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I thought sous vide was just a gimmick for home cooks
A buddy in Seattle lent me his setup for a week, so I tried it on a cheap chuck roast. I cooked it for 36 hours at 135 degrees, then seared it in a cast iron pan. The texture was like a perfect medium-rare ribeye, which completely blew my mind. What's the best cut you've found for a long sous vide cook?
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the_hugo1mo agoTop Commenter
Well, maybe @sageross just likes chewing on boots. I did a pork shoulder for 48 hours once and it fell apart like pulled pork, but tasted like a pork chop.
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elizabeth9001mo ago
Oh man, 48 hours is wild. That's basically turning it into meat mush on purpose. I get the low and slow thing, but at some point you're just boiling the flavor right out of it. Chuck roast for 24 hours sounds like a crime scene. Maybe some cuts just aren't meant for that kind of punishment.
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