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FourMat

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  1. Well, admittedly I do tend to use paprika a lot on my red meats so that might be the common thread throughout. Next time I will just use plain salt/pepper. I'm still getting used to accounting for a flavor difference in various foods and spices when used sous vide (ie raw garlic) There wasn't a gas bubble in the bag, and I have it restrained to keep it submerged. The only time I've experienced a gas bubble was when heating to 170F+. I'm pretty conscious of the safety considerations with sous vide, so I don't beleive it was a bacterial issue. I have done a lot of other dishes, from fish to poultry to sausages to veggies, and I'm a huge believer in the technique. My god, the thanksgiving turkey was incredible. I have read a lot about but haven't actually searing pre-bagging. I was under the impression that the camelization flavors ended up being negated during the long cooking process. Has anyone else had success with this? I have been searing post sous vide to varying degrees of success, but have never really had an end product that had the depth of flavor that grilling alone produces.
  2. I am using a my own home brew version originally posted on the original Seattle Food Geek DIY Sous Vide construction. This is my second refined build which uses a PT100 temp probe accurate to 0.1 degrees. I have calibrated the probe and have a high confidence level that it is running accurately. (verified with known temp probes).
  3. Hi Folks, I have been using the sous vide technique for about 2 years and I have consistently had an issue with cooking chuck steak/roast. A few days ago I cooked a 3 lb chuck roast, 135F for 48 hours, rubbed with dry rub reminiscent of one used for smoking (salt, paprika, cumin, onion powder, garlic powder, and small amount of brown sugar). I ended up with a beautifully tender piece of meat that rivals prime rib, but the resulting flavor profile is distinctly sour. It doesn't seem to matter how the beef is spiced, it always seems to come out this way. The interior of the meat has a decent beefy flavor, but the liquid is very "tart". Has anyone else run across this issue? Is this just a super concentrated intense beef essence? I'm not calling it a "problem" per se, but I don't feel that I can use the runoff liquid as au jus because the flavor is so strong, and I'm at a loss as to what else to do with it because a reduction would only intensify it. Can anyone recommend a possibly solution? Any guidance would be appreciated.
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