FeChef

Here was my attempt at a Mc D's Mighty wing.

I dont drink it often, but a shot ever so often.

In my experiences, round must be almost rare (132F) is my temp of choice. Also, I never go more then 16 hours for round , depending on thickness. You mentioned cutting into steaks which im assuming was in the 1-2 inch range. I would not go more then 6 hours.

Normally I dont agree with worry warts, but eggs are cheap, not worth getting sick for a few dollars.

I never seen thighs vacuum packed but i do buy boneless chicken breast that come individually vacuum packed portions that have dotted lines you have to cut. I have SV them in the package but i found they turn out tough for some reason. If i remove them and butterfly them a little bit and use a ziploack bag via water dispersion they come out tender and juicy. I really dont know why they came out tough with an odd texture when they were SV in the package.

So back to topic, Do you maybe think cooking SV too long causes the meat to become too tender and thats why it loses elasticity? Maybe try smaller roasts for a shorter time just enough to bring to a medium rare tempurature? Or do you agree that the elasticity is most likely caused by a brine/solution or possibly meat glue/pressed muscles? I have tried many times but they were always large roasts that i have cooked for long periods of time between 12-24 hours. My brines were more like marinades and not really a brine/solution. They also never really got deep into the meat, maybe try injecting a low sodium solution and giving it time to equalize? I was just at the grocery and the brand name Deli RB's were $13.99/lb

I guess to me, the real thing is a beef roast i made at home and sliced myself. Anything else is a mystery.

Some brands have more or less "elasticity" then others. Most "house brands" are more elastic then your "higher end" brands. I dont know if they use whole single muscle, or if they use meat glue or just press muscles together. There most certainly is some type of brine or solution that contains a preservative and probably is what contributes to the "elasticity" of the product. Either way, it doesn't change my opinion of what i find taste better for a particular food item. For example, if i want an open face roast beef with mashed potatoes and smothered with gravy, I want the "real" thing. But a hot or cold roast beef sandwich? I just prefer the Deli RB.

I have made SV medium rare roast beef many times. Sliced very thin on my hobart. Still never has that "stretchy" pull to it. Its obviously due to being processed, and i dont care, i like the taste and texture.

Tenderloin was just something i had in my freezer that needed to get used up. I went with 5 minutes high pressure. I'll be honest, i prefer hot beef sandwiches with processed deli medium rare roast beef. Something about that "stretchy" texture. Sorry i cant think of a better word.

I dont want to start another thread on pressure cooking beef so im just going to ask this here, hopefully someone has tried this. I remember watching a episode of MvF and the guy would take thin sliced roast beef and basicly stew it in the roast beefs drippings and juices. Im wondering how skipping the roasting part, and just taking raw tender beef like tenderloin and slicing it very thin (partially frozen) and marinating it for a few hours then pressure cooking it in some beef stock and some of the marinade. How long would it take? Something tender but not fall apart into pulp.

I dont know what the sauce taste like but I cant get past the idea of eating cold noodles. In my mind i picture cold spaghetti and makes me cringe.

I have heard th I have heard this. I have not experienced this in beef. For example, i buy corned beef briskets on sale in bulk and freeze. Never have they came out dry or any i'll effects. The only meat product i can think of that did not freeze well was those boneless hams.

Those are the deals that taste the best.

Alot of times i under cook meats sous vide. Not really under cook, but under the temp of my liking. I do this with the intention of reheating at a higher temp or in this case, to microware the frozen vacuum sealed bags. One of the benefits i found was flipping the bag every 30 seconds in the microwave for 1# prevent the bag from exploding and 2# let the meats juices hydrate the meat and prevent drying it out. Works very well, especially thin sliced roast pork.

Thank you. I feel honored i inspired you. Trust me, you wont be disspointed. I love my Pressure cooker and my only regret is not buying one sooner. But back on topic, I also had an idea to prevent as much crust loss as possible by freezing after brining, then while frozen blast both sides in the broiler. My gas oven has a bottom broiler that i guess you could consider it a salamander. This is all just a theory, but im willing to try it if it doesnt get shot down too badly. Also, back to your chuck roast, I gave mine 40 minutes, but i let it in my electric pressure cooker for another 30 minutes on the warm setting. I did not release the pressure manually. It came out great but others i spoke to said 40 minutes and manually releasing the pressure was not enough for tender fall apart chuck roasts. Just a FYI to test before you plate.

damn 50's, and no snow, i liked it better when i thought you your suffering if the 90's...

good point.

look at the temp probe, 91.3. I prefer mid 70's but we still got snow in my yard.

I always look for the good deals. I bought these a few days before the sell by date and put them right in my deep freeze feezer. They were "choice" grade but for $1.30/lb worth every penny.

I had thought of injecting a low sodium (1-2%) wet brine first, then allowing the wet brine to equalize before dry brining to form the pellicle but with beef im not so sure what flavor i will end up with.

Is there any real proof that salting meat causes more moisture loss when cooking sous vide? I always wet brine my pork roasts for a day or so before sous vide cooking them for 36 hours. They always come out moist and tender. If was to dry brine that same roast for a day then sous vide, what reason would it have the opposite effect then a wet brine? This is just an example of my experiences with wet brine and sous vide. The main reason i inquire about this theory is because i want to try to dry brine a chuck roast for a day to form a crust and then sous vide it for 24 hours. But theres so many horror stories out there with people presalting steaks that i am a bit hesitant to do so.

I disagree about the gelatin. I did a chuck roast a few weeks ago in the pressure cooker for 40 minutes and it was way more sticky then all the chuck roasts i have done @ 160F for 24 hours. Was the chuck roast SV juicier, yes alittle, but if you plan to add the juices back into the meat it really doesnt matter much. And the PC definitely has the better end flavor. To each his/her own i guess. Dont get me wrong, i love cooking SV but im finding more and more dishes that turn out better in the PC.

My take on Bo Ssam pork.

I did not have lettuce, but i did have flour tortilla's. Made some Bo Ssam sauce and some Do chua with carrots and celery, rice vinegar and white sugar.