Question. You put it in the fridge when cooked because you weren't ready to use it. Do you then put it back in the Sous vide for how long before you seared it to finish it off?
Hi! Great question I should have addressed when shooting this. I sous vide it at my original temp for one hour. For a chuck roast, 1-2 hours is the range. The thicker it is (not larger, but thickness is the key here), the longer it will take to reheat. 1 hour + the sear worked great for me. Keep in mind you should only keep it in the fridge for a week in the package you sous vide in. That is, take your bag out of the sous vide, chill it in ice water and put it directly in the fridge. That way we keep it pasteurized. Hope this helps. Thanks for watching and commenting!
Nice video. There is nothing better for the home cook (or the professional cook for that matter) to cook and transform various cuts into something that would never be possible by any other method. It really helps to learn to break down larger cuts (e.g, a whole "chuck roll") and prep those in a way that would be indistinguishable from more expensive cuts. A lot of old-school butchery centers around old-school methods of cooking-for instance, cutting up stuff that would traditionally be used for "stew meat" when it can be transformed into a really nice steak.
How long did you leave it in the sous vice bath after you refrigerated it?
Question. You put it in the fridge when cooked because you weren't ready to use it. Do you then put it back in the Sous vide for how long before you seared it to finish it off?
Hi! Great question I should have addressed when shooting this.
I sous vide it at my original temp for one hour. For a chuck roast, 1-2 hours is the range. The thicker it is (not larger, but thickness is the key here), the longer it will take to reheat. 1 hour + the sear worked great for me.
Keep in mind you should only keep it in the fridge for a week in the package you sous vide in. That is, take your bag out of the sous vide, chill it in ice water and put it directly in the fridge. That way we keep it pasteurized.
Hope this helps. Thanks for watching and commenting!
Would you pls share the link of where you got your enamel cat iron 🙏thanks as well for your video !!!
of course! here you go: amzlink.to/az0VDvkcL0Fgt
I bet you could suvid in the package that it came with it’s already vacuum sealed.
Big. Can you cut it in half to portion it into two separate bags or will that just make it more dry?
Yeah, you can do that. No issue.
Why not start with hot tap water?
I usually do
Nice video. There is nothing better for the home cook (or the professional cook for that matter) to cook and transform various cuts into something that would never be possible by any other method. It really helps to learn to break down larger cuts (e.g, a whole "chuck roll") and prep those in a way that would be indistinguishable from more expensive cuts. A lot of old-school butchery centers around old-school methods of cooking-for instance, cutting up stuff that would traditionally be used for "stew meat" when it can be transformed into a really nice steak.
Appreciate it! Who doesn’t like to save money, right?
In Canada, we also call it a blade roast
Good to know. Thanks for watching and commenting!
Less than $10?!?!
Right?!
It took entirely too long to cook that little piece of meat. Too much prep work and time that could’ve been done in a crockpot in less than a day.
Results are very different, but I get the appeal of using a crockpot.