I legit don’t get the hype around this. Cooked at 136 for 28 hours, chilled, brought to room temp, rock hard sear.
All the internal fat is just really off putting to me in the application – if I were to make any braise this fat would have imparted flavor and texture into the dish rather than be a sort of foie gras like texture into the meat.
Do I just not like fatty steaks or did I do something wrong?
by FennelHistorical4675
13 Comments
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Whenever I find I’m getting an off-putting texture it means I went to long of a cook for my liking
For example I do flank steak sometimes and 3 hours is mushy and gross to me but 2 hours with same temp is nice and soft with a nice chew
What you have shown and described looks and sounds absolutely delicious to me
I only slow cook chuck, I Will probably get downvoted to hell though
I think you overcooked it
I’ve said this forever: chuck fat does not have a good taste unless fully rendered. I cook to 170 for 18 hours.
You’re not wrong. I’ve done this cook 3 times and don’t enjoy it at all. It’s worth buying a nicer cut of meat in the future.
i dont think you overcooked it. overcooking is *almost* not a thing. it is more likely you just do not enjoy sir charles. textures are very subjective in general.
I usually go about 12-14 hours. 28 is way too long imo.
I think you don’t like fatty steaks
I’ve got some Serb friends who have been teaching me about their food. They are a group who dislikes fat but loves meat lol
If I served them this they’d be equally bummed as you are.
To each their own, leaves more fatty pieces for me 🤣
I have the best luck with chuck roast at 135F for 24 hours, no longer than 30. It starts to get mushy after that but is edible up to 36 hours at that temp.
Also its probably not the fat that is the problem. What makes the meat mushy is the complete breakdown of the connective tissues (mainly collagen), as you can get the same mushy texture with a very lean cut by cooking it too long.
I don’t like the texture of the long cooked chuck roast either. I stick to braising too.
I think twenty eight hours at 136° is too long and too hot. 132°, twenty four hours is my sweet spot. This is also after a twenty four hour dry brine