Quote:
Originally Posted by DoubleF
I agree with Delgar. I personally prefer having the fat with the meat. Eye of round isn't as tasty as certain other cuts. Sous vide isn't improving the meat to the point where it's comparable to a good steak with a bit more fat flavor.
That being said... maybe sous vide eye of round with a good wedge of butter could work...  |
I suppose my values are different. The best experiences I have had is buying an inexpensive cut and turning it to extremely tender slices.
What I usually do with my roast is stuff is with garlic, salt & pepper, thyme and oil and let it cook for 24 hours. It has been the same experience every time. The more expensive cuts seem to be the same to me.