SOUS VIDE Beginners Series | Pt. 1 Chuck Roast

did you just get an immersion circulator looking to dive into the world of sous-vide cooking well today we're gonna get your feet wet explain some things and get you going on your first cook let's go what's up everybody james with jb soupy and i'm so glad you're back if this is your first time here this channel is dedicated to giving you high quality sous vide cooking that you can do in your own home if that sounds like something that you would be interested in hit that subscribe button down below and make sure you click that bell so you get notified every time we drop a new video today we're taking a step back to basics i've never done a true beginner series with suvi and i'm to rectify that now over my next couple of videos i'm going to be taking my top five cooks that i think beginners should start with sous vide this is really going to jumpstart you on your suv journey and hopefully get you off on the right foot let's first take a look at our setup if you're looking for a list of things that i use personally they're going to be in the description below uh link to it um i'm not going to go into depth on what models i use i'm going to save that for a different video but this is just the basics that you're going to need to do your first sous vide cook first and foremost you're going to need an immersion circulator any brand is going to do this is going to be your linchpin this is what we're going to use to cook sous vide the circulator's job is to heat up the water to the desired temperature and then it wants to keep it there next we're going to need some sort of vessel to cook in when i first started i used a cooking pot that i had just laying around this was perfectly fine this is just an old stockpot i have i was cooking for myself and i could fit most of my proteins in here you could fit a small chuck roast in here steaks anything you really needed within reason after i started to get more ambitious i moved into one of these containers that i found off amazon this gave me more room to cook more food at the same time basically it gave me a little bit more insulation and the ability to kind of more batch cook and do larger proteins it also gave me a lid here which is definitely important for longer cooks and then when i started cooking for more than just myself and i got really into sous vide i moved on to this larger container here this is a 16 liter container it has a lid has a rack here the rack is basically used so that the protein doesn't come above the water level and the lid also has a nice gasket and it's a dedicated container for my circulator one question i get often is do i need a vacuum sealer the answer is no not in the beginning as you get more into it you may choose to get a vacuum sealer it really just helps to have options when you have larger proteins where you have stuff that's really weirdly shaped that is better vacuum sealed but again not really necessary the gallon ziploc bags i use get me through most of the cooks when cooking sous vide time and temperature will be at the heart of everything you cook you're gonna have to decide what temperature you're gonna cook at and how long you're gonna cook it for how do you choose a time and temperature well now we're getting into the variable aspect of cooking i'd kind of counter with another question what's your desired outcome let's use this question to dive into what i think would be great for a sous-vide beginner the chuck roast now the reason why i'm not going with a plain ribeye is twofold one have you seen the price of a ribeye these days uh the chuck is a more cheaper option and we can make it just as tender as a rib eye roast for comparison the chuck roast that i got today a four pounder was cheaper than one pound rib eyes at the store and two you're gonna really be able to recognize the difference with sous vide a chuck roast a really tough cut we're going to make it as tender as a prime rib roast i know you know you might think that's a little hyperbole but it it truly does get it and when you do your first slices and you take a bite for the first time you'll see what i mean and see what sufi is all about okay enough talk let's go get our feet wet and get into the process this right here is a great example of a chuck roast this is going to work with any one that you pick up at the store but if you see one with marbling like this you better jump on it the first step in this process is we're going to salt our meat you want to be as generous as we can here with the salt we're going to really want it to penetrate deep into this thicker cut i'm doing this the night before i put this in the bath we're going to do what's called a dry brine we're going to let it sit uncovered on a rack in the refrigerator to let the salt have time to penetrate you can go as little as two hours and up to overnight it really just depends on how much time you have okay one question you may have at this point is why are we only using salt why can't i use my favorite barbecue rub well the answer is you can but just remember salt is the only thing that's going to penetrate before the cook right so salt is the only thing that's going to penetrate deep into the meat your favorite barbecue rub is going to be more of a surface treatment at a time like this and then once you put it in the bath once the juices from the meat start to release it's just going to wash that rub off and you're just going to have to season it again after you take it out now there's nothing wrong with that if you want to do it that way i it's just personal preference i always salt before the bath put any rubs on after all right it's the next day and as you can tell there's a beautiful deep red color on this chuck roast look how intense that marble one is today since the chuck roast is gonna fit we're gonna use a gallon size ziploc bag now on to our water bath we're going to use the water displacement method here to seal the bag this just means that when you put the bag into the water all the air is displaced out and you're able to seal it up for long cooks like this it's definitely beneficial to use some type of lid i've also seen people use saran wrap when they don't have a lid this is just going to help curb evaporation and avoid the sous-vide shutting off in the middle of the night ruining your cook all right now to our time and temperature question i'm going to ask myself what is my desired result the answer i want a super tender cut of meat and i want medium rare now this is where we're really lucky since suvi's been around for a little bit now there are a ton of good resources online the big thing to remember here is it's all about finding your preferences using a guide to start is a great thing it gets the ball rolling it starts you off on the right foot and from there you can tweak your times your temperatures you're definitely going to find times where you use one of those guides temperatures times and you think to yourself i really wanted a more tender product or i really wanted a better doneness that's when you're going to tweak it for your personal preference for today's cook i'm going to be your guide and we're going to cook with my preference for chuck roast 132 degrees for 24 hours 24 hours whoa i know it sounds like a lot but it really isn't when you start diving into the world of sous vide uh 24 hour cooks are pretty uh regular especially when dealing with this tough cut as a chuck roast basically what's going to happen is you're going to put the chuck roast into the bath it's going to take a couple hours to raise to the level to the temperature of that bath and then from there it's just going to continue to break down the meat until it's a tender product like you want one thing to note here for my rare steak lovers try not to go below 129 for more than two hours it's recommended by food safety experts to stay above that temperature if you're cooking longer than two hours just for food safety all right our chuck roast is done let's get on to finishing as you can see here the chuck has this line of fat running down the center this piece over here is your money piece i like to separate and serve from here first so i'll take my knife here and separate now we're going to prep these pieces for a sear after you completely dry your meat with paper towels i'm going to use a mustard binder don't worry it won't taste like mustard at all this is just going to help our rub stick to our meat for a rub you can use whatever you'd like your favorite steak rub would work perfectly here you don't even have to put a rub on it you can skip the rub all together and just sear those pieces up once you've dried them for me i'm going to use a rub by me church called holy cow just a nice peppery rub make sure you get all sides alright let's get into our second phase of a sous-vide cook the seer an equally important piece of the cook during this process we're not looking to cook our meat anymore it's already at our desired level of temperature when searing our meat we're only looking to develop an outside crust to do this we're going to use either a cast iron or carbon steel pan just something that can hold a lot of heat we're also going to need a high smoke point oil one of my favorites to use is avocado oil if you are going to use a cast iron make sure you preheat that a little bit i like to give it a couple minutes on kind of a low to medium heat just to get it warm before i really crank up that heat then once you're ready to sear you're going to crank it up to medium high to high heat until that oil starts really smoking i've got an infrared gun that's going to tell me what temperature the cast iron is at but if your cast iron is smoking you know that it's hitting that smoke point if your pan is hot enough it shouldn't take more than one minute aside when you're using peppery type rubs you really got to watch yourself you don't want to burn that pepper but if your sears are taking longer than a minute it's because your pan is not hot enough or because you haven't dried the outside of your protein well enough now let's watch what a typical sear looks like our avocado oil goes into a pan on medium-high heat now this is the smoking that you should be seeing in goes our chuck i'm going to lightly press here just to make sure i have full contact after about a minute we'll flip them and that's what it should look like with a proper sear make sure you hit those sides too it doesn't have to be a full minute just to get some color now we're moving on to the fun part let's slice this baby up and get a look inside sheesh look at that edge to edge perfection the rest up here we're gonna plate it up with a beautiful baked potato add some balsamic mushrooms a little bit of parsley for color let's eat all right y'all let's see how we did here can't get more simple and easy and delicious as a chuck roast that's one of the places where i would start you can really turn this cut of meat into a delicious and tender steak dinner let's take a look here look at that looks amazing looks like a great rib eye just tender oh it wants to fall apart on its own that is like a ribeye roast prime grade it's just amazing how tender you can get it with the sous vide you just gotta cook it a little longer but really for you know a quarter of the price of a rib eye right now you can't really beat it um that's the way i would go all right if you got something out of that video go give it a like down below hit that subscribe button and make sure you go check out some of the other videos we got on the channel for you i'll catch y'all next one

Channel: JBSOUSVIDE

Views: 20,755

Keywords: sous vide, chuck roast, beginner

Id: 1kaqvTSqWdM

Length: 13min 2sec (782 seconds)

Published: Mon Jan 17 2022