Dining and Cooking
Sous vide chuck aka sir Charles
In Sous Vide

Sous vide chuck aka sir Charles

First time sous viding chuck, and wow it lived up to the hype. Seasoned with kosher salt, garlic powder tossed into the bag with som sprigs of rosemary. 24 hours at 135, then seared for 1 min each side and briefly searing other sides, turned out way better than I was expecting. Was sayin wow like every other bite. Texture was like a medium rare ribeye but more tender and I will be making this weekly from now on. #longlivesircharles

by zacac1234

10 Comments

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  2. zacac1234

    Curious to see what other temps people have tried in comparison to 135, maybe a little higher would be good for even more collagen rendering? Although it wasn’t an issue at all for 135

  4. Outrageous_Ad4252

    I tried 137 for 24/hrs. Was dry and not tender/tasty. Then, tried 132/24 hours. Much better texture and taste. Don’t think this cut needs much more time

  5. alaskan_Pyrex

    I do 133° for 36 hours, chill overnight then sear. It is freaking glorious every time.

  7. ThetaGrim

    I sense you’re Korean, with the spread. Got the kimchi, the ssam, the sauce, the jang. But most of all, that tupper ware. 

  9. Waaaza107

    Do yall salt before or after the sous vide? Because ive tried using the juice after but it ended up super salty