Will the WORST cut of STEAK be saved with SOUS VIDE and BUTTER? | Sous Vide Everything

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  • čas přidán 8. 07. 2019
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    Sous vide has made some magic over the years with amazing cut of beef. 99% of the time its perfect and one of the best way to cook it. However one cut still remains to be tested and that is the eye of round. Will sous vide and butter make it amazing? We find that out today.
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    HOW TO COOK EYE OF ROUND SOUS VIDE
    I cooked it for 16hrs @ 131°F / 55°C)
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    #RoastBeef #EyeofRound #SousVide
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Komentáře • 1,6K

  • @chloeprice3021
    @chloeprice3021 Před 4 lety +737

    He seems genuinely happy to be able to cook; like he's found his purpose in life and it's not often that you see that. I'm happy for him.

    • @ledog9979
      @ledog9979 Před 4 lety +49

      @Cyborg1337 Of course he is, CZcams is a job, but I feel like money isn't the reason he made a cooking channel, it's more passion.

    • @pg7166
      @pg7166 Před 4 lety +12

      @Cyborg1337 he says in the vids that he doesn't eat steak everyday

    • @cthulhu3392
      @cthulhu3392 Před 4 lety +8

      Hey man he gets to eat what he makes, i would be happy if i could do that man i would be just as happy as he is

    • @neilmathur1
      @neilmathur1 Před 4 lety +7

      I really love your username and pfp, LIS was a beautiful game

    • @someoneone3933
      @someoneone3933 Před 4 lety +5

      @@cthulhu3392 youd be happy to do him?

  • @icecold7
    @icecold7 Před 5 lety +1053

    Guga I'd love to see you dry aging a few cheaper cuts like these and trying it out!!! 😊

    • @gd3355
      @gd3355 Před 5 lety +56

      I dry aged an eye of round for 30 days once. It's not worth it. The best thing for this is to add some bone marrow to it before sous viding.

    • @VesonoYT
      @VesonoYT Před 5 lety +5

      greg dumont that sounds like a great idea

    • @geffern
      @geffern Před 4 lety +7

      Just don't buy eye of round. Pretty awful cut for anything other than braising.

    • @thomascardenas8667
      @thomascardenas8667 Před 4 lety +10

      @@geffern eye round is cheap thats why people buy it

    • @amirhosseinahadi7739
      @amirhosseinahadi7739 Před 4 lety +6

      Hup, that is right cooking with cheaper cuts is harder to have great cook and more useful for most of the viewer

  • @nubygamyr5975
    @nubygamyr5975 Před 4 lety +43

    I have a brilliant idea put Guga's rub into butter and make Guga's Butter!

  • @screaminyj
    @screaminyj Před 5 lety +297

    I'd be curious about a test of 16hrs vs 24hrs and 36hrs cooking time to see if it becomes more tender, and if there is any down side to the flavor.

    • @godlymajins
      @godlymajins Před 5 lety +24

      There is absolutely a point if diminishing returns. From my experience, it stops tasting like meat after 24 hrs.

    • @bourbakis
      @bourbakis Před 5 lety +16

      @@godlymajins: Actually the Modernist recipe for tough cuts is 140f for 48hrs. I found it's not enough. I cooked at 138F for 55hrs, by then bites have similar resistance as ribeye

    • @shorttimer874
      @shorttimer874 Před 4 lety +7

      I've cooked both top & bottom round for 24 & 48 hours, I think somewhere in the middle would be about right.

    • @bertkutoob
      @bertkutoob Před 4 lety +16

      @@keatonktw121
      Regrettably, I have to agree. I stopped watching when it became too much same old same old showing off with expensive cuts and equipment that the average Joe can only dream of.
      Hopefully Guga will take this well meant observation in the spirit it is made.

    • @debwebb954
      @debwebb954 Před 4 lety +12

      I cooked mine for 36 hrs and it was VERY TENDER!

  • @smaurer32
    @smaurer32 Před 5 lety +359

    Glad your coming back to us normal folks and doing the cheaper cuts of meats. 👍

    • @unlisted773
      @unlisted773 Před 5 lety +2

      Yes!!!!

    • @Metzger23
      @Metzger23 Před 4 lety +12

      Yeah, too much of CZcams was flooded with the Wagyu beef obsession.

    • @chrisowens7873
      @chrisowens7873 Před 4 lety +5

      For real. Glad he truly does everything.

    • @tiredoftheliesalready
      @tiredoftheliesalready Před 2 lety

      @@Metzger23 I mean, wagyu is absolutely delicious and tender. As most of us hadn’t had it yet, it makes sense it was a sensation for a while.

  • @xXsugarFr33catZXx
    @xXsugarFr33catZXx Před 5 lety +1152

    This is by far the best food channel on CZcams.

  • @tripwirecreator25
    @tripwirecreator25 Před 4 lety +193

    Now I'm curious if wagyu eye round is good.

  • @timtimtimmay4654
    @timtimtimmay4654 Před 4 lety +40

    Guga is single handedly driving me to add kitchen and grilling appliances at an unsustainable rate.... sous vide just ordered. Almost added the Umai dry aging kit to the cart...damn.

  • @jmunoz2982
    @jmunoz2982 Před 5 lety +2617

    Who else watches every video but never cooks anything lol

    • @SousVideEverything
      @SousVideEverything  Před 5 lety +293

      I know you are a professional Chef Munoz, come on now.

    • @anythingelse5358
      @anythingelse5358 Před 5 lety +16

      I watch every video, but I keep cooking the same things over and over! The sous vide sweet mashed potatoes, onion salad, pork tenderloin and ribeye steaks!

    • @tdawg719
      @tdawg719 Před 5 lety +11

      Bought a sues vide machine but buying the vacuum sealer and bags hasn’t happened yet

    • @rystones8469
      @rystones8469 Před 5 lety +3

      Me

    • @hassraad8072
      @hassraad8072 Před 5 lety +2

      J Munoz me

  • @elma4980
    @elma4980 Před 5 lety +57

    The rejected steak trying to fit in with the cool steaks

  • @larrybenoit1274
    @larrybenoit1274 Před 4 lety +5

    I just finished doing a eye of round,(5 1/2 #), left most of the fat on and sous vide for 27 hours at 131*. Used your suggested seasonings and finished with the garlic butter. Ninja was right, my mother in law would not complain. It was still a tiny bit tough but not enough to bellyache about. We thoroughly enjoyed it. The au jus was spectacular. Cheap eats and enough for several meals. Thanks for a great recipe. By the way I’m assuming the extra cooking time helped a lot. You guys are a gold mine. Love your site.

  • @xmozzazx
    @xmozzazx Před 5 lety

    I truly love watching you guys. Excellent representation of the truth, not sided toward what you do. Truth and honesty. Stay that way. Love from up here in Canada, I went and bought a precision cooker after watching you guys. I wish I would have known about sous vide 10 years ago.
    I will help your channel, the best I can.

  • @stevown
    @stevown Před 5 lety +8

    Guys, thanks for this video. As someone who's been watching this channel for many years, I was recently lamenting to my wife about how your success has also allowed you to gravitate toward cuts of meat that will never be in my budget. This video is a good throw-back and brought me a lot of joy. I'm happy for how successful you've become over the years, and it's fun to fantasize about being able to try Wagyu, but I still love a good ol "affordable cut of meat" video which I can put to practice. :)

    • @SousVideEverything
      @SousVideEverything  Před 5 lety +3

      Thanks StevOwn, most of my cooks you can replace expensive cuts with other cuts also. Keep that in mind and you will have meals with restaurant quality every time.

  • @Paresa15
    @Paresa15 Před 5 lety +161

    I like to download these videos and watch them when I’m not hungry so I become hungry lol, everything looks delicious

  • @tobydickerson3671
    @tobydickerson3671 Před 4 lety +32

    I found eye of round in my fridge today and asked my mom if we were making stew. She said, "why would I make a stew with a perfectly good steak" I laughed so hard😂

  • @AnthonyFister
    @AnthonyFister Před 4 lety

    I absolutely LOVE your experimentation videos. Keep them coming!

  • @GlueFactoryBJJ
    @GlueFactoryBJJ Před 5 lety +40

    Glad to see you also doing some non-premium cuts! Love the vids! I don't miss ANY! :)

  • @rohangreen8890
    @rohangreen8890 Před 5 lety +39

    Guga, it’s midnight here and I am up binging your videos. Amazing work!

  • @Fieldyrhart
    @Fieldyrhart Před 5 lety

    I’m so happy I’ve been wanting to see this video for years on this channel! Thank you!

  • @talidras
    @talidras Před 5 lety +1

    I knew I loved you guys for a reason! You are here in Florida, you are foodies (with steak love) AND you love coffee. Best channel ever!

  • @rayloper9911
    @rayloper9911 Před 5 lety +3

    I love that you are doing some videos on affordable meat. I remember times in my life when I could only afford the cheap cuts and I would have loved to learn from you. Many people will benefit from your knowledge.

  • @Ashrayn
    @Ashrayn Před 5 lety +6

    Thanks for doing this video! While I enjoy watching videos about Wagyu, tenderloins, and porterhouses, I'll very rarely if ever be able to cook them. Rather than perfecting already great cuts of steak, I would love to see more videos about making inexpensive cuts better.

  • @lmaookaybud
    @lmaookaybud Před 4 lety +2

    Guga is one of those types of you tubers whose personality is so pure and kind, even when he’s doing an ad for a sponsorship I don’t skip ahead

  • @chrisowens7873
    @chrisowens7873 Před 4 lety +8

    I've been looking into ways to up my red meat intake and cut out the crap foods that have made me unhealthy. So glad I found your channel. The cheap cuts will help me tremendously. I can't afford to eat high end cuts to meet my daily needs. I'm not a chef either. This is almost impossible to screw up. Thanks for all the info. God bless.

    • @TheAstralftw
      @TheAstralftw Před 3 lety

      what is your experience now with iron round cut?

  • @spinningbackspin
    @spinningbackspin Před 5 lety +14

    I have success with eye round, top round too. I find it is more tender if the cooking (sous vide) is extended to 30-36 hours.
    I have done over 6 of them this way. I also try to leave a nice fat cap during cooking. Adds great flavor, and if you don't
    want it in your juice, you can skim it off after cooking.

    • @HB238
      @HB238 Před 5 lety

      I was thinking the same thing.. almost like a brisket.. it might get braised tho for that long

  • @geraldwebster9426
    @geraldwebster9426 Před 5 lety +4

    New subscriber here. You guys rock!!! I have a sous vide and I'm learning so much from you guys!! Thank you for what you do. Keep up the great work!!

  • @lucacastro3779
    @lucacastro3779 Před 4 lety +1

    Your videos prove to us that any cut of meat is acceptable as long as is preped with respect and love. You are the best guga💪🏼🔥🔥

  • @thomasrucker1455
    @thomasrucker1455 Před 3 měsíci

    Just made this just as did, but cooked it about 22 hrs. Unbelievable flavor, and super tender for eye of round!! I also had a smaller piece of meat, so that may have contributed to the tenderness. My son gave it an A++. Thanks for all your vids!!! You are my go-to for Sous Vide.

  • @kratoschaos7260
    @kratoschaos7260 Před 5 lety +5

    Why was this channel not in my recommendations before? I just subbed because this is some quality content

  • @irian42
    @irian42 Před 5 lety +34

    Would it improve through dry-aging? Maybe you could try?

  • @kohashiguchi1454
    @kohashiguchi1454 Před 5 lety +1

    Not only does Guga know what he's doing when he cooks, but also all three personalities are contrasting and engaging. I am all for Mr. Mau doing videos on coffee!

  • @clayfarnet970
    @clayfarnet970 Před 3 lety

    I did a eye of round roast for Thanksgiving and served with a Turkey. We braised on high heat before bagging and Sous Vide cooking for 23 hrs. It was incredibly tender and pretty good. I think it was more flavorful cold the next day. I ate some, then sliced it very thin, placed in zip lock bag with a couple thinly sliced onions and a cup apple cider vinegar. Placed in the fridge overnight, delicious.

  • @saplut
    @saplut Před 5 lety +26

    Guga, I’m going through some shit now and your videos always calm me down, thank you.

  • @tekitez3949
    @tekitez3949 Před 5 lety +185

    Trust Guga to make even eye of round delicious!

    • @SousVideEverything
      @SousVideEverything  Před 5 lety +16

      😂😂😂

    • @antoniomalusa8767
      @antoniomalusa8767 Před 5 lety +14

      I would love for Guga to cook more cheap cuts, I love REALLY expensive cuts as much as the next one, but I cannot afford it regularly, something like this is a lot more doable on a weekly basis

  • @acapulcogoldpablo8096
    @acapulcogoldpablo8096 Před 5 lety +1

    You guys are hilarious! I feel like I could easily get along with y'all. My type of ppl! Saludos, desde Houston, Texas!

  • @MolonLabe1000
    @MolonLabe1000 Před 4 lety

    I used Gugas recipe here as my baseline for dinner tonight. Amazing flavor! I found that 130 was a touch too done and that 25hrs was a better cook time but otherwise it turned out very well! Our baste included rosemary and we made an additional pan sauce using the bag juices. Incredibly flavorful and over all too soon. Thanks for proving Eye of Round CAN be sous vided, Guga!

  • @Paul_Ironwolf
    @Paul_Ironwolf Před 5 lety +4

    Hey Guga, big fan. You got me in to Sous Vide and you changed my life, or at least the food in my life, this is so easy and so good. Cheers from Lithuania, i'll have a drink to your good health. Į SVEIKATĄ! And have a great weak :)

    • @eumlog96
      @eumlog96 Před 5 lety +1

      Paul Goodwill you bought Sous Vide machine?

  • @liesonpie
    @liesonpie Před 4 lety +58

    Was Gordon Ramsey in the room when you started seasoning this steak

  • @dansong.tolman2793
    @dansong.tolman2793 Před 4 lety

    I love you channel. I bought a "Select" Picanha (my mistake) so I injected warm butter & lard) and sous vide at 135 for 4 hours. My guests & I were really surprised, turns out great. Seared with charcoal & grill grates. The idea was to get some more fat in the meat.
    Keep up the great videos & ideas.

  • @PanamanianMan317
    @PanamanianMan317 Před 4 lety +5

    One advise: Leave 1/2 of fat and score it so that the seasoning penetrates better and also leave it cooking for 24 hours. It is indeed a very tough cut and this is the best way to make it look like picanha. My personal seasoning consists of: rock salt, pepper, garlic powder, onion powder, a pinch of ginger, smoked paprika, and of course, thyme and rosemary. It not only comes out with a really pleasing explosion of flavor, but also very tender compared to other methods.
    Another option is to cut it in steaks after trimming it, then use a jaccard and a marinade: the ingredients I use are bitter orange juice, lemon juice, soy sauce, worcestershire sauce, salt, pepper, garlic (in any form) and onion (also in any form).

  • @ThatNerdAlbert
    @ThatNerdAlbert Před 5 lety +62

    Guga: *sees anything not good enough*
    Guga: I know it doesn't look that good right now.. *but watch THIS*

  • @chou4034
    @chou4034 Před 5 lety +5

    I haven't tried Cuban bread but Pan Sobao is one of my favorites!

  • @Mrjosiahguy
    @Mrjosiahguy Před 4 lety +1

    I love how stoked you still get on a good tasting steak. Rock on brother!!!

  • @ronsliz
    @ronsliz Před 5 lety +1

    Thanks, looking forward to other cheaper cuts. I cooked my bottom round in the oven at 200° for 1 hr per pd.

  • @justblaze7907
    @justblaze7907 Před 5 lety +4

    The way you trimmed that eye round broke my heart thing looked like something off a geometry test

  • @ant3am
    @ant3am Před 5 lety +43

    I wish I can see Guga being drunk 😂

    • @TheRealPunisher
      @TheRealPunisher Před 4 lety +14

      Damn imagine the food he makes when he has the munchies

    • @linkinsam1796
      @linkinsam1796 Před 4 lety +1

      I think we already have jk😀

  • @zeroalpha4818
    @zeroalpha4818 Před 4 lety +1

    Thank you
    This is exactly what I wanted

  • @thegimel
    @thegimel Před 4 lety +1

    Great video as usual Guga!
    Can't believe you haven't prepared a Denver cut yet on the channel! Please do!

  • @GrumpyGrunt
    @GrumpyGrunt Před 5 lety +3

    Guga...where even the coffee ad and a loaf of bread makes me hungry. 🤤

  • @brainstormer617
    @brainstormer617 Před 5 lety +5

    U been giving angel all the good stuff, and u give them THIS!!!😂

  • @osgeld
    @osgeld Před 5 lety

    I used eye of round for beef jerky, its low intermuscular fat and strong grain works well when doing that (you don't want fat going rancid when making dried meat so the fact the fat is mostly on the outside makes life very easy, and the grain if cut right means its not like chewing leather) and its fairly cheap

  • @calvinzhobbes1977
    @calvinzhobbes1977 Před 5 lety

    Love the Videos. Nice Job Guys !

  • @Noodlepenis
    @Noodlepenis Před 4 lety +5

    So glad I found this.
    I'm a pro bodybuilder, so round steak is a huge part of my diet since it is so insanely lean and red meat.
    I am ALWAYS looking for a better way to make it.

  • @angelickitten7193
    @angelickitten7193 Před 4 lety +7

    Everytime I see the line in your videos I think of this one moment:
    “What do you want to try first?”
    “The lime”

  • @jjfalk
    @jjfalk Před 5 lety

    Great video, as always. Making me hungry, as always 😂👌🏼

  • @DavePruett
    @DavePruett Před 5 lety

    Eye of Round is one of my favorite cuts to sous vide for all the reasons you discussed. I usually cook for 24 hrs at 133, seasoned with SPG, although sometimes I will use another rub. It makes dinner for one night, then sliced thin for sandwiches until gone. No, it is not as tender as a filet or as rich as Wagyu, but it has amazing beefy flavor, more than tender enough, and it costs a fraction of premium cuts.

  • @orlandocolom
    @orlandocolom Před 5 lety +9

    I think you are the #1 Sous Vide seller 🤣. That was really nice, I love this channel and Salty Tales.

  • @mrgenius4
    @mrgenius4 Před 5 lety +147

    Maumau? Ninja? are these your gamertags lol

  • @briangastaldi6136
    @briangastaldi6136 Před 4 lety +1

    So glad to see you cooked it as a roast! Eye round has awesome flavor!

  • @rusack7174
    @rusack7174 Před 5 lety

    One of the benefits of sous vide, tenderization. We've done bottom round and chuck with equally great results. Not fillet but close to sirloin. A great way to save some coin while enjoying a great tender meal.

  • @thirstbuster78
    @thirstbuster78 Před 4 lety +5

    Guga, you have more knives than Dexter Morgan. Could you give us a walkthrough one day? Cheers, love the vids.

  • @gbadini
    @gbadini Před 5 lety +3

    I've dryaged an eye of round and it's amazing. You should try it

  • @Dude0351
    @Dude0351 Před 5 lety

    I love it! I recommended the eye round in one of my comments on your video!

  • @jackwebb437
    @jackwebb437 Před 5 lety

    I had already done this with the same cut of beef. Used red wine and some beef stock in the bag. Made French dip sandwiches. I seared it pre and post sous vide. The burned surface was a great flavor.

  • @fernandogalue1250
    @fernandogalue1250 Před 5 lety +59

    For some reason I am jealous that Guga Foods surpassed SVE in subs. Don't leave us guga! :( I need the my weekly dose of the ninja and maumau

    • @friendlyneighborhoodcrackh6059
      @friendlyneighborhoodcrackh6059 Před 5 lety +1

      Fernando Galue watch ninjas channel! It is called Salty Tales!

    • @Cocklord911
      @Cocklord911 Před 5 lety +6

      Fernando Galue i think guga foods seems like his job, while sve seems more like his playground!

  • @shaheedfaulkner2428
    @shaheedfaulkner2428 Před 4 lety +235

    Guga seeing his kids sonogram
    It doesn’t look that good right now...but watch this

  • @christopherford1449
    @christopherford1449 Před 5 lety

    This cut works great with sous vide, but I leave the roast in the bath for 24 hrs. I find that the longer time really helps the meat's tenderness. Cutting it really thin/using a meat slicer also helps. This cut, cooked by sous-vide, then sliced paper thin, makes outstanding roast beef sandwiches! I'm going to use the butter basting to see what that does the next time I make this (maybe this weekend). Keep up the good work--your videos are a "must watch" in my book!

  • @TheRealDeal_81
    @TheRealDeal_81 Před 4 lety

    Guga, I used to avoid eye of round like the plague, thinking it an absolutely inferior cut of meat. Thanks to this video, you've now given me inspiration for a new sandwich idea. You are officially the meat master!

  • @Ironchefpinoy
    @Ironchefpinoy Před 5 lety +18

    Deli meat slicer for paper thin slices is key for Eye of Round

    • @dp38
      @dp38 Před 5 lety +2

      Agreed, it has a natural acidity that I just can't enjoy, but for some reason it becomes less present when sliced paper thin

  • @ChelseaElizabeth1991
    @ChelseaElizabeth1991 Před 4 lety +4

    didn't know they had 2 channels. Subbed to both now :)

  • @davidcollins1014
    @davidcollins1014 Před 4 lety

    I would try using a jacard or one of those other tenderizers that use blades to pierce the meat. Eye Round is typically a roast. I usually slice it thin after cooking and make roast beef sandwiches with gravy. Save those drippings, add a little red wine and simmer off the alcohol to make a nice au ju

  • @mnstorm9927
    @mnstorm9927 Před 7 měsíci

    One of my favorite Sous Vide meals to date. Medium Rare eye round with mashed potatoes roasted broccoli and (possibly) the best gravy yet with the bag juices. So inexpensive for a group yet so delicious.

  • @mikeock3164
    @mikeock3164 Před 4 lety +9

    lmao screw you guga making me hungry at 2AM in the morning 🤤🤤

  • @TheSkinking
    @TheSkinking Před 5 lety +8

    I need you to do some wild boar, I have a freezer full that needs to be eaten.

  • @dblosevn
    @dblosevn Před 5 lety +1

    I was waiting for this video. I saw another guy who has tested this cut at a lot of temperatures and times. He said the best was 131 degrees for 22 hours. Thanks Guga. Now it is time for a wagyu eye of round.

  • @johndessoye
    @johndessoye Před 4 lety

    I love this channel so much!

  • @antoinelalonde1488
    @antoinelalonde1488 Před 5 lety +19

    just wondering, do you sous vide guga's rub on it's own. after all your channel is called Sous Vide Everything
    .

  • @JustinGoodwin84
    @JustinGoodwin84 Před 4 lety +434

    I don't trust ninjas opinion because his reaction is always the same.

    • @PickAPocky
      @PickAPocky Před 4 lety +61

      Pepto bismol and vodka

    • @taishoww
      @taishoww Před 4 lety +3

      Haha
      Youre right

    • @supamarty
      @supamarty Před 4 lety +10

      And he is too loud and slamming of the table

    • @MatthewOstergren
      @MatthewOstergren Před 4 lety +43

      He just really likes food

    • @liviusja8474
      @liviusja8474 Před 4 lety +13

      Fr the reaction are always the Same: „WOW, Its so moist and tender“

  • @IamMorpheaus
    @IamMorpheaus Před 4 lety

    excellent stuff .. thank you guys ..

  • @stonedhomer621
    @stonedhomer621 Před 7 měsíci

    Thanks for the coffee tip I got a bag a sightglass banner dark I can't wait to try ☕🤤

  • @meat_loves_wasabi
    @meat_loves_wasabi Před 5 lety +35

    Nice Ad.... normally I would skip the ads....maybe cos I love coffee too

  • @onerimeuse
    @onerimeuse Před 4 lety +3

    Could you inject butter or lardinto the steak to add fat to the inside of the round?

  • @chrisclougher5399
    @chrisclougher5399 Před 4 lety

    In the UK we call this joint salmon cut of silverside and we use if as a roasting joint and wrap fat all the way round it and cook it for 20 mins to the ld at 170/180

  • @yeabuddy6070
    @yeabuddy6070 Před 4 lety

    I love french dips.... Omg... Looks so good👏👏👏

  • @wursthunter
    @wursthunter Před 4 lety +3

    Haha had a good laugh at @5:25 when they said "the best bread ever"
    Just google "bread" and "germany"
    Cheers from GER

  • @freonblast8125
    @freonblast8125 Před 5 lety +61

    When your 2nd channel grows bigger than your main. xD

  • @mhale1982
    @mhale1982 Před 5 lety +3

    That code was worth it. Two bags ended up being 6.50. If it's good, I'll keep the subscription. Nice one Guga!

  • @Mark-ks9jj
    @Mark-ks9jj Před 5 lety

    This was one of the main appealing things about sous vide cooking I love. Turning cheaper cuts of meat like chuck, round, topside or oyster blade steak into tender meals. As usual well done guys your preparation and presentation is first rate!

    • @Mark-ks9jj
      @Mark-ks9jj Před 5 lety

      Btw 16 hrs isn’t a long time for this type of meat fibres, I generally go 24,36 or 48hrs depending on type and thickness of connective tissue banding.

  • @b3ar529
    @b3ar529 Před 4 lety +9

    Guga, why u never try to tenderize the meat in this sous vide channel? Maybe u can test it with this kind of beef cut

  • @jamesellsworth9673
    @jamesellsworth9673 Před 5 lety +3

    This must be about the best that can be done with eye of round beef roast. Maybe aging would help to tenderize the cut as a first step?

  • @r1johnny
    @r1johnny Před 4 lety

    Hi. Another great vid! TYVM!!! Question please..... How did you decide on how long to cook that chunk of beef? Thanks again.

  • @IvyLeagu
    @IvyLeagu Před 3 lety

    Your a genius when it comes to beef. Looks so yummy. Super ⭐

  • @Moshbearpig
    @Moshbearpig Před 5 lety +8

    Eye of round is amazing for making beef jerky, in fact it's probably the best for jerky.

    • @SousVideEverything
      @SousVideEverything  Před 5 lety +8

      I love jerky! Going to make some.

    • @randybrack
      @randybrack Před 4 lety

      @@SousVideEverything Would you make jerky after sous videing ?

  • @danielbutcher5836
    @danielbutcher5836 Před 4 lety +5

    0:32 I heard "eyebrow" the first time.

  • @JamesSpeiser
    @JamesSpeiser Před 3 lety

    Good job!! looks awesome

  • @cynthiaijoubertp1740
    @cynthiaijoubertp1740 Před 4 lety

    Thanks for the coffee info

  • @hawaiianpunch121
    @hawaiianpunch121 Před 4 lety +5

    You should see how it would be if you let it soaked in blended pineapple and then cook it again

  • @roijoseredor1902
    @roijoseredor1902 Před 4 lety +3

    I was born and raised only eating eyeround and that's a luxury to us 😂😂

  • @adamc6988
    @adamc6988 Před 5 měsíci

    Love watching these videos. When Momo wants a holiday or when he retires can I please have his job? All he does is taste the food after all the hard work has been done! What a lucky bugger 🤣🤣🤣🤣