Despite what a lot of the ads will tell you, I dont think sous vide can save a garbage cut.. it just makes better cuts better
Despite what a lot of the ads will tell you, I dont think sous vide can save a garbage cut.. it just makes better cuts better
I would agree, and add though that it's harder to mess up garbage cuts w/ overcookingThis quote is hidden because you are ignoring this member. Show Quote
I'm not so sure about that... I think this was substantially more tender than if I simply roasted it in the oven or BBQ.
And most recipes recommended 12hr, not only 8. I was just too lazy to get up early in my completely non-hung-over state.
False... you’re just doing it wrong
EDIT: upload really degrades images... sirloin tip, cheapest beef packers at Costco
Best $2 steaks around, 24-48hr @126.5F
Last edited by ercchry; 02-22-2021 at 07:06 PM.
48 hours? Holy crap.
Got nothin on a 96hr oxtail!This quote is hidden because you are ignoring this member. Show Quote
Sirloin is a little too mushy at 48hr though haha 24-36hr max, short ribs are pretty spectacular at 48hr though, especially at 126.5F, med-rare short ribs are trippy
https://www.youtube.com/watch?v=d3wB68py1A0
These guys Sous Vide!
buys a sirloin tip... calls it garbageThis quote is hidden because you are ignoring this member. Show Quote
show me how you eat a outside round $2.99 per lb superstore roast.
Step 1: put it in the garbage.This quote is hidden because you are ignoring this member. Show Quote
^fixedThis quote is hidden because you are ignoring this member. Show Quote
Why would I pay more for an even worse cut at superstore??This quote is hidden because you are ignoring this member. Show Quote
Sounds like Jerky to meThis quote is hidden because you are ignoring this member. Show Quote
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
Now posting in correct thread for SV part.
AAA Bottom Blade Roasts from Costco, heavily seasoned, done for 30 hours at 129°F. Smelled delicious after, so I'm confident there was no botulism and the bag didn't puff up with sewer gas.
Before & after. No surprise they don't look good after SV.
Summary - these still had parts that were chewy enough for an adult to spit out. I've only cut into the larger, poorly shaped one but it was basically not tender.
Tasted good, but not really a treat.
Leave it in longer
I have a frozen Prime rib that I'd like to sous vide. I feel like I should thaw it, season it, seal it and cook. But I'd love to be lazy and simply toss some seasoning in the bag (because it ain't going to stick to the frozen roast), seal it and cook it from frozen.
Will that be an unmitigated disaster that will escalate our cLiMaTe EmErGeNcY?
You can cook from frozen, no problem. One of the huge advantages of sous vide, just need to add a little time, but I assume your plan for that roast was reasonably long anyway.
I don't think the seasoning result will differ at all either.
I have some cheapass AA minus strip beef that I'm going to sous vide this week. I covered it in brazilian spice when I vac-sealed it, so it's a sorts pichana inspired thing. I think it's going to be wicked. That cut will need longer time.
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I don’t see why that wouldn’t work.
But I would consider doing a room temp SV for a few hours to defrost it. Take it out and season. Then re bag and cook.
I don’t have any rational reason for why that’s necessary tho.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
I "usually" prep and spice the raw meat and then bag it and put it in the freezer, so I've cooked from frozen plenty of times. I just feel like the spice won't be evenly distributed if I put it on the frozen meat but I guess so much juice is going to come out and bathe in it that it's probably not an issue.
Over thinking is my favourite.
I say juice bath is effective enough.
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Went for it. Was delicious.
Longer version:
I squirted a small amount of BBQ sauce top & bottom (of the bag) along with a sprig of rosemary and thyme and a healthy dose of this new spice I got called Frag Out - Battle Buddy (All Purpose). Went 7hr (instead of 6 because frozen solid) at 136°F and also flipped it a few times to distribute dE JuIcEs and then finished on the propane grill with every fucking burner available on because -35°C¡!¡!!
Small fire torched a bone for a few seconds longer than I'd have preferred, but still nothing to be ashamed about. Super tender and excellent flavour that was not salty, at all and was (thankfully) not thyme/rosemary dominated because it sure smelled like it was going to be that way.
My dad is visiting and was super, super pumped about it and is writing down "Sue-Veed" in his booklet because he credits all this flavour to this miraculous new tech. Feels pretty good.
It was absolutely excellent, but not a moment of genius, which I'll take. Pics: