On Friday, July 7, 2017 at 6:44:53 PM UTC-7, Sheldon wrote:
> ImStillMags wrote:
> >Sheldon wrote:
> >> Your word wrap stinks on ice so I'm top posting.
> >> I cook London Broil very often, I use top round, and either pan fry or
> >> grill... a 1 1/4" thick slab cooks up to a perfet medium rare in 7-8
> >> minutes per side and with no schtinkin' special equipment. To me
> >> "sous vide" looks like boiled beef, BLECH!
> >>
> >>ImStillMags wrote:
> >>
> >> >Here's a report on my sous vide adventures over the past few days.
> >> >
> >> >I did a "London Broil" top sirloin for the 4th. Cooked it at 126 degrees for 18 hours. It was perfect. But I had friends over and forgot to take pictures.
> >> >
> >> >Right after I took the sirloin out of the bath I cranked it up to 136 degrees and popped in a 2.5 lb piece of chuck roast. I got a smallish one to see if Wertz was lying about how tender it gets ;-).
> >> >
> >> >I cooked the chuck roast at 135 degrees for 48 hours. Just took it out of the water bath, seared it, sliced it and topped it with a reduction I made from the juices left in the bag, butter, a bit of soy sauce, couple shakes of Worcestershire and one glug of A1.
> >> >
> >> >Wertz is correct. I'm completely amazed at how juicy and tender this piece of chuck came out. The connective tissues hardly gives a bite and the roast is like the most tender steak you ever had.
> >> >
> >> >I'm with you, Steve, why pay $14 a pound for prime when you can pay $3.95 for chuck and have more flavor !!!! Wow, I'm in love.
> >> >
> >> >
> >> >just out of the water bath, you can see the juices left in the bag
> >> >https://goo.gl/photos/6nznZ29H16skCA827
> >> >
> >> >did a quick hot sear in cast iron skillet
> >> >https://goo.gl/photos/LGfn5Sxt1FYgFacH9
> >> >
> >> >sliced with the sauce made from the bag liquids
> >> >https://goo.gl/photos/AuYcUb6xqxwn3NQR7
> >
> >sheldon, the picture is of a chuck roast, not a London Broil. don't knock the methodology till you've tried it.
>
> Um, London broil is a cooking method, not a cut... can be chuck,
> round, sirloin, and others.
>
> I'm not about to cook any piece of meat for 48 hours, and at 136ยบ is
> kind of iffy food safetywise, not when I can cook it perfectly in a
> pan or on a grill in about 15 minutes (even 30 minutes in a hot
> oven)... a chuck roast can be braised perfectly in about three hours.
> A chuck roast is just a thick chuck steak, a 1 1/4" chuck
> blade steak is my favorite cut on the grill. Truth be known even if
> rib was the same price as chuck I'd always choose chuck... perhaps one
> day when I lose all my teeth and need to gum my steak I may choose
> rib... but then a rib eye is so flavorless it screams for Heinz red.
> Anyway before I'd choose rib eye I'd grind me some chuck for 12 oz.
> chop steaks:
> http://tinypic.com/usermedia.php?uo=... .WWA3-2nR-Ao
> http://tinypic.com/usermedia.php?uo=...fkEIh4l5k2TGxc
ok. you do what you like. But, just once in a while you might want to actually read up on a methodology you are not familiar with. Sous vide is a methodology and has been used for a long time. You might google it and read up.
and you missed the point entirely....probably on purpose because you like to remain stuck in your ways. That's ok too. You will do things as you have always done.