I read a lot about people leaving it in the sous vide for 24+hrs It has a lot of fat, so I guess at 131 it takes quite some time to completely render it?
by FollowingSad7756
14 Comments
idgafos1
I would remove the garlic. Garlic in sous vide can cause botulism.
Aggravating-Jump1300
I’d break it down into two parts. The upper part resembles ribeye which takes less time to cook (about 2-3 hours it can be pretty tender if ur using a well marbled steak). As to the bottom part I’d sous vide it for 12+ hours with higher temp because it’s the tougher Denver steak. I like this method because usually a whole chuck roast is too big for me to finish in one meal and different cuts require different treatment. Btw sorry for the poor English I’m not a native speaker 😃
Genghiiiis
I’d remove the herbs and garlic to start.
137 for 24-36 if it’s a decent size
Hot-Problem2436
Man, I just made the mistake of sprinkling some salt + pepper + garlic granules on a nice piece, then cooking at 134 for just 4 hours.
The garlic made it taste so nasty. Cut that open and take it out. Add it to some butter in a cast iron pan when you reverse sear or something, never sous vide it.
BigCopperPipe
👮 🚨🚨🚨🚨🧈🧈🧈🧈
kain459
🚨🚨GARLIC POLICE🚨🚨
grumpvet87
without garlic
selz202
I make chuck eyes all the time and 137 is the amazing spot. Usually do around 3 hours.
Yours looks a bit interesting as it looks like they didn’t separate the eye before cutting these.
austinteddy3
I will let the community correct me if I’m wrong, but I believe when you use any kind of herbs or spices in the vacuum bag, they should be dry and distributed. Otherwise, it could be a single focus or dangerous.
System777
Uh oh!!!
AngryPhillySportsFan
Needs more garlic
thenormalcanuck
Not like that
NarcanBob
Did this last weekend: 135.5 for 36 hours. Cast iron for crust at the end. It was AWESOME!
balcon
Sous vide garlic tastes disgusting. It gives the bag a touch of Food Network glamor, but imparts a bitter flavor.
14 Comments
I would remove the garlic. Garlic in sous vide can cause botulism.
I’d break it down into two parts. The upper part resembles ribeye which takes less time to cook (about 2-3 hours it can be pretty tender if ur using a well marbled steak). As to the bottom part I’d sous vide it for 12+ hours with higher temp because it’s the tougher Denver steak. I like this method because usually a whole chuck roast is too big for me to finish in one meal and different cuts require different treatment.
Btw sorry for the poor English I’m not a native speaker 😃
I’d remove the herbs and garlic to start.
137 for 24-36 if it’s a decent size
Man, I just made the mistake of sprinkling some salt + pepper + garlic granules on a nice piece, then cooking at 134 for just 4 hours.
The garlic made it taste so nasty. Cut that open and take it out. Add it to some butter in a cast iron pan when you reverse sear or something, never sous vide it.
👮 🚨🚨🚨🚨🧈🧈🧈🧈
🚨🚨GARLIC POLICE🚨🚨
without garlic
I make chuck eyes all the time and 137 is the amazing spot. Usually do around 3 hours.
Yours looks a bit interesting as it looks like they didn’t separate the eye before cutting these.
I will let the community correct me if I’m wrong, but I believe when you use any kind of herbs or spices in the vacuum bag, they should be dry and distributed. Otherwise, it could be a single focus or dangerous.
Uh oh!!!
Needs more garlic
Not like that
Did this last weekend: 135.5 for 36 hours. Cast iron for crust at the end. It was AWESOME!
Sous vide garlic tastes disgusting. It gives the bag a touch of Food Network glamor, but imparts a bitter flavor.