it's a chuck steak. I figured since it's chuck itd still like a low and slow cook but now I'm not sure.
by Kaiyukia
8 Comments
Xereoth
I recently bought a sous vide and yesterday tried the same piece, chuck not much thicker than this. Left it in for 29-30 hours on 57c and fried it on high heat for 90 seconds on each side. I thought it was nice. It almost fel apart and was nice and pink. So personally, I’d say go for it.
Rampantcolt
No It will work.
CharlesDickensABox
Depends what your goal is. If you want to just get it to temp like you would a steak, it’s way too thin for that to matter. It might benefit from a longer cook that will break down some of the connective tissue and make it less tough, though you want to be careful because it’s very possible to cook it until it turns into shredded beef.
Retreat60
Nothing is too thin. You just adjust the time within the context of the cut. Chuck needs extra time over other steaks. Look like that may be about a half inch. I would go an hour and a half at your preferred temp which I guess I should say 137 so as not to get too much hate.
Retreat60
And don’t forget some healthy seasoning in the bag and your fat of choice.
BillShooterOfBul
I’ve only tried that once and wasn’t happy with the results. I just cooked it for 2 hours and it didn’t seem to get more tender than normal. It was wall to wall pink though. It might be better if you mechanically tenderized it. That’s what I typically do for chuck steaks, before grilling.
MetricJester
Sous vide works best on thin stuff, since it just holds it at temperature. It’s when you get to the really big stuff that you need the really long cooks to ensure everything is hunky dory.
yll33
nothing is too thin, the question is more “how much better will it be to spend all this extra time and effort”
seeing as how it’s chuck, yes sous vide will be helpful for it. could you also put it in a dutch oven and braise it? sure.
8 Comments
I recently bought a sous vide and yesterday tried the same piece, chuck not much thicker than this. Left it in for 29-30 hours on 57c and fried it on high heat for 90 seconds on each side. I thought it was nice. It almost fel apart and was nice and pink. So personally, I’d say go for it.
No It will work.
Depends what your goal is. If you want to just get it to temp like you would a steak, it’s way too thin for that to matter. It might benefit from a longer cook that will break down some of the connective tissue and make it less tough, though you want to be careful because it’s very possible to cook it until it turns into shredded beef.
Nothing is too thin. You just adjust the time within the context of the cut. Chuck needs extra time over other steaks. Look like that may be about a half inch. I would go an hour and a half at your preferred temp which I guess I should say 137 so as not to get too much hate.
And don’t forget some healthy seasoning in the bag and your fat of choice.
I’ve only tried that once and wasn’t happy with the results. I just cooked it for 2 hours and it didn’t seem to get more tender than normal. It was wall to wall pink though. It might be better if you mechanically tenderized it. That’s what I typically do for chuck steaks, before grilling.
Sous vide works best on thin stuff, since it just holds it at temperature. It’s when you get to the really big stuff that you need the really long cooks to ensure everything is hunky dory.
nothing is too thin, the question is more “how much better will it be to spend all this extra time and effort”
seeing as how it’s chuck, yes sous vide will be helpful for it. could you also put it in a dutch oven and braise it? sure.