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I saw a video for chuck steak done sous vide style and the first thing I thought was, I think I can use my crockpot instead of buying that sous vide machine and that’s why I am here.

That's some super fancy french stuff there!

Haha I have to try that now!!

Holy crap that's brilliant!! I am trying this tomorrow!

Chuckeye is sooo good!

Thank you, I was just thinking the same thing when you said chuck steak, for 8 hours. Exactly what I was looking for.

@bakesfoods

2 жыл бұрын

I have done this again since with chuck and sirloin and 8 hours was perfect. Quick sear at the end and finished with a little butter. So good. Thanks for watching!

I just did this with a pork loin to make char siu. Took awhile to get the temperature to where I wanted it but it came out great.

I'll be trying this with round steak tonight. Thanks!

@bakesfoods

Жыл бұрын

Woohoo, enjoy!

You used chuck eye and no fancy, specific equipment. Aces 😗👍

Never would have thought to use a crockpot for that! Very interesting

Was it actually worth the wait?

Pretty neat. Those sous vide machines tend to have short lives. After all, its an electric motor pumping hot water for hours on end, stuff inside them corrodes no matter what you do. Crockpots basically last for ever.

@bakesfoods

8 ай бұрын

This is very true!

I regularly make lentil soup in my Crockpot, I sous vide beef steak, pork or chicken cuts at the same time, saves energy usage and the results are just so good 🤤, another top tip 💡 if you add beef tallow/lard or butter to your soup/sous vide combo it helps to trap the heat - Why? because oil floats on water and forms a barrier to trap the heat 🌡️

@bakesfoods

9 ай бұрын

Great ideas! I will have to try that.

I wish you had checked the internal temp when you removed it from the sous vide, and also checked both of them when you removed them from the skillet. Data as well as subjective evaluation are important.

@bakesfoods

Жыл бұрын

That's a good thing to keep in mind for next time, thank you!

So a good Ole crock pot can be just as useful for sous vide?? I'm not surprised but thank you for the video on vide.. lol

Was the pan sear over high heat ? Or medium for 3 mins each side ?

@bakesfoods

2 жыл бұрын

Good Question. We recommend a medium High Heat. You want a pan temperature in the range of 400 - 450 degrees fahrenheit.

I definitely would’ve kept it in the crockpot a bit longer maybe for about 5 hours.

@bakesfoods

2 жыл бұрын

You are absolutely right. We have done it since then for a longer period of time and It is great!

FYI chuck roast steak for 20 hours is the best cheap cut of meat, just as good as ribeye IMHO. I literally eat it almost every day. This came up in my feed because my sous vide broke and I was looking up reviews for a Black and Decker crock pot with sous vide function, which is a better set up than a normal sous vide with a circulator. No moving parts to eventually break.

@bakesfoods

8 ай бұрын

Agreed! Ribeye is great but it's way too expensive these days. Chuck is the way to go 😎👍

Have any good one pot dinner style recipes??

@bakesfoods

2 жыл бұрын

🤔.... For sure! Always up for suggestions too!

I am gonna try sous vide using slow cooker for 6 to 8 hours on low slow.

@bakesfoods

Жыл бұрын

Let me know how it goes!

@omarsyahrilnorazmi3302

6 ай бұрын

@@bakesfoods meat still tough. not working. better get sous vide machine. i preferred to get a $50 sous vide machine.

@bakesfoods

6 ай бұрын

Darn. Worth a try! Thanks for letting me know! Guess I'll have to get a sous vide machine too 😎

Try a boneless skinless chicken breast where you can limit the temperature to 140 for sous vide versus 165 for the control. The control has to be cooked to a higher temperature to prevent illness because the cooking time is so much shorter. The control will be like eating rubber bands, and the sous vide will be more like a thigh. Athletes and dieters eat lots of boneless skinless chicken breasts. Sous vide helps make them tolerable.

@bakesfoods

Жыл бұрын

Interesting, will have to look into that

I think I would have seared it before and after

@bakesfoods

10 ай бұрын

I think searing it before would fight against the sous vide, no?

@LaurieR2255

10 ай бұрын

@@bakesfoods I watched a chef sear it before and after, and then use a real Sous Vide apparatus (not sure what you call it)

@bakesfoods

10 ай бұрын

I'll have to try that!

Trying this for 24hrs

@bakesfoods

7 ай бұрын

Awesome! Let me know how it turns out 😊

@lonestar4721

7 ай бұрын

@@bakesfoods might have been too long. 24hrs later the water temp was 135°. Tasted ok was not at all tough. Was a little overdone/ dry for my liking.

@bakesfoods

7 ай бұрын

I thought that might be a bit long. I think 8 hours might be the sweet spot. I'll be making. Another video so to try different time frames. Thanks for sharing your experience!