In article .com>,
"Pete C." > wrote:

> Theron wrote:
> >
> > Well, last night I thought I'd try cooking a beef eye of round "sous vide"
> > style. This technique, of cooking at a very slow temperature in a plastic
> > bag immersed in low temperature water appealed" I had previously roasted an
> > eye of round as suggested by Cooks Illustrated at a very low temp with
> > excellent success.
> >
> > I salted the beef 4 hours before starting. The 3 lb piece of beef went into
> > a Ziplock bag; the air was sucked out thoroughly, and it was placed in a
> > warm water bath at 140F, first in the microwave on "thaw", and then in the
> > oven at a low temp, 150F by oven thermometer. The water bath, as far as I
> > could tell never went above 140F. By plan, I was going to sear the meat
> > afterwards, rather than before cooking. This can be done either way, the
> > recipes say.
> > After three hours, I took the meat out, expecting to sear it. I had a beef
> > "rock", dry as a bone, and tasteless.
> >
> > I think one must do this with a very careful attention to an ongoing
> > temperature just over your final meat temperature. I wanted the meat to cook
> > to 130F at the center. I couldn't even get my thermometer in to measure it;
> > it was so hard searing would have been a joke.
> >
> > In retrospect, I would
> > 1. Sear first at a high temp.
> > 2 Find a way to not ever exceed the planned temperature. Cook at 1
> > degree over the final temp for many hours, and hold the meat at that temp.
> > For a final meat temp of 130F, the water temp should have been 131F. That's
> > far beyond kitchen technology for most of us, for me at least.
> >
> > As I posted previously, searing an eye of round, and roasting in the oven at
> > a very low temp, 150F and turning the oven off when the meat temp hit 120F
> > resulted in excellent results. The meat was moist, with au jus on the plate,
> > and very tasty, a real poor man's standing rib. I've done this twice with
> > excellent results. Slice it very thinly.
> >
> > If any want to try this, here's a very good scientific article on the
> > subject with recipes. http://amath.colorado.edu/~baldwind/sous-vide.html
> >
> > Ed
> >
> > .
>
> Creamed chipped beef on toast as a salvage effort perhaps?

Or I was thinking, crock pot.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe: