Sous Vide Steak In a Crock Pot!! Awesome Cooking Hack! Chuck Eye Recipe

We try to sous vide a chuck eye steak in a crock pot. Will it be an amazing hack, or a bust? Crock pot on warm based on 135 degrees thermometer test. You may way to check your crock pot before trying.
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[@bakesfoods]

Thanks for watching. Please like and subscribe!

[@skeever4564]

That's some super fancy french stuff there!

[@Maddie9185]

I saw a video for chuck steak done sous vide style and the first thing I thought was, I think I can use my crockpot instead of buying that sous vide machine and that’s why I am here.

[@jacobcollins3840]

Haha I have to try that now!!

[@kylewilder6479]

Holy crap that's brilliant!! I am trying this tomorrow!

[@lorettamaeder7219]

Thank you, I was just thinking the same thing when you said chuck steak, for 8 hours. Exactly what I was looking for.

[@bakesfoods]

I have done this again since with chuck and sirloin and 8 hours was perfect. Quick sear at the end and finished with a little butter. So good. Thanks for watching!

[@patrickcallender6559]

Chuckeye is sooo good!

[@alexblaze8878]

I just did this with a pork loin to make char siu. Took awhile to get the temperature to where I wanted it but it came out great.

[@tomray4139]

I'll be trying this with round steak tonight. Thanks!

[@bakesfoods]

Woohoo, enjoy!

[@toddinthemiddle]

You used chuck eye and no fancy, specific equipment. Aces 😗👍

[@deraktdar]

Pretty neat. Those sous vide machines tend to have short lives. After all, its an electric motor pumping hot water for hours on end, stuff inside them corrodes no matter what you do. Crockpots basically last for ever.

[@bakesfoods]

This is very true!

[@cathys949]

I wish you had checked the internal temp when you removed it from the sous vide, and also checked both of them when you removed them from the skillet. Data as well as subjective evaluation are important.

[@bakesfoods]

That's a good thing to keep in mind for next time, thank you!

[@jordantheilen3777]

Was it actually worth the wait?

[@Jimbo878]

I regularly make lentil soup in my Crockpot, I sous vide beef steak, pork or chicken cuts at the same time, saves energy usage and the results are just so good 🤤, another top tip 💡
if you add beef tallow/lard or butter to your soup/sous vide combo it helps to trap the heat - Why? because oil floats on water and forms a barrier to trap the heat 🌡️

[@bakesfoods]

Great ideas! I will have to try that.

[@wingolden]

Was the pan sear over high heat ? Or medium for 3 mins each side ?

[@bakesfoods]

Good Question. We recommend a medium High Heat. You want a pan temperature in the range of 400 - 450 degrees fahrenheit.

[@benfletcher4715]

Never would have thought to use a crockpot for that! Very interesting

[@Maddie9185]

I definitely would’ve kept it in the crockpot a bit longer maybe for about 5 hours.

[@bakesfoods]

You are absolutely right. We have done it since then for a longer period of time and It is great!

[@rebekahgibson991]

Have any good one pot dinner style recipes??

[@bakesfoods]

🤔.... For sure! Always up for suggestions too!

[@crystalswaringen7047]

So a good Ole crock pot can be just as useful for sous vide?? I'm not surprised but thank you for the video on vide.. lol

[@MonkeyPunchZPoker]

FYI chuck roast steak for 20 hours is the best cheap cut of meat, just as good as ribeye IMHO. I literally eat it almost every day. This came up in my feed because my sous vide broke and I was looking up reviews for a Black and Decker crock pot with sous vide function, which is a better set up than a normal sous vide with a circulator. No moving parts to eventually break.

[@bakesfoods]

Agreed! Ribeye is great but it's way too expensive these days. Chuck is the way to go 😎👍

[@kd6tas]

Try a boneless skinless chicken breast where you can limit the temperature to 140 for sous vide versus 165 for the control.
The control has to be cooked to a higher temperature to prevent illness because the cooking time is so much shorter.
The control will be like eating rubber bands, and the sous vide will be more like a thigh.
Athletes and dieters eat lots of boneless skinless chicken breasts. Sous vide helps make them tolerable.

[@bakesfoods]

Interesting, will have to look into that

[@omarsyahrilnorazmi3302]

I am gonna try sous vide using slow cooker for 6 to 8 hours on low slow.

[@bakesfoods]

Let me know how it goes!

[@omarsyahrilnorazmi3302]

@@bakesfoods meat still tough. not working. better get sous vide machine. i preferred to get a $50 sous vide machine.

[@bakesfoods]

Darn. Worth a try! Thanks for letting me know! Guess I'll have to get a sous vide machine too 😎

[@LaurieR2255]

I think I would have seared it before and after

[@bakesfoods]

I think searing it before would fight against the sous vide, no?

[@LaurieR2255]

@@bakesfoods I watched a chef sear it before and after, and then use a real Sous Vide apparatus (not sure what you call it)

[@bakesfoods]

I'll have to try that!

[@lonestar4721]

Trying this for 24hrs

[@bakesfoods]

Awesome! Let me know how it turns out 😊

[@lonestar4721]

@@bakesfoods might have been too long. 24hrs later the water temp was 135°. Tasted ok was not at all tough. Was a little overdone/ dry for my liking.

[@bakesfoods]

I thought that might be a bit long. I think 8 hours might be the sweet spot. I'll be making. Another video so to try different time frames. Thanks for sharing your experience!