Thread: Food and Drink New cooking methods ... sous vide
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Old 10-17-2020, 01:37 AM   #847
frozenchief frozenchief is offline
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Quote:
Originally Posted by lewdog View Post
I found sirloin didn't come out that great either. Seems like Sous Vide is perfect for fattier steaks.
I’ve had great success with tougher cuts. Chuck roasts are exquisite. Season them and sous vide at about 132 for 24 hours and then sear. Fantastic flavor and much better than some ole pot roast in a crock pot. Beef short ribs are also spectacular. These are admittedly fattier cuts but they’re cuts that can be really rough or dried out if not handled correctly.
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