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From Anova Culinary: Thanks so much for reaching out, and we really appreciate you sharing your cooking journey with us! It’s awesome to hear how well your modified pork roast turned out. That’s exactly the kind of experimentation we love to see. You brought up a great question about what we mean by a “long cook.” In the Anova Precision Oven, we generally start to consider anything over 12 to 18 hours a long cook, especially when using sous vide mode. That’s because, unlike a water bath where food is completely submerged and protected, the Oven uses steam and a fan to circulate heat and over time, that circulating air can start to dry out the surface of the food. As for why a pork shoulder can go for 48 hours and still be delicious, while we suggest a bit more caution with a 27-hour chuck roast—that mostly comes down to differences in fat and structure. Pork shoulder is incredibly forgiving, with lots of intramuscular fat and connective tissue that keeps it moist during long cooks. Chuck roast is also tough and collagen-rich, but it tends to be leaner and can dry out more easily, especially when exposed to fan-driven air in the Oven. If you’re going for a long cook like that in the Oven, especially with a leaner cut like chuck, it’s a good idea to either flip it halfway through or loosely cover it with foil or an oven-safe bowl. That helps shield it from the airflow and keeps the surface from drying out. Just make sure to dry it well before searing at the end, as a covered cook can leave the surface pretty wet. For more reading, I’d definitely recommend checking out the guides from Serious Eats, Douglas Baldwin, and our own help articles. They go into great detail on time, temp, and texture if you’re looking to dive deeper. https://douglasbaldwin.com/sous-vide.html https://www.seriouseats.com/sous-vide-guides-5118018 Let us know how your chuck roast turns out. \[end] -------------------------------- P.S. @gfweb how did you do your sous vide pork roast 150ºF for 48 hours? In a bag in water? ------------------------------- I'm thinking of covering (very loosely) with tin foil. Just a small piece for the top of the roast? @rotuts ?

Well, I'll find out today-ish. I did write to Anova support, though I don't have any idea whether they usually field cooking questions. I'm was planning to start the chuck today and finish up tomorrow, but the centre is quite frozen. Using a water bath, I would go ahead. Now I don't know. I'm planning on using @rotuts's dry rub (mentioned a few posts back). Do either of you see anything wrong with this scenario?

@rotuts, I haven't done the beef chuck roast yet. The pork was sitting on a rack in a deep pyrex dish. But since it went 48 hours @ 100% steam, the liquid probably touched the bottom of the roast. What I don't understand is why Anova said in the comments to their own recipe that 100% steam was going to dry out the top surface of the meat beef! I guess I should ask . . . bada bump Tomorrow I'm going to start the beef chuck roast. Will post photos.

Thank you @KennethT for entertaining us so well!

@rotuts, The comments were on an Anova Culinary recipe and the Anova staff person wrote about how to circumvent the top of the roast drying out. It is postulated that it's a result of the air circulation of the convection oven (which is why flipping over the roast half-way might solve the problem). But I would drop the roast. ☹️ Doing sous vide in the Anova often uses 100% steam, and the excess steam streams out into one's kitchen. Reheating crispy fried food uses 25% steam and a quite hot oven. I reheat ordinary leftovers with 10-15% steam. What I'm not understanding is why the Drying Out is not a problem for sous vided pork roast and is a problem for sous vided chuck roast, at least if the internet is to be believed.

This is not obvious to me in the farmers' market: Are the garlic scapes cut from young plants only? Does cutting off the scape kill the rest of the garlic plant?

@rotuts @gfweb @btbyrd Getting ready to use a 3 lb beef chuck roast in the Anova steam oven (combi). This Anova recipe for sous vide beef chuck roast says 135ºF for 27 hours, but online notes say that roast can get dried out on the outside top of roast. There are suggestions to flip the roast or cover it with a bowl. However, prior research about sous vide pork roast using this starting recipe found gfweb's recommendation of 150ºF for 48 hours to be perfect (without being too dried out). In this latter pork recipe, there is a rub smeared on the meat before it starts to cook. Is the roast saved by that rub? It seems tedious to me doing all that action to keep the beef chuck roast from drying out. Can I just put a dry rub on the chuck roast? Also, what would you use for a dry rub?

I can hear you trying to resist the enabling, @ElsieD. "Resist, resist, res . . ." 😂

Hello @MissTaurus. Welcome to eGullet. I look forward to learning more about you and your cooking.

Me too @Maison Rustique !

Hello @Rodi. Have you looked at King Arthur Flour for bread recipes? Here is the link for cheese bread recipes. However I can't find my favourite called Tender Cheese Bread which is made from leftover cheese (from 2010). It also has measurements for a 1 lb loaf. Send me a PM and I'll send you a pdf. Also check out Beth Hensperger's The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine (eG-friendly Amazon.com link) Edited: Hmmm. I just looked into the above-mentioned book and its two loaf choices are 1.5 lb or 2 lb loaf. Sorry. I did get results when I used online search "1 lb bread machine recipes"

I'm definitely jealous. ☹️

Look at all that lobster! https://www.cbc.ca/player/play/video/9.6821176

A gift = uploading. Nice.

My Anova Oven is revolting inside.

@teonzo !! Hello !!

@Shel_B, on my computer I have a tag "Spice.Blending" from whence I got the suggestions. I too purchased The Spice Companion (from @blue_dolphin's recommendation?). It's a fascinating book. Most of my cookbooks are purchased used from https://www.thriftbooks.com/

Here's some of what's in my notes https://spicestoryteller.com/the-art-of-sous-vide-infusions-flavoring-oils-and-spirits/ https://www.thespruceeats.com/what-is-baharat-spice-2355809 https://afrifoodnetwork.com/articles/spices-for-jollof-rice/ Flavours of the Spice Coast, Mrs K.M. Mathew (eG-friendly Amazon.com link)

Pizza (homemade) and several tasting wines for us and a couple friends.

@Dejah, SpiceTrekkers said: We don't add phosphorus or potassium to our blends, but they may be present in small amounts in the spices themselves. Since the spices added to recipes represent only a tiny fraction of the total amount of ingredients, the amounts are not listed. Because most of our blends do not contain salt (aside from our zaatars, our rubs, dukkha, and, of course, our salts), there is no link for salt free blends except the direct link to our online boutique that will give your friend access to our products’ descriptions and ingredients list: https://spicetrekkers.com/en-ca/store

@Dejah, check SpiceTrekkers in Montréal. I have written to ask about their salt-free blends. Will let you know.

That looks delicious! Pardon me, but how is a smash burger different from a hamburger?

Welcome!

Welcome, @CHEFSHELLY.

Neely, those dishes look scrumptious! Do you have ideas about how the eggplant sauce was made? Was the duck leg roasted separately?