***Remember. If your looking to get started with Sous Vide, or even just add to your gear. Head over to my Getting Started page and follow the links to get your gear today! now on with the cook***

My Friend Chuck

When I hear roast, my thoughts immediately go to a beautiful standing prime rib roast. I mean am I alone here? Well, from browsing on the internet, Chef Steps told me that you could take a chuck roast at half the price and turn it into something almost as tender, and delicious. Well with a Chuck Roast and a little Sous Vide magic, I set out to make it a reality.

🔪Prep Time 15 minutes

🛁Sous Vide Time 18 hour @135F/57C

👨‍🍳Roasting Time 10 min

🥩 Total Time 18 hour 30 minutes

Ingredients

  • Chuck Roast (4-5lbs)
  • Salt
  • Black Pepper
  • Garlic
  • Thyme
  • Rosemary

Additional Equipment

  • Cast Iron Skillet
  • Roasting Pan

Instructions

As you look at your Chuck, you can probably notice the line of fat that run through it. At this point you have a couple options. Leave it in, or trim the fat out and use butchers twine to put it back together.

I went ahead and cut it out for this first cook. Im not averse to fat but I went on the trim side for now.

After your trim your going to need to use some butchers twine to fit the two pieces together. The two pieces fit back together very symmetrically.

Take your butchers twine and make it into a nice looking roast.

I then started the cook by building some flavor by pre-searing. For this, I used a Cast Iron Skillet. Heat up the skillet on medium high and when it just starts smoking add the oil. In this step you are not trying to cook the meat, you just want to get that nice browning color on the outside. After the meat came out, I tossed in my cloves of garlic and a couple of sprigs of fresh rosemary to roast and release some of the flavors of the aromatics.

Then season the meat generously on all sides with salt and pepper. After Roasting the garlic and other aromatics, I transfer them directly to the bag with the meat.Im using the gallon size ziploc type bags.

In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 135F/57C and place bags in bath for a long cook. This temp is more on the upper end of medium rare but it looked so good on other cooks that I decided it was a good starting point for the first time.

After 18 hours, your chuck roast is ready to be finished. Remove the roast from bath and pat dry with paper towels. Right now it doesn’t look that appetizing, but we’ll take care of that in a minute.

For the roasting I set about making a herb crust for the outside. This was done with an egg white wash on the outside and a rub of salt, black pepper, rosemary and thyme.

Set in a preheated 500 degree oven and roast till the crust browns sufficiently. About 15 minutes.

And just like that your chuck roast is ready to be sliced. and Enjoyed.

img_7982

Dinner is served.

img_9337

Conclusion

As far as the meat goes, it was amazing. Very tender and juicy, just like a prime rib. Although the meat was delicious there are a couple things I am going to change for the next time. The first is to bring the temperature down a bit. Being the first time with a large roast like this, id say I was a little skittish to go low. Not anymore. Next time I can see myself trying a 130-132 temp. The second thing I will change is that I will run the herb rub through my spice grinder to get a better consistency. I was not happy with the crust. And finally, being the first roast I was definitely on the cautious side in the oven. I prob could have let it brown a lot more and I think a better consistency on the rub would help this. I Would def recommend you give this one a shot. And if you do. Send me a picture or tag me on social media and I’ll repost it.

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

***Remember. If your looking to get started with Sous Vide, or even just add to your gear. Head over to my Getting Started page and follow the links to get your gear today! now on with the cook***

A Change In The air

No. It’s not just fall. I’m a purist. A traditionalist. I think that steaks should be able to stand on their own with only salt and a little pepper. No other way! But I’m trying. Trying to expand my horizons and give other ways a shot. So I thought the logical first step was a nice coffee rub. I like coffee. I like NY Strips. A match made in heaven. Right? Well for my first rub, I did my research and found a couple good options that peaked my intrest. I settled on a variation of a rub the Sous Vide Everything guys did. However, I did substitute by grinding up whole chilies instead of using the powder and I thought that added a lot to my rub. So here’s how it went.

🔪Prep Time 5 minutes

🛁Sous Vide Time 2 hour @130F/54C

👨‍🍳Searing Time 5 min

🥩 Total Time 2 hour 10 minutes

Ingredients

Coffee Rub

  • 3 Grass Fed NY Strips
  • 9 tbsp salt
  • 3 tsp ground black pepper
  • 6 tsp onion powder
  • 3 tbsp ground whole chilies
  • 4 tbsp Peet’s Big Bang ground coffee
  • An FYI. This is a big batch of rub. I had a lot left over. Which I saved and I’m going to use on different things.

Additional Equipment

  • Searzall
  • Cast Iron Skillet

Instructions

I started out working with the whole chilies. This step is optional as your standard chili powder would work. But I thought this added more of a kick. Took the stems off and put them in the microwave for about 10 seconds to make them pliable. From there they went right into the ninja to pulsed until they were in manageable sizes. I then used a spice grinder to make into a fine powder. Combine with the other dry ingredients to make your rub.

From here your going to want to generously season all sides of the meat with your rub.

img_7173

After they’re all seasoned you are going to put your steaks in your bag(s). Im using the gallon size ziploc type bags.

img_7175

In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 130F/54C and place bags in bath.

img_7178-1

After two hours, your steaks are ready to be seared. Remove the steaks from bath and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear.

img_7180

For searing these steaks I used a combination of Cast Iron Skillet and Searzall torch attachment. Really, the pan does a great job interacting with the rub so the searzall was mostly used to get the sides. Heat up the skillet on medium high and when it just starts smoking add the oil. I then seared for 60 seconds a side. As you can see. The coffee rub created a nice, deep crust.

img_7183

Remove from pan and hit the remaining edges with the searzall. Or just continue to torch it because you can and you like fire. Looking at you Evan.

img_7191-1.jpg

And just like that your coffee rubbed steaks are ready to eat and dinner is served.

img_9121

Conclusion

I mean look. I’m a big enough person to admit when I’m wrong. And boy was I wrong. It was so good. So tender and juicy from the Sous Vide. And the wow factor is off the charts! Full of flavor, and the coffee rub formed such a great crust. I Would def recommend you give this one a shot. And if you do. Send me a picture or tag me on social media and I’ll repost it.

Did I mention I WAS a purist. Not anymore. Rub all the meat!

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

Cheesecake is by far my favorite dessert. However, in the past, I would rather go out to a restaurant than pull my hair out trying to make some at home in the oven. That is, until I discovered that you can make perfect Sous Vide Cheesecakes in 2 hours. And the best part? You can make them in single serving portions with Mason Jars! Enjoy this recipe, because it is one that I am going to return to time and time again.

🔪Prep Time 20 minutes

👨‍🍳Cooking Time 10 min

🛁Sous Vide Time 1.5 hour @175F/79.5C

🎂 Total Time 2 hour

Ingredients

Graham Cracker Crust

  • 1 Package of Graham Crackers (about 6)
  • 4 Tbsp Butter, melted
  • 1/2 Tsp Cinnamon
  • 1 Tbsp Sugar

Cheesecake filling

  • 2- 8oz Pkgs of Cream Cheese
  • 1/2 Cup Sugar
  • 2/3 Teaspoon Salt
  • 3 Eggs
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Heavy Cream

Additional Equipment:

  • Food Processor
  • Hand Mixer
  • Mason Jars (I used the 4oz jars here)

Instructions

Add your graham crackers into a processor and pulse until fine, transfer to a bowl. I then add the melted butter, salt, cinnamon and sugar to the graham crackers and mix until combined.

After well combined, add a single layer (approx 1/4″) of the crust to the mason jars and tamp lightly. Funny aside here, an expresso machine tamp works wonders.

Move the mason jars to a preheated 350 degree oven for 10 min.

For the cheesecake batter, using a hand mixer, combine the cream cheese, salt and sugar together until smooth.

Add beaten eggs, extract, and heavy cream and blend until it is well combined into a smooth batter.

Transfer the batter evenly to the mason jars, leaving about a 1/4″ of space at the top. Seal the jar lids fingertip tight. You don’t want the lid on very tight or the air wont be able to escape and the jars could crack.

Set your Sous Vide cooker to 175F/79.5C and place mason jars in the bath for 1 hour and 30 minutes.

After the hour and a half set jars aside and let cool. After about 30 minutes, I transfer them to the fridge and chill till ready to serve. They go great with a little mint and a nice raspberry sauce. So simple. So delicious. Enjoy!

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

Carne Asada. Charred Meat.

Simple right? Welllll not exactly. When I thought about doing this cook, I found so many different recipes. Who knew so many people differ on what needs to be in that marinade. I sure didn’t. As I had not had a ton of experience with this marinade I decided that I was going to listen to someone who has never failed me. Kenji Lopez over at Serious Eats. Kenji’s recipe on this explains everything you need to know about the background how he came to this. Im going to take you through this and show you just how easy this is in the Sous Vide for the Home chef. Enjoy!

The first real big decision you have to make is what meat you’re going to go with. Like everything with this cook, its not that simple, many are split on the protein. Your options?

Skirt, Flap, Flank, Short Rib (?), and Hanger. 

I cant understate how much I love a good charred skirt steak so that was my first choice (as well as Kenji) but alas, there was none to be found. Kenji’s second choice I actually had no experience with. Flap. For this reason I decided thats the direction I was going to go. I love experimenting and trying new things.

img_6538

🔪Prep Time 5 minutes

👨‍🍳Marinade Time 4 hours

🛁Sous Vide Time 1 hour @122F/50C

🥩 Total Time 5 hours

Ingredients

Carne Asada Marinade

  • 4lb Flap steak
  • 4 Whole Ancho Chilies
  • 4 Whole Guajillo Chilies
  • 3 Whole Chili Peppers
  • 3/4 Cup fresh juice from Oranges
  • Juice from 3 Limes
  • 3 Tbsp EVOO
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Fish Sauce
  • 6 cloves Garlic
  • 1/4 Cup Cilantro
  • 1.5 Tbsp Cumin powder (Kenji uses seed)
  • 3 Tsp Coriander powder (Kenji uses seed)
  • 2 Tbsp Dark Brown Sugar
  • Salt to taste (Use double the amount you might think)

Instructions

The marinade, the heart of this cook. The first and most interesting part is getting those chilies taken care of. I started by removing the stems and heating up the chilies in the microwave so they are pliable and able to blend up into the marinade.

After the chilies are heated up put them in the blender and pulse till fine. Then add in rest of the dry/wet ingredients and blend till a sauce forms.

img_6558

This is what mine looked like as a finished marinade. Boyyy did it smell good.

img_6563.jpg

Next place the meat and the marinade into any gallon style zip lock bags, place in the refrigerator for between 3hours and up to overnight. I chose 4 hours.

img_6565.jpg

When you reach your desired time for your marinade take the meat out and wipe off excess. Place In plastic bag.

Set your Sous Vide cooker to 122F/50C and place bags in bath. In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.

img_6580.jpg

Finishing

After an hour, your meat is ready to be seared. After all, carne asada is literally charred meat. Remove the meat from bath and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute.

For searing this mean I originally thought I would be using the Searzall torch in the end however, I was very surprised. For this meat I only needed the Cast Iron Skillet. The outside charred so nicely. Sear both sides of the steak. I seared for 60 seconds a side.

And there you have it. Just like that, you have a delicious Carne Asada. Ready for you to slice and dig in. Make sure you slice against the grain!

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

This is one of my go to weekday meals when I feel like I have no time to cook. Not only is it simple but its got a ton of flavor and filling. I first got the recipe for the zucchini noodle scampi from Erin over at Well Plated, but have since come to cooking the shrimp using the Sous Vide. The first couple times I made this dish I either under or overcooked the shrimp and I could never time it right with the zucchini noodles. Cooking the shrimp Sous Vide has been a total game changer for me as they come out perfect every time.

🔪Prep Time 15 minutes

👨‍🍳Cooking Time 15 minutes

🛁Sous Vide Time 30 minutes @130F/54C

🍤 Total Time 45 minutes

Ingredients

Shrimp

  • 1/2 Lb shrimp (fresh or frozen)
  • 1/2 Lemon
  • Salt to taste
  • 1/2 tsp baking soda
  • Olive oil

Scampi

  • 1 lemon, juiced/zested
  • 1 shallot, diced
  • 3 garlic cloves, diced
  • Red pepper flakes
  • Salt and ground black pepper
  • 1/4 cup Chicken stock
  • 10oz zucchini noodles
  • finely chopped parsley to garnish
  • 1 TBSP Butter

Instructions

img_7060

Start by prepping your shrimp. Since time is precious for me I always keep a lb or 2 of frozen shrimp in the freezer so I can have an easy meal for the week. Of course you can always use fresh shrimp too but the frozen are just fine. After I thaw the shrimp I employ a technique I learned from Kenji Lopez of Serious Eat where he uses baking soda (tsp per lb) about 30 minutes before he cooks them. This is supposed to make them plump up in the Sous Vide.

I have found that shrimp take very well to aromatics, so for this cook, I use salt and 1/2 of a lemon to give it a little of the flavor that I lose not cooking it in the pot with the zucchini sauce. I also add olive oil to the bag so the shrimp do not stick together.

In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 130F/54C and place bags in bath for about 30 min.

While the shrimp cook, we get started on the sauce. The Prep is pretty straight forward and it starts coming together real fast.

img_7068

I start off by heating my Cast Iron Skillet on medium. I then add in my butter, shallots, and garlic cooking them for about 2-3 minutes. Till translucent and fragrant. Then add stock, red pepper flakes, salt/pepper and lemon zest, let simmer for another 4-5 minutes.

img_7078

At the same time this is going on, I heat another pan to medium and add my zucchini noodles, just barely warming them up. In the beginning, I had a terrible habit of making mushy Zucchini noodles so now I err on the side the side of just warm. In this pan, I then squeeze the other lemon over top of the noodles. Then move the noodles over to the cast iron sauce and toss.

By now, your shrimp are just finishing up and they are going to be the most simple here. If you do not feel like drying them off, they can come right out of the bath and into the cast iron (which I did here).

Combine everything, toss, garnish with parsley, and you have perfectly cooked Sous Vide Shrimp Scampi.

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!