Definitely gonna try this soon Sous Vide thank you. My area (New Orleans) we'd put those delicious slices of roast beef on a french bread, make a gravy with that juice and pour on the sandwich which we call Poboys, then dress it with lots of mayo, lettuce and tomato's. You can always tell a good Poboy if the gravy is running down your arms and nobody is talking. Some crappy places use cheap deli roast beef and canned gravy, the good ones make their own roast & gravy. Thanks
My first sous vide cook was an eye of round. After much research I found a large % of recipes called for a 24 hour cook, so that's is what I did. I found the round doneness to be perfect but the texture of the meat lacking and in actuality it was to tender. I cut a piece 1/2" thick and I could easily tear the cut in half additionally it looked like it was shot with BB's very similar to your cook. My next cook was 18 hours more tender than any oven cook I've done. I was able to hand cut it and stack the meat in a sandwich and had no problem eating it. I believe the perfect balance of doneness, tenderness, taste and texture is some where between 18 but less than 24 hours. This weekend I'll be cooking the same roast for 20 hours. I really think that this will turn out to be the best balance between texture and tenderness.
Oven Looks better
How long does it keep in the fridge?
.ost outstanding
When is google going to put a Print Screen button in the selection?? Wi-fi to my printer!!
Wrapping it in tin foil immediately after cooking took that past med rare. Don’t do that, let rest uncovered for 20 min.
Definitely gonna try this soon Sous Vide thank you. My area (New Orleans) we'd put those delicious slices of roast beef on a french bread, make a gravy with that juice and pour on the sandwich which we call Poboys, then dress it with lots of mayo, lettuce and tomato's. You can always tell a good Poboy if the gravy is running down your arms and nobody is talking.
Some crappy places use cheap deli roast beef and canned gravy, the good ones make their own roast & gravy. Thanks
heres a cool tip for u, dont add oil till ur pan is hot and then food wont stick . A big help with stainless steel as its the worst for sticking.
Perfect.
The result with the sous vide method looks a lot better. Great video.
My first sous vide cook was an eye of round. After much research I found a large % of recipes called for a 24 hour cook, so that's is what I did. I found the round doneness to be perfect but the texture of the meat lacking and in actuality it was to tender. I cut a piece 1/2" thick and I could easily tear the cut in half additionally it looked like it was shot with BB's very similar to your cook.
My next cook was 18 hours more tender than any oven cook I've done. I was able to hand cut it and stack the meat in a sandwich and had no problem eating it. I believe the perfect balance of doneness, tenderness, taste and texture is some where between 18 but less than 24 hours. This weekend I'll be cooking the same roast for 20 hours. I really think that this will turn out to be the best balance between texture and tenderness.
As soon as he cut that I saw that it was way overcooked for me!
Awesome job, can’t wait to try!
Love your presentation 👌
Fantastic work 👏
thanks..gr8 video
Underrated channel ! Awesome vid dude 😄