Beef chuck roast/steak, approximately 2 lbs/1 Kg. Powdered egg white, as needed. Preferred seasonings of your choice–salt not to exceed 2 teaspoons/lb. of meat. Onion, 0.5 each, chopped fine. Tomato paste, 1 oz/30 g, diluted with Red wine, 2 oz/60 ml. Mushrooms, sliced, 2 oz. Flour, 2 Tablespoons/20 g. Water, 1 cup/225 ml.
A large skillet, a wooden spoon and a spatula. This is one of those recipes.
Starting Point: No Patter, Just the Facts
Preheat the sous vide bath to 128 F/53 C.
Vacuum seal the roast in heat rated plastic, stage into a rack and lower into the bath.
Process at 128 F/53 C for 48 hours.
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Chain Restaurants first, then Culinary School, then, French/Swiss/German, Italian, Seafood (lots of those), Steakhouses, Private Clubs, Nouvelle Cuisine, then, Lake Tahoe Hotels, Reno Hotels, Laughlin Hotels, and Vegas Hotels (Caesars, most notably), then, back to the Bay Area and another free standing Steak House. Then, 2008 happened.