Thread: Food and Drink New cooking methods ... sous vide
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Old 05-22-2015, 08:42 PM   #409
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Quote:
Originally Posted by Great Expectations View Post
This is the wine talking........ But could you forgo the vacuum seal on a roast if you used a bath of beef stock?
A) You'd make an unholy mess of your pump (and possibly inner workings of my homemade immersion circulator.

B) More critically, that would only work if you like pot roast. I pretty much hate everything about pot roast. I'm doing this to try to make a poor man's standing rib roast. I think if I do this, give it a good pat down of garlic, salt, pepper and oregano and then sear the hell out of it, I can serve it with horseradish and probably get a pretty close approximation to a $60 standing rib roast.
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