Go to the Recipe: Reconstructed Roast
I'm a big fan of rendering all the removed fat with aromatics and using that in the bag when I cook ribeye or other cuts. I'm sure I'm not the first/only one to do this, just thought I would share.
That sounds fantastic, Ill have to give that a shot next time.
What do you call that cut of meat after it has been modified with Activa RM? Is it still coined beef rib roast?
What about the dangers of transferring surface bugs like E. Coli into the interior of the reconstructed whole? Isn't that why some EU countries have banned Activa?
This works with sous vide too ?
what about the bacteria on the outside of the beef? Does this method not contaminate the meat?
Seems fine if you're going to sous vide so that you can pasteurize the meat properly (and still keep it rare to mid-rare), otherwise the risk of transferring surface bacteria into the centre of the meat seems too great.
Pete, as I know activia is not banned from UE country it is simply called with othes names " Zimolo" for exsample...:)
How long should this be sous vide? I tried 54C for 5o minutes and it was chewy and tough
I'd love to see some recipes for how to cook this, I made this and the cuts were still pretty tough and chewy. I'm not sure if I didn't trim them good enough or what. I did a 50 minute sous vide at 54C and that wasn't enough, so I tried another sous vide for 36 hours at 54C and it was better but still chewy in places. So far, I'm disappointed with the finished cut of meat but hope y'all have a method for cooking this that brings out the best in this cut of meat
Where can I find a Chef's knife like that with the Damascus blade? Beautiful piece of equipment.
I did this with a large chuck roast, removed the huge clumps of fat and put it together with activa, 55C for 48 hours. It was fantastic. Thanks!
My question is that the turkey roulade (also made that and it was probably the best turkey I've ever had) is rolled and put right into the bath, so if I'm going to sous vide the reconstructed roast, can I skip the 24 hour chill step? I suppose I'd have to forgo the pre-sear, but I really like to pre-sear when I sous vide for a really long time to kill any external bacteria.
Looking at the reactivity vs temperature chart (http://www.foodproductdesign.com/bgpl/FPDajinomoto5.pdf) it looks like the reactivity drops from about 90% at 50C to about 10% at 60C. The turkey roulade cooks at 65C so at equilibrium temperature, the activa is at less than 10% effectiveness. Since the turkey roulade recipe works, this means that the activa must set from the time you package it to the time it takes to come to temperature. I made 3 roulades and put them into the fridge for a few hours until about 4 hours before I wanted to serve them. If I understand correctly, that must be when most of the activa set.
How quickly does activa set? Are there any guidelines? Google isn't helping me with this one.
chuboknives.com looks like a good place to buy these japanese handmade knives!
Never bought from them, but cant find any site with similar products
What do I do if I don't have access to a cyrovac??
There are a lot of questions here re SV and no answers. The simple question I have is whether this "roast" can be cooked Sous Vide and, if so, at what times and temperatures...and what about bacteria being introduce to the interior of the roast?
I tried this twice. First time I used a 2 pound piece of rib eye and put it in the sous vide on 55 degrees c for about four hours after a night in the fridge. It turned out awesome.
Second time I used about 3 pounds and left it in the sous vide for about 5 hours. This time, most of the juices leaked out of the meat and I got pretty dry steaks. What happened? How can I prevent that from happening? Does it have anything to do with the meat quality? Both cuts were purchased from the same butcher but the second one was inferior - less aged and with a lot more connective tissue to be removed.
very COOL! I'm stealing this, sanding off the serial numbers and giving it to my favorite butcher!
Actually, I'm serious, here. My mother and grandmother were both Meat Wrappers (back when that was actually a semi skilled job. My great uncle (grandmother's younger brother) was one of the best butchers in town. Eventually, he left the groceries and opened his own butcher shop. then opened another across town. Today, My Uncle Don as well as my grandmother and mother are gone. But, Donnie is still there and so is his mother, Sally.
As soon as I finished watching this video, I IMMEDIATELY picked up the phone and called Donnie. now, I CAN do this, myself. but, the doggies would be getting more of my roast than I want to share. So, I called Donnie, gave him your web address and asked him to take a look. I'll happily pay him to do this for me.
HEE HEEE! I'll have one of these in my fridge before long!!!
You can cook this in a water bath. The temperature you cook it at would depend on the type of meat it is and the level of doneness you're trying to achieve. The bacterial risk should be nominal as long as you have good cleaning practices in the area of preparation and fully cook it. You run into about the same risk as anything that is cooked sous vide.
Little late, but a piece of meat this size, assuming you're cooking the whole thing should be 5-10 hours. Another individual in the comments did it for 48 hours. 5 minutes for most things sous vide isn't long enough
Try the Archimedes technique with a ziplock bag. It's pretty effective with cuts of meat
I did this just before Thanksgiving. I usually make the turkey, all of the variants on your site! But, this year my friend's new husband insisted on doing the bird. His results were less than stellar, but that's an aside. I noticed that my local grocer had cry-vac ribeye roast on sale for $5.99 a pound, so $75.00 later I had a huge slab of meat. After completing the process I ended up with 8 steaks and a very large roast. Since Thanksgiving was coming up I volunteered the roast. After cooking it with Joule and finishing it under the broiler, it was being snatched up off of the cutting board before I could even get it to the serving platter! People were just grabbing it and eating it with their hands! I took the jus and reduced it down, but in reality, it wasn't needed. I used some soy, liquid smoke and pepper before bagging it up and cooking it. It was an amazing hit, and I thought it tasted amazing! Thanks for this idea. I will definitely do it again, when I can get the ribeye on sale.
And; a shoutout to Grant. I'm really glad to see you're back.
