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What Are You Cooking Sous Vide Today? (Part 3)

FrogPrincesse

By FrogPrincesse
in Cooking

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
23 hours ago, robirdstx said:

 

I would use it to make goulash.

 

I like goulash.  I haven't made it in forever.  I dug out the recipe.  Nope, not going to happen, never be able to masticate that beef.  Any young maidens dying to come over and prechew, please PM.

 

Grinding with bacon sounds the best suggestion.  Or better, just bacon.  But I have no bacon.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

gfweb

gfweb

Posted
Posted
13 hours ago, rotuts said:

if you don't grind it up

 

you can of course SV it to tenderness , at your desired " done-ness '

 

but it wont be too tasty.  so add some flavor to the bag before hand

 

diced mushrooms ?  teriaki sauce  ? etc

 

rare  130 F  1- 2 days   go for somewhere in between 

Yes,  and a good bit of salt will help palatability

kayb

kayb

Posted
Posted

Rouladen. Pound it thin, salt and pepper, wrap it around a bratwurst and a dill pickle spear, wrap that in bacon. Brown. Simmer in red wine with caraway and juniper berries for an hour or so.

 

Guaranteed tender and tasty. Tastier, the better bratwurst and pickle you use.

 

Greatly assisted by some red cabbage and German potato salad.

 

 

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

From tonight's episode of "Name That Steak" a friend kindly took me to Shoprite after work.  No chuck eye steak, but they did have something called "chuck fillet steak" that looked attractive and it was labeled USDA Choice.

 

Sous vide suggestions?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

haresfur

haresfur

Posted
Posted

Turbo-marinating pork tenderloin in tamari, apple-syrup, and ginger at 60 C. 

It's almost never bad to feed someone.

rotuts

rotuts

Posted
Posted

@JoNorvelleWalker

 

I wonder if it has representation on a 7-bone chuck ?

 

all the cuts there , except one do well @ 130 for 24 - 48

 

except the Blade  , which can come as a steak or a roast.   you can tell the steaks as they have a thick membrane between the two

 

muscles .  very delicious cut of meat.  but the steaks are not large as they are cut vertically from a horizontal blade roast

 

and that roast is not that thick "  6 " or so ?

 

any pics of the cut ?

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
15 hours ago, rotuts said:

@JoNorvelleWalker

 

I wonder if it has representation on a 7-bone chuck ?

 

all the cuts there , except one do well @ 130 for 24 - 48

 

except the Blade  , which can come as a steak or a roast.   you can tell the steaks as they have a thick membrane between the two

 

muscles .  very delicious cut of meat.  but the steaks are not large as they are cut vertically from a horizontal blade roast

 

and that roast is not that thick "  6 " or so ?

 

any pics of the cut ?

 

The package consists of two oddly shaped small steaks, each about right for my appetite.  I'll try for a picture tomorrow.  I must say it looked really good for an inexpensive bit of meat.  No membrane that I remember.  And that USDA Choice sticker sucked me in.  I'm not completely broke at the moment and my eye flirted with the Prime boneless rib eye not that much further down the display.

 

But much more fun to learn something!

 

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
On ‎2‎/‎27‎/‎2019 at 8:03 AM, rotuts said:

any pics of the cut ?

 

As promised!

 

ChuckFilet02282019.png

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

rotuts

rotuts

Posted
Posted

thank you

 

trim out some of the globs of fat , tie back together

 

and SV   @ 130  for 36 - 48.

 

that's what Id do

 

although I can't see what's under the label

 

this might be a ' butterflied ' pice of meat , just looking at that top

 

might be tender and tasty after 36 - 48.

lemniscate

lemniscate

Posted
Posted (edited)

I did a large batch of Costco bone-in chicken thighs yesterday, so big I had to pull out the old Dorkfood sous vide controller (my first one) with the Betty G crockpot.  Now that's "old school".   "New school" Joule was also employed.

Edited by lemniscate (log)
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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
4 hours ago, rotuts said:

thank you

 

trim out some of the globs of fat , tie back together

 

and SV   @ 130  for 36 - 48.

 

that's what Id do

 

although I can't see what's under the label

 

this might be a ' butterflied ' pice of meat , just looking at that top

 

might be tender and tasty after 36 - 48.

 

You don't think this is the same thing as the mythical chuck eye steak?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

rotuts

rotuts

Posted
Posted

I really can't say.  

 

is the hunk under the label  "" similar "  i.e. a mirror image of the hunk we can see.

 

this has nothing to do with anything , buy the way,

 

I know Chuck from the " 7 bone " slab.      that bone being the clavicle

 

other than that , " chuck " is always a bit of a mystery for me.

 

I can be a tasty mystery , but a mystery none the less

 

way back when I began my SV Studies , chuck SV'd for  the time indicated above

 

turned out tender and tasty and rare.

 

then from time to time id get a ' mealy ' piece , and gave up on it.

 

Ive never run into a Chuck Eye , so I moved on to other cuts.

 

and blade-roasts in my area are very rare, at any price.

  • Like 1
Kim Shook

Kim Shook

Posted
Posted
2 hours ago, JoNorvelleWalker said:

 

You don't think this is the same thing as the mythical chuck eye steak?

 

I actually found a chuck-eye steak!  I shopped at Publix yesterday and was looking for the equally mythical (at least in my area) tri-tip and there they were!!!

  • Like 1

Kim

Kim's Cookbook

What Fresh Hell is This?

gfweb

gfweb

Posted
Posted
37 minutes ago, Kim Shook said:

I actually found a chuck-eye steak!  I shopped at Publix yesterday and was looking for the equally mythical (at least in my area) tri-tip and there they were!!!

Where do all the tri tips go in the East?  I can find one at Wegmans and WF occasionally, but mostly they are scarce.

Kim Shook

Kim Shook

Posted
Posted
4 minutes ago, gfweb said:

Where do all the tri tips go in the East?  I can find one at Wegmans and WF occasionally, but mostly they are scarce.

Exactly.  I think I've seen one once at Wegman's.  I'm quite sure that our butcher could get them for us.  She does whole animals.  I mean it's in there somewhere.  I just don't think to ask.  

Kim

Kim's Cookbook

What Fresh Hell is This?

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
4 hours ago, Kim Shook said:

I actually found a chuck-eye steak!  I shopped at Publix yesterday and was looking for the equally mythical (at least in my area) tri-tip and there they were!!!

 

According to Wikipedia chuck filet steak is sold as chuck eye steak.  @Dave the Cook do you have any more information on the mystery?

 

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

rotuts

rotuts

Posted
Posted

I got 4 tri-tips , carefully trimmed right in front of me , and ' Prime '

 

and on sale to boot !

 

cut them up at home into smaller pieces , and SV'd them

 

what I didn't do , which would have been smarter 

 

was to look up on the Internet the Tri-tips different grain directions 

 

and used that info in breaking the meat down

 

was very tasty never the less.  and this was before trying the RB40  refrigerator cure.

 

if you do find a TT , study its anatomy a bit before you work with it.   it makes a bit of a difference

 

but not an overwhelming difference.

 

if I ever run into TT again , Im sure to use the RB40 Rx as I like it.

  • Like 1
rotuts

rotuts

Posted
Posted (edited)

Red Boat 40    

 

a fish sauce

 

https://www.amazon.com/Red-Boat-Premium-Fish-Sauce/dp/B004M050W2

 

its" $ 4.something " at Trader Joes , and twice the price a Whole Foods.

 

it will last you a long time.  don't drop the bottle in your kitchen !

 

the procedure is in the SV threads

 

here :

 

https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/?page=29&tab=comments#comment-2153643

 

 

may 10th , may 11 th  5af5eafd92371_WSs4.thumb.jpg.bfb149dba2a0c8b859a55f4b216315e8.jpg.f72de4a644912cf54759e90b44921d4e.jpg

 

 

Edited by rotuts (log)
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Dave the Cook

Dave the Cook

Posted
Posted
19 hours ago, JoNorvelleWalker said:

 

According to Wikipedia chuck filet steak is sold as chuck eye steak.  @Dave the Cook do you have any more information on the mystery?

 

 

 

I've never heard of a "chuck filet," and what you've got there doesn't resemble any (culinary) filet I've ever seen. But when you get down to individually-sized chunks of meat, especially beef, people can apply whatever name they wish, it seems (see, e.g., "Delmonico" steak, "club" steak, sometimes even "rib-eye" steak). 

 

Having complained thus, those look a lot like chuck-eyes. They're definitely chuck, anyway, and they appear to be cross-cut, which is correct. So I'd treat 'em as if they were chuck-eyes. @Anna N's advice of 56°C/24 hours is a good starting point, though I prefer them closer to medium, say 59.5°C. 

 

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Dave Scantland
Executive director
dscantland@eGstaff.org
eG Ethics signatory

Eat more chicken skin.

rotuts

rotuts

Posted
Posted

@Dave the Cook

 

excellent analysis

 

Chuck labels in the Market are indeed all over the place.

 

I try to use the 7-Bone chick slab as my reference

 

in the markets I go to , they will tell me where the item of choice 

 

meats that 7-bone

 

we all like our meat to what we like

 

Id like to encourage those to do the meat at 130.1 f

 

and then sear or what ever you do.

 

just take the time in the SV Bath to get that meat very very tender.

Dave the Cook

Dave the Cook

Posted
Posted
20 minutes ago, rotuts said:

I try to use the 7-Bone chick slab as my reference

 

in the markets I go to , they will tell me where the item of choice 

 

meats that 7-bone

 

 

This is excellent advice; however, in my markets, it's harder to find a seven-bone than a chuck-eye! Sometime back, I showed how to fabricate a chuck-eye by cutting up an underblade chuck roast. It's here: https://forums.egullet.org/topic/117531-the-chronicles-of-chuck/?do=findComment&comment=1589141.

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Dave Scantland
Executive director
dscantland@eGstaff.org
eG Ethics signatory

Eat more chicken skin.

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