This Avalon Bay Sous Vide Recipe was a long time in the making. Since the first time I saw a chef use a Sous Vide to cook, I was really intrigued by the technique, but as things go the immersion circulator left my mind and I continued using different cooking techniques to do my beef recipes and never thought much about sous vide’s for a long time. Until one day I saw some one using the Avalon Bay Sous Vide and thought ok I really need to try this. Fast forward a few months and here we are, I love this device and I really want to sous vide everything for all of my upcoming videos lol. Stay tuned guys, this should be a fun adventure.
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10hrs for that cut.
1 hour???
rubbing it??? throw it in the bag and GO!!!
"Sue Veed" not "Sue's Veed"
Finally someone that cooked it for just one hour! I keep reading about people sous videing top round for many hours and it baffles me. Depending on how thick the steaks are cut, 1-4 hours tops. Once it hits that internal temp pull it out of the bath. You just end up losing precious juices if you go to long with top round. Also, contrary to popular belief top round does not tenderize when you leave it in the water bath for longer. How do I know? I'm a chef.
I didn't have a good experience with top round. I sous vided it for 22 hours at 131, and it was dry and mushy, an odd texture that's hard to describe. The long cooking time seems to break down the muscle fibers. It wasn't good. Nothing like a rib eye or a tenderloin.
Sous Vide is amazing. Welcome to the fun! Don't take the comments below wrong. Your roast looks phenomenal! The comments below are people's preferences and recommendations and should be taken like that.
It is "Sous Vide" meaning "under Vacuum" it is Pronounced "Soo V, id"
For top and bottom I go alot longer. For a 3-5 lb "roast" I go for 21-24 hours. Makes it perfectly tender. I called it my "mock tenderloin" or "poor man's tenderloin"
I'd do a top round that big for about 16 hours at 132 degrees. remember, the time in the bath is time spent tenderising.
Stay under 130 for true medium rare leaning rare… 128-129. The reason that's important is that as the roast sits and goes cold over night and is reheated, etc. It can go over done on you pretty quickly. And that's personal, for those of us that want that left over roast, cold or hot, to be nice and red (not raw) in the middle. Go a few hours for a roast (that's for a five-seven or more pound roast, this roast here is fairly small). Two hours for a thick (2lb) porterhouse or rib roast. You're good to go. 🙂 But less time if you use a hotter temp. Just like an oven, you give and take with time and temp.
By the way… You don't need to rest the meat after cooking sous vide. Resting meat is important when it's cooked in high heat and it strains the fibers of the meat, squeezing the juices into the voids. That's why the juice runs out. Resting relaxes the fibers, the juice reabsorbs, all is well in the universe. And ya, you can rest it a little bit after a searing but no need when just sous vide cooking. :)'
Thanks for the vids, man. Good job and keep it up.
Hi I need help as I'm trying your recipe later! 140 degrees farenheit for only 1 hour? Alot of my friends tried it and they say it needs at least 20 hours. So just to confirm, 140 degrees Fahrenheit at only 1 hour?
I don't see a link for the Avalon Bay Sous Vide.
Damn another great video as always keep them coming 🙏