Sous Vide Angus Roast
Discussion
I've had my Sous Vide a little while now and just played around with steak (Rib eye & Sirloin so far).
I've decided to try this lovely bit of Angus Roast:
But, most of the guides I can find are completely different cuts for the same name (which I really dont understand why there isnt an industry standard?).
From what I can tell, I want about 30 hours at about 52-55.
Also, is there a sous vide thread?
I've decided to try this lovely bit of Angus Roast:
But, most of the guides I can find are completely different cuts for the same name (which I really dont understand why there isnt an industry standard?).
From what I can tell, I want about 30 hours at about 52-55.
Also, is there a sous vide thread?
[quote=Tony Starks]I've had my Sous Vide a little while now and just played around with steak (Rib eye & Sirloin so far).
I've decided to try this lovely bit of Angus Roast:
But, most of the guides I can find are completely different cuts for the same name (which I really dont understand why there isnt an industry standard?).
From what I can tell, I want about 30 hours at about 52-55.
Also, is there a sous vide thread?[/quote]
https://www.pistonheads.com/gassing/topic.asp?h=0&...
Keep us updated
I've decided to try this lovely bit of Angus Roast:
But, most of the guides I can find are completely different cuts for the same name (which I really dont understand why there isnt an industry standard?).
From what I can tell, I want about 30 hours at about 52-55.
Also, is there a sous vide thread?[/quote]
https://www.pistonheads.com/gassing/topic.asp?h=0&...
Keep us updated
Unfortunately when beefs is described as a "Roasting Joint" it normally means its either top or silverside or a lesser cut only really suited to a long slow roast or braising.
That's not so say you can't cook it sous vide but i would not expect much from it. Same as roasting it needs to be cooked rare at a low temperature but you also need to be aware that meat will literally turn into pate if it is cooked for too long in a bath.
I'd look for a proven way to cook topside sous vide as a starting point.
That's not so say you can't cook it sous vide but i would not expect much from it. Same as roasting it needs to be cooked rare at a low temperature but you also need to be aware that meat will literally turn into pate if it is cooked for too long in a bath.
I'd look for a proven way to cook topside sous vide as a starting point.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff