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re: Bought a 4 pound Chuck Roast
Posted on 2/7/20 at 8:28 pm to whatchamacallit
Posted on 2/7/20 at 8:28 pm to whatchamacallit
Have wanted to try this is it better than the crockpot?
3
Posted on 2/7/20 at 9:48 pm to tigersmanager
A lot of people that don’t know anything about Sous vide like to hate on it on this board. Ignore them because their mommas were stupid and didn’t teach them any better.
Chuck roast Sous vide at 132 for 48 hours is pretty dang good. It is a very close approximation to prime rib for 1/4 of the price.
Salt well, vac seal, 132x48, remove from vac seal, pat dry, sear hard for 1 minute and thirty seconds per side on high heat, slice and serve with a melted compound butter.
It is very good.
ETA: if you downvote this, yo mommas a ho.
Chuck roast Sous vide at 132 for 48 hours is pretty dang good. It is a very close approximation to prime rib for 1/4 of the price.
Salt well, vac seal, 132x48, remove from vac seal, pat dry, sear hard for 1 minute and thirty seconds per side on high heat, slice and serve with a melted compound butter.
It is very good.
ETA: if you downvote this, yo mommas a ho.
This post was edited on 2/7/20 at 9:50 pm
Posted on 2/8/20 at 12:35 am to tigersmanager
quote:Crock pot or braised chuck roasts are always good, but if you're interested in a medium rare chuck that eats like a prime rib...
Have wanted to try this is it better than the crockpot?
That pic is from this link and is a great place to learn about sous vide with others who are wanting to do the same. Chefsteps is another site to check out.
quote:This. It's the people who don't understand the technique or haven't tried it who make an arse of themselves with their attempted humor.
A lot of people that don’t know anything about Sous vide like to hate on it on this board. Ignore them
Posted on 2/8/20 at 5:15 pm to tigersmanager
quote:
Have wanted to try this is it better than the crockpot?
You’re missing the whole point. Crock pot or stove will makes pot roast consistency... brown, stringy. Delicious, but different animal. 48 hour sous vide turns out like medium rare prime rib.
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