Finally—-Eye Round in the SV (Fork Tender!!)

[Bearcarver]

 
Looks fantastic Bear!

I know this was one of the reasons you have wanted a SV machine & it sure looks like it's working well for you.

That meal looks delicious & just had to go on the carousel!

Very nicely done!

Point!

Al

Thank You Al !!

Yup---The two most important reasons I bought this SV have been Huge Successes!!

And Thanks for the Points.

Bear

 

[candurin]

You've got me bear... although we can never get eye round that cheap, I've been needing to blow the dust off my Anova w/cooler mod. It's been lonely for at least a few months as the MES gets all my attention in the summer.

 

[Bearcarver]

You've got me bear... although we can never get eye round that cheap, I've been needing to blow the dust off my Anova w/cooler mod. It's been lonely for at least a few months as the MES gets all my attention in the summer.

Thank You candurin!

Yup, like I said, Eye round is usually closer to $5 around here. Don't know what happened here.

I've been doing a lot of SV, so I don't forget how by the time Winter rolls along.

I'm Smoking a Beef Tenderloin today, so my Smoker still Loves me.

Bear

 

[sky monkey]

I'm going to keep my eye out for this cut! (See what I did there, lol)

Great post, point for you sir

 

[Bearcarver]

 
I'm going to keep my eye out for this cut! (See what I did there, lol)

Great post, point for you sir

Thank You Monkey!!

Yup----An Eye for an Eye!!

And Thanks for the Point.

Bear

 

[bluefrog]

I followed Bears post 130 degrees for 17 hours...Fork tender and delish. Hard to belive how tender this piece of meat was and still med. rare.

 

[jfsjazz]

Bluefrog: How large (lbs) was the cut? 

TY.

 

[browneyesvictim]

Nice one Bear! You finally did it! Congrats!

 

[Bearcarver]

I followed Bears post 130 degrees for 17 hours...Fork tender and delish. Hard to belive how tender this piece of meat was and still med. rare.

That's Great Frog!!

I have two pieces about the same Thickness as the ones I did in 27 & 24 hours.---Both Fork Tender.

Next one I'll try 21, and if that's still Fork Tender, I'll be trying 18 hours.

Thanks for the info on yours. Remember how thick yours was?

Bear

 

[Bearcarver]

 
Nice one Bear! You finally did it! Congrats!

Thank You Victim!!

Yup--It took a long time to get my hands on some Eye Round !!!

And Thanks for the Points.

Bear

 

[disco]

Beautiful beef, Bear! Definitely point worthy. 

If I ever get some time, I may have to look at a SV.

Disco

 

[Bearcarver]

 
Beautiful beef, Bear! Definitely point worthy. 

If I ever get some time, I may have to look at a SV.

Disco

Thank You Disco!!

You'd love it !!

And Thanks for the Points.

Bear

 

[dieseladdiction]

Bear, do you think this will work good for cutting up to put in vegetable beef Soup? I just got 2 the other day cause they were on sale for I believe $3.6x/ lb I am going to try using this instead of top round roast that was way to expensive.
One I cut to make into jerky and the 2nd is bagged up (with some Montreal steak seasoning and little bit of beef bullion) to sous vide in the next day or so when it works into my schedule. For making into the soup.
Just seen this thread trying to figure out best time and temp for me to use.
For whatever reason the one roast was your normal lean round and that's one i used for jerky but the other one was only about 2/3 as thick as normal and had lots of marbling thru it so I am using it for the soup.

 

[Bearcarver]

Bear, do you think this will work good for cutting up to put in vegetable beef Soup? I just got 2 the other day cause they were on sale for I believe $3.6x/ lb I am going to try using this instead of top round roast that was way to expensive.
One I cut to make into jerky and the 2nd is bagged up (with some Montreal steak seasoning and little bit of beef bullion) to sous vide in the next day or so when it works into my schedule. For making into the soup.
Just seen this thread trying to figure out best time and temp for me to use.
For whatever reason the one roast was your normal lean round and that's one i used for jerky but the other one was only about 2/3 as thick as normal and had lots of marbling thru it so I am using it for the soup.

I would think that would be Great in Soup!

And done like I did this one would mean it wouldn't be tough to chew!!

Actually I would go with 24 hours instead of 27, but everything else the same.

Also I would trim any fat & silver skin off that may be on the outside.

Bear

 

[txdvr]

Hey Bear, I've been considering a SV machine for awhile now, but now you've just made me want to do it even more.

You may already know about this site, but check this guy out... He does several different recipes... Some turn out good, some are total fails, but he pays for the meat instead of me.

Let me know what you think.

https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw

 

[Bearcarver]

 
Hey Bear, I've been considering a SV machine for awhile now, but now you've just made me want to do it even more.

You may already know about this site, but check this guy out... He does several different recipes... Some turn out good, some are total fails, but he pays for the meat instead of me.

Let me know what you think.

https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw

Absolutely the best ones on YouTube!!!
I can get YouTube on my 65" screen, and I watch a lot of cooking videos.

I can tell you that "Sous Vide Everything" (The guys on that link) are by far the best ones to watch.

Every time I want to try something new, I check the chart that came with my "Sous Vide Supreme", then I look at my 3 Sous Vide books.

Then I go to YouTube, and do a search, and theirs are the first ones I watch. That guy is Great !!

Bear

 

[txdvr]

I like the way he Sears his meat after the cooking is done... That "Searzall Torch attachment that  he uses is a beast!

 

[Bearcarver]

 
I like the way he Sears his meat after the cooking is done... That "Searzall Torch attachment that  he uses is a beast!

Yeah---That thing is $75.

I was thinking about getting one, and Mrs Bear asked if it makes it taste better or just look better. I said just look better----So we don't need one.

I got a grill pan that adds grill marks instead.

I like the way he has the other two guys taste test & tell which way they like things best.

He did that with adding butter to the vac pack of meat & not adding butter, and it was unanimous----Don't bother with the butter on red meats.

He even did some types of meat "Seared after SV" and "Not Seared after SV", and it was better without searing.

That's definitely the best one to watch!!

Bear

 

[Rings Я Us]

Not sure how a meat crust or a caramelized surface can taste worse than one without.

[emoji]129300[/emoji] not saying microwave is anything remotely like SV cooking but, everyone was disappointed how this miracle of cooking turned out food with no color.
Then every trick in the book was used to try And make the food more appealing.

 

[Rings Я Us]

Yeah---That thing is $75.
I was thinking about getting one, and Mrs Bear asked if it makes it taste better or just look better. I said just look better----So we don't need one.
I got a grill pan that adds grill marks instead.

I like the way he has the other two guys taste test & tell which way they like things best.

He did that with adding butter to the vac pack of meat & not adding butter, and it was unanimous----Don't bother with the butter on red meats.

He even did some types of meat "Seared after SV" and "Not Seared after SV", and it was better without searing.

That's definitely the best one to watch!!


Bear

Eat with your eyes comes to mind.. lol