Andy M.
Certified Pretend Chef
I went back and found a photo of my mushy roast beef experiment.
After reading about the tenderizing beef through long cooking times, I went out and bought a bottom round roast (not known to be a tender cut) and cooked it SV for 24 hours (I listened to the wrong guy online). As you can see, it's still medium but the texture was really unpleasant.
After reading about the tenderizing beef through long cooking times, I went out and bought a bottom round roast (not known to be a tender cut) and cooked it SV for 24 hours (I listened to the wrong guy online). As you can see, it's still medium but the texture was really unpleasant.