Made a new test after many disappointing sous vide chuck roasts which I wanted to be savored on their own rather than as a dish.Same hot pan, same bath temperature, same bath time, same cooling time, same torch & sear time, same resting time.
OMG that wagyu chuck roast was just superbly tender, savory, juicy, most satisfying.The chuck roast was not. Actually dry and hard.
I first cut out 2 pieces to try out this following approach:- salt and berbere spice mix on all sides and placed in fridge for 24 hours.
– sear quickly both portions on each side so as to seal as much as possible the flavors and juices prior to vacuum them in the hope to limit the amount of juices 'escaping' the meat fibers and lower the chances of 'boiling meat'. It worked nicely. the juices were reduced by half.- dried up the 2 pieces, placed in the fridge post bath for about 25 minutes- used the torch on the large fat parts while waiting for the pan to be blistery hot, and final sear. The rendering of some of the fats by the torch made for not adding any fats to that final 'crust' sear.- resting for 10 minutes…Could only eat one slice of the Chuck Roast considering how divine the Wagyu Chuck Roast was.
Devoured in no time!
Finally got my method down!
by Extension-Unit7772
3 Comments
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PS: nope, it ain’t no chick roast.
Can’t edit tittle
Upvote for science, but damn, 14h at 128 is asking for it.