On Friday, March 26, 2021 at 10:38:50 PM UTC-7, US Janet wrote:
> I made French Dip sandwiches and home made creamed corn.
>
> The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
> over 2 pounds done sous vide.
> It was a little tougher than I expected. I made the sandwiches on
> heated bolillo rolls. The meat was dipped in hot beef consumme to
> warm it. Small dishes of the hot consumme alongside for dipping.
>
> The creamed corn didn't turn out as thick as I wished because I
> didn't give it enough time and used the wrong pan.
> I should have prepared the corn in a skillet so the flour, butter and
> cream would have had a beter chance to thicken.
> The corn was very tasty as the corn that I bought was very sweet. I
> didn't add sugar as the old recipes say to do. It would have been too
> sweet.
>
> All in all a decent meal for not much work
> Janet US
I've found that anything sirloin benefits from much longer sous vide cooking times.
As for the corn, back in the day we didn't have the hybrid very sweet corn we have today....we added sugar back then too. No need today with all these super sweet varieties..