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  1. #501
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    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

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    Quote Originally Posted by Brent.ff View Post
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    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/ overcooking

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    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.

  4. #504
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    False... you’re just doing it wrong

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    EDIT: upload really degrades images... sirloin tip, cheapest beef packers at Costco

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    Best $2 steaks around, 24-48hr @126.5F
    Last edited by ercchry; 02-22-2021 at 07:06 PM.

  5. #505
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    48 hours? Holy crap.

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    Quote Originally Posted by BerserkerCatSplat View Post
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    48 hours? Holy crap.
    Got nothin on a 96hr oxtail!

    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

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  8. #508
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    Quote Originally Posted by ercchry View Post
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    sirloin tip, cheapest beef packers at Costco
    buys a sirloin tip... calls it garbage

    show me how you eat a outside round $2.99 per lb superstore roast.

  9. #509
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    Quote Originally Posted by jwslam View Post
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    buys a sirloin tip... calls it garbage

    show me how you eat a outside round $2.99 per lb superstore roast.
    Step 1: put it in the garbage.

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    Quote Originally Posted by jwslam View Post
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    buys a AAA sirloin tip... calls it garbage...
    ^fixed

  11. #511
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    Quote Originally Posted by jwslam View Post
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    buys a sirloin tip... calls it garbage

    show me how you eat a outside round $2.99 per lb superstore roast.
    Why would I pay more for an even worse cut at superstore??

  12. #512
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    Quote Originally Posted by jwslam View Post
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    buys a sirloin tip... calls it garbage

    show me how you eat a outside round $2.99 per lb superstore roast.
    Sounds like Jerky to me
    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.
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    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

  13. #513
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    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.

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    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.

  14. #514
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    Leave it in longer

  15. #515
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    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?

  16. #516
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    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.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

  17. #517
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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.
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    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

  18. #518
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    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.

  19. #519
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    I say juice bath is effective enough.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

  20. #520
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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:


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