I threw together a video of a Sous Vide Cook, it's actually two cooks pieced together.
I whole heartedly apologize for it being 6 minutes, I had over an hour of footage and found it near impossible to get it under 4 minutes (my goal).
Anyhow it shows some of the steps I use when Sous Vide cooking.
Just an FYI, I have been experimenting on Beef chuck's a lot lately and to be quite honest I can not like this piece of meat, to me, it always has a greasy taste and the only way I like it is cooked to death in a crock pot. And for the price... it's a total waste of hard earned money! however it is great in a stew.
I have heard so many folks comparing it to prime Rib, well I'm calling BS... If you want prime rib, BUY PRIME RIB!
I done two cooks 134° for 56 hours and 137° for 48 hours, most of the pics are from the 137° cook. the 137° chuck was passable, the 134° chuck is ear marked for some Kick Ass Stew. Seems the lower temp I go, the greasier it tastes. None of the meat was mushy and had a good texture, especially the 137°.
I have tried pre sear, no sear, spices, no spices, different temps, different cook times, heavy post sear, light post sear, the only part I have thoroughly enjoyed has been the crust from the sear. I don't even like this meat on the Pit!! Beef Chuck is a great ingredient not a steak... there I said it, now I feel better.
<iframe width="640" height="360" src="//www.youtube.com/embed/pZz78uWGezw?feature=player_detailpage" frameborder="0" allowfullscreen></iframe>
I whole heartedly apologize for it being 6 minutes, I had over an hour of footage and found it near impossible to get it under 4 minutes (my goal).
Anyhow it shows some of the steps I use when Sous Vide cooking.
Just an FYI, I have been experimenting on Beef chuck's a lot lately and to be quite honest I can not like this piece of meat, to me, it always has a greasy taste and the only way I like it is cooked to death in a crock pot. And for the price... it's a total waste of hard earned money! however it is great in a stew.
I have heard so many folks comparing it to prime Rib, well I'm calling BS... If you want prime rib, BUY PRIME RIB!
I done two cooks 134° for 56 hours and 137° for 48 hours, most of the pics are from the 137° cook. the 137° chuck was passable, the 134° chuck is ear marked for some Kick Ass Stew. Seems the lower temp I go, the greasier it tastes. None of the meat was mushy and had a good texture, especially the 137°.
I have tried pre sear, no sear, spices, no spices, different temps, different cook times, heavy post sear, light post sear, the only part I have thoroughly enjoyed has been the crust from the sear. I don't even like this meat on the Pit!! Beef Chuck is a great ingredient not a steak... there I said it, now I feel better.
<iframe width="640" height="360" src="//www.youtube.com/embed/pZz78uWGezw?feature=player_detailpage" frameborder="0" allowfullscreen></iframe>
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