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Posted to rec.food.cooking
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Correction: ( My sous vide adventures this week.)
On 7/8/2017 8:02 PM, jmcquown wrote:
> 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 *18* 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
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