Double duty circulator

ejf12009

I am hoping to pull 1 hour eggs out of the bath and then 20 minutes later serve beef shoulder for the next course. But, I have only one circulator. What's the proper way to do this? Cook-chill the beef, heat with a deep fry sear? Cook at same temperature? (I'm thinking eggs at 63.5C.) Cook beef not sous vide?

Also, time/temp recommendations for beef shoulder?

Thanks for any help - it's my first multi-course dinner party not for family, and I want to get it right!

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Comments

Brandon_Byrd_40557

Do the eggs the day before, chill them down, and stick them in the fridge. Cook the shoulder the day of and drop the eggs in the bath 45 minutes before serving (assuming that the shoulder will be cooked at 63.5C or below).

How are you planning on serving the shoulder? Unless you're cutting it into steaks (or otherwise cutting it up) you'll probably want to pop it in the oven to get some color on it. Once it's done, pull it from the bath, pat it dry, season with salt, and park it in a 500F oven for 15-20 minutes to develop the crust. Deep frying a shoulder roast seems like risky business.

Chris_Young_80640

It depends on how you want your beef shoulder cooked. If you're going to cook it at a temperature hotter than 63.5 °C, then I would precook the beef, chill it, and reheat it when cooking the eggs.

If you want to cook the beef at a lower temperature, then you'll want to precook the eggs, chill them, and rewarm them for serving while the bath is cooking the beef at the lower temperature.

As for how to cook the beef shoulder, you might find our new guide helpful: http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

I would use the tough cut for beef suggestions as a starting point.

ejf12009

Yeah, I will carve into 2 pieces per guest, maybe 2oz each, and fry those.

ejf12009

Spiffy new guide! Based on that, it looks like using the same temp is pretty feasible, maybe do the eggs a little longer and keep everything at 63C? Beef shoulder (same as chuck, yes?) for 24 hours, eggs for maybe 70 minutes?