Not OP but he's not running it at high enough temperatures for either to make a difference
Dried herbs yes, but not fresh herbs
But then when you do long cooks with dry herbs they can be wildly different by the end
Mastering the top round has been my careers greatest trick. I have spent years experimenting with braising, grinding, marinating, and slow cooking this piece of shit to drive my food costs down. Chefs panic when beef prices go up but not me, the eternal top round chad. I am the fucking goat this hell cut is my demon slave.
i buy em by the case so its about three top rounds or 70~ but youre gonna cut them up into quarters, sear them in a rondeaux, once they're browned introduce some mirepoix along with 200g of tomato paste, 6 star anise, 1/2 cup of whole black peppercorn, and about 20 sprigs of thyme. dump in around 6-8 quarts of redwine and deglaze that shit once the mirepoix is loose, bring that wine to a boil then 10 quarts of chicken or veal stock. let that simmer for like 20 mins and dump that over your top rounds. wrap the pans with saran wrap, then aluminum foil, then you're gonna let them braise for 8 hours at 225F. shit will be tender and beefy as fuck.
He's "boiling" is via sous vide? At 212f? I don't think so. Also, none of that water is even coming into contact with the meat.
I think it's a troll thread just looking to get us riled.
sous-vide round steak sounds leathery af, especially cooked to that extent....u gotta panfry those mfs with a bit of butter or something to make them more supple
It comes out tender and juicy but it's still bland AF you have to add MSG to it with the salt when you start the cook and it will still benefit from gravy
I gave my meat a good old rub and slipped it into a heavy duty condom.
why didn't you add any butter or herbs?
you played yourself, playa
Not OP but he's not running it at high enough temperatures for either to make a difference
Dried herbs yes, but not fresh herbs
But then when you do long cooks with dry herbs they can be wildly different by the end
Many say butter dilutes the flavor of the meat when cooking sous vide.
it's a top round. there's no fat in that cut.
It is not like adding butter would add fat into the meat. To think that would happen is just silly.
then don't boil it in a fucking bag.
the whole premise of this is retarded.
the optimal cut of meat is just a stick of butter
How do you train the condom not to melt under boiling temperatures?
Then gave it the succ.
And let the boiling commence.
>56c
you ain't boilin' shit, mate.
it's been hours my man.
what's the status?
Still cooking. It is a long cook.
imagine intentionally ruining meat for a Culinaly thread
>2023
>does not boil his meat
Mmm plastic seasoned beef
Got to love how hard sous vide triggers some people :3
Mastering the top round has been my careers greatest trick. I have spent years experimenting with braising, grinding, marinating, and slow cooking this piece of shit to drive my food costs down. Chefs panic when beef prices go up but not me, the eternal top round chad. I am the fucking goat this hell cut is my demon slave.
Post your favorite recipe for top round if you're so great.
i buy em by the case so its about three top rounds or 70~ but youre gonna cut them up into quarters, sear them in a rondeaux, once they're browned introduce some mirepoix along with 200g of tomato paste, 6 star anise, 1/2 cup of whole black peppercorn, and about 20 sprigs of thyme. dump in around 6-8 quarts of redwine and deglaze that shit once the mirepoix is loose, bring that wine to a boil then 10 quarts of chicken or veal stock. let that simmer for like 20 mins and dump that over your top rounds. wrap the pans with saran wrap, then aluminum foil, then you're gonna let them braise for 8 hours at 225F. shit will be tender and beefy as fuck.
Jesus christ, mate, got anything not set to feed an army?
> calls sous vide "boiling"
JFC with the hate-boner 4ch has for SV you'd defend it less if you cared about it
Enjoy your micro-plastics and soft-boiled eggs cooklet
He's "boiling" is via sous vide? At 212f? I don't think so. Also, none of that water is even coming into contact with the meat.
I think it's a troll thread just looking to get us riled.
OPs meme steak was so bad he abandoned the thread
nah, it was pretty good
damn that looks like absolute shit
is that a Blackni
Looks overcooked and bland
Looks good to me
sous-vide round steak sounds leathery af, especially cooked to that extent....u gotta panfry those mfs with a bit of butter or something to make them more supple
It comes out tender and juicy but it's still bland AF you have to add MSG to it with the salt when you start the cook and it will still benefit from gravy
>sounds leathery af, especially cooked to that extent
wut? The whole point is how easily you can control it to cook to a low temperature.