Oops, hit post before I was ready. I meant to ask/comment about one other thing. Anyone have any experience w holding veggies for long periods of time at lower than veggie cooking temp?
For instance, I was thinking about adapting the cooks illustrated pot roast to SV. In the CI recipe, you brown the chuck and fry up the mirepoix and toss it in the oven w chicken stock and potatoes more carrots… Whatever, that’s my take on the CI recipe anyway. So, if I toss it all in the bag to start with, My potatoes and carrots won’t be edible if I cook them at roast temp, right, but If I precook up my veggies and then add them to the bag w the chuck roast, are they going to disintegrate w the long cooking time it takes for the roast to cook, or will they be protected because they are no where near 183?
Maybe my idea of all those favors melding together in the oven is exaggerated and it won’t make a damn bit of difference to just combine them afterwards. Potatoes and carrots are cheap enough to experiment with. However, my husband has been listening to me talk about SV for so damn long with nothing to show for it, that my first thing has got to be spectacular, otherwise I’m gonna get my chops busted pretty hard. I’ve been thinking pot roast, cause the idea of pot roast cooked anything other than well done totally intrigues me.