First sous vide. Anova precision chamber vacuum sealer and Anova sous vide pro. 3lb chuck – salt, MSG, garlic, rosemary, thyme, black pepper, chili powder. 131 for 30 hours. Ripping hot carbon steel sear. Amazing.
by Preemfunk
16 Comments
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Preemfunk
My first take at the chuck steak. It was insanely good. Didn’t taste like pot roast. Texture of prime rib. Juices made an insane gravy. Will do again. $18 for 3lb chuck roast….. hard to beat
Beardmanta
Was that much rosemary not overwhelming?
Looks great btw, would consume!
squeeshka
Garlic police incoming
MitchelobUltra
Impressive_Host_2645
Something something garlic botulism risk. Something something rosemary not extracting.
Looks delicious. Good first use
lambakins
Slachack1
Judging by that garlic in the bag, OP is clearly posting from beyond the grave. RIP OP.
RemarkableImage5749
This is actually a botulism risk. Like this is an example at this time and temp. No one would disagree.
AVeryHeavyBurtation
Woop woop, that’s the sound of da police.
MadWorldX1
MTBiker_Boy
I’m sorry, did i read that right? 131 for 30 hours?
tonyq895
There is a strip of tough sinew down the middle of a chuck roast that never seems to break down when I cook it. Do you remove it?
1911ACP
Garlic works and is safe. Use fresh garlic to finish.
Preemfunk
I didn’t know about this garlic drama and now I’m here for it. I’m alive. And it was delicious.
16 Comments
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My first take at the chuck steak. It was insanely good. Didn’t taste like pot roast. Texture of prime rib. Juices made an insane gravy. Will do again. $18 for 3lb chuck roast….. hard to beat
Was that much rosemary not overwhelming?
Looks great btw, would consume!
Garlic police incoming
Something something garlic botulism risk. Something something rosemary not extracting.
Looks delicious. Good first use
Judging by that garlic in the bag, OP is clearly posting from beyond the grave. RIP OP.
This is actually a botulism risk. Like this is an example at this time and temp. No one would disagree.
Woop woop, that’s the sound of da police.
I’m sorry, did i read that right? 131 for 30 hours?
There is a strip of tough sinew down the middle of a chuck roast that never seems to break down when I cook it. Do you remove it?
Garlic works and is safe. Use fresh garlic to finish.
I didn’t know about this garlic drama and now I’m here for it. I’m alive. And it was delicious.
Sound the alarms! 👮🏻♀️ ⚠️ 🚨