Quote:
Originally Posted by BigAsh
hahaha....agree with the above!...We are all our own worst critics...The beef tasted great, the "mouth-feel" was fine for a sandwich but would have been "weird" for a plated dinner...the longer cooks like these with a top round (or eye roast like I did awhile back) for me are perfect for a paper-thin deli slice....you don't get the "mushiness" but get the flavor and moistness...that being said, Dom made a fantastic roast beef sandwich (of course a homemade horseradish spread woulda gone a long way....as others had stated  )...I mean who could complain with mouths stuffed with all that beefy goodness....the pork, was like a David Ortiz 12th inning walk-off in game 4 of the 2004 ALCS....deep to right and OUTTA HERE!!!!...  |
Keith, when you did the eye roast for 30 hours, did you slice it hot and serve warm, or was it all done cold?
01-13-2016, 08:58 AM
Re: Sous vide
Threaded Mode