First Try With Meat Glue

[Dr ROK]

After trying my first sous vide chuck, I was very impressed with the flavor and texture, but disappointed in all the fat and gristle that a chuck contains, so I decided to follow the steps on chef steps to remove it and "reconstruct" the roast.

https://www.chefsteps.com/activities/understanding-activa

Sous vide for 24 hours at 134 F. The resulting roast is exactly what I was hoping it was. I failed to truss the roast before vacuum sealing it, so I decided to just see what happened. As a result, part of the roast didn't reattach, but the rest of it came together very well. Will definitely be doing this again!

Photos could have been better, but at least you can see the final results.

Pretty solid bond across most of the roast.



Plated up with some huge asparagus.

[Steve B]

Beautiful color. Looks yummy

[Dr ROK]

Was VERY tasty!

[tbob4]

Nice photos and really nice link - thank you!

[Dr ROK]

Thanks!

[DeusDingo]

did you notice the glue at all?

[Dr ROK]

No, i was worried I would, but even knowing I used it I couldn't taste anything. I served it to my wife and daughter without telling them I used it and they both said how good it was.

[Jerod Broussard]

Did you smell it to make sure it smelled like a wet dog?

[Dr ROK]

Ha, ha, yes it has a slight smell, but it also has an expiration date on it so I really wasn't too concerned.

[Baker Dan]

I have seen this done with rib roast also. Looks great.

[RonB]

Looks really good. Make sure you let the glue dry before putting in your mouth. Wait - maybe I could sneak some in my wife's dinner...

[Dr ROK]

That's exactly what I did since she already said meat glue sounded disgusting

[Steve B]

Crazy glue for all wives mouths. Haha. I'm probably gonna get some slack about that. But WTH.

[DWCowles]

Beautiful

[Dr ROK]

Thanks!

[Craigar]

Wow, that looks great! I still have a hard registering you can eat a chuck roast that was only cooked to 134 F probably because of all of the aforementioned fat and gristle. I am going to have to rethink this sous vide thing.

[EdF]

It's time + temp. He cooked it medium rare at 134, but did it for 24 hours which did some major tenderizing on such a tough cut.

[Lost in China]

Being able to maintain ONE temperature for hours or days is a game-changer. I put my Maverick probe in the oven and it goes up and down all over the place, 75 degrees variation.

Once you can maintain that one temp, you can use time as a weapon to break down gristle.

[fzxdoc]

I'm mos' def going to try this. Thanks, Dr ROK , for blazing the trail for me. I've had meat glue in my fridge since December.

Kathryn

[hogdog6]

That Roast looks fantastic. Meat glue on order. Cannot wait to try this.
"I'm good with the smell of wet dog." Haha

[MBMorgan]

Can't be any worse than the paste we all ate in kindergarten ... ...

[Kevin Fuess]

And you picked a nice wine to go with it!