I infused BONE MARROW in a $1 Roast and this happened!

and then momo [Laughter] that tells you everything you need to know i need to say nothing but now it's time to get onto this video and show you how i made it check it out and here we have the good old eye round this cut is cheap but it also lacks quite a bit of fat what you see in the external is not fat it's mostly silver skin and unwanted fat that you really don't want to eat what i'm talking about is intramuscular fat since it's a working muscle it does not get to develop any of that wonderful marbling we like so the first thing to do is to go ahead and trim all of this external fat as it is not enjoyable to eat and remember we eat with our eyes first if it does not look good there's a good chance you're not gonna eat it so after grabbing my knife and trying to remove most of the external fat and silver skin once i was done this is what it looks like now that is a much better piece of meat and remember what i told you in the beginning of the video let me show you a better visual because once i took a slice of it look at this there is zero intramuscular fat in there that is why this cut is very tough but it does have a wonderful flavor so my thought is this let's go ahead and insert that good fat in there but first we need to make a hole for that it was very easy i just grabbed a knife and went to town but after fighting with it for a little bit i was actually able to remove it i mean take a look at this it is the perfect hold for a bone marrow and hopefully i'm into something and this is going to be a wonderful roast but now that we got that ready it's time to jump into the butter of the gods there is a very good reason why this is named this way eating this with bread is just amazing i promise you if you've never had it you will crave once you do but preparing it properly is a must and here's how the first thing i like to do is to prepare a water brine i just combine two gallons of water with a quarter pounds of salt and of course make sure to mix it well to ensure that everything gets completely dissolved now jumping onto the bone marrow the first thing i like to do is to remove all of the external meat in the beginning i really thought that this was just for presentation purposes only but boy was i wrong removing all of this will actually make your bone marrow taste better you see whenever you cook this meat it has an off smell and removing it will make sure that you have the clearest bone marrow possible and once i was done this is what i was left with perfectly clean bone marrow ready to go into the brine and this is one of the reasons why you can clearly see a little spectacle of blood coming out of it and soaking it on the salt brine will remove a lot of it it is not going to move a hundred percent but at least eighty percent it will but now that i got all of them in there the only thing left to do is to let it rest on my refrigerator overnight because the very next day i took it out and it was ready to be roasted now it is important for you to pet it dry as much as possible if not you're not gonna have great results once i was done with the cleaning you can clearly see that a lot of the blood was removed but not a hundred percent of it and the interesting thing is that even if you leave it on the salt dry for five days it's not gonna make any difference i've done that experiment so 24 hours is good enough now the only thing left to do is to put it in a roasting pan throw it in your oven and set it to the broiler setting at the highest one our goal is to try to extract the most of it as you know bone marrow is 100 fat and by sticking it in the oven you will melt the whole thing which is exactly what we want to insert into our roast but after about 10 minutes i took it out and look at it that my friends is the butter of the gods and it's great on bread and many other things but we all know we're not gonna be using it for that it is crucial that you do not let any of it go to waste as you can see i almost try to squeeze the roasting pan yes it is that good but now that this is hundred percent completely extracted from the bones i wanna let it solidify before inserting into the roast this will not only make the process a lot easier it will also ensure that nothing goes to waste so after putting on my refrigerator for about two hours this is what came out completely solidified and that is exactly what i wanted because now the only thing left to do is to break it up and insert it into a roast and by the way you can use this just like butter but it tastes like a steak but moving on to our experiment the next thing to do is to ensure that i do not waste none of it so i went to town inserting every single little piece i had left it did not matter what happened i was gonna make sure that i put all of it in because once i was done the only thing left to do was for me to tie it up to ensure that nothing is going to come out and i made that thing real tight i mean take a look at it it does not get any tighter than that i want you to notice one interesting thing i was only able to add bone marrow to half of the roast the other side is completely intact that is actually a good thing because it's gonna let us try two things one with bone marrow and one without this way we're really gonna know if it's gonna make any difference but now that we have finished preparing our roast the only thing left to do is to go ahead and get it seasoned and for that i started with a good amount of salt followed by freshly ground black pepper garlic powder onion powder and finish it off with smoked paprika as always make sure to roll it around the board to ensure that every single edge is perfectly seasoned and hey if you want your roast to taste amazing it does not hurt to add a little bit of msg because we all know that is the king of flavor but now that we got it perfectly seasoned the only thing left to do is to go ahead and bag it up vacuum seal it and get it ready for the water bath and that's perfect because it allows me time to go ahead and make an amazing side dish i'm talking about cloud eggs these were actually very popular in instagram and today i'm gonna give it a go and let you know how it tastes i mean it looks pretty interesting the first thing we need to do is to separate the egg whites from the yolk then into the egg whites i threw in a little bit of champagne vinegar followed by a pinch of salt because the next thing to do is to put some elbow grease we almost want to make a meringue beating it for about 5 minutes because once you are done you should have some peaks like this that is how you know it's ready to go the next thing to do is to put it on the baking sheet and the most important thing is to try to keep a good height do not forget to add an indentation so that you can add the egg yolks because the next thing to do is to put it in your oven at 375 degrees fahrenheit for two minutes trust me that is long enough once the time was up i took it out and look at it it's starting to get a little brown now we go ahead and add the egg yolk do it as gently as possible so that it does not run out throw it back in the oven at 375 degrees fahrenheit for four minutes once the time was up i took it out then i added a little bit of flaky salt followed by a good amount of parsley and that is your cloud eggs i mean say what you want it is interesting but as always the most important thing is the taste but now that we have our side dish ready the only thing left to do is to go ahead and cook a roast and for that i'm going to be throwing it in the water bath at 135 degrees fahrenheit for 24 hours and hopefully it's going to be the best eye round i've ever had [Music] now let's talk about that roast is this gonna turn out good hopefully the taste of bone marrow infused into the meat making it incredible honestly i have no idea what to expect everybody that's why i love to experiment but if the smell is a sign of anything good to come this one is gonna be real real good because it smells phenomenal i know my roast don't look that good right now but watch this [Music] all right everybody here we have our beautiful roast today mama what do you think about my roast the roast looks nice but what's up with the hole why why some of the have hole and some of them don't sometimes you got to put a hole in your roast you know what i mean at the same time we have a very interesting egg i see that now the bottom of the bread is specifically made not only to eat with the actual egg but with this right here which is the washi from the roast do you smell it can you smell it bone marrow yes that's why you're my cousin it is bone marrow so you already know what the experiment is all about yes i stuck some bone marrow inside we're gonna see if it's a good bad or ugly experiment shout out to all the brazilians out there huh guarana everybody i highly recommend this drink it is amazing yeah one of the halves of the roast i was able to make a hole and then the other half was no hole so i said we'll try this one first and see if there's any difference on the flavor there oh super tender smell like bone marrow smell like bone marrow well we're gonna find out right now cheers everybody so tender standard how long did you cook it 135 24 hours maybe it was a little bit too tender a mouthful yeah yep i agree with you a hundred percent tender almost falling apart if you try a little bit you can pull this thing the texture is very very tender everybody but the taste the taste is good that is an interesting taste i'll tell you that it's definitely interesting just say that it's good yeah no it's good it's good it's good it's good don't get me wrong i'm not saying that it's bad it has a little bit of the bunny merry extra fatty yeah things that you get from souvenir now i will tell you one thing everybody i don't know if you could tell on the video as soon as i started slicing it open i knew there was no bone marrow left in there so what i did is i saved all the juices from the bag because i know it will be right in here let's try dipping in there elmo oh yeah the all the bomb area is in here buddy and this thing is fatty man look at this let's try it with this one you ready him up let's do this cheers everybody oh yeah that is so much better that's a like a lot of extra layer flavor right there that is so much better i'm telling you right now i didn't know before but it was missing some flavor on it and that bone marrow just added it i think so what happened is probably just like whenever we add more things to the bag and we make it very liquified inside of the bag we lose a little bit of the flavor yeah so the sous vide extracted all of the juices that were on the roast and concentrated this thing here together with the actual bone marrow this is gold right here i'm telling you right now short save your juices well let's see if uh if it has extra flavor yeah if the piece with the hole makes anything better or should you make a hole or no hole everybody that is the question [Music] it's the same thing it's the same it doesn't make a difference save yourself some extra work save yourself the trouble i agree mama and do not make a hole everybody if you want just coat the thing with a bone marrow it's going to give you a nice wonderful taste and obviously if you dunk it in you did it already you know huh make a huge difference right oh yeah that's the way to do it do not stick it inside of the roast it's not going to do almost nothing for you the juices of the actual bone marrow is where it's at now this egg here is an egg that's all it is all i want to know is it tastes good i didn't try it yet what what are you doing mom solid look at this yes it is when have you ever grabbed the egg like this runny yolk just the way i like it you like runny oak right yeah if you're gonna make this you gotta make it with a runny yolk everybody if not it's not it's you know it's just no no good cloud egg cheers everybody that toast is good that this is amazing the egg's the same the egg is an egg it's like eating a marshmallow salty yeah that's all it is that's exactly what it is yeah there's nothing else there fluffy nothing anyway guys these are the results i hope you guys enjoyed this video if you do enjoy it make sure to give it a thumbs up if you're not a subscriber be sure to subscribe for future videos remember if you are interested in anything i use everything is always in the description down below thank you so much for watching and we'll see you guys on the next one and if you ever had one let us know i'm a mom i said this is my favorite brazilian drink hashtag team guarana hashtag team granada see you guys on the next one take care everybody bye

Channel: Sous Vide Everything

Views: 473,451

Keywords: steak, bone marrow, sous vide, reciep, cooking, grilling, how to cook sous vide, steak experiment, low and slow, tenderize steak, eye of round sous vide, egg sous vide

Id: QCs8Cr1qXQw

Length: 12min 22sec (742 seconds)

Published: Thu Jun 10 2021