Another Eye Round (Sous Vide Test #3)
OK, the first Eye Round I did was a 3 pound hunk of Eye Round that I did at 132° for 27 hours.
It was excellent & Fork Tender, but there was still room for experimentation, so I decided to try the same Temp (132°) but for only 24 hours.
That one was slightly better texture than the first one, so I decided to give it another try, this time going at 132° for 21 hours. And This one was the best of all.
I think I’ll stick with this Temp & Time, because It’s still Fork Tender & the Texture is Great.
So like the other 3 pound hunks, I seasoned with CBP, Onion Powder, and Garlic Powder, Vacuum bagged & Double Sealed both ends.
I thawed this one out and put it in my Sous Vide Supreme, set it at 132°, and let it roll for 21 hours.
This one came out awesome, and even better than the first two, and Totally Fork Tender!!!
I cut some nice small steaks for Me & the Mrs.
Mrs Bear added some Green Beans & Mashed Taters.
Then after Supper, I cut up the rest of the roast into small pieces for Sammies for the next couple meals.
You can see what I did with the Leftovers below.
This Result, along with being able to reheat my Signature Prime Rib leftover slices without changing them in any way make the Sous Vide worth every Penny!!
NOTE: This was my Best Eye Round of All !!
Hope you all enjoy the Pics (Below),
Bear
Fresh out of SV:
All sliced up & just right inside:
Bear's First Helping.
Green Beans, Mashed Taters, and Fork Tender Med-Rare Eye Round:
Leftover Slices of Eye Round:
Second Night Supper
Heated up slices:
Start with Gravy, Bread, Sliced Beef & Gravy again:
Then another slice of Bread, and some Fries:
Finish with Gravy on the Sammy & the Fries:
Third Night Supper
Heated slices of Eye Round on rolls with Horsey Sauce:
Melt some Cheese on top & close them up:
OK, the first Eye Round I did was a 3 pound hunk of Eye Round that I did at 132° for 27 hours.
It was excellent & Fork Tender, but there was still room for experimentation, so I decided to try the same Temp (132°) but for only 24 hours.
That one was slightly better texture than the first one, so I decided to give it another try, this time going at 132° for 21 hours. And This one was the best of all.
I think I’ll stick with this Temp & Time, because It’s still Fork Tender & the Texture is Great.
So like the other 3 pound hunks, I seasoned with CBP, Onion Powder, and Garlic Powder, Vacuum bagged & Double Sealed both ends.
I thawed this one out and put it in my Sous Vide Supreme, set it at 132°, and let it roll for 21 hours.
This one came out awesome, and even better than the first two, and Totally Fork Tender!!!
I cut some nice small steaks for Me & the Mrs.
Mrs Bear added some Green Beans & Mashed Taters.
Then after Supper, I cut up the rest of the roast into small pieces for Sammies for the next couple meals.
You can see what I did with the Leftovers below.
This Result, along with being able to reheat my Signature Prime Rib leftover slices without changing them in any way make the Sous Vide worth every Penny!!
NOTE: This was my Best Eye Round of All !!
Hope you all enjoy the Pics (Below),
Bear
Fresh out of SV:
All sliced up & just right inside:
Bear's First Helping.
Green Beans, Mashed Taters, and Fork Tender Med-Rare Eye Round:
Leftover Slices of Eye Round:
Second Night Supper
Heated up slices:
Start with Gravy, Bread, Sliced Beef & Gravy again:
Then another slice of Bread, and some Fries:
Finish with Gravy on the Sammy & the Fries:
Third Night Supper
Heated slices of Eye Round on rolls with Horsey Sauce:
Melt some Cheese on top & close them up:
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