Sous vide

[Alpedhuez55]

I did my first Sous Vide cook over the weekend. It was a Eye of Round roast cooked 24 hours at 131*. This is a pretty tough cut but it came out very tender, but not all that juicy. I guess that is the case with longer cooks on this cut. The juices were mostly left in the bag and for a nice reduction sauce. The meat is very good though. The leftovers will be great for sandwiches. Luckily one of the other gifts I picked up for myself was an 8" Victorinox Fibrox Chef Knife. It makes cutting thin slices easy!!!

I need to try this on some NY Strips of Rib-eyes next.

[CigarNut]

Originally Posted by Alpedhuez55

I did my first Sous Vide cook over the weekend. It was a Eye of Round roast cooked 24 hours at 131*. This is a pretty tough cut but it came out very tender, but not all that juicy. I guess that is the case with longer cooks on this cut. The juices were mostly left in the bag and for a nice reduction sauce. The meat is very good though. The leftovers will be great for sandwiches. Luckily one of the other gifts I picked up for myself was an 8" Victorinox Fibrox Chef Knife. It makes cutting thin slices easy!!!

I need to try this on some NY Strips of Rib-eyes next.

Did you use any salt on your roast? I find that salt dries out meat on the longer cooks, and for those cooks where i have either reduced or left out the salt, the roasts come out very juicy and tender.

Using salt on the shorter cooks for steaks and the like does not cause any problems.

[Alpedhuez55]

Originally Posted by CigarNut

Did you use any salt on your roast? I find that salt dries out meat on the longer cooks, and for those cooks where i have either reduced or left out the salt, the roasts come out very juicy and tender.

Using salt on the shorter cooks for steaks and the like does not cause any problems.

I did use a little salt with it but not as much as I normally would have. I will keep that in mind next time I make a roast with a longer cook time. Thanks for the tip.