I found a couple of shoulder clod roasts for $2/lb. It’s not a cut I’m familiar with, but for that price I can experiment a bit! I put the first one in the sous vide at 140F for 23 hours. It was good but had a couple of dry spots and was almost too tender - almost mealy. So today I did the other one at 138F for 23 hours. Perfect! Sous vide may not be optimal for an expensive cut like a Rib Eye, but it is awesome for turning a cheap cut with zero marbling into a piece that I would be happy with in a restaurant.
I had to convince my oldest that after 23 hours it was thoroughly cooked even if it was still pink but she seemed to decide it was OK.
I had to convince my oldest that after 23 hours it was thoroughly cooked even if it was still pink but she seemed to decide it was OK.
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