Part of why briskets are tender and juicy is development of gelatin from the cut's ample collagen. it makes me wonder if adding a couple packets or.sheets of gelatin to an eye round roast (no liquid) then run at like q+145 or 150 for 5-6 hours might do what you want. And maybe another with a little something acidic like maybe an ounce or two of a tart wine in addition to the gelatin (maybe even bloom the gelatin in it)
It’s not because of gelatine, it’s actually because of the collagen, which is gelatine-like. And the collagen itself does not make it more tender, it actually makes it tougher, but the way you smoke it for a long time makes it so that it melts and the juices make it more tender.
@@BaiwsKals when brought up to around 180 with plenty of moisture around.d, collagen is converted into gelatin. Once in gelatin form, though, it only needs to hit about 145-150 to properly dissolve to where it can set up into the gela we usually associate with gelatin.
Saw title, making prediction before I watch based off all the guga videos I've watched. It's tender, but Butter/fat sucks all the flavor out of the meat.
To be fair, this is essentially a confit principle. A proper confit involves letting whatever you've cooked in fat rest for a day or so after cooking. When you reheat it, it then still has pretty good flavor. Though I'm not sure how well it's applied here with sous vide
A week was like making meat soup! I Sous Vide round and London broil for 36 hours at 130*. I brown them and put them in the refrigerator. For breakfast I prepare 8 slices very thin across the grain and have it cold with eggs. You might be surprised, it's pretty good!
I'm sure I'm not the only one that feels like this but I ABOLUTELY LOVE GUGA!!! I never cooked a meal in my entire life and I've been watching for around 3 years now( though I've gone back in his videos like 7 years lol) I cook for my family at least 3 nights a week and I give my wife a run for her money. Guga I appreciate you and all your videos your tha man! Tha k you for being YOU!
"It allowed me time to go ahead and create an incredible side dish" I mean, you had a whole freakin week, I sure hope you had time ! But yeah, it looks so good.
Guga I love you but if you want a good eye round, you have to trim it (almost all the fat to get all the silver skin) season it, smoke it or put it in the oven low and slow at 250. Then let it rest, slice it extremely thin on a slicer and put it on gugas buns with bbq sauce, mayo and American, or you can go the French dip route. Roast beef sandwiches are eye round and they are delicious everybody!!!!!
Ok, jeezus... wheres frenchy "the animal" please teach guga how to cook crepes, after reacting to this video.... i must see his face, like mushie peas i'm assuming.... i was going to call them creptillas but they are thicker than tortillas this makes me cry😢😢 please Guga, buy a crepe rake... 😢😢😢😢😢😢
I love the idea that seasoning the outside with salt just before searing is somehow going to be anywhere near as seasoned as the one that had a full week for its salt to penetrate deeply and fully season the whole thing.
Total respect for you guys. I was watching this, thinking jeez they are dry as hell & wondered if you would try to blah it but you guys were completely honest & called it as it was 👍🏻
He meant to say cannelloni, sometimes I really really thing Guga would benefit from a proofreader/fact checker, he does this all the time and then people in the comment are steered in a the completely wrong direction. Crepes Cannoli would be a dessert mimicking the normally fried italian cannoli, a creme-filled dessert pastry. *Crepes Cannelloni*(what he actually made) are a savory stuff dinner crepe with ingredients like spinach and ricotta.
@@alexspera3116 I know you deleted your response but it comes down to it I'm also confused, we're both basically arguing semantics over the same thing, Manicotti and Cannelloni are essentially the same thing so the term is also interchangeable when making it with crepes instead of the pasta shape, lol. The important thing to remember here is he definitely didn't make Cannoli.
Guga: “let it cook for a whole week, as that was cooking it was perfect because it allowed me time to make an incredible side dish” Me: damn guga that’s a long time making that side dish 🤪😉
"... and let it cook for a whole week." I spat my coffee everywhere. Rewind. Listened to it again. Spat my coffee everywhere again. That was a messy sentence, Guga....
POV minute 1:07 Guga: cover it for the whole week Me: hole shit a week!! Guga:while that is cooking, that gives me time to do an incredible side dish. Me: Hole shit a side dish takes a whole week!! It should be incredible Guga:and to make it quite simple! Me: am I crazy or what ?!!!!😂😂😂😂
What would be interesting is seeing how fluid potential impacts moistness, the reason butter would draw moisture out is due to butter being hypertonic meaning I has more solutes than the meat, if you cooked with a hypotonic solution the moisture would be drawn in to the meat.
Always get amused when Guga does these experiments that take weeks (or a year sometimes) and after explaining the process, says "And it allowed me time to make an incredible side dish." Well I hope so given the time frame XD
Even if I don't have sous vide, money to get fancy meat or a grill, Guga's videos are always worth watching just to get the recipes for the sidedishes, who are ALWAYS amazing!
The best way to prep an eye round is Buffalo-style roast beef on weck Kaiser rolls with horseradish & homemade gravy. This is my go-to recipe for that: Ingredients - 1 tablespoon canola oil - 1 beef eye round roast (about 2-1/2 pounds) - 1 tsp minced garlic - 2 teaspoons dried basil - 1 teaspoon salt - 1 teaspoon dried rosemary, crushed - 1/2 teaspoon pepper - 1 tbsp onion powder - 1 beef bouillon cube - 1 cup brewed coffee - 3/4 cup water - GRAVY: - 1/4 cup all-purpose flour - 1/4 cup cold water Directions - In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast. - Add in bouillon, coffee and 3/4 cup water to same pan. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours. - Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing. - Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened enough to coat the back of a spoon, 1-2 minutes. Serve with roast.
Guga: "Our stakes will be there for a week" Also Guga: "So we have some time to make a side dish" How I imagine it: "one hour meal, vs one day meal, vs one week side dish" xD
If using a searing torch (flamethrower), what do you recommend placing the meat on? Trying to figure out the safest pan / material for use with the torch. I don't have a grill and don't want to invest in one solely for this purpose. Reply
Eye round is best roasted, fat cap on top and leaving it pink in the middle. Once cooked and cooled, slice it very thin for roast beef sandwiches. Of course season as per personal choice before roasting and serve with condiments of choice ... Bold brown mustard and Swiss.
It seems like u go out of your way to make eye round NOT turn out. Sous vide it for 12 to 24 hours and keep the juices for a jus. Mine come out like near fillet quality. Also slice it deli style and it makes the best French dip ever.
Love your videos! This one was interesting to say the least. However it got me thinking. I would like to see more videos about how to cook ,bbq ,sous vide . All the different kinds of roasts people can find at the grocery store. More roast varieties. Thanks Guga.
eye round videos are my favorite because its always a fun journey trying to salvage the peoples meat into something more palatable (besides doing something like slicing it thin and putting into a Pho broth or similar)
The trick I have had decent results is slicing into steaks, using tenderizer on both sides, bag and freeze. Then thaw as needed and its decently tender and needs almost no extra seasoning.
Maybe you can figure out a way to reverse the process if you can get salt into the meat before you sous vide it? Then make sure the fluid around the meat has low or no salt in it. That way the salt will pull the fluid into the meat rather than out during the cook. However, with this process you'd want to try doing it at various cook lengths to find the optimal time. Since, if you cook too short it won't be tender and if you cook to long the salt will dissolve out of the meat and it will get dry.
Try the eye round to make birria without all the fat. Mix some of the consume back in after you shred it and boil it. It will be juicy, and you rely on your spices instead of the fat for flavor.
Guga, cook the eye round sous vide for 36-48 hours and put in a bag of beefy onion soup mix and use the liquids from the bag to make gravy for the roast
I have had this really crazy idea for a minute: Freeze a really, really big eye round entirely solid--like -15 deep freeze completely--and then use a very clean 1/2 inch drill like you would use to make a hole in wood, to make big a few holes entirely through the cut of meat. My stupid theory is that it will let the inside of the meat have some convection during the water bath, and making it not so dry and tough as a result. It might also allow for some flavor to get into the middle of the meat as it rests. I used a very big 1/2 inch drill as an example, as my theory is when the meat cooks, smaller holes will seal up and be useless anyway. Maybe you could experiment with different sized holes, maybe one BIG hole is better than a few medium or dozens of smaller holes. Maybe this would allow the butter/liquid to do something useful as it would be able to get inside the meat? No idea.
What cooking time and temperature do you recommend for an eye round? I did a half brisket at 155F for 36 hours and it was fantastic - highly recommend everybody!
I'm wondering if you could tenderize eye round with pineapple, then dry age it. That might tenderize and overcome the lack of crust problem of using pineapple.
Cool video as always Guga. If you are looking for a way to make eyeround tasty you should try making döner. It is commonly used in making döner combined with more fattier cuts or just lamb tail fat. I would go for lambtail fat as it is incredibly tasty. You can try it in different recipes aswell.
My mom always makes chuck roast in water/broth in the crockpot for 4-6 hours and tenderizes it decently and it’s very juicy of course. That’s the only way I ever each chuck roast. Maybe try that?
I really appreciate that y'all didn't cuss today. Thank you. Yes, I'm one of those "hyper religious" people, lol. So the "family friendly" version really works for me. Much thanks.
Best thing to do with eye round would be cut it in cubes marinated in garlic and soy sauce and make shish kabob with it. Mushrooms, bell peppers and onions with it.
I have got a problem with Guga’s “experimentation. Because it is not. Cooking eye round for a week is obviously nonsense and can only result into exactly this result. The only cut of beef you might be able to cook so long (at this temperature) is oxtail - maybe beef cheeks. But even those cuts need maximum of 90 hours - which is almost half of the cooking time. And it seems that the team is not learning of their previous insights: cooking in liquid or in fat only works, if the temperature is relatively high: You have got sous vide poaching (or traditional poaching) - you have sous vide braising etc. I would say you need at least a temperature of 65ºC or 68ºC better even about 72ºC that it has good results. It is not a linear thing. And this is why I am a bit annoyed when watching SVE: Their “experiments” are erratic - more like experiments of toddlers. There is rarely a follow up, to make it really useable or optimize a technique. And I feel that there is little learnings out of some successful experiments (or even failures). I just think, that the channel becomes just something about entertainment and nothing much else. And that is sad. There is never a deeper thought, talk or consideration (animal welfare, health, environmental considerations). A big channel like that should act also responsible!
I wonder if you had "injected" a butter sauce? You can always add some fruit sauce and make lunch sandwiches with the remainders. Or, straight into stew and chili.
Hey guga.. been a fan and subscribed since the beginning.. I thought adding butter or oil would take away the beef flavor. Should've made a reduction from the left over liquids in the butter roast.
A week is at least 5 days too long. I've done eye of round for just 24 hours & it came out reasonably tender, but a bit dry. The dryness may have been due to my putting a table spoon or 2 of beef tallow in the bag in hopes of adding some flavor. I may try that one again with a control this time and a larger amount of tallow.
0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
There is one way I know to make eye of round into a true delicacy: BRESAOLA. If I keep saying it, maybe Guga will eventually see it and I can return the favor for all I’ve learned from him. I predict this channel will include charcuterie in 6 months. For true fans of meat and aging, it is inevitable!
Swiss steak is the ONLY way to make eye round truly enjoyable. Most people make it in a crockpot would be interesting to see how it would work sous vide.
Part of why briskets are tender and juicy is development of gelatin from the cut's ample collagen. it makes me wonder if adding a couple packets or.sheets of gelatin to an eye round roast (no liquid) then run at like q+145 or 150 for 5-6 hours might do what you want. And maybe another with a little something acidic like maybe an ounce or two of a tart wine in addition to the gelatin (maybe even bloom the gelatin in it)
It’s not because of gelatine, it’s actually because of the collagen, which is gelatine-like. And the collagen itself does not make it more tender, it actually makes it tougher, but the way you smoke it for a long time makes it so that it melts and the juices make it more tender.
@@BaiwsKals when brought up to around 180 with plenty of moisture around.d, collagen is converted into gelatin. Once in gelatin form, though, it only needs to hit about 145-150 to properly dissolve to where it can set up into the gela we usually associate with gelatin.
Saw title, making prediction before I watch based off all the guga videos I've watched. It's tender, but Butter/fat sucks all the flavor out of the meat.
I think he knew the results even bf doing the experiment, but he needs to make videos lol
I think cooking it for a week also had more to do with the dryness than anything else.
To be fair, this is essentially a confit principle. A proper confit involves letting whatever you've cooked in fat rest for a day or so after cooking. When you reheat it, it then still has pretty good flavor. Though I'm not sure how well it's applied here with sous vide
Usually yes but that’s also the point of these videos. Sometimes he’s surprised other times he got what he expected.
Long time ago experiment was done and we found out that butter or other liquid does not go well with sous vide.
Those crepe cannoli's as you called them are basically what good manicotti are, they are made with a crepe instead of the dried manicotti shells.
A week was like making meat soup!
I Sous Vide round and London broil for 36 hours at 130*. I brown them and put them in the refrigerator. For breakfast I prepare 8 slices very thin across the grain and have it cold with eggs.
You might be surprised, it's pretty good!
I'll bet it does, cause you basically made lunch meat lol
@@Sun-ut9gr yeah, but better!
Why would that be surprising?
@@animalsmistakenformonsters1492Because many people won't eat cold steak.
Guga, “I’m done with butter basting, I’m going to drench them in butter instead” 😂😂
I'm sure I'm not the only one that feels like this but I ABOLUTELY LOVE GUGA!!! I never cooked a meal in my entire life and I've been watching for around 3 years now( though I've gone back in his videos like 7 years lol) I cook for my family at least 3 nights a week and I give my wife a run for her money. Guga I appreciate you and all your videos your tha man! Tha k you for being YOU!
"It allowed me time to go ahead and create an incredible side dish"
I mean, you had a whole freakin week, I sure hope you had time ! But yeah, it looks so good.
Guga : This side dish takes a week to prepare
Also Guga: this is super easy
It's the format 😂 I bet he just puts the recording in every video 😂😂😂
He had to go get the ingredients. Went to Italy to get the sausage
@@AdornationMusic Sure is. He's said the same in an 'aging for a year' vid!
Guga I love you but if you want a good eye round, you have to trim it (almost all the fat to get all the silver skin) season it, smoke it or put it in the oven low and slow at 250. Then let it rest, slice it extremely thin on a slicer and put it on gugas buns with bbq sauce, mayo and American, or you can go the French dip route. Roast beef sandwiches are eye round and they are delicious everybody!!!!!
true that treat it like a roasting joint not a steak
Ok, jeezus... wheres frenchy "the animal" please teach guga how to cook crepes, after reacting to this video.... i must see his face, like mushie peas i'm assuming.... i was going to call them creptillas but they are thicker than tortillas this makes me cry😢😢 please Guga, buy a crepe rake... 😢😢😢😢😢😢
I love the idea that seasoning the outside with salt just before searing is somehow going to be anywhere near as seasoned as the one that had a full week for its salt to penetrate deeply and fully season the whole thing.
There is a decent bit of salt in 5lbs of butter to be fair.
@@ipkandskill if he were using salted butter, he would have said so and probably wouldn't have added salt later.
@@nafspark Thats crazy you know what he will do before he does it
Why do you love that idea
@@nafsparkoh, he always adds salt.
Total respect for you guys. I was watching this, thinking jeez they are dry as hell & wondered if you would try to blah it but you guys were completely honest & called it as it was 👍🏻
So crepes canoli is Italian enchiladas. Ok. 👍🏻
That's what I said! It's like Italian Enchiladas, with a French twist!
The actual name is manicotti.
He meant to say cannelloni, sometimes I really really thing Guga would benefit from a proofreader/fact checker, he does this all the time and then people in the comment are steered in a the completely wrong direction. Crepes Cannoli would be a dessert mimicking the normally fried italian cannoli, a creme-filled dessert pastry. *Crepes Cannelloni*(what he actually made) are a savory stuff dinner crepe with ingredients like spinach and ricotta.
@@alexspera3116 Manicotti is a pasta, these are made using crepes so it'd be called Cannelloni.
@@alexspera3116 I know you deleted your response but it comes down to it I'm also confused, we're both basically arguing semantics over the same thing, Manicotti and Cannelloni are essentially the same thing so the term is also interchangeable when making it with crepes instead of the pasta shape, lol. The important thing to remember here is he definitely didn't make Cannoli.
Looks like lunchroom turkey on Thanksgiving in school...
I hate turkey too, too dry 🤢🤮
Guga: “let it cook for a whole week, as that was cooking it was perfect because it allowed me time to make an incredible side dish”
Me: damn guga that’s a long time making that side dish 🤪😉
I find that the drippings added back to the meat after slicing, greatly improves the moisture and eating experience.
"... and let it cook for a whole week."
I spat my coffee everywhere. Rewind. Listened to it again. Spat my coffee everywhere again.
That was a messy sentence, Guga....
If it was not a family friendly channel, guga would always say, “My meat is not looking good right now but watch this…” 😂
maybe something with butter vs salted butter or clarified butter
"you want steak next week?"
"ok i'll get it in the sous vide now."
better than not getting the steak started at all !! lol
That's nothing, he's dry aged steaks for a year.
@@MarkDeSade100 one time he accidentally dry-aged for 4 years
Every side dish is "so simple" and "will please everyone" 🤣
I think sous vide is fine on it's own. Apart from basic seasonings it's already perfect. Baste and blast for the crust and 😋
POV minute 1:07
Guga: cover it for the whole week
Me: hole shit a week!!
Guga:while that is cooking, that gives me time to do an incredible side dish.
Me: Hole shit a side dish takes a whole week!! It should be incredible
Guga:and to make it quite simple!
Me: am I crazy or what ?!!!!😂😂😂😂
🤣🤣🤣🤣"Eye round didn't deserve that"....I make stuffed manicotti just like you did with the crepes. Two thumbs up👍👍
What would be interesting is seeing how fluid potential impacts moistness, the reason butter would draw moisture out is due to butter being hypertonic meaning I has more solutes than the meat, if you cooked with a hypotonic solution the moisture would be drawn in to the meat.
Oh no, butter in the bag. Get your pitch forks.
Let it cook for 1 week. Thank goodness it gives Guga time to make a side dish! 😂
Always get amused when Guga does these experiments that take weeks (or a year sometimes) and after explaining the process, says "And it allowed me time to make an incredible side dish." Well I hope so given the time frame XD
Even if I don't have sous vide, money to get fancy meat or a grill, Guga's videos are always worth watching just to get the recipes for the sidedishes, who are ALWAYS amazing!
The best way to prep an eye round is Buffalo-style roast beef on weck Kaiser rolls with horseradish & homemade gravy.
This is my go-to recipe for that:
Ingredients
- 1 tablespoon canola oil
- 1 beef eye round roast (about 2-1/2 pounds)
- 1 tsp minced garlic
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon pepper
- 1 tbsp onion powder
- 1 beef bouillon cube
- 1 cup brewed coffee
- 3/4 cup water
- GRAVY:
- 1/4 cup all-purpose flour
- 1/4 cup cold water
Directions
- In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast.
- Add in bouillon, coffee and 3/4 cup water to same pan. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours.
- Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing.
- Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened enough to coat the back of a spoon, 1-2 minutes. Serve with roast.
"I'm mad at you! This is horrible!" LMAO
😂😂😂” I have dirt low expectations for this “ 😂 Leo was dead serious about that. Man knows his steaksz
Guga: "Our stakes will be there for a week"
Also Guga: "So we have some time to make a side dish"
How I imagine it: "one hour meal, vs one day meal, vs one week side dish"
xD
You gotta do your take on Cozido à Portuguesa one of these days.
If using a searing torch (flamethrower), what do you recommend placing the meat on? Trying to figure out the safest pan / material for use with the torch. I don't have a grill and don't want to invest in one solely for this purpose.
Reply
Cooks for a week.. "I have time to make a side dish" and go on vacation 😅😅
I'm making my grandma's lasagna on Monday but damn, that side dish is tempting to do instead! Thanks Guga!
guga single handed keep butter industry running
After cooking the eyeround for one week, I immediately took it out😂😂(get it)
Should try eye round in the ultra sonic cleaner.
excellent cut to make milanesa
I highly agree
"two sticks of butter for one slice of meat Haiyaa"
"this is the type of dish you eat once and die of heart attack later"
-uncle roger 2023
2023
"The first bite tastes like heaven. The second bite will take you there." ~ Maumau
These would’ve had a better chance if you added a sauce or gravy after. Give it a fighting chance to not be horrible to eat.
Eye round is best roasted, fat cap on top and leaving it pink in the middle. Once cooked and cooled, slice it very thin for roast beef sandwiches. Of course season as per personal choice before roasting and serve with condiments of choice ... Bold brown mustard and Swiss.
I just user a season inserter. Never had a problem with it being juicy. Use season butter and whatever oil you cook with. And warp it up
It seems like u go out of your way to make eye round NOT turn out. Sous vide it for 12 to 24 hours and keep the juices for a jus. Mine come out like near fillet quality. Also slice it deli style and it makes the best French dip ever.
Please do a side dish cookbook! ❤
Love your videos!
This one was interesting to say the least.
However it got me thinking. I would like to see more videos about how to cook ,bbq ,sous vide . All the different kinds of roasts people can find at the grocery store. More roast varieties. Thanks Guga.
since the whole thing was dry, i wonder if a gravy would improve it
eye round videos are my favorite because its always a fun journey trying to salvage the peoples meat into something more palatable (besides doing something like slicing it thin and putting into a Pho broth or similar)
The trick I have had decent results is slicing into steaks, using tenderizer on both sides, bag and freeze. Then thaw as needed and its decently tender and needs almost no extra seasoning.
Guga's garbage disposal : Dang, you got the water on and thus eye rod is still dry
Would be awesome to have a recap video of all the most successful ways to cook eye-round
$10 worth of meat & $20 worth of butter...
Maybe you can figure out a way to reverse the process if you can get salt into the meat before you sous vide it? Then make sure the fluid around the meat has low or no salt in it. That way the salt will pull the fluid into the meat rather than out during the cook. However, with this process you'd want to try doing it at various cook lengths to find the optimal time. Since, if you cook too short it won't be tender and if you cook to long the salt will dissolve out of the meat and it will get dry.
1:08 That canelones look amazing
Is it possible to save the leftover butter to make a compound butter?
Try the eye round to make birria without all the fat. Mix some of the consume back in after you shred it and boil it. It will be juicy, and you rely on your spices instead of the fat for flavor.
Guga, cook the eye round sous vide for 36-48 hours and put in a bag of beefy onion soup mix and use the liquids from the bag to make gravy for the roast
I have had this really crazy idea for a minute: Freeze a really, really big eye round entirely solid--like -15 deep freeze completely--and then use a very clean 1/2 inch drill like you would use to make a hole in wood, to make big a few holes entirely through the cut of meat. My stupid theory is that it will let the inside of the meat have some convection during the water bath, and making it not so dry and tough as a result. It might also allow for some flavor to get into the middle of the meat as it rests. I used a very big 1/2 inch drill as an example, as my theory is when the meat cooks, smaller holes will seal up and be useless anyway. Maybe you could experiment with different sized holes, maybe one BIG hole is better than a few medium or dozens of smaller holes. Maybe this would allow the butter/liquid to do something useful as it would be able to get inside the meat? No idea.
I really thought you weren't onto something with this one but yet again the iron steak still sucks lol, still a great video guga! We love you guys! 💯
Great tip for Sous Vide, Guga 🤓
What cooking time and temperature do you recommend for an eye round? I did a half brisket at 155F for 36 hours and it was fantastic - highly recommend everybody!
I'm wondering if you could tenderize eye round with pineapple, then dry age it. That might tenderize and overcome the lack of crust problem of using pineapple.
make a normal eye round and slice paper thin with a slicer
It’s crazy how Guga managed to make an eye round look like ham.
Cool video as always Guga. If you are looking for a way to make eyeround tasty you should try making döner. It is commonly used in making döner combined with more fattier cuts or just lamb tail fat. I would go for lambtail fat as it is incredibly tasty. You can try it in different recipes aswell.
When he made the side dish, I actually yelled "F*** OFF! THAT'S AWESOME!" at my screen.
Have you tried brining the eye round before the sous vide?
My mom always makes chuck roast in water/broth in the crockpot for 4-6 hours and tenderizes it decently and it’s very juicy of course. That’s the only way I ever each chuck roast. Maybe try that?
I really appreciate that y'all didn't cuss today. Thank you.
Yes, I'm one of those "hyper religious" people, lol. So the "family friendly" version really works for me. Much thanks.
Best thing to do with eye round would be cut it in cubes marinated in garlic and soy sauce and make shish kabob with it. Mushrooms, bell peppers and onions with it.
Before watching... Doesn't sous vide for extended periods make the meat texture super crappy?
After watching... Yup.
1:43 not sure about you, but that looks more like a tortilla than a crêpe?
1:40 actually
I have got a problem with Guga’s “experimentation. Because it is not.
Cooking eye round for a week is obviously nonsense and can only result into exactly this result. The only cut of beef you might be able to cook so long (at this temperature) is oxtail - maybe beef cheeks. But even those cuts need maximum of 90 hours - which is almost half of the cooking time.
And it seems that the team is not learning of their previous insights: cooking in liquid or in fat only works, if the temperature is relatively high: You have got sous vide poaching (or traditional poaching) - you have sous vide braising etc. I would say you need at least a temperature of 65ºC or 68ºC better even about 72ºC that it has good results. It is not a linear thing.
And this is why I am a bit annoyed when watching SVE: Their “experiments” are erratic - more like experiments of toddlers. There is rarely a follow up, to make it really useable or optimize a technique. And I feel that there is little learnings out of some successful experiments (or even failures).
I just think, that the channel becomes just something about entertainment and nothing much else. And that is sad. There is never a deeper thought, talk or consideration (animal welfare, health, environmental considerations). A big channel like that should act also responsible!
They are running out of content
Guga: make a side dish that will please EVERYONE
*Sprinkles something green on top
Angel: .......... -_-
Maybe you could try cooking Eye Round like a Picanha... by cutting it with the grain first? [Thank you for your shows]
Is there a way to render down and make a concentrated butter? And then finish a steak with the butter concentrate?
Guga, when you opening a restaurant down here in Miami? Let’s go! ❤
I wonder if you had "injected" a butter sauce? You can always add some fruit sauce and make lunch sandwiches with the remainders. Or, straight into stew and chili.
Hey guga.. been a fan and subscribed since the beginning.. I thought adding butter or oil would take away the beef flavor. Should've made a reduction from the left over liquids in the butter roast.
Eye round: cook to no higher than medium rare. Use browned butter. Slice very thin. Nothing wrong with that.
A week is at least 5 days too long. I've done eye of round for just 24 hours & it came out reasonably tender, but a bit dry. The dryness may have been due to my putting a table spoon or 2 of beef tallow in the bag in hopes of adding some flavor. I may try that one again with a control this time and a larger amount of tallow.
The savory crepes canoli made me think of an Italian enchilada! lol
Like, a lasagna enchilada almost.
Awesome video 👏🏻
Missed opportunity to call the side dish "Frenchiladas"
I need-NEED-that side dish
This cut of meat has a funny name here in Brazil, we call it lizard! hahaha Hugs from South America bro!
Always love a good eye round video
yes
0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
So did it take Guga a whole week to make that side dish?
There is one way I know to make eye of round into a true delicacy: BRESAOLA. If I keep saying it, maybe Guga will eventually see it and I can return the favor for all I’ve learned from him. I predict this channel will include charcuterie in 6 months. For true fans of meat and aging, it is inevitable!
Lasagnachata or Enchasagna, looks delicious. Wheres the side dish cookbook!
There hearts after eating the steak❤️➡️💛
Swiss steak is the ONLY way to make eye round truly enjoyable. Most people make it in a crockpot would be interesting to see how it would work sous vide.
The editor obviously watched the most recent episode of Hot Ones, pulling up that Idris Elba gif 😂👌
Yum. Microplastics in everything. Let's eat!
Treat the eye round control like canned tuna by adding mayo and mixing it up to make a salad. I bet that’d taste amazing on some toasted bread!
That is why when we cook eye round roast, we serve a little roast with our gravy. :D
Did Guga just make Italian enchiladas?
Can you make a video on air sous vide vs traditional sous vide please ? Thank you !