Sous Vide Master thread

[noturbizniss]

https://www.texasmonthly.com/bbq/treif-no-franklin-barbecue/?utm_source=Twitter&utm_medium=Social&utm_campaign=Web+Social&utm_content=Kosher+Franklin


Soooo jealous!

Now that's an #SPGmoment

[ushdadude]

In an oven maybe but a 140 to 160 bath is basically hot tap water.

Chemicals can leach even if the plastic doesn't melt

[noturbizniss]

Chemicals can leach even if the plastic doesn't melt

and Monsanto is killing, gmo is poison and Everything trumps doing is all part of his brilliant master plan.

[Torkay]

What's the recommended cook on a French roast 4 lb? Medium. What temp how many hours?  What's a good recipe for in the bag?

[cholent]

What's the recommended cook on a French roast 4 lb? Medium. What temp how many hours?  What's a good recipe for in the bag?

Don't sv a French roast. Mix oil with spices, rub all over. Broil for 15 min, flip and brush again with oil mix. Keep broiling, flipping, and brushing with oil mix till it reaches your desired internal temp

[Torkay]

Don't sv a French roast. Mix oil with spices, rub all over. Broil for 15 min, flip and brush again with oil mix. Keep broiling, flipping, and brushing with oil mix till it reaches your desired internal temp

It won't sv well??

[cholent]

It won't sv well??

It may. But this will be better

[CS1]

What's the recommended cook on a French roast 4 lb? Medium. What temp how many hours?  What's a good recipe for in the bag?

a flavored pepper rub/Chicago steak seasoning or Mendel's BBQ rub is good. Maybe 135 degrees for 20 hours?
Wide range of times and degrees. This is mentioned earlier in the thread: http://modernistfoodie.blogspot.com/2012/12/24-hour-beef-chuck-roast.html

[Torkay]

a flavored pepper rub/Chicago steak seasoning or Mendel's BBQ rub is good. Maybe 135 degrees for 20 hours?
Wide range of times and degrees. This is mentioned earlier in the thread: http://modernistfoodie.blogspot.com/2012/12/24-hour-beef-chuck-roast.html

So a French roast is similar to a chuck roast?

[Yordai Dooma]

It may. But this will be better

I disagree. The best thing i ever made in a SV was a french roast.
Made this recipe at 133 degrees http://modernistfoodie.blogspot.com/2012/12/24-hour-beef-chuck-roast.html?m=1

[Mikeoracle]

What's the recommended cook on a French roast 4 lb? Medium. What temp how many hours?  What's a good recipe for in the bag?

There was a recipe posted upthread;
http://forums.dansdeals.com/index.php?topic=77814.msg1745296;topicseen#msg1745296

[CS1]

There was a recipe posted upthread;
http://forums.dansdeals.com/index.php?topic=77814.msg1745296;topicseen#msg1745296

agree. Searing afterwards is much better. I tested out 2 roasts in one batch for the same timing --  1) pre-searing and 2) no-pre-searing, and the no-pre-searing was much better.

[henche]

a flavored pepper rub/Chicago steak seasoning or Mendel's BBQ rub is good. Maybe 135 degrees for 20 hours?
Wide range of times and degrees. This is mentioned earlier in the thread: http://modernistfoodie.blogspot.com/2012/12/24-hour-beef-chuck-roast.html

Link no werk

[Yordai Dooma]

Link no werk

link works just fine over here.
Issue may be if you are on tapatalk? the link was bolded for some reason which makes it not a clickable link (at least on my version of tapatalk)

[aygart]

Link no werk

http://modernistfoodie.blogspot.com/2012/12/24-hour-beef-chuck-roast.html

Have a chuck ready to put up for 2nd night. Sous Vide make 2nd night yom tov much easier.

[JoeyShmoe]

http://modernistfoodie.blogspot.com/2012/12/24-hour-beef-chuck-roast.html

Have a chuck ready to put up for 2nd night. Sous Vide make 2nd night yom tov much easier.

Are you planning on having a flame on that's high enough to sear?

[noturbizniss]

Are you planning on having a flame on that's high enough to sear?

Why is that an issue? can just raise the flame for searing then lower it.

I'm gonna sous vide a silver tip. Start it tomorrow before yuntif with anova on a shabbos clock. then friday afternoon fire up the grill to finish it.

What's the recommended cook on a French roast 4 lb? Medium. What temp how many hours?  What's a good recipe for in the bag?

What exactly is a french roast? (i hate the made up jewish names for beef)
Anything is good sous vide. The biggest difference between sous vide and normal cooking comes from tougher cuts. You wouldnt sous vide a tenderloin.

[CS1]

Why is that an issue? can just raise the flame for searing then lower it.

I'm gonna sous vide a silver tip. Start it tomorrow before yuntif with anova on a shabbos clock. then friday afternoon fire up the grill to finish it.What exactly is a french roast? (i hate the made up jewish names for beef)
Anything is good sous vide. The biggest difference between sous vide and normal cooking comes from tougher cuts. You wouldnt sous vide a tenderloin.

French Roast tastes better than silver tip roast, in my opinion. Yes, it's softer than brisket, but it's also more juicy, less 'stringy', and has more flavor.

How do you fire up the grill on YT? With charcoal?

[noturbizniss]

French Roast tastes better than silver tip roast, in my opinion. Yes, it's softer than brisket, but it's also more juicy, less 'stringy', and has more flavor.

How do you fire up the grill on YT? With charcoal?

Of course! Gas is blasphemous!

[JoeyShmoe]

Why is that an issue? can just raise the flame for searing then lower it.

I was under the impression that you can't do that on Yom Tov, CMIIW