Sous vide

[jonumberone]

I really enjoyed those shrimp too, Michael.

I just pulled out, and seared off a top round roast beef.
35hrs @ 130°
I have it cooling down, as the plan is to do cold roast beef sandwiches for lunch.
I also have a couple of racks of pork in a brine that will be for dinner tonight.
planning to cook them for 4 hours @138° just like the one I made for Christmas.

[BigAsh]

Originally Posted by jonumberone

I really enjoyed those shrimp too, Michael.

I just pulled out, and seared off a top round roast beef.
35hrs @ 130°
I have it cooling down, as the plan is to do cold roast beef sandwiches for lunch.
I also have a couple of racks of pork in a brine that will be for dinner tonight.
planning to cook them for 4 hours @138° just like the one I made for Christmas.

Wow, that sounds tasty...how did it turn out?

[jonumberone]

Originally Posted by BigAsh

Wow, that sounds tasty...how did it turn out?

It turned out good, not great, though none of the guests seemed to mind.
I thought the flavor was spot on, and it was a perfect medium rare.
For me, the issue was the texture. The 33 hour cook made the roastbeef mushy.
There were some positives to the longer cook. I sliced it with a knife, so, the slices weren't paper thin, but you were still able to bite through the meat effortlessly.
Absolutely no pull or tug. I also think the longer cook helped the garlic and onion flavors intensify in the meat.
I know I'm probably my biggest critic, but I just couldn't get past the mouthfeel of the roastbeef.

The pork was a different story; I hit that out of the park.
Perfectly cooked, moist, tender, and flavorful.

Maybe Vin, Keith, or Christos can comment more on the cooks?

[BigAsh]

Originally Posted by jonumberone

It turned out good, not great, though none of the guests seemed to mind.
I thought the flavor was spot on, and it was a perfect medium rare.
For me, the issue was the texture. The 33 hour cook made the roastbeef mushy.
There were some positives to the longer cook. I sliced it with a knife, so, the slices weren't paper thin, but you were still able to bite through the meat effortlessly.
Absolutely no pull or tug. I also think the longer cook helped the garlic and onion flavors intensify in the meat.
I know I'm probably my biggest critic, but I just couldn't get past the mouthfeel of the roastbeef.

The pork was a different story; I hit that out of the park.
Perfectly cooked, moist, tender, and flavorful.

Maybe Vin, Keith, or Christos can comment more on the cooks?

hahaha....agree with the above!...We are all our own worst critics...The beef tasted great, the "mouth-feel" was fine for a sandwich but would have been "weird" for a plated dinner...the longer cooks like these with a top round (or eye roast like I did awhile back) for me are perfect for a paper-thin deli slice....you don't get the "mushiness" but get the flavor and moistness...that being said, Dom made a fantastic roast beef sandwich (of course a homemade horseradish spread woulda gone a long way....as others had stated )...I mean who could complain with mouths stuffed with all that beefy goodness....the pork, was like a David Ortiz 12th inning walk-off in game 4 of the 2004 ALCS....deep to right and OUTTA HERE!!!!...

[T.G]

Originally Posted by BigAsh

hahaha....agree with the above!...We are all our own worst critics...The beef tasted great, the "mouth-feel" was fine for a sandwich but would have been "weird" for a plated dinner...the longer cooks like these with a top round (or eye roast like I did awhile back) for me are perfect for a paper-thin deli slice....you don't get the "mushiness" but get the flavor and moistness...that being said, Dom made a fantastic roast beef sandwich (of course a homemade horseradish spread woulda gone a long way....as others had stated )...I mean who could complain with mouths stuffed with all that beefy goodness....the pork, was like a David Ortiz 12th inning walk-off in game 4 of the 2004 ALCS....deep to right and OUTTA HERE!!!!...

Keith, when you did the eye roast for 30 hours, did you slice it hot and serve warm, or was it all done cold?

[BigAsh]

Originally Posted by T.G

Keith, when you did the eye roast for 30 hours, did you slice it hot and serve warm, or was it all done cold?

Sliced hot and served warm....made an "au jus" with the juice from the bags, supplemented with onions, garlic and beef stock

[T.G]

Originally Posted by BigAsh

Sliced hot and served warm....made an "au jus" with the juice from the bags, supplemented with onions, garlic and beef stock

Thanks.