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Thread: Turning Chuck to Rib Eye

  1. #1
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    Turning Chuck to Rib Eye

    I thought people might be interested in a long blog post I wrote on tenderizing tough cuts of meat. It's built around a case study of figuring out how to feed a steak dinner to 16 people on a remote island for under $100, and gets into some research on enzymatic flavor development that you probably won't see anywhere else.

    https://underbelly-nyc.blogspot.com/...ks-for_15.html

  2. #2
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    That's a great read, thanks!

  3. #3
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    Amazing read, I already texted my meat supplier for a piece to experiment

  4. #4
    Senior Member spoiledbroth's Avatar
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    With respect how does salt yield a corned beef like colour, what I assume you must mean by appearance (or "temperature" for that matter)??

    Interesting post to say the least!
    Blue skies over bad lands

  5. #5
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    This might just be the thing to make me get into sous vide

  6. #6
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    I am not sure what the pre cook adds to flavour or texture? Is it really worth the risk? Even if it's very low?

  7. #7
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    great article.. the beer cooler sounds like an awesome ideal for a container that retains heat well.. was it easy to set up and mount in the cooler?

  8. #8
    Senior Member Mrmnms's Avatar
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    I've done a bunch of chuck sous vide , mostly roasts my guys call a French Roast. 24 -36 hours at 132. I do generally pre sear but not always. The meat is so tender when done, I'm not sure I'd appreciate the difference from the low temp pre cook.

  9. #9
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    I once had beef cheek that had been in sous vide for 24 hours. It was divine. Tender but not falling apart and so full of flavour. Must try it some time.
    "My greatest fear is that when I die, my wife will sell my knives for what I told her they are worth"

  10. #10
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    Sous Vide and Beef Cheeks. Yes. How did they cook it in the old days?
    Older and wider..

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