My family is out of town this weekend, so I felt compelled to stop at the grocery store and stock up on sustenance. I picked up a pack of chicken drumsticks for an attempt at some kettle fried chicken, and also bought a pack of manager's special chuck steaks, 2 steaks in the pack, about 3 pounds total, for sous-vide-que and grinding for burgers.
I started with the chuck steaks. My apologies, I didn't take a picture of the unopened package, and didn't think about it until I had the steak in the pot.
For the sous-vide-que, I'm using the recipe from Chef Steps for Ultimate Grilled Chuck Steak. I prepped up one of the steaks into a vacuum seal bag, and into the drink for 24 hours. I didn't think to take a picture until this morning when there was 6 hours left.
More on that once it's out of the sous vide cook.
The other steak in the pack I ground up for some chuck burgers. I marinated it overnight in some olive oil, garlic, and some pepper (no salt). Cut up into approx 1 inch cubes, then in to the freezer for 30 minutes before grinding.
While the meat was in the freezer, I decided to make some pizza dough. Why not?
30 minutes later, cubed meat out of the freezer and ready to grind:
I used my trusty Cuisinart food processor, and ground it up in 2 batches, 1 second pulses, about 20 pulses total for each batch.
Overall not a bad grind! Mostly good little dots of fat, not really any fat smearing to speak of. You can see a couple of pieces here and there of sinew/gristly stuff, which I picked out. I covered the bowl with plastic wrap and back into the refrigerator for later enjoyment.
That's where I am at so far. Will update when the steak is out of the sous vide in 14 minutes or so. Just enough time to get the grill lit up.
I started with the chuck steaks. My apologies, I didn't take a picture of the unopened package, and didn't think about it until I had the steak in the pot.
For the sous-vide-que, I'm using the recipe from Chef Steps for Ultimate Grilled Chuck Steak. I prepped up one of the steaks into a vacuum seal bag, and into the drink for 24 hours. I didn't think to take a picture until this morning when there was 6 hours left.
More on that once it's out of the sous vide cook.
The other steak in the pack I ground up for some chuck burgers. I marinated it overnight in some olive oil, garlic, and some pepper (no salt). Cut up into approx 1 inch cubes, then in to the freezer for 30 minutes before grinding.
While the meat was in the freezer, I decided to make some pizza dough. Why not?
30 minutes later, cubed meat out of the freezer and ready to grind:
I used my trusty Cuisinart food processor, and ground it up in 2 batches, 1 second pulses, about 20 pulses total for each batch.
Overall not a bad grind! Mostly good little dots of fat, not really any fat smearing to speak of. You can see a couple of pieces here and there of sinew/gristly stuff, which I picked out. I covered the bowl with plastic wrap and back into the refrigerator for later enjoyment.
That's where I am at so far. Will update when the steak is out of the sous vide in 14 minutes or so. Just enough time to get the grill lit up.
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