Personally, when I put the drippings in the pan, I cook them until they are totally caramelized. Then I add a few tablespoons of water, deglazing the pan. Next turn off the heat and add 4 tablespoons of cold butter in slices into the pan. Whisk it, allowing the juices to emulsify with the butter. Now you have an incredible dipping sauce. (As a carnivore, it helps increase my fat intake, too.)
At the very beginning, even before the cooking method and cook time was revealed, I commented to myself, "sous vide, 135 F, seventeen hours". I was pretty close. The result is: all the tough connective tissue obliterated, and still maintaining medium rare doneness, and preserving maximum tenderness and maximum flavor. The only things I would have done differently, is a 50/50 ratio of tallow to butter during the sear, and the addition of onions, garlic, mushrooms and Cabernet Sauvignon in the sauce. BTW, due to your potato pilfering, you are not allowed in my kitchen.
Haha yeah man, nearly spot on with the sous vide timing and temp! Love what it does to tough cut like chuck. Also, I can’t help it! Love me some potatoes 😆🤣
Great use of sous vide. Appreciate the tip to dry brine in the fridge beforehand. Sous vide does such a good job elevating cheaper ingredients to something spectacular. One of the things I've tried recently was sous vide eggs. Trying to recreate Jean George's confit egg yolk sandwich. It did not disappoint. This is one of those recipes when you want to feed a bunch of your meathead friends, but you don't have ribeye money. For the potatoes, I find smashing them with your palm is good enough and doesn't dirty another utensil.
Appreciate the feedback! Can you cite where that comes from? Even ChefSteps earliest videos show sous vide clearly being done with zip top bags. So I must respectfully disagree. But thank you for watching!
That’s a great question! I don’t do consistent 24 hour cooks, so I’ve never seen a significant spike in my power bill. If it helps, the Joule is a 1100W appliance.
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Personally, when I put the drippings in the pan, I cook them until they are totally caramelized. Then I add a few tablespoons of water, deglazing the pan. Next turn off the heat and add 4 tablespoons of cold butter in slices into the pan. Whisk it, allowing the juices to emulsify with the butter. Now you have an incredible dipping sauce. (As a carnivore, it helps increase my fat intake, too.)
That sounds absolutely incredible! Thanks for the tip and thank you for watching!
Wow, looks delicious, great job.... unfortunately, taking two days to cook a steak is WAY beyond my level of patience. LOL
I get that! SV Chuck is definitely an exercise in patience. I’m pretty impatient myself lol. But man is it soooooo worth it!
At the very beginning, even before the cooking method and cook time was revealed, I commented to myself, "sous vide, 135 F, seventeen hours". I was pretty close. The result is: all the tough connective tissue obliterated, and still maintaining medium rare doneness, and preserving maximum tenderness and maximum flavor.
The only things I would have done differently, is a 50/50 ratio of tallow to butter during the sear, and the addition of onions, garlic, mushrooms and Cabernet Sauvignon in the sauce.
BTW, due to your potato pilfering, you are not allowed in my kitchen.
Haha yeah man, nearly spot on with the sous vide timing and temp! Love what it does to tough cut like chuck.
Also, I can’t help it! Love me some potatoes 😆🤣
Great use of sous vide. Appreciate the tip to dry brine in the fridge beforehand. Sous vide does such a good job elevating cheaper ingredients to something spectacular. One of the things I've tried recently was sous vide eggs. Trying to recreate Jean George's confit egg yolk sandwich. It did not disappoint. This is one of those recipes when you want to feed a bunch of your meathead friends, but you don't have ribeye money. For the potatoes, I find smashing them with your palm is good enough and doesn't dirty another utensil.
Chuck roast is definitely the bargain champion and the result is SO good!
its not osus vide sous vide is in vacumm so i yo dont have vacumm sealer its not sous vide
Appreciate the feedback! Can you cite where that comes from? Even ChefSteps earliest videos show sous vide clearly being done with zip top bags. So I must respectfully disagree. But thank you for watching!
great videos man! back to back with great production everytime!
Thanks so much for the kind words and support!
Just wondering how much it costs in electricity to sous vide for 24 hours ? Looks delicious
That’s a great question! I don’t do consistent 24 hour cooks, so I’ve never seen a significant spike in my power bill. If it helps, the Joule is a 1100W appliance.
Videos are top notch. Great quality shots, narration, comedic timing. Keep it up broseph.
Thank you so much brotron, that means a lot!
Times? Temperatures?
I like mine at 134F for 24 hours! 😁
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