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Iowa | We've started doing roasts in an immersion cooker - or sous vide. Vac seal the meat with seasonings in a bag, then its immersed in water bath for x length of time. We just did one yesterday - a beef arm roast, started Saturday morning at 130*f for 30 hours - comes out like a poor mans prime rib - cut with a fork tender, and medium rare meat. If it was warmer out I would have fired up the grill to sear the outside before serving, but it was good. Fareway has what they call a Bread and Butter roast, and thats just like prime rib when its done. Works for steaks too - you "cook" them in the water bath (set temp by how done you want it - 125 rare, 165 well done), then when ever you want them you throw them on the grill to sear/finish them - works nice when you dont know exactly when the rest of your stuff will be ready to eat. It really shines with lower quality meats that need some tenderization time but you dont want to over cook them like what a crock pot does. For things like pork and chicken you obviously need to set the temp higher, but using a constant temp like water you never overcook it - and the meat literally cooks in its own fat thats contained within the bag. Pork chop will always be exactly 165 if thats what you cooked it at - not 200 on the outside, 165 in the inside. On the cooking forums there are people using lower temps on pork/chicken, but I still like hitting the usda temps for having them done - I did do chicken breasts at 150 once and it was amazingly juicy, but id rather be safe than sick. It's kinda a new thing - but works pretty well, I think my cooker was $50 off amazon - I had the vac sealer already, and I just use a big kettle for the water bath. | |
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Round/cube/flank steak VS. roast
