Sous Vide Roast Beef with Michael's Home Cooking скачать в хорошем качестве

Sous Vide Roast Beef with Michael's Home Cooking

Here I use the Sous Vide water bath method with the Top Round Beef Roast vacuum sealed in a bag. I use Montreal Steak Seasoning instead of the usual salt and pepper. I put it under the broiler at the last moment for 3 minutes on 2 sides. It turned out good and tender and flavorful. I used a 3.5 pound Top Round Roast and it was in the water bath for 22 and 1/2 hours @ 138F or 59C A tough cut of meat always needs longer cook time for a tender result. One of my main concerns about using this for long cook times is the cost of electricity. The Tayama Unit is 1000 Watts. So does this use 1000 watts for the complete cook time? If it does, it cost me $27 to cook this one roast and that is not worth it because of the cost. Some people say... NO this does not use the 1000 watts all the time. I went outside and had a look at my power meter, and it was spinning at a good rate, certainly not slow. I have made steaks with this. They all turned out great, very nice. I also did a sirloin steak, it turned out very tender and was so good. I cooked it fairly rare and used the leftover in a stir fry. I would recommend only buying the cheaper steaks when using this. I have also cooked boneless skinless chicken breast, it comes out tender and very white. It would be good for diets for sure. Of course you can brown it when done in a pan over high heat quickly just before eating. Here is where I bought the Sous Vide: http://www.homedepot.com/p/Tayama-Sou... I do like buying things from Home Depot, you can return most things for 90 days. You can say, I changed my mind, and they will take it back at your local store. Thank you for watching and reading! ~Michael