Covered in salt, garlic powder and some other steak seasoning I have. A small coating of olive oil too.
Also got these silicon bags I’m trying for the first time. Wife always complains how I’d us plastic haha
by bomonty18
19 Comments
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Relative_Year4968
K
Evening_Cheesecake25
Yet I bet she doesn’t worry about brushing her teeth with a toothbrush every day haha. You get more micro plastics from that than from a sous vide cook.
Hhhhhhhhhhhggg
Try to find a bigger pot and more water. Needs to be submerged dawg
DoubleBaconQi
you should put the pot on a trivet or something to keep the heat off the counter, i know the temps aren’t super high, but prolonged higher temps may make your countertop expand and cause cracks at joints or where it meets the backsplash… ask me how i know🤦🏼♂️
FennelHistorical4675
Is it me or is like 30% of the meat not in the water? I found sous vide chuck kinda not great but maybe its me. I’d rather braise it traditionally idk.
Impressive_Laugh_176
Depending on size (looks 4-6 lbs) it needs to go to 32-36 hours. Over 5 lbs id shoot for 34-38 hours
TegridyPharmz
My guy. You gotta put the meat in the water in order for it to work
syninthecity
why so short? give it the full 48!
Capable_Obligation96
Bigger pot needed.
EvaTheE
Tip. If you have pot like that, the circulation can cause the water to climb up where you clipped it to the side. It will then spill out. I personally always put a tray under my SV container.
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K
Yet I bet she doesn’t worry about brushing her teeth with a toothbrush every day haha. You get more micro plastics from that than from a sous vide cook.
Try to find a bigger pot and more water. Needs to be submerged dawg
you should put the pot on a trivet or something to keep the heat off the counter, i know the temps aren’t super high, but prolonged higher temps may make your countertop expand and cause cracks at joints or where it meets the backsplash… ask me how i know🤦🏼♂️
Is it me or is like 30% of the meat not in the water? I found sous vide chuck kinda not great but maybe its me. I’d rather braise it traditionally idk.
Depending on size (looks 4-6 lbs) it needs to go to 32-36 hours. Over 5 lbs id shoot for 34-38 hours
My guy. You gotta put the meat in the water in order for it to work
why so short? give it the full 48!
Bigger pot needed.
Tip. If you have pot like that, the circulation can cause the water to climb up where you clipped it to the side. It will then spill out. I personally always put a tray under my SV container.
https://preview.redd.it/ngrlqnifuong1.jpeg?width=3024&format=pjpg&auto=webp&s=6c45e5db47d1523b208599a4d690b2a85211607d
I just did a chuck roast, 32 hours @ 132 degrees, seared on the Webber.
I did 48 hours at 133 then chilled for a few hours. Then smoked till 145
https://preview.redd.it/fj4dqa5puong1.jpeg?width=3024&format=pjpg&auto=webp&s=321cb408fa3e8b54fe8a673aef9a1509cc50fa73
How are you going to sear it?
Is the cook time too short to worry about Lactobacillus? Or should something like this ideally be blanched?
Go Mean Green!
Are you me? I’m in the last hour of a 24 hour chuck sous vide and I have an almost identical set up.
I’ll add that you’re gonna want a lid on that unless you’re able to monitor the water level real close. Water evaporates fast at this heat.
Do 36+ hours if you’re cooking it at that low temp