I've heard so many people rave about sous vide, so I got a sous vide cooker (the type you clamp on a pot) and cooked eye of round wih it.
I intentionally biught the cheapest cut of beef that I could find as I am told it produces just as great steak as the rib eye or sirloin or whatnot.
I cut it to about 1.5 inch thickness, set the sous vide machine to 135 degrees, put the meat in a ziplock bag with some salt and pepper and left it in he water for about 1 hour and 20 minutes or so (which includes the time for water to come to 135 degrees).
Then I took it out of the ziplock bag, pat dried the meat and then seared it for about 1 minute each side.
The result certainly wasn't too bad but nothing out of this world. Maybe my expectations were too high, but the steak wasn't as good as expensive cut of beef that was grilled over fire. I could tell that the flavour of the meat was kept, but the meat was tough. Once again, it wasn't unpleasant or anything, but compared to what I imagined it would be like based on people raving about it, it just wasn't up there.
Should I set my expecation about sous vide cooking lower or did I do something wrong today?
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...
by Gretchen Lidicker | If you want to eat less sugar, finding no-sugar and low sugar breakfast recipes that are both easy...