My favorite way to use the Sous Vide technique!!

[convincedquaker]

Don't add any fat to red meat before bagging unless you're using the purge for a sauce. It removes flavor. No oil. No butter.

[Zuccleberry]

Making this tonight for dinner tomorrow. I can’t wait, 22h left on it! Kinda nervous but I’m super excited!

[lorenleskovar]

Hi, is there a written recipe for this, it looks amazing, chef 😍

[rocket]

Subscribed and liked. If I understood the video correctly, it looks like you herb'd a olive oil'd the chuck roast before sous vide but then salt'd it after sous vide but before crusting it in the skillet. Correct?

I'll try that. It used be that Ribeye and New York cuts were some what cheaper, but at today's prices, a Chucky is the way to go. Thanks man,

rocket

[keithwhitsell]

I've tried multiple variations of this method. Tbh, I'm not sure it's all that spectacular.

[bruceleroy]

Get a sous vide torch. It gives a fast controlled sear without transferring too much heat to the meat because it's hotter than the pan but has less thermal energy.

[secondsonofkrypton]

you could get similar results with a reverse sear

[convincedquaker]

Looks great! Unfortunately, only bad things happen with raw garlic at 55°C.

[gavinlynas]

I'm going to try this in my electric pressure cooker on the keep warm function.

[edwardprokopchuk]

Idk if you’ll save any money today as Chuck is up there in price…

[crouchingwombathiddenquoll]

24 hours of electricity to save money on a cut of meat ?

[yurigroza]

24h? it's not a steak anymore, it's a roast.

[CCPwillfall]

You don't need to do it for 24 hours you get the same results after 6

[poopsavage]

Would there be any benefit to seasoning it overnight or will the seasoning penetrate the meat during the sous vide anyway?

[robertzehm]

Everyone should use Fahrenheit when cooking or discussing temperature in general it’s far more precise.

[yiy]

Bro this ain’t gonna save to money, that electric bill gonna be crazy

[rikkkretue]

This is wrong! My goodness I’m starving!

[RokOD]

That temperature range puts the steak in the danger zone that allows botulism toxin to build up, which can be fatal. I would strongly reconsider the temperature you're using. Stay safe