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Sous Vide
Posted on 12/16/23 at 10:35 am
Posted on 12/16/23 at 10:35 am
I am thinking of a Sous Vide roast over Christmas. Problem is I have to accommodate the well done crowd, so a rib roast is definitely out. I am considering a Sirloin Tip Sous Vide at 140 or 145 F then seared on the grill, then some kind of cream/horseradish/mustard sauce plus au Jus.
Alternative is pork loin, possibly stuffed pork loin at same temp.
I have just started Sous Vide, haven't done a roast yet.
My question is: has anyone here cooked a large beef roast by Sous Vide to medium well or so, and how did it turn out?
Alternative is pork loin, possibly stuffed pork loin at same temp.
I have just started Sous Vide, haven't done a roast yet.
My question is: has anyone here cooked a large beef roast by Sous Vide to medium well or so, and how did it turn out?
3
Posted on 12/16/23 at 11:30 am to CharlesUFarley
I wouldn't recommend using the sous vide method for well done anything as this defeats the purpose.
Use a conventional method to ruin the roast.
Use a conventional method to ruin the roast.
Posted on 12/16/23 at 12:12 pm to CharlesUFarley
Sous vide a standing rib roast at 136.5.
Cut the ends off and sear them in a cast iron skillet and serve them to the uncultured swine.
Cut the ends off and sear them in a cast iron skillet and serve them to the uncultured swine.
Posted on 12/16/23 at 12:28 pm to KosmoCramer
Or just get a ham and make the folks who don't understand how beef works eat that.
Posted on 12/16/23 at 12:32 pm to KosmoCramer
quote:
Sous vide a standing rib roast at 136.5.
Cut the ends off and sear them in a cast iron skillet and serve them to the uncultured swine.
That's really about where my thoughts are, but if I have to do this at my mother's house under Christmas conditions, there is zero counter space and zero stove top or oven capacity to do it.
It's almost worth buying another Sous Vide head and doing two, one at about 132F or so and one at 145F or so. At $6.99 a pound, I can do this and it is almost worth it to find out the differences between those two temps, but it is stressful and too much work under the combat conditions at my mother's house on Christmas. There are numerous other complications.
Posted on 12/16/23 at 12:40 pm to CharlesUFarley
Vide sous
Posted on 12/27/23 at 10:52 pm to pbro62
If anyone cares, I did a sirloin tip roast at 137F and it came out magnificent. It was pink throughout and very tender, as tender as a good prime rib. The well done crowd liked it because there was no "blood".
I first did a dry run a few days earlier on a small rump roast (toughest cut there is) at 145F, which is the top of the medium range, and tested it on some of my relatives. Everyone loved it. There was no pink or "blood" at 145F, so I knew I could go lower. I did the 6LB sirloin tip at 137F for 39 hours.
I am now looking forward to trying a chuck roast at 131F. That will be for a more limited audience.
I first did a dry run a few days earlier on a small rump roast (toughest cut there is) at 145F, which is the top of the medium range, and tested it on some of my relatives. Everyone loved it. There was no pink or "blood" at 145F, so I knew I could go lower. I did the 6LB sirloin tip at 137F for 39 hours.
I am now looking forward to trying a chuck roast at 131F. That will be for a more limited audience.
Posted on 12/28/23 at 9:12 am to CharlesUFarley
You could do the one at the higher temp first, then lower the temp for the one that is cooked the right way. The one cooked at the higher temp would be held at temp in the bath while the other is cooked.
The roast cooked at the higher temp might get a weird texture, but I doubt the people that eat well done meat will notice.
The roast cooked at the higher temp might get a weird texture, but I doubt the people that eat well done meat will notice.
Posted on 12/28/23 at 9:21 am to CharlesUFarley
quote:
I did the 6LB sirloin tip at 137F for 39 hours
quote:
39 hours
Wow
Posted on 12/28/23 at 12:44 pm to pbro62
quote:
Vide sous
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