28 июл. 2023 г. · But sous vide is the only method I know that can take tough cuts of meat and make them tender at medium-rare temps! Low and slow transforms ...

28 апр. 2023 г. · Did a well-marbled Chuck roast for 24 hours at 135°. Pat dry, let it sit in the fridge for 45 min, then seared on my Pit Boss.

27 сент. 2023 г. · Steps: Render Beef Fat: Start by pulling out some big hunks of fat from your carved chuck roast. Place these fat hunks in a cast iron skillet ...

25 июл. 2023 г. · I did an 18 hour SV followed by charcoal sear and it was perfectly tender. 24+ hours is overkill for this cut.

15 дек. 2021 г. · I did a chuck roast for about 30 hours at 137. Used some wagyu tallow and and a searzall for searing. It was...I don't want to say bad, but it wasn't good.

31 дек. 2023 г. · I've done ribeyes for a couple of hours at 137 and firmly believe in it. Should I do a Chuck roast at 137 for 24 hours or just shoot for a ...

19 февр. 2023 г. · Save the sous vide for making amazing chuck steak out of the roast. If you want to make pot roast, use a slow cooker/crock-pot/oven braise...

7 янв. 2024 г. · I'd say 135F for 36 hours is a safe bet to start out before tweaking to your preferences. Shorter times less than 24h won't be enough to break ...

17 июл. 2023 г. · It's sous vide cooked at a constant 133 degrees not the typical 200-300 when in a slow cooker or braised. Beef tissue won't break down until it hits 140.

28 окт. 2024 г. · Season Sir Charles with salt & course ground pepper, sous vide at 140F for 48 hours. Immediate ice bath, then fridge and can keep up to a week.