zxcvbob wrote:
> PENMART01 wrote:
>=20
>>> Levelwave writes:
>>>=20
>>> PENMART01 wrote:
>>>=20
>>>=20
>>>> This is not really possible... chuck is from the shoulder=20
>>>> (fore quarter) and round is from the ass (hind quarter).
>>>=20
>>>=20
>>> Oops, you're right. It's 'Eye of Round' not 'Chuck' and tubular
>>> as you said @ $4.99 per pound. I bought 'Chuck' last week for=20
>>> my pot roast - that's where I got confused.
>>>=20
>>> My only problem if I choose to roast this is that I don't own a
>>> rack yet for my roasting pan (necessary?). I suppose I could=20
>>> fabricate one out of carrots...
>>=20
>> You can fabricate a rack of sorts from crumpled aluminum foil...=20
>> but eye round being so lean you really don't need a rack.

For roasting, it should be up off the pan. Otherwise, it's frying on
the hot metal. That results in a tough shell on the bottom.

>> Remove any silver skin but leave all the fat, hopefully the
>> butcher left some. Tie every 2 inches, season with s n' p and
>> coat lightly with oil. Preheat oven to 375F. Place roast fat
>> side up on center shelf. Then after 10 minutes lower temperature
>> to 325F. For med-rare roast 25 minutes per pound. Let stand 15
>> minutes and then with a sharp knife slice thin... no thicker than
>> 1/32". Do not over cook. Well done eye round becomes shoe
>> leather.

The eye of the round is an internal cut with virtually no fat in its
natural state. In the case of a solid muscle, there's no good reason
to tie it as butcher's ties are to hold together loose pieces of meat.
Since there's little internal marbling nd no real fat cap, it will
profit from added fat. Both barding and larding can help. Larding is
putting fat *inside* the meat. I do it any of several ways, but an
easy one is to cut strips of bacon in half both length and widthwise.
Lay a few of them on plastic wrap on a cookie sheet and freeze them
hard. Clean your sharpening steel and poke holes all the way through
the meat about 2" apart from side to side. When the bacon is frozen,
simply push the sticks of it through the roast. Barding is putting fat
on the outside. Bacon or fatback or any other fat slices or strips
will work for this. Drape them over the roast to cover and leave them
there through the whole cook. When it's done, drain most of the fat
from the roasting pan and pour in a little wine to deglaze and use
that for pan gravy, thickened or not. Chop the cooked bacon and add it
to the gravy.

Cooking to time is absurd. The variables include the starting temp of
the meat, the accuracy of the oven, the nature of the cooking vessel,
how many times the door is opened, etc.

For med rare, cook to 125-130=B0 measured in the center, preferably with
a quick read thermometer.

Almost nobody can cut consistent 1/32" cuts with home equipment. And
it's a silly and needless suggestion. The meat will be somewhat chewy,
but hardly worthy of this kind of hyperfastidious treatment.

> If the butcher trimmed it too lean, and ~john doesn't have a=20
> larding needle, do you think draping bacon over the top before=20
> roasting would help much?

Yep. It sure would.

Pastorio