Sous Vide Beef Roast



Lots of work travel, but I finally got a weekend at home and managed to whip up something to take to work during the week.

Marinade: salt, pepper, red chili flake, misc "italian seasoning blend"

Sous Vide temp: 134F (56.6C)

Time: 6 Hours

Came out super tender, a tad salty. Yum.

More to come.

Comments

Post a Comment

Popular posts from this blog

TRIP: London 2013 Pt1

Image
Ok more traveling, this time to London, first week for work (above is our view of Buckingham Palace from our office) and second week for vacation with my wife. Lots of pictures of a lot of different food, I've manage to cut the number of photos to the highlights of what and where we ate. I've put links to the various places just in case you're in the area and want to check out some of these places. Sorry in advance about some of the photos I shot everything using a Galaxy S3 mini android phone that I acquired while on this trip and it does a pretty good job, but under low light it gets a bit grainy. Got off the plane bright and early 6am and dropped my bags at the hotel. While there I started my trip off with a classic English breakfast. Bangers (sausage) mushroom, roasted tomato, potato cake, hash browns, vegetarian sausage (which was quite nice), eggs, beans (heinz I believe) and some black pudding (blood sausage, a little dry but tasty) Since my room wasn...
Read more

Da Chang Mian Xian 大腸麵線: streetfood challenge

Image
This is actually a post that's been sitting in the queue for quite some time. A while back we had a Taiwanese potluck where everyone brought a food favorite from Taiwan. I didn't have a favorite food so I said I'd make whatever someone wanted. One of my wife's friends had a real hankering for Da Chang Mian Xian (大腸麵線 also called Mee Sua), a Taiwanese vermicelli street food dish, I of course open my big mouth and say: "sure how hard could it be to make?" (famous last words). Surely there was a recipe or something to go on. As it turns out this no there's wasn't a recipe to go on. Fortunately this was something I had tried before, my wife took me back in 2012 to visit her favorite Mian Xian  restaurant (Ah Zong Mian Xian 阿宗麵線) when we were visiting her old university stomping grounds.  All I remember from this place were a few things: 1) it was really hot outside 2) there was no where to sit so everyone was standing around (ok a few chairs) 3) th...
Read more

A Taiwanese wedding banquet

Image
So one of the reasons for returning to Taiwan was to celebrate my Sister's wedding with my extended family in Taiwan. As you may have noticed food is a very central theme in Asian culture. What's that title picture got to do with it? Nothing. Actually that's a picture of the rock we were suppose to climb but got rained out. We did manage a nice hike, but I'm sure that was a poor replacement for my brother in-law who was looking forward to the climb. Anyhow it just seemed like a nice picture to lead us into "The Banquet", I'm not making light of the title, 13 courses of food with no fillers. That's right no rice, no "extra carbs" just lots and lots of food.  Ok there's 13 courses, no need for a lot of my yammering it'll be like the last post.  Small plate appetizers to start us off. I'll spare you the other photo. We have smoked tofu, bitter melon, roasted peanuts, lilly flowers, pickled daikon radish, and pickled seaweed.  Seafood...
Read more