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I don't trust the microwave not to destroy the dish. 😂

In the freezer I discovered a pyrex dish with frozen contents, some kind of stew-ish thing. I moved it to the fridge. I'd like to serve it for dinner tomorrow night. My experience is that fully frozen big items (not soup, etc.) don't thaw in 24 hours. I could place it in a baking dish in the sink, fill with water, weighted down by something, for a couple hours. I could put it in the Anova oven and heat on some low setting. Or . . . What do you suggest?

Could you please point to the exact recipe? I get two pages of results from my search but none seems to be the right recipe.

Philip Craig was the creator of the JW Jackson mysteries on Martha's Vineyard. JW is a retired Boston policeman living on his Dad's fishing camp on the island; he earns enough to get by by doing odd jobs. and fishing. He's extraordinarily fond of bluefish. There are 22 mystery books and one book of recipes, Delish! There are recipes for Smoked Bluefish, Smoked Bluefish Pâté, and Smoked Bluefish Salad. Smoked Bluefish Pâté uses bluefish, whipped cream cheese, 1/2 tblsp onion (or chives), plus teaspoon each of horseradish and lemon juice. Dash of Worcestershire if desired. And if you like bluefish and mysteries, read the series!

Sorry for the delay in posting our July 4th pizza. Dough pushed out to create a rim. Thin layer of olive oil applied to base, blotted up. Garlic powder. Added 3/4 pint blueberries. Covered blueberries with thin slices of Bayley Hazen Blue Cheese. Added mozzarella and shredded Parmigiano Reggiano Cheeses. Baked for 7 minutes at 550ºF. Added some fresh rosemary from the garden. Quite juicy!

Okay. I used salt in the rub. Most of the rub fell off with condensation. I'll taste the jus though. Got it. Will need to make some bread soon! Not sure what's going in the herb crust yet.

I do want to try that egg white crust, for sure.

@btbyrd, Chimichurri seems to include 1/2 cup olive oil (which seems it might not work well with egg white froth). Or do you have a different chimichurri recipe?

Thanks, @btbyrd. The roast is on a cooling rack inside the pyrex cooking vessel, with about 3/8" condensed vapour with, it seems to me, ALL my seasoning spices. Grrr. It'll come out of the oven late this afternoon, whereupon I will dry it, put it in a bag and ice it. Refrigerate. On Saturday I will need to reheat and finish the roast. Here's my theory: Take out of fridge and rest for 1/2 hour. Reheat in the bag via sous vide for about 1 hour. Open the bag and dry the roast. Maybe skip the gravy. Then make the egg white herb crust with some herbs from the garden. Anova's top temp is 482ºF. 90 seconds on each of 3 sides? Thoughts?

Have had quite an experience trying to do a chuck roast sous vide (after success with a pork roast sous vide). The beginning of this discussion starts here (and has some direct response from Anova Culinary):

I took some ideas from ChefSteps video referenced 3 posts up. Removed most of the fat and gristle which made 6 pieces which were laid out on this as follows Granulated garlic from Penzeys, salt, and 8 pepper blend from SpiceTrekkers added Placed in cooking vessel Then, per @rotuts, covered with a strip of aluminum foil, but . . . should the foil be closer to the top of the meat? Please advise if I should stick the foil closer to the meat inside the vessel. Also rotuts said to flip halfway, but that will be in the middle of the night; so, roast went in at 2:30 pm and I plan to flip at 9 pm, then next whenever I get up (5:30 ish). Then I could flip again at 11:30 ish?

@rotuts, I have 1 lb 12 oz left after removing fat and gristle. In about 5 or 6 pieces. (I was entranced by this ChefSteps video posted by @btbyrd ) Should I tie this up into a roll? Or cook in some other way? Edited to add that I plan to tie up the parts but don't otherwide plan to pre-cook the roast.

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