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PSA: Chuck Roast Sous Vide


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#21 KSUwildcatFAN

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Posted 08 January 2019 - 04:44 AM

It could be my machine and the temperature it reads/maintains, but I've made three roasts. 128 for 24 hours was easily the best. Salt the ever living shit out of it. I even deeply stabbed it everywhere with a fork prior to cooking and rubbed salt everywhere then dropping a little water on it to try and work salt into it.
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#22 djinkc

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Posted 08 January 2019 - 05:08 AM

It could be my machine and the temperature it reads/maintains, but I've made three roasts. 128 for 24 hours was easily the best. Salt the ever living shit out of it. I even deeply stabbed it everywhere with a fork prior to cooking and rubbed salt everywhere then dropping a little water on it to try and work salt into it.

I wouldn't do that without searing the outside first - actually I just wouldn't do it.  


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#23 Trub L

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Posted 08 January 2019 - 05:10 AM

Yeah, 128 could have some safety concerns. Maybe the heavy salt helps, but I'd be concerned.
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#24 KSUwildcatFAN

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Posted 08 January 2019 - 07:12 AM

I wouldn't do that without searing the outside first - actually I just wouldn't do it.

Why?

Yeah, 128 could have some safety concerns. Maybe the heavy salt helps, but I'd be concerned.

According to the internet, 123 is high enough to kill the bacteria, and 128 is recommended to be the lowest temp to account for equipment accuracy variance. At least that's what I read.
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#25 KSUwildcatFAN

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Posted 08 January 2019 - 07:16 AM

Https://sousvideresources.com/2017/01/17/sous-vide-prime-rib-pushing-the-time-envelope/

Also, FWIW, I think mine cooks at a higher temp than what it says. I cooked one at low 130s and it was only mildly pink. But I also cooked it more than 24 hours and the red stuff apparently continues to render out over time even if meat isn't getting more "done".
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#26 TonyBrown

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Posted 08 January 2019 - 08:03 AM

That looks fantastic.

What's the plan with said hunk of steer? Dinner, sammiches, both, etc.?

pretty sure I’d just bang that thing and take a nap
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#27 djinkc

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Posted 08 January 2019 - 08:11 AM

Why?
According to the internet, 123 is high enough to kill the bacteria, and 128 is recommended to be the lowest temp to account for equipment accuracy variance. At least that's what I read.

Without the punctures I think you're OK.  When you puncture the meat you're potentially introducing surface bugs to an internal area that takes longer to get up to heat.

 

eta - or I worry too much........


Edited by djinkc, 08 January 2019 - 08:12 AM.

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#28 KSUwildcatFAN

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Posted 08 January 2019 - 08:25 AM

Without the punctures I think you're OK. When you puncture the meat you're potentially introducing surface bugs to an internal area that takes longer to get up to heat.

eta - or I worry too much........

After my last post I researched a little more and there isn't real definite answers. It depends on temperature, time, and potentially what bacteria exists on/in the meat. I'll probably bump it to 130 next time and see how it does. Most places say 130-131 should be safe.
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#29 djinkc

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Posted 08 January 2019 - 08:29 AM

After my last post I researched a little more and there isn't real definite answers. It depends on temperature, time, and potentially what bacteria exists on/in the meat. I'll probably bump it to 130 next time and see how it does. Most places say 130-131 should be safe.

probably more than you want to know but there's this.........

 

http://www.douglasba...ide.html#Safety


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#30 Hines

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Posted 08 January 2019 - 08:31 AM

i need a damn cipher to relate brewboard names with white christian names so I can match up comments with facebook photos.


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#31 KSUwildcatFAN

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Posted 08 January 2019 - 08:41 AM

probably more than you want to know but there's this.........

http://www.douglasba...ide.html#Safety

That was actually one of the sites I visited. He alludes that around 126 is when most bacteria stop growing. Also says most die at a slightly higher temp then they stop growing. So maybe 128 is fine, but that depends on whether your sous vide keeps it at that temperature. And you also will need to keep that temp longer.

So I agree, might be a better idea to stay a little hotter than 128, but again, I kind of suspect mine might be cooking a little warmer than it indicates. Might need to buy an expensive thermometer just to verify lol
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#32 matt6150

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Posted 08 January 2019 - 10:44 AM

i need a damn cipher to relate brewboard names with white christian names so I can match up comments with facebook photos.

It wasn't me.
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#33 Hines

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Posted 08 January 2019 - 10:56 AM

It wasn't me.

 

 

Ha! Yes i know you are an online ghost!


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#34 Kellermeister

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Posted 08 January 2019 - 11:00 AM

So on a hot day in Phoenix, all life ceases to exist.
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#35 neddles

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Posted 08 January 2019 - 11:05 AM

i need a damn cipher to relate brewboard names with white christian names so I can match up comments with facebook photos.

 

My FB name is Paul Krugman. If you read any of my posts feel free to recommend an adult getaway to New Homoco.


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#36 SugarTits

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Posted 08 January 2019 - 11:23 AM

My FB name is John Tirado.

Edited by Zaphod_Beeblebrox, 08 January 2019 - 11:23 AM.

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#37 Trub L

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Posted 08 January 2019 - 11:44 AM

I'm Enid Puceflange Beezil Beaverheusin.
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#38 Glacies

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Posted 08 January 2019 - 01:07 PM

I'm Enid Puceflange Beezil Beaverheusin.

 

whoah - blast from the past



#39 Trub L

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Posted 08 January 2019 - 01:10 PM

whoah - blast from the past


Don't pretend you're not HausFixr ohman "Eric" Rogers.
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#40 Glacies

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Posted 08 January 2019 - 01:42 PM

I'm actually BigToe86




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