Roasting is a cooking method that employs the use of dry heat or hot air to cook food. This is usually done with the use of an oven, grill or a similar source of heat which can produce at least 300°F of heat, or more. The process produces food that has been air dried. More often than not, roasted food has a browned surface resulting from the caramelization as well as the Maillard reaction that takes places. This along with the natural flavors of the meat and ingredients bring together a unique and delicious taste.
Most commonly large tender pieces of meat and vegetables are used for roasting since these react well to diffused heat. The cooking process for roast usually takes long hours and requires both attention and effort. More than this, the process of exposing ingredients to high heat can result in food that lacks moisture or has not been fully cooked all the way through, yet is done on the outside.
Sous vide roast is a good way to deal with these common problems. The process of using controlled heat along with slow cooking enables food to become properly cooked all the way through, without sacrificing any of its flavor or moisture. The technique also ensures that food becomes tender. This makes it ideal for roasting various cuts of meat and not just those which are naturally soft.
Both beef and pork roasts are usually held at a temperature of 131°F / 55°C for 1 to 2 days if a medium rare doneness is wanted. For medium doneness, it should be cooked at 140°F / 60°C for 1 to 2 days as well. Traditional well done roast beef should be held at 160°F / 71.1°C for 1 to 3 days, and well pork roast at 155°F / 68.3°C for 1 to 3 days also.
However, the sous vide process does not allow for a Maillard reaction to take place. Browning, crisping and caramelization may be achieved by finishing the sous vide roast after it has been cooked. This may be done quickly in an oven, through searing in a frying or with a hand held torch.
French dip sandwiches are a classic deli food and they are very easy to make at home using our sous vide recipe with a top round roast. Once the meat is cooked for several days it is seared and thinly sliced. I like to pile the slices on a hoagie roll with melted swiss cheese but you can serve it however you prefer. Many people enjoy thinly sliced red onion on it.
Around Christmas time many people will prepare ham or turkey but around our house we've always done a prime rib roast for dinner. With sous vide it's now easier than ever to have a perfectly cooked prime rib dinner without a lot of the hassle you normally have to go through. Here our sous vide recipe for the classic prime rib roast.
One of my favorite meals is a good roasted beef. However, roasts are notoriously hard to cook properly. Even the best roasts have a wide band around them of overcooked meat but this recipe shows how sous vide can come to the rescue again.
Sous Vide Roast Forum Topics
Sorry, no forum topics found for this tag.
Like What You've Read?
If so, please join the more than 6,500 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet. Just click on the green button below!
Did you enjoy this?
I'd really appreciate you sharing it with your friends:
You're Almost Done!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!