Thread: Sous vide
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Old Sun, Oct-18-09, 08:27
bike2work bike2work is offline
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I'm ambivalent about turkey too. Once every 2 - 3 years is about right for me.

I'm going to try some pseudo-sous vide cooking today, without all the proper temperature controls. It just sounds like so much fun! I have several other thermometers. WF had chuck roast on sale for a good price so I bought a four-pounder to make a pot roast. Pot roast is supposed to be well-done anyway, so if I medium-rare doesn't happen I won't be upset. It won't be like ruining a steak.

I'll put a few seasonings and some fat in the bag, find time and temperatures from that doc you referenced, cook it longer to compensate for the lack of precise temperature controls, and then finish it in the oven or on the stove. Does that sound reasonable?
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