Forum Register TCG Mobile Casino Live Posting Feed Garage Arcade Members List Calendar Search Today's Posts Mark Forums Read
Go Back   The Chicago Garage > General Discussion > Food Aficionados

User Tag List

Like Tree3Likes
  • 1 Post By Flyn
  • 1 Post By Flyn
  • 1 Post By Yaj Yak

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
Old 01-10-2016, 01:58 PM   #1
Go ahead. I'll catch up.
 
Flyn's Avatar
 
Join Date: Mar 2004
Location: Selling homes on the Gulf Coast of Florida
Posts: 45,538
Casino cash: $230282900
8.11 per day
Default Old School Cooking Method That Reminds Me Of Sous Vide

I'm cooking a round roast today and I want to make it as tender as possible. I don't cook a lot of beef roasts except for pot roast so I did some reading on recipes. I found the following recipe that uses an interesting cooking method.

High Temperature Eye-of-Round Roast Recipe - Allrecipes.com

You preheat the oven to 500 degrees. The roast goes in and you turn the temp. down to 475*. That's still a ridiculously high cooking temp.

7 minutes per pound and then you shut the oven off for 2 1/2 hours. Don't open the door!

I inserted a thermometer to keep an eye on the temps and discovered that the meat temp rose to between 140 and 145 degrees and then leveled off. It has been at that temp now for an hour and a half. This seems similar to the sous vide method except it uses insulated oven air to maintain the temp rather than water.

The initial high temps should have seared the outside while the extended slow cooking at a somewhat steady low temp should complete the interior cooking and tenderize the meat by using the low and slow cooking method.

I'll snap a couple pics when I take it out.
DanJoy likes this.
Flyn is online now   Reply With Quote
Old 01-10-2016, 03:16 PM   #2
Go ahead. I'll catch up.
 
Flyn's Avatar
 
Join Date: Mar 2004
Location: Selling homes on the Gulf Coast of Florida
Posts: 45,538
Casino cash: $230282900
8.11 per day
Default

I accidentally cut it with the grain. Corrected this for the rest of the roast. It was tender either way. I think this method is a good way to get some tenderness out of this cut of meat.

My son says, why don't I just bite the cow? He likes it more done. Too bad.





DanJoy likes this.
Flyn is online now   Reply With Quote
Old 01-10-2016, 04:41 PM   #3
 
TommyGloves's Avatar
 
Join Date: Aug 2007
Location: CHICAGO
Posts: 5,614
Casino cash: $18403103
1.29 per day
Default

Works for prime rib/standing rib roasts as well.
__________________
Double D Racing: Over-engineered and under-funded
Team OCD: Over-prepared and under appreciated
2017 540xi MSport | 2015 Santa Fe Sport 2.0T Ultimate | 2005 Saab 9-3 Aero | 1999 GTP
TommyGloves is online now   Reply With Quote
Old 01-11-2016, 07:14 AM   #4
Harbor Master
 
Yaj Yak's Avatar
 
Join Date: May 2007
Posts: 87,671
Casino cash: $142234000
19.77 per day
Default

ehhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh


very very different than sous vide imo...

im a much bigger fan of a reverse sear method with roasts anyways.

Step-by-Step: How to Roast a Perfect Prime Rib Using the Reverse Sear Method | Serious Eats
TonzKnock-G likes this.
__________________
01 525i
01 turbo pricks
13 gas 3500hd cclb

Quote:
Originally Posted by Outlaw View Post
TCG: We pull vanity fair models in our F150ís because Teslaís are unsafe.
Yaj Yak is offline   Reply With Quote
Reply

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -5. The time now is 04:01 PM.


Powered by vBulletin® Version 3.8.1
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
SEO by vBSEO 3.6.0
User Alert System provided by Advanced User Tagging v3.0.6 (Lite) - vBulletin Mods & Addons Copyright © 2019 DragonByte Technologies Ltd.
no new posts