# Two questions

**URL:** <https://community.anovaculinary.com/t/two-questions/26544>\
**Category:** First Cook Essentials\
**Created:** [July 27, 2020, 10:56pm UTC](https://community.anovaculinary.com/t/two-questions/26544 "2020-07-27T22:56:19Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![RainaS](https://avatars.discourse-cdn.com/v4/letter/r/8c91f0/32.png) [@RainaS](https://community.anovaculinary.com/u/RainaS)\
**Post date:** [July 27, 2020, 10:56pm UTC](https://community.anovaculinary.com/t/two-questions/26544/1 "2020-07-27T22:56:19Z")

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Hi  
I have 2 questions.

1. I have all this smoked bass. It is very dry and hard to eat, like tough jerky. Can sous vide to anything to reinvigorate it?
2. I ordered grass fed steaks, a mixed box. Included in it were 3 or 4 eye of round “roasts” or “steaks”. I see the long cooking time for that cut. However, the ones they sent me are literally the size of slim hot dogs. What am I supposed to do with them? My husband can’t eat tough meat, which is why I bought the sous vide machine.

 ![115892594_1380482018815214_5044345893089231113_n](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/3/3832c39fa5d7df82d3ad578ff2afe1d6bc2f9d30.jpeg)