|
Posted to rec.food.cooking
|
|
|
My sous vide adventures this week.
On 7/8/2017 8:31 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> 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
>
> Hi Jill, I do understand in pure form 'London Broil' is a method of
> cooking, but the fact remains, it is marketed in some areas as a cut of
> meat. The idea is it lends well to 'London broil' technique. It's a
> low marble meat that is superb for making dydrated beef in a home unit
> among other things.
>
Oh dear. I wish I knew what "drydrated beef in a home unit means."
Jill
|