Sous Vide, who's doing it?

[ThePenIsMightier]

Who steals glassware from a Boston Pizza?

[ExtraSlow]

I'm so glad people enjoy the easter eggs in my photos. Makes all the effort worthwhile.

[tirebob]

This quote is hidden because you are ignoring this member. Show Quote

@tirebob

@Buster

What am I looking at? ES's Flank steak? Lovely looking boiled steak... Not enough charred bits for my liking but I would still smash and enjoy I am sure.

[ExtraSlow]

Exterior was seared on the cast iron grates of my propane grill. Not very charred, but still some crispy bits.

[ThePenIsMightier]

Two places have Blade Roasts on sale right now. Safeway at $10/lb for AAA and No Frills at only $7/lb for AA.
This is the AA after 3hr at 145°F followed by a quick sear at 600 and a very long, covered rest of about 40 min.



I can't believe how pink it still was. That doesn't look like what I was expecting for 145°. It was absolutely delicious and cheap as Hell. It reminds me very much of Tri-Tip. Will do again.

[Darkane]

This quote is hidden because you are ignoring this member. Show Quote

Two places have Blade Roasts on sale right now. Safeway at $10/lb for AAA and No Frills at only $7/lb for AA.
This is the AA after 3hr at 145°F followed by a quick sear at 600 and a very long, covered rest of about 40 min.



I can't believe how pink it still was. That doesn't look like what I was expecting for 145°. It was absolutely delicious and cheap as Hell. It reminds me very much of Tri-Tip. Will do again.

That looks good. Was it tender?

I find hit and miss for Tenderness. It pro tip: sous vid it for however long, then do a HARD sear on surface of choice and throw it in the pressure cooker.

Turns into pulled beef if you leave it long enough. Fucking greeeaaat.

[ThePenIsMightier]

This quote is hidden because you are ignoring this member. Show Quote

That looks good. Was it tender?

I find hit and miss for Tenderness. It pro tip: sous vid it for however long, then do a HARD sear on surface of choice and throw it in the pressure cooker.

Turns into pulled beef if you leave it long enough. Fucking greeeaaat.

I wouldn't say "tender" and it was only 3hr, but it was far from chewy and little kids didn't complain about it being tough. So, we were quite happy with it. Plus, it's Loblaws meat which is about as hit&miss as one can get.

We did notice that this circled section was noticeably more tender, which I assume more knowledgeable butcher/hunter folks will explain better:

[ercchry]

Blade comes from the chuck, chuck is beside the rib… so you probably got a little rib meat in there

[killramos]

I haven’t done anything SV in a longgggg time.

Usually a winter technique in my house

[The_Penguin]

3 hours seems a bit short for a lesser cut. I do good cuts for at least 4. In fact, I have 2 ribeyes in right now that will be 5 hours if Mrs. Penguin gets home from work by 6.

[bjstare]

I SV’d many rib eyes in my day, and none of them are as good as one done on a grill or in a pan. Even when finished on my infra red searing burner. I’m over using SV for good beef.

[ThePenIsMightier]

This quote is hidden because you are ignoring this member. Show Quote

3 hours seems a bit short for a lesser cut. I do good cuts for at least 4. In fact, I have 2 ribeyes in right now that will be 5 hours if Mrs. Penguin gets home from work by 6.

That would certainly be my preference, as well. I was just crunched for time because I was so busy pwning yesterday's tasks.

[Darkane]

This quote is hidden because you are ignoring this member. Show Quote

I SV’d many rib eyes in my day, and none of them are as good as one done on a grill or in a pan. Even when finished on my infra red searing burner. I’m over using SV for good beef.

This is the truth.

[JfuckinC]

This quote is hidden because you are ignoring this member. Show Quote

I SV’d many rib eyes in my day, and none of them are as good as one done on a grill or in a pan. Even when finished on my infra red searing burner. I’m over using SV for good beef.

i literally forgot how to bbq a steak so i rely on my SV haha.. big buttery sear on a cast iron griddle on the bbq works great..

I still SV 90% of my meat, pork chops, chicken, steak etc. Only time is if i have something not frozen and im in a hurry then ill bbq some chicken or Pork chops.

SV is just too easy.

[bjstare]

This quote is hidden because you are ignoring this member. Show Quote

i literally forgot how to bbq a steak so i rely on my SV haha.. big buttery sear on a cast iron griddle on the bbq works great..

I still SV 90% of my meat, pork chops, chicken, steak etc. Only time is if i have something not frozen and im in a hurry then ill bbq some chicken or Pork chops.

SV is just too easy.

Not including seasoning and prepping the meat, grilling a steak takes like 10 min lol. It's actually more work/time to set up the SV and bucket, take it out, dry it, sear it, and clean up the bucket. SV is actually kind of a pain in the dick for something like this. I find it shines with something like ribs though since roasting/grilling ribs takes a lot more time and attention.

[ExtraSlow]

Totally agree. I like SV for certain dishes/cuts, but there's no way it's "easier" than grilling.

[killramos]

I’ve been pretty religious about reverse sear all the things on the grill lately rather than SV.

Takes longer than 10 minutes but the results are perfect every time like SV with all the Maillard flavour that seems to be like pulling teeth to get with SV - Sear.

Also my wife loves not setting off the fire alarms indoors.

[dirtsniffer]

I want to try to sous vide a whole picanha and slice steaks yo sear.