Sous Vide cooking

[Eddie]

Not sure, but my guess would be you did them around 140-145 (which still sounds low for pork) but by the time you seared, they were tough and dry. Trust the 134 temp for 2-3 hours with a 90 second finishing sear per side. Also, make sure you dry them off well before searing, to get the best crust. A wet pork chop will create steam and won't sear as well.

Thanks for the tips - definitely going to retry.

[MartyFunkhouser]

Did pork tenderloin. 140 then seared and then glazed with the raspberry Chipotle sauce. Delicious

[Donuthole]

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Sous Vide cooking

Last Sunday I cooked a chuck roast. Not a particularly quality cut of meat. I seared first and then cooked sous vide for 18 hours at 131. After removing from the bag, I egg washed it and hit it with a rub of salt, pepper, fresh rosemary and fresh thyme. Seared in the oven at 450 for 15 mins. Results were amazing. However as good as it was with gravy and mashed potatoes, it was even better a couple of days later in a sandwich. Seriously, the best roast beef sandwich I’ve ever had. Just wish there had been more leftovers. I plan to do it again and do a two roasts: one for Sunday dinner and one for sandwiches/stroganoff. Super good.

Did this recipe again. It’s my favorite way to do a Chuck roast. Such good flavor combinations and the drippings make an awesome gravy.

the one I did today was a bigger roast so I let it go for 20 hours at 132. Then I seared at 450 for 20 mins. The fattest part was a nice med rare and the thinner part was medium. Worked out well for our guests who preferred medium.

[PaloAltoCougar]

Looks and sounds excellent, DH. For the cooking novices (i.e., me), how does one egg wash a chuck roast?

[Donuthole]

Looks and sounds excellent, DH. For the cooking novices (i.e., me), how does one egg wash a chuck roast?

Here’s how I do it: two egg whites and a teaspoon of water whisked in a small bowl. Then I use a basting brush and brush liberally on one side of the roast. Then I hit that side with salt, pepper and finely chopped rosemary and thyme. Then I flip it over and repeat. Then I hit the edges with the egg wash and try to pick up any loose seasons remnants on the cutting board.

The egg wash helps the seasonings stick and also creates a nice, crisp crust from the sear.

[PaloAltoCougar]

Here’s how I do it: two egg whites and a teaspoon of water whisked in a small bowl. Then I use a basting brush and brush liberally on one side of the roast. Then I hit that side with pepper and finely chopped rosemary and thyme. Then I flip it over and repeat. Then I hit the edges with the egg wash and try to pick up any loose seasons remnants on the cutting board.

The egg wash helps the seasonings stick and also creates a nice, crisp crust from the sear.

Thanks. Think I’ll give this a shot very soon.

[Jeff Lebowski]

[Pelado]

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Did this recipe again. It’s my favorite way to do a Chuck roast. Such good flavor combinations and the drippings make an awesome gravy.

the one I did today was a bigger roast so I let it go for 20 hours at 132. Then I seared at 450 for 20 mins. The fattest part was a nice med rare and the thinner part was medium. Worked out well for our guests who preferred medium.

I would have thought chuck roast would need to get to a much higher temp to break down the connective tissue. Comes out tender?

[Bo Diddley]

Whoa! I gotta get a sous vide machine.

[Non Sequitur]

Here’s how I do it: two egg whites and a teaspoon of water whisked in a small bowl. Then I use a basting brush and brush liberally on one side of the roast. Then I hit that side with pepper and finely chopped rosemary and thyme. Then I flip it over and repeat. Then I hit the edges with the egg wash and try to pick up any loose seasons remnants on the cutting board.

The egg wash helps the seasonings stick and also creates a nice, crisp crust from the sear.

The biggest gripe I've always had about my sous vide attempts was the sear. If this method works, you may have cracked the code.

[Donuthole]

The biggest gripe I've always had about my sous vide attempts was the sear. If this method works, you may have cracked the code.

Generally speaking, I have no problem getting a good reverse sear using cast iron. I do that for steaks, chicken, pork chops, and pork loin. But I wanted a way to get a good crust on a roast while leaving me free to work on the other things (gravy, mashed potatoes, etc.). After some googling, this is what I came up with. BTW, normally when I sous vide I don't sear the meat before placing in the bag. With the roast, I sear first on a hot cast iron pan, place it in the bag and the sous vide bath. Then I do a final sear with the egg-wash method once I pull from the sous vide. The combination of the pre-sear and the egg-wash sear seems to promote a better crust on a roast than just the egg-wash sear.

Also, this particular chuck roast was close to 3.5" thick at the thickest point. Most chuck roasts I see are closer to 2" or 2.5" thick. At 2" thick, you only need 12-15 mins in the oven for med rare. Also, when I sear in the oven, I place some foil on a baking sheet, then use a cooling rack over that and place the roast onto the rack. I don't know if it's necessary, but I flip the roast over after half the sear time.

[Bo Diddley]

Generally speaking, I have no problem getting a good reverse sear using cast iron. I do that for steaks, chicken, pork chops, and pork loin. But I wanted a way to get a good crust on a roast while leaving me free to work on the other things (gravy, mashed potatoes, etc.). After some googling, this is what I came up with. BTW, normally when I sous vide I don't sear the meat before placing in the bag. With the roast, I sear first on a hot cast iron pan, place it in the bag and the sous vide bath. Then I do a final sear with the egg-wash method once I pull from the sous vide. The combination of the pre-sear and the egg-wash sear seems to promote a better crust on a roast than just the egg-wash sear.

Also, this particular chuck roast was close to 3.5" thick at the thickest point. Most chuck roasts I see are closer to 2" or 2.5" thick. At 2" thick, you only need 12-15 mins in the oven for med rare. Also, when I sear in the oven, I place some foil on a baking sheet, then use a cooling rack over that and place the roast onto the rack. I don't know if it's necessary, but I flip the roast over after half the sear time.

I was wondering about that. I like your process.

[smokymountainrain]

Whoa! I gotta get a sous vide machine.

yes you do. for many other reasons than just the chuck roast donut method.

[Bo Diddley]

yes you do. for many other reasons than just the chuck roast donut method.

I know. And probably not the first time I've made that remark. Change is glacial.

[smokymountainrain]

I know. And probably not the first time I've made that remark. Change is glacial.

i'm no different. i've been talking (and nothing more) about getting one of those pizza ovens for a couple years now. who knows when i'll finally pull the trigger.