- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- 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
Want to sous vide a roast/hunk of meat for Sunday.
Posted on 12/2/20 at 8:18 pm
Posted on 12/2/20 at 8:18 pm
The In-laws and my Parents are both coming over Sunday for Lunch to meet their new granddaughter. Want to prepare something "family"-ish.
Tri-tip
Boneless leg of lamb
Chuck roast
Rump roast
Not really sure what to make that's easy.
On the menu, basics.
Veggies- Cream spinach/spinach casserole and/or braised cabbage
Starch-Roast potatoes, polenta, lotus root, and/or stuffing
Dessert- Sweet potato or Purple Yam cheesecake
But it depends on the meat. There's a special on tritip at the butcher, but sous vide recipes are only like 7-8 hours. I want something longer, so I'm not put stuff on a 4am for a noon lunch.
Any suggestions? want to showcase sous vide
Tri-tip
Boneless leg of lamb
Chuck roast
Rump roast
Not really sure what to make that's easy.
On the menu, basics.
Veggies- Cream spinach/spinach casserole and/or braised cabbage
Starch-Roast potatoes, polenta, lotus root, and/or stuffing
Dessert- Sweet potato or Purple Yam cheesecake
But it depends on the meat. There's a special on tritip at the butcher, but sous vide recipes are only like 7-8 hours. I want something longer, so I'm not put stuff on a 4am for a noon lunch.
Any suggestions? want to showcase sous vide
7
Posted on 12/3/20 at 5:49 am to Kujo
Do the tri tip. You can complete the sous vide cook the day before, quick chill it in an ice bath and put it into the refrigerator. Put it back into the sv an hour before you are ready to serve to bring it back to temp. Sear on the grill or cast iron. Serve.
Posted on 12/3/20 at 9:54 am to Kujo
Whole hog sous vide
Posted on 12/3/20 at 10:02 am to Kujo
Go with the tri tip. Like the above advice said, sous vide the day before and throw it in the fridge overnight. But, I would differ on throwing in the SV for an hour to heat up. I like to sear with the meat cold so I can get a better/harder sear without having to worry about overcooking the meat
Posted on 12/3/20 at 10:14 am to Kujo
SV Chuck Roast
Chuck Roast will have the most recipes, most widely available cut, and give you steak type product.
Pork Roast or loin would be another option to consider.
I love lamb roast and have smoked one. Never tried to sous vide though.
Chuck Roast will have the most recipes, most widely available cut, and give you steak type product.
Pork Roast or loin would be another option to consider.
I love lamb roast and have smoked one. Never tried to sous vide though.
Posted on 12/3/20 at 10:23 am to Saskwatch
quote:
SV Chuck Roast
This looks awesome.
I'm gonna pick up a chuck roast today and do this for Saturday.
Posted on 12/3/20 at 10:43 am to Kujo
I haven't been impressed with chuck roast sous vide. Too much gristle and fat that doesn't break down.
My vote would be the tri-tip. And make gravy from the jus.
My vote would be the tri-tip. And make gravy from the jus.
Posted on 12/3/20 at 10:45 am to Kujo
quote:This. It is the best result I have ever had with my sous vide machine. I cook the one from Sam's in the original package. It's pre-seasoned.
Tri-tip
Posted on 12/3/20 at 11:21 am to Kujo
quote:
sous vide
This word can’t die soon enough
Posted on 12/3/20 at 11:44 am to p&g
quote:
This word can’t die soon enough
Well the cooking method has been around for decades.
Only recently did companies come out with sous vide tools for home use
so you might as well get used to it.
Posted on 12/3/20 at 12:46 pm to p&g
quote:It's two words, but can you explain this position?
This word can’t die soon enough
Posted on 12/3/20 at 9:17 pm to kclandcruiser
quote:
I like to sear with the meat cold so I can get a better/harder sear without having to worry about overcooking the meat
Well, I have been cooking with sous vide for at least 7 years and never have had a problem with overcooking the meat while searing.
Just dry the meat well with paper towels and use a searing burner on a gas grill or smoking hot cast iron pot.
If you want a great sear on a steak, nothing is better than the reverse sear method.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News