14 Hour Sous Vide Top or Bottom Round Roast
I have cooked from Frozen twice—-131 degrees…14 Hours I have seen longer times suggested on youtube, etc—however, I’d be concerned with the meat “breaking down” and becoming Grainy……. my two roasts were very tender….very “Juicy”. I’ve been buying these lean cuts for my Jerky, but the Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude