"Omelet" > wrote in message
news
> 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.
> --
>
People talk about "sous vide" cooking in a crockpot. You'd have to use the
low temp setting.

Ed