Can I put this in a new bag and sous vide longer or will it be too dried out? Should I put it in a container and braise in a broth mixture? New at sous vide and lots to learn.
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Tough Chuck
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Tough Chuck
Sous Vided a chuck roast for 24 hrs at 132F. Too tough! Put it in the refrigerator overnight. One piece I seared that other I did not.
Can I put this in a new bag and sous vide longer or will it be too dried out? Should I put it in a container and braise in a broth mixture? New at sous vide and lots to learn.Tags: None
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Club Member
- Jun 2016
- 2289
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
24 at 131 will not be enough time to achieve a texture like steak. Will take more like 48-72h. I think you can safely bag the unused portion and let it go for the remainder of the time.
use the pinch test. When you think it’s time to pull an item from SV, squeeze the bag and see if it’s the texture you want. If it’s too firm, put it back and give it more time.
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Thanks everyone. I have taken the small pieces and slices that were seared and braised them for about 3 hrs. They are nice and tender now. The remaining unseared piece I rebagged and put it in the water bath at 160F. Will keep checking until it feels good when pinched. Had never thought about pinching to determine tenderness.
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