What's the cheapest cut of beef to cook sous vide and seared as a steak? I remember sirloin being a cheaper cut, but it's the same price as strip loin at the supermarket, so if I'm going to spend the same amount, I'd rather just get a strip loin.
What's the cheapest cut of beef to cook sous vide and seared as a steak?
No one's gonna like this answer, but chuck roast.
chuck roast in expensive nowadays in the northeast. top round is the cheapest now
Do either make a decent steak? I've tried googling, but the results always say about cheaper cuts to "cook them in a stew for 12 hours" or whatever. I don't want to do that, I want a fricking steak.
I enjoyed my recent chuck roasts, smoked one and pan seared the other. both great
I overcooked the pan-seared one because i thought I should throw it in the oven after searing. probably would have been perfect searing it in the cast iron, then just leaving it in the hot pan for a while to finish the sear and cook a little more internally as the pan cools
I love the answer. Stop telling people about how great chuck is before it get expensive.
It will never be a great steak. If you cook it to 200F it will shred but if cook it slow to medium rare you can slice it. Low temp long cook is key.
>sous vide
FRICK OFF
You frick off, autistic c**t.
Can't tell if that's a fake or not.
autistic people generally maintain a neotenous look throughout their life much more than others so why does he look like hes 40
Do what weissman did like a few weeks ago with those shortribs. 3 days I think.
~~*Weissman*~~
Frick you and frick that annoying homosexual
>sous vide
mmmmm I LOVE microplastics and chemicals in my food!
That's not how micro plastics are developed you fricking moron
Heating up soft plastic in contact with food for extended periods of time leaches all kinds of chemical byproducts into that food.
polyethylene is fine at sous vide temps. Feel free to post evidence contrary though
Here's a good summary of the potential dangers of plastics in cooking even when they're advertised as "safe," with references to studies and outside opinions: https://www.westonaprice.org/health-topics/environmental-toxins/sous-vide-popular-way-put-plastic-straight-food/
You vacuum seal the food in a plastic bag and then heat it around 150F and let it sit in that heat wrapped in plastic for minutes or even hours depending on the food you're cooking.
>Now, how much of a health hazard [are] estrogen mimics from plastics? That’s still debatable and there’s a lot of research going on to pin this down.
Lol frick off moron
It's fine, bro! Just add a bunch of petrochemical byproducts to your food even though their safety is debatable at best! No one showed that it makes you acutely ill immediately so there couldn't possibly be any problems with it!
Yes. It is fine.
That's why I smoke Camels. There's no throat irritation so you know it's good for you!
Isnt it literally just a machine that keeps the water at a certain temperature? How's that producing chemicals?
>How's that producing chemicals?
It's already in the plastic, it just leaches into the food faster when heated. I'm not sure if that's true for plastic intended to be used with sous vide though.
Maybe if you're stupid enough to use bags that aren't specifically made for sous vide
Chuck eye