Just made sous vide "can't ###### it up fried chicken". Thank you, CP, thank you.
What did you do with the oil? We never fry anything in oil, in part because its seems like you use so much for one meal, and then disposing it is a pain. I understand you could maybe put it in a container and reuse it for a period of time?
Definitely try 48 hours with the eye of round. I did an eye of round earlier this year and while the colour came out perfect, it just was not a good roast. It was a little tough and a little flavourless. If you try it 48 hours, that might get it over the hump. I'd normally use eye of round only for beef jerky, and my roast experience reinforced that view.
I think I already posted this photo in this thread, but here here it is again if you'd like to see how "visually" it was very good. To get the bark like that I pre- and post-seared it, and I would recommend that, the bark was tasty:
NSFW!
With Roumd roast try to find one with some fat on it. Top or bottom round usually works better than eye. Alternatively adding Animal Fat or stock in helps a lot with the flavour. I ususally do 24 hrs with them.
I ask take the juices at the end, deglaze the pan I sear the meat in and boil it down for gravy.
What did you do with the oil? We never fry anything in oil, in part because its seems like you use so much for one meal, and then disposing it is a pain. I understand you could maybe put it in a container and reuse it for a period of time?
I really want to try that chicken recipe.
Funny enough I happen to be watching an episode of Good Eats with Alton Brown and this came up. He said that you can re-use oil a few times. He runs it through a couple coffee filters back into the same container and freezes it. Said it will get cloudy when it cools, but that will go away when it heats up. When the colour starts to change you should get rid of it.
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For people asking about pre-seasoning. The guys at "Sous Vide Everything" also did a test to determine what was best:
If you don't want to watch it they determined that seasoning BEFORE Sous Vide was the way to go.
Well, that one is about salt only though. Which I agree. Sous vide with salt inside = great flavours all the way through as it brines the meat. However, it's the spices that I'm not sure on, though black and spicy pepper are IMO about the same if left during the cook or after. Sugar is another that's worth experimenting on with the salt, though personally, I like leaving the sugar to afterwards because of the caramelizing effects I can do when finishing the meat.
This is actually a similar experiment I did and I came to the same result. Anything with spirits in it long term was blegh. Save the spirits for after the sous vide as a reduction or sauce.
However, their results with beer and moonshine are interesting, so I might experiment with that one day.
I've had really weird results with rosemary, basil, oregano, bayleaf etc. if left long term in the sous vide. I don't like it. I was just curious if someone else knew a secret in how to apply spices during the sous vide cook so that it's not scarily overpowering after the cook is finished.
What did you do with the oil? We never fry anything in oil, in part because its seems like you use so much for one meal, and then disposing it is a pain. I understand you could maybe put it in a container and reuse it for a period of time?
I really want to try that chicken recipe.
I struggle with deep frying. On the one hand it seems such a waste of oil to tip it away. On the other, I worry about trans fats and acrylamide being more prevalent in recycled fats. Plus, I don't like the way deep frying makes the house smell.
I compromised by frying in a narrow pot, with minimal oil, and tipping it into the compost binwhen done.
This was the first time I deep fried anything in about 4 years. The struggle is real.
What did you do with the oil? We never fry anything in oil, in part because its seems like you use so much for one meal, and then disposing it is a pain. I understand you could maybe put it in a container and reuse it for a period of time?
I really want to try that chicken recipe.
I've been looking into the air frying methods. Supposedly you only need a tsp of oil and it'll crisp up pretty well.
That's actually kind of why I like it actually. Underdog story. This faceoff is relevant to my interests.
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But the chuck was incredibly tender, it basically melted in your mouth. All of us thought the chuck was more tender, but a few thought it was TOO tender. It was close to raw tuna texture. I might do it for 18-20 hours next time.
Flavour was more pronounced with the chuck (as expected), but we were evenly split about which we preferred.
All in all, I'm going to save $70 and go chuck from now on.
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But the chuck was incredibly tender, it basically melted in your mouth. All of us thought the chuck was more tender, but a few thought it was TOO tender. It was close to raw tuna texture. I might do it for 18-20 hours next time.
Flavour was more pronounced with the chuck (as expected), but we were evenly split about which we preferred.
All in all, I'm going to save $70 and go chuck from now on.
Excellent result! A buddy of mine did a 48 hour roast once, and I totally get what you mean by too tender. At some point you pass a threshold, fly too close to the sun, and end up with something that loses its beefiness. I notice the same with chicken breast. You can do a 140 degree chicken, but it's so far removed from what we know chicken to feel like it's almost off-putting.
Sous Vide everything just released a new video for 5 hacks (more so tips) on what to do when you sous vide based off all their experiments they have done.
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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.
Sous Vide everything just released a new video for 5 hacks (more so tips) on what to do when you sous vide based off all their experiments they have done.
Did dude mean kosher salt not rock salt?
Also on his pre sear cuss. Have not tried but I have read lots of articles that rave about pre sear. Anyone here try it?
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.
I'd say you'll be fine. I've done massive roasts for 24 hours at 133 and it's always great.
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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.
I'm echoing my earlier post here, but I'd go for 18-20 hours, more than that and the texture will be off.
Water is a crazy good conductor of heat, I believe it conducts heat about 25x better than air, so the middle of your roast will be 133 in a few hours.