Quote:
Originally Posted by Kjesse
We picked up 2 blade (chuck roasts) for a superbowl party, about 7 lbs total.
I was about to sous vide at 135 starting tomorrow at noon for 2 days.
Given Canehdianman's post I'm thinking about dropping the temp and time. I like my meat rare, but the crowd may not.
Maybe I move to 133 and sous vide Saturday at noon for 24 hours? Or less? I worry that the amount of meat won't cook through the centre to 133 within even 24 hours.
And I understand the "too tender" comment, I've done some steaks in 3 1/2 to 4 hours and it was almost too soft.
The roasts were $25 combined. A rib roast would have been more than 4 times that.
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I'd say you'll be fine. I've done massive roasts for 24 hours at 133 and it's always great.