So I finally was able to cook an eye of round roast. 30 hours at 134. Turned out like roast beef, could have used a gravy, but nothing too bad.
My question is about the smell after cooking. It really didn't smell appetizing until the sear, and I'm not sure if that's normal. Just used salt and some garlic before, and pepper afterwards.
by ParanoidSpam
4 Comments
Itz only smellz
134? Looks like 154 lol. Ya nothing boiled in its own juices for 30 hrs smells good. The good smell is from the searing of the stuff on the outside.
Do a pre-sear or drop the meat in boiling water for a few seconds before bagging and that’ll get rid of the bad smell after
It’s the garlic. Garlic is a no go in a sous vide bag.