Sous Vide Chuck Roast

Douglas Baldwin --- author of "Sous Vide for the Home Cook" http://www.amazon.com/product/dp/0984493603/ and "A Practical Guide to Sous Vide Cooking" http://www.douglasbaldwin.com/sous-vide.html --- demonstrates how he cooks beef chuck roast sous vide.

First Douglas first vacuum seals a chuck roast with a clamp-style vacuum sealer. Then he cooks one in a SousVide Supreme at 160F and one in a PolyScience immersion circulator at 130F. After 24 hours the collagen has dissolved to gelatin in both roasts so they are very tender. Then he sears the medium-rare (130F) roast with a butane blowtorch and shreds the well-done roast for pulled beef.

Видео Sous Vide Chuck Roast канала MathematicalChef