What's new
By:

****Official Food/Recipe Thread*****

I can make a killer Spanish omelette.

tortilla_patatas_3.JPG
 
Sous Vide -- Poor Man's Prime Rib

So I typically make my lunches for the week in a big batch Sunday evening. I'm a pretty good cook and I think I eat pretty well. The biggest downside is that I'm usually eating the same thing all week and it can start getting old come Thursday or Friday. And if what I made isn't all that good it can really suck because I'm not going to waste it.

Anyway, last week I made "Poor Man's Prime Rib." It's actually just a chuck roast cooked sous vide at 132f for 2-3 days, then quickly seared.

Here it is after pulling it from the 132F water bath and searing it using my oven's broiler.
DSC_0189.jpg


In this image notice how the the doneness is consistent from the center to the very edge. It doesn't have a layer of "overcooked" meat all around the edge. The sear is on;y on the very outside, less than 1mm into the meat.
DSC_0193.jpg


All sliced up and ready to portion out into individual lunch servings.
DSC_0195.jpg


Here it is in my lunch containers with some roasted garlic potato and onion.
DSC_0197.jpg


And now the extra special part. The week before I made this I made some bone broth. This week I used some of the bone broth along with the juices from the roast to make a gravy. This is my lunch smothered in the most delicious gravy I've ever eaten. I really make the roast to go with the gravy, not the other way around.
DSC_0200.jpg


And if that's not enough, I bought the chuck roast from Costco and they sell them in packs of two, so I have a spare in case of any sort of beef emergency.
DSC_0201.jpg
 
Gameface said:
So I typically make my lunches for the week in a big batch Sunday evening. I'm a pretty good cook and I think I eat pretty well. The biggest downside is that I'm usually eating the same thing all week and it can start getting old come Thursday or Friday. And if what I made isn't all that good it can really suck because I'm not going to waste it.

Anyway, last week I made "Poor Man's Prime Rib." It's actually just a chuck roast cooked sous vide at 132f for 2-3 days, then quickly seared.

Here it is after pulling it from the 132F water bath and searing it using my oven's broiler.
DSC_0189.jpg


In this image notice how the the doneness is consistent from the center to the very edge. It doesn't have a layer of "overcooked" meat all around the edge. The sear is on;y on the very outside, less than 1mm into the meat.
DSC_0193.jpg


All sliced up and ready to portion out into individual lunch servings.
DSC_0195.jpg


Here it is in my lunch containers with some roasted garlic potato and onion.
DSC_0197.jpg


And now the extra special part. The week before I made this I made some bone broth. This week I used some of the bone broth along with the juices from the roast to make a gravy. This is my lunch smothered in the most delicious gravy I've ever eaten. I really make the roast to go with the gravy, not the other way around.
DSC_0200.jpg


And if that's not enough, I bought the chuck roast from Costco and they sell them in packs of two, so I have a spare in case of any sort of beef emergency.
DSC_0201.jpg
Click to expand...

Damn
My mouth is watering


Sent from my iPad using JazzFanz
 
I couldn't even begin to want to eat the same thing for lunch every of the week, regardless of how good it is. The thought alone of eating different kinds of sandwiches three days in a row makes me want to throw my lunch away.


Sent from my iPhone using JazzFanz
 
bigb said:
I couldn't even begin to want to eat the same thing for lunch every of the week, regardless of how good it is. The thought alone of eating different kinds of sandwiches three days in a row makes me want to throw my lunch away.


Sent from my iPhone using JazzFanz
Click to expand...
You should go see a psychiatrist.

Sent from my A0001 using JazzFanz mobile app
 
You must log in or register to reply here.

Share this page
Back
Top