Has anyone tried "Sous Vide" cooking, mentioned by James Silverton in the
post just above this one? This sounds like a wild, and probably successful
new way to get the degree of doneness you want and retain the moisture
content. As well the meat interior should break down and be more tender. It
appears that you cook with the meat in a vacumn container in simmering water
very slowly to the internal temp. you wanted. As wiith the low temp
roasting of the eye of round I wrote about just above, I'd sear the meat
first, and then put it into a double ziplock, suck the air out[when the Mrs.
isn't looking], and immerse in simmering water to the internal temp. I was
looking for.

Has anyone tried such a technique? Take a look at this site:
http://www.cuisinetechnology.com/pdf...ide-Basics.pdf

Thanks for any advice and thanks to James Silverton for bringing this up.

Ther