Sous Vide Chuck Roast: The Topic

[TdeV]

2 hours ago, rotuts said:

@TdeV

 

Id do a dry crust ,   pan sear .

 

Okay.

 

2 hours ago, rotuts said:

@TdeV

 

dont toss out the Jus until you taste it .

 

if its salty , but flavorful  , dilute w low to no salt stock

 

Ive always been able to use the Jus , but i SV and IDS w low to no salt on the rub

 

and add 'saltiness ' later.

 

I used salt in the rub. Most of the rub fell off with condensation.

I'll taste the jus though.

 

2 hours ago, rotuts said:

@TdeV

 

and dont forget :  left over beef , sliced thin the net days makes for a might fine sandwich.

 

Got it. Will need to make some bread soon!

 

Not sure what's going in the herb crust yet.

[TdeV]

 

There was no sauce, so it was mildly dry. In the ChefSteps video, the chef browned the roast before the sous vide which I didn't do, so I did the browning at the end. I wasn't sure how to apply a frothed egg white coating on warm meat (would it have cooked it? And then should I have cooked it again?) I didn't like roast drippings. I will make a sandwich today and report on the meat as a leftover.

 

We also had new potatos roasted, served with French butter. And a lovely succotash.

 

The okra was broiled/steamed with @Okanagancook's method. Okra was trimmed and threaded on thin skewers, painted with oil, dusted with spices (in this case Ruth Ann's Muskego Ave Seasoning from Penzeys).  400ºF with 25% steam for 7 minutes a side.

Our dinner guest raved at how great was the okra that I found myself telling my memories of various dishes Okanagancook has made and tales she told. Unfortunately this was when I realized that I had forgotten to take a picture of the okra. Sorry.

 

[rotuts]

@TdeV

 

so , did you like it initially ?

 

I take it you did not like the ' Jus ' , aka the dripping in the pan , under the roast ?

 

what did you find lacking w those ' drippings ? '  salt ? flavor ? 

 

Ive always found the bag jus could be worked with , and I SV w no added salt

 

and I add ' saltyness ' at the end.

 

looks like it will make a good RBSandwich , sliced to tender thinness.

[TdeV]

@rotuts. Yes, I didn't like the drippings. Also my rub included quite a lot of salt which "steamed off" in the Anova.

 

Both DH and I had sliced roast for lunch, me in a country style sourdough loaf (Panera) and DH in a tortilla. My roast slices weren't super thin, but they were mighty tasty.

 

I shall have to try this experiment again.

[rotuts]

@TdeV

 

Im pleased your hard work was tasty ' over all '

 

to try again , as you think over each step you took.

 

For me , man many times , Ive taken tough ( or not so tough )

 

meat that was flavorful , gotten it tender via SV  , 

 

for the sole purpose of roast beef sandwiches later.

 

and I added seasoning then , rather than at the beginning.

 

best RBS ever , every time.