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Whats cooking? **** Making something fine and fancy?** Just plain good? Show us! - Page 45
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Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #441
    Senior Member Mucho Bocho's Avatar
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    50 HR Chuck Roast Steak


  2. #442
    Senior Member AFKitchenknivesguy's Avatar
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    Let me get this straight, 50 hour chuck roast steak and it is medium rare?
    Jason

  3. #443
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    I need to try a chicken ballentine one of these days. What size chicken do you recommend?
    Twitter: @PeterDaEater

  4. #444
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    Quote Originally Posted by AFKitchenknivesguy View Post
    Let me get this straight, 50 hour chuck roast steak and it is medium rare?
    ditto lol.
    Twitter: @PeterDaEater

  5. #445
    The alleles created by mutation may be beneficial

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    Quote Originally Posted by AFKitchenknivesguy View Post
    Let me get this straight, 50 hour chuck roast steak and it is medium rare?
    Sous vide, I'm guessing.

  6. #446
    Senior Member AFKitchenknivesguy's Avatar
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    I've never sous vide'ed, but it takes 50 hours?
    Jason

  7. #447
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    Quote Originally Posted by AFKitchenknivesguy View Post
    I've never sous vide'ed, but it takes 50 hours?
    I can't believe I didn't think of that, I actually used one of Salty's recipes and made a sous vide flank stank, which if I remember correctly was cooked for close to 24 hours and it came out perfect medium rare.
    Twitter: @PeterDaEater

  8. #448
    The alleles created by mutation may be beneficial

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    Quote Originally Posted by AFKitchenknivesguy View Post
    I've never sous vide'ed, but it takes 50 hours?
    It certainly can, especially with tough pieces of meat. Some people like to do extremely low temps (131) for 24-72 hours. http://meandmytorch.com/recipes/72-hour-sous-vide-chuck

    Pete: how did you improvise for the bag / bath?

  9. #449
    Senior Member Mucho Bocho's Avatar
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    Andrew gets the prize. The magic of Sous vide.

  10. #450
    Senior Member Mucho Bocho's Avatar
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    Peter, I cooked a chicken fryer maybe 5 pounds. My process was:

    1.) Tumble vac chix for 30 minutes
    2.) Debone, stuff and tie, vac bag
    3.) Sous vide for 10hrs at 130 degrees. Remove form water and chill.
    4.) After chill, remove from bag, wipe off excess collagen, roast in 425 degree oven for 20 minutes.

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