Calgarypuck Forums - The Unofficial Calgary Flames Fan Community - View Single Post - Sous Vide Mega Thread

Kjesse · 02-01-2018, 07:42 PM

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.

02-01-2018, 07:42 PM	#496
Kjesse Retired Join Date: Oct 2003 Exp:	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. Last edited by Kjesse; 02-01-2018 at 07:46 PM.