So I bought this new sous vide rig and have been having a lot of fun (and a good amount of successes) following recipes! As normally happens when I find a new toy to play with, once I master some basics, mad scientist mode takes over.
Ever since I saw one in the store for the first time, I’ve been obsessed with chubs of ground beef. 😊 If you aren’t familiar with the term, I’m talking about those big ol’ (3, 4, 5, in Costco’s case TEN pound!) tubes of hamburger meat. I’ve always wanted to try to cook one whole to create a MEAT LOG (LOL), but my beloved girlfriend has always been the voice of reason… how the hell would I keep it together during the cook? ðŸ’â€â™‚ï¸ Discretion being the better part of valor, I’ve never taken my shot.
Then I discovered sous vide! 😈
So here’s what I’m thinking… freeze it solid, then take the the wrapping off and vacuum seal it. Allow it to thaw, then into the sous vide bath it goes! To sear, rip snorting hot grill and VOILA - a cut your own patty to your liking HAMBURGER LOG!!! 😃🙌
After doing a Google search, it turns out I might just be the only moron who’s ever wondered this wonder. LOL! Not too often one can stump the Google machine, but I’ve managed to do it.
So what say you fellow mad scientists? Crazy GOOD idea, or just a crazy idea that will crash & burn? Time / temp recommendations? Other thoughts or ideas to contribute?
Look forward to any and all responses - this one might be fun! 😊
Ever since I saw one in the store for the first time, I’ve been obsessed with chubs of ground beef. 😊 If you aren’t familiar with the term, I’m talking about those big ol’ (3, 4, 5, in Costco’s case TEN pound!) tubes of hamburger meat. I’ve always wanted to try to cook one whole to create a MEAT LOG (LOL), but my beloved girlfriend has always been the voice of reason… how the hell would I keep it together during the cook? ðŸ’â€â™‚ï¸ Discretion being the better part of valor, I’ve never taken my shot.
Then I discovered sous vide! 😈
So here’s what I’m thinking… freeze it solid, then take the the wrapping off and vacuum seal it. Allow it to thaw, then into the sous vide bath it goes! To sear, rip snorting hot grill and VOILA - a cut your own patty to your liking HAMBURGER LOG!!! 😃🙌
After doing a Google search, it turns out I might just be the only moron who’s ever wondered this wonder. LOL! Not too often one can stump the Google machine, but I’ve managed to do it.
So what say you fellow mad scientists? Crazy GOOD idea, or just a crazy idea that will crash & burn? Time / temp recommendations? Other thoughts or ideas to contribute?
Look forward to any and all responses - this one might be fun! 😊
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