- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Bought a 4 pound Chuck Roast
Posted on 2/7/20 at 9:48 pm to tigersmanager
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
2
Posted on 2/7/20 at 9:53 pm to Jibbajabba
quote:
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
Thank you. This is what I was looking for
Posted on 2/10/20 at 3:03 pm to Jibbajabba
quote:
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.
I always see the Sous Vide hate here as well. I was able to get a great deal at Costco on a beef tenderloin. Cut it down to fillets. I did two yesterday afternoon. 131 for 2 hours. Then a nice sear with Ghee Butter on my Blackstone....
I found that my steak knives were shitty because it was SOOO tender that it was literally ripping about from the force of my knife. Not cutting. They were unbelievably good.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News