On 7/8/2017 2:41 PM, cshenk wrote:
> wrote in rec.food.cooking:
>
>> 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.>> Um, London broil is a cooking method, not a cut... can be chuck,
>> round, sirloin, and others.
>
>
> Sheldon, you've been told multiple times it is sold as the name of a
> cut in many markets. It DOESNT MATTER that you dont like that.
>
> She even says it can be different cuts but it's in the end, a type of
> meat that speaks to lean.
A butcher may call a cut of beef "london broil" but that's just
marketing. It's a method of preparing lean cuts of beef. Usually
involves marinade. It does not have to be prepared sous vide. I'm with
Sheldon on this one. I can't see any reason to cook something in a
plastic bag in a water bath for 48 hours. I'm sure it was tender and
tasty. Just not something I'd be interested in when I can cook it and
get the same result in just a few hours. <shrug>
Jill