"Bruce" wrote in message ...

On Sun, 9 Jul 2017 08:32:42 +0100, "Ophelia" >
wrote:

>"Bruce" wrote in message
.. .
>
>On Sat, 8 Jul 2017 21:26:38 -0400, jmcquown >
>wrote:
>
>>On 7/8/2017 8:31 PM, cshenk wrote:
>>> jmcquown wrote in rec.food.cooking:
>>>
>>>> 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>
>>>>
>>> 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."
>
>Let me help: it's beef that has been dehydrated in a home (ie non
>professional) dehydrator unit.
>
>What did I win?
>
>==
>
>Mine is an Excalibur:
>
>http://www.ukjuicers.com/dehydrators...FY0V0wodWBoPQQ

Yes, we have that one too. It's not good for what we bought it for,
and we haven't found a use for dehydrating yet. But I'm sure I'll find
something. Didn't you suggest dehydrating banana?

==

Well D likes it



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