook the meat for most family gatherings. This has led to a blackstone. I’ve since gotten pretty good on preparing meats. Granted I follow others recipes but I produce a good end product. With that I’ve added sour vide to my methods. First two cooks were filets I cut from a whole loin. Nothing special just select. First cook was three. Today I did 8 steaks. Tender and could be. Flavor was amazing. Seared on lump charcoal and man did it please the family. Kids said now that’s as good or better then insert steak house. But it truly had the Outback flavor with the extra pepper kick. Sooo now I’m making steaks as good as chain restaurants and that will save us a bunch of money.
I wish I’d gotten into cooking at a younger age. I love it. My next adventure is breads. However I got more to learn s out meat before making that move.
What’s your favorites or any suggestions?
Is there a reason we can't sear before the sous vide cook? I know I won't get a crispy crust, but I would like it to be ready to eat whenever I pull it out of the bath.
For my first sous vide experiment I used top round beef roast, cut it into 2 pices and cooked one half in the oven and the other in a sous vide bath for 24 hours, at 130F.
The 'oven' roast came out great. I have a slicing machine and set it for thin slices and it turned out as good and as tasty as I could expect.
BUT - The sous vide roast seemed boiled. Yes, it was more tender than the oven roast but it had a grainy mouth feel when done. The taste seemed vextremely watered down. It was just about tasteless. I made the mistake of using some mustard and a few sprinkles of Worstershire along with some herbs during the sous vide cook and I can only guess the extra liquid might have caused the meat to taste boiled. That, or maybe there was a hole in the Ziplock bag ...because the juice in the Ziplock bag taseted diluted, as well. So my first sous vide cook was awful. I cut the meat into pices and cooked it in gravy and with veggies to make it into a stew, and that helped restore the taste and make the meat useable. Any theories, comments, or suggestions would be very helpful, Thanks
I have done the Chuck for 24h hours, and it worked great
just out of curiosity, why are you sporting a 48-star flag patch?
You didn't tell people to have the most marble piece of chuck roast or it will fail miserably even if they do it all the way to the Ts.
You need to try a Reverse Air Fry at 450.... talk about MONEY!
You said salt before the bath, put on rub after. If your rub contains salt, wont that make it too salty? Sorry, absolute sous vide beginner here!
It needs butter not avocado oil yuk
Sous veed, not sous vee. It’s French.
And this is America.
Ok I lasted 90 seconds i just wasn’t in the mood for the lengthy speech from funny looking dude who should really be showing us how to clean a heat duct.
The janitor uniform with all the patches TAKES AWAY A LOT from an otherwise good presentation. I DONT KNOW IF YOU CLEANED TOILETS BEFORE PRESENTATION.