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Sous vide chuck roast - first attempt (pics)
Posted on 8/6/16 at 9:36 pm
Posted on 8/6/16 at 9:36 pm
I've seen great debates here between folks who've used one and love them and those who think they are just a fad. There was one on amazon prime day for $70, so I bought one out of curiosity and tried it this weekend. I seasoned this 3.5 lb chuck roast with commercial "steakhouse" seasoning with a goal of simple roast beef for sandwiches. I cooked it for 30 hours at 135, then broiled it for a few minutes to put a crust on it. It came out much better than I ever could have hoped, perfect medium rare, juicy and with the flavor and texture of a more expensive cut.
Here are a few pics:
Pre-cook, seasoned:
Post cook:
Sliced:
A slice on a paper plate to show the color better (I don't have white plates):
I'm sure I'll use it a few times a year and loan it to friends too. I'd recommend users to try the chuck roast with your favorite seasonings.
Here are a few pics:
Pre-cook, seasoned:
Post cook:
Sliced:
A slice on a paper plate to show the color better (I don't have white plates):
I'm sure I'll use it a few times a year and loan it to friends too. I'd recommend users to try the chuck roast with your favorite seasonings.
This post was edited on 8/6/16 at 9:37 pm
4
Posted on 8/6/16 at 9:46 pm to CajunAlum Tiger Fan
Sure, i'd eat it.
Posted on 8/6/16 at 9:51 pm to CajunAlum Tiger Fan
30 hours got damn
Aint nobody got time for that
Aint nobody got time for that
Posted on 8/6/16 at 10:13 pm to Cosmo
It was easier than an 18 hour smoke. Set it and forget it.
Posted on 8/7/16 at 11:25 am to CajunAlum Tiger Fan
Bookmarked for when I get my SV cooker for my Bday
I also want to make this Eggs Benedict
LINK
Out of curiosity, what did you use for the water bath? Just a big pot, or do you have some commercial grade plastic stuff?
I also want to make this Eggs Benedict
LINK
Out of curiosity, what did you use for the water bath? Just a big pot, or do you have some commercial grade plastic stuff?
Posted on 8/7/16 at 12:23 pm to CajunAlum Tiger Fan
quote:
I cooked it for 30 hours
I know it's a "set it and forget it" kind of thing, but in 30 hours I may want something different for dinner.
Just put the thing in a crock pot if you want easy cooking
Posted on 8/7/16 at 2:26 pm to TigerRob20
quote:
Out of curiosity, what did you use for the water bath? Just a big pot, or do you have some commercial grade plastic stuff?
I just used a gumbo pot covered in foil to prevent evaporation.
By the way, it was planned to be 24 hours, but we were late getting home so it went 30. The whole process was easy and almost nothing to clean.
Posted on 8/8/16 at 9:34 am to LSUZombie
quote:
but in 30 hours I may want something different for dinner.
You don't ever plan ahead for dinners? Is Thanksgiving or 4th of July a mystery until that morning?
Never booked reservations at a steak restaurant a few days out?
Posted on 8/8/16 at 9:40 am to LSUZombie
quote:
Just put the thing in a crock pot if you want easy cooking
Crock pot turns a chuck to mush. Sous vide creates a steak texture with chuck.
Posted on 8/8/16 at 10:52 am to Dave Worth
quote:
You don't ever plan ahead for dinners?
Not really. Usually it's just me and the girlfriend so no need to plan something out more than 2 days in advance. Also, our tastes change and we may be craving something one night and then decide to go in an entirely different direction.
quote:
Is Thanksgiving or 4th of July a mystery until that morning?
Are Thanksgiving and 4th of July comparable holidays? Is a feast holiday (like Thanksgiving) really comparable to dinner on a Wednesday night?
quote:
Never booked reservations at a steak restaurant a few days out?
Again, not talking about eating at a restaurant with many options to choose from. Just daily day-to-day cooking here.
Posted on 8/8/16 at 10:53 am to BottomlandBrew
quote:
Crock pot turns a chuck to mush
To mush? No it doesn't.
quote:
Sous vide creates a steak texture with chuck.
Yum. I'd rather just buy a ribeye then that I'll cook for 3 minutes a side, and not 30 hours in a water bath
Posted on 8/8/16 at 11:25 am to CajunAlum Tiger Fan
quote:Chuck? Sounds terrible. Chuck wants to go way past that.
perfect medium rare,
Posted on 8/8/16 at 12:27 pm to AlxTgr
quote:
Chuck? Sounds terrible. Chuck wants to go way past that.
What I was thinking. The Chuck roast should be cooked much like a pork shoulder. It should easily fall apart when done imo.
Posted on 8/8/16 at 12:30 pm to AlxTgr
quote:
Chuck? Sounds terrible. Chuck wants to go way past that.
With normal methods and for gravy, I would agree, but this was tender and juicy like a steak, perfect for sandwiches.
I used to think it was a gimmick too (and it still may be) but I decided to be open minded after seeing users post about it here, so I bought one. I felt the same about ceramic kamados until I tried it and now I use my Primos weekly.
Posted on 8/8/16 at 12:55 pm to CajunAlum Tiger Fan
quote:
I used to think it was a gimmick too
I don't think a method of cooking something could ever be a gimmick, but for the average home-cook looking to make weekend meals, it just doesn't fit into my arsenal of cookware and methods.
Posted on 8/8/16 at 1:01 pm to CajunAlum Tiger Fan
You can make it pull apart like a regular roast with a sousvide, just depends on length & temp
Posted on 8/8/16 at 1:24 pm to Lester Earl
How much longer? It took 30 hrs to get it to medium rare. At that rate I'm thinking a week to get it debris style...
Posted on 8/8/16 at 1:33 pm to CajunAlum Tiger Fan
quote:I was just thinking the stuff that needs to be broken down would not do so properly, but I have no experience. I just know when I have undercooked anything from the front half of a critter and it looked like a steak, it was terrible.
With normal methods and for gravy, I would agree, but this was tender and juicy like a steak, perfect for sandwiches.
Posted on 8/8/16 at 1:34 pm to LSUballs
Depends on the temp more. I've experienced with short ribs. Not exactly a 3lb roast.
But I can do my short ribs firm like a steak or shredded like a traditional pot roast
But I can do my short ribs firm like a steak or shredded like a traditional pot roast
Posted on 8/8/16 at 1:52 pm to LSUballs
quote:
How much longer? It took 30 hrs to get it to medium rare. At that rate I'm thinking a week to get it debris style...
It's not the same as making a traditional gravy in any way. It didn't take 30 hours to get to medium rare. It gets to medium rare in a few hours, but it stays there because the water is set at medium rare temp. In theory, you could set the temp at 190 and it would fall apart after a 24 hour cook time, but that's not what I wanted.
I'm no expert, and I'm not trying be one. I just read a few articles on methods for a roast and tried it for my first cook with great results.
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