dsi1 wrote in rec.food.cooking:

> On Saturday, July 8, 2017 at 10:52:22 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, July 8, 2017 at 9:33:14 PM UTC-10, 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...=CP2M4bHX-9QCF
> > > Y0V0wodWBoPQQ
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > That's some serious hardware!
> >
> > ==
> >
> > It's a good piece of kit ) Not much gets wasted here. It's great
> > for dealing with excess fruit from the garden.
> >
> > Oh it makes great yoghurt
> >
> >
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I used to have one of those plastic, stackable, dehydrators. I guess
> it worked okay. Mostly, I made beef jerky.

I'm drying some apples. Mucho apples from the trees here!

--

Wayne Boatwright wrote in rec.food.cooking:

> On Sat 08 Jul 2017 05:02:42p, jmcquown told us...
>
> > 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
> >
>
> I was told once by a chef that London Broil was a method of cooking,
> and that they meat used most often was flank steak.

He was correct in that it is a method, not a specific cut. Flank Steak
is a possible rename as well but due to that being a higher priced item
if named Flank Steak here, (large asian community looking for stir
fry), not all that likely locally. The main difference I see locally
is the Flank Steak is pre-cut to small thin portions that lead well to
stir-fry right away with minimal work on the person from purchase to
wok.

--

On Saturday, July 8, 2017 at 10:52:22 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, July 8, 2017 at 9:33:14 PM UTC-10, 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
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> That's some serious hardware!
>
> ==
>
> It's a good piece of kit ) Not much gets wasted here. It's great for
> dealing with excess fruit from the garden.
>
> Oh it makes great yoghurt
>
>
>
>
>
> --
> http://www.helpforheroes.org.uk

We had one over 30 years ago. It was a cheap one with stackable plastic trays. I don't recall what happened with that one. I haven't thought of drying stuff but these days, I'd just use my oven. I enjoyed making yogurt in thermos bottles. That was fun.

On Sunday, July 9, 2017 at 6:45:25 AM UTC-10, cshenk wrote:
> Wayne Boatwright wrote in rec.food.cooking:
>
> > On Sat 08 Jul 2017 05:02:42p, jmcquown told us...
> >
> > > 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
> > >
> >
> > I was told once by a chef that London Broil was a method of cooking,
> > and that they meat used most often was flank steak.
>
> He was correct in that it is a method, not a specific cut. Flank Steak
> is a possible rename as well but due to that being a higher priced item
> if named Flank Steak here, (large asian community looking for stir
> fry), not all that likely locally. The main difference I see locally
> is the Flank Steak is pre-cut to small thin portions that lead well to
> stir-fry right away with minimal work on the person from purchase to
> wok.
>
> --

On this rock, a London broil is a thick cut of sirloin. I used to buy those things a lot for stir-fry or just as cooked as a steak. Sometimes it would even be broiled but that always came out poorly. They should have called it a sirloin steak instead of London broil. I don't buy mis-named meats anymore.

"dsi1" wrote in message
...

On Sunday, July 9, 2017 at 6:45:25 AM UTC-10, cshenk wrote:
> Wayne Boatwright wrote in rec.food.cooking:
>
> > On Sat 08 Jul 2017 05:02:42p, jmcquown told us...
> >
> > > 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
> > >
> >
> > I was told once by a chef that London Broil was a method of cooking,
> > and that they meat used most often was flank steak.
>
> He was correct in that it is a method, not a specific cut. Flank Steak
> is a possible rename as well but due to that being a higher priced item
> if named Flank Steak here, (large asian community looking for stir
> fry), not all that likely locally. The main difference I see locally
> is the Flank Steak is pre-cut to small thin portions that lead well to
> stir-fry right away with minimal work on the person from purchase to
> wok.
>
> --

On this rock, a London broil is a thick cut of sirloin. I used to buy those
things a lot for stir-fry or just as cooked as a steak. Sometimes it would
even be broiled but that always came out poorly. They should have called it
a sirloin steak instead of London broil. I don't buy mis-named meats
anymore.

==

Sirloin is my favourite steak, preferably with a large salad)

--
http://www.helpforheroes.org.uk

On Sunday, July 9, 2017 at 7:45:41 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, July 9, 2017 at 6:45:25 AM UTC-10, cshenk wrote:
> > Wayne Boatwright wrote in rec.food.cooking:
> >
> > > On Sat 08 Jul 2017 05:02:42p, jmcquown told us...
> > >
> > > > 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
> > > >
> > >
> > > I was told once by a chef that London Broil was a method of cooking,
> > > and that they meat used most often was flank steak.
> >
> > He was correct in that it is a method, not a specific cut. Flank Steak
> > is a possible rename as well but due to that being a higher priced item
> > if named Flank Steak here, (large asian community looking for stir
> > fry), not all that likely locally. The main difference I see locally
> > is the Flank Steak is pre-cut to small thin portions that lead well to
> > stir-fry right away with minimal work on the person from purchase to
> > wok.
> >
> > --
>
> On this rock, a London broil is a thick cut of sirloin. I used to buy those
> things a lot for stir-fry or just as cooked as a steak. Sometimes it would
> even be broiled but that always came out poorly. They should have called it
> a sirloin steak instead of London broil. I don't buy mis-named meats
> anymore.
>
> ==
>
> Sirloin is my favourite steak, preferably with a large salad)
>
> --
> http://www.helpforheroes.org.uk

My guess is that a London broil is not called "London" nor is it broiled in London. Over there, it's just called a steak.

"Wayne Boatwright" wrote in message
.44...

On Sun 09 Jul 2017 10:45:32a, Ophelia told us...

> "dsi1" wrote in message
> ...
>
> On Sunday, July 9, 2017 at 6:45:25 AM UTC-10, cshenk wrote:
>> Wayne Boatwright wrote in rec.food.cooking:
>>
>> > On Sat 08 Jul 2017 05:02:42p, jmcquown told us...
>> >
>> > > 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
>> > >
>> >
>> > I was told once by a chef that London Broil was a method of
>> > cooking, and that they meat used most often was flank steak.
>>
>> He was correct in that it is a method, not a specific cut. Flank
>> Steak is a possible rename as well but due to that being a higher
>> priced item if named Flank Steak here, (large asian community
>> looking for stir fry), not all that likely locally. The main
>> difference I see locally is the Flank Steak is pre-cut to small
>> thin portions that lead well to stir-fry right away with minimal
>> work on the person from purchase to wok.
>>
>> --
>
> On this rock, a London broil is a thick cut of sirloin. I used to
> buy those things a lot for stir-fry or just as cooked as a steak.
> Sometimes it would even be broiled but that always came out
> poorly. They should have called it a sirloin steak instead of
> London broil. I don't buy mis-named meats anymore.
>
> ==
>
> Sirloin is my favourite steak, preferably with a large salad)
>

My dad used to buy sirloin steak to cook on the grill. I always
thought they were tough. After I was living on my own I bought
sirloin steaks a few times, even using a marinade a couple of times.
I still thought they were tough. For many years now I have always
bought either bone-in or boneless ribeye steaks. They cut like
butter and are very tender to eat.

The only way I used sirloin now is if I grind or mince it.


Wayne Boatwright

==

Odd. I season mine and let it rest, then I fry it very quickly on each side
and it is always tender!

--
http://www.helpforheroes.org.uk

"Wayne Boatwright" > wrote in message

> My dad used to buy sirloin steak to cook on the grill. I always
> thought they were tough. After I was living on my own I bought
> sirloin steaks a few times, even using a marinade a couple of times.
> I still thought they were tough. For many years now I have always
> bought either bone-in or boneless ribeye steaks. They cut like
> butter and are very tender to eat.
>
> The only way I used sirloin now is if I grind or mince it.

I'e never been a huge fan of sirloin either, my favorites are ribeye and
chuck eye steaks.

Cheri

On Sun, 9 Jul 2017 14:05:43 +0100, "Ophelia" >
wrote:

>"Bruce" wrote in message news >
>On Sun, 9 Jul 2017 13:12:31 +0100, "Ophelia" >
>wrote:
>
>>"Ophelia" wrote in message ...
>>
>>"dsi1" wrote in message
...
>>
>>On Saturday, July 8, 2017 at 10:52:22 PM UTC-10, Ophelia wrote:
>>> "dsi1" wrote in message
>>> ...
>>>
>>> On Saturday, July 8, 2017 at 9:33:14 PM UTC-10, Ophelia wrote:

>>> > Mine is an Excalibur:
>>> >
>>> > http://www.ukjuicers.com/dehydrators...FY0V0wodWBoPQQ
>>> >
>>> That's some serious hardware!
>>>
>>> ==
>>>
>>> It's a good piece of kit ) Not much gets wasted here. It's great for
>>> dealing with excess fruit from the garden.
>>>
>>> Oh it makes great yoghurt
>>>
>>I used to have one of those plastic, stackable, dehydrators. I guess it
>>worked okay. Mostly, I made beef jerky.
>>
>>==
>>
>>I have the 4 drawer unit black unit you can see on that site. I can get a
>>lot into that.
>>
>>As for jerky, I don't like it but D does Oh and I dehy tomatoes too when
>>I have a glut.
>>
>>---
>>
>>Ooops that should be 5 drawer ...)
>
>Do you leave it on overnight? I always hate the idea that's stuff is
>on when we're off.
>
>==
>
>Not usually, but I've never had a problem if I have forgotten it and it has
>run all night.

And if I start early enough, I have 16 hours. Should be enough.

On Sun, 9 Jul 2017 10:45:45 -0500, Terry Coombs >
wrote:

>On 7/9/2017 7:27 AM, Bruce wrote:
>> On Sun, 9 Jul 2017 07:16:07 -0500, Terry Coombs >
>> wrote:
>>
>>> On 7/9/2017 2:52 AM, Bruce wrote:
>>>> 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?
>>> We have one (Nesco brand , heat and fan) , and I've used it to make
>>> deer jerky , dried tomatoes (sliced 1/4" thick) , basil from the garden
>>> , and celery from the grocery store . I use celery in several dishes ,
>>> but we can't use it all before it gets yucky so I dry part of it . Just
>>> about any fruit that's firm enough to slice can be dehydrated . Some ,
>>> like apples , bananas , and apricots are good straight out of the bag ,
>>> some are best used in a recipe .
>> We bought ours to make tempeh, which needs to be between 30C and 32C
>> IIRC, but the temperature isn't precise enough. It has no thermostat.
>>
>> I'll try some fruits and vegetables. I wonder if frying and then
>> drying chopped onion would work.
>
> Won't know unless you try ... but I'm guessing yeah , it should work
>. I'd slice the onions rather than chop/dice . Maybe we need to start a
>new thread about dehydrators .

I'll do that. Try the onions I mean.

On Sun, 09 Jul 2017 11:30:10 -0500, "cshenk" > wrote:

>Bruce wrote in rec.food.cooking:
>
>> 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?
>
>Snicker, a recipe for doing it if you wish?

Yay, but I'll try onions and fruit.

"Cheri" wrote in message news
"Wayne Boatwright" > wrote in message

> My dad used to buy sirloin steak to cook on the grill. I always
> thought they were tough. After I was living on my own I bought
> sirloin steaks a few times, even using a marinade a couple of times.
> I still thought they were tough. For many years now I have always
> bought either bone-in or boneless ribeye steaks. They cut like
> butter and are very tender to eat.
>
> The only way I used sirloin now is if I grind or mince it.

I'e never been a huge fan of sirloin either, my favorites are ribeye and
chuck eye steaks.

Cheri

===

I do like ribeye but I will take a sirloin first.

--
http://www.helpforheroes.org.uk

Am Sonntag, 9. Juli 2017 21:59:53 UTC+2 schrieb Ophelia:
> "Cheri" wrote in message news >
> "Wayne Boatwright" > wrote in message
>
> > My dad used to buy sirloin steak to cook on the grill. I always
> > thought they were tough. After I was living on my own I bought
> > sirloin steaks a few times, even using a marinade a couple of times.
> > I still thought they were tough. For many years now I have always
> > bought either bone-in or boneless ribeye steaks. They cut like
> > butter and are very tender to eat.
> >
> > The only way I used sirloin now is if I grind or mince it.
>
> I'e never been a huge fan of sirloin either, my favorites are ribeye and
> chuck eye steaks.
>
> Cheri
>
> ===
>
> I do like ribeye but I will take a sirloin first.

Skirt steak, anyone? (Medium) rare.

Bye, Sanne.

"Bruce" wrote in message news
On Sun, 9 Jul 2017 14:05:43 +0100, "Ophelia" >
wrote:

>"Bruce" wrote in message
>news >
>On Sun, 9 Jul 2017 13:12:31 +0100, "Ophelia" >
>wrote:
>
>>"Ophelia" wrote in message ...
>>
>>"dsi1" wrote in message
...
>>
>>On Saturday, July 8, 2017 at 10:52:22 PM UTC-10, Ophelia wrote:
>>> "dsi1" wrote in message
>>> ...
>>>
>>> On Saturday, July 8, 2017 at 9:33:14 PM UTC-10, Ophelia wrote:

>>> > Mine is an Excalibur:
>>> >
>>> > http://www.ukjuicers.com/dehydrators...FY0V0wodWBoPQQ
>>> >
>>> That's some serious hardware!
>>>
>>> ==
>>>
>>> It's a good piece of kit ) Not much gets wasted here. It's great for
>>> dealing with excess fruit from the garden.
>>>
>>> Oh it makes great yoghurt
>>>
>>I used to have one of those plastic, stackable, dehydrators. I guess it
>>worked okay. Mostly, I made beef jerky.
>>
>>==
>>
>>I have the 4 drawer unit black unit you can see on that site. I can get a
>>lot into that.
>>
>>As for jerky, I don't like it but D does Oh and I dehy tomatoes too
>>when
>>I have a glut.
>>
>>---
>>
>>Ooops that should be 5 drawer ...)
>
>Do you leave it on overnight? I always hate the idea that's stuff is
>on when we're off.
>
>==
>
>Not usually, but I've never had a problem if I have forgotten it and it has
>run all night.

And if I start early enough, I have 16 hours. Should be enough.

====

If it isn't and you don't want to leave it running, turn it off and back on
again when you come back.

--
http://www.helpforheroes.org.uk

"Bruce" wrote in message ...

On Sun, 9 Jul 2017 10:45:45 -0500, Terry Coombs >
wrote:

>On 7/9/2017 7:27 AM, Bruce wrote:
>> On Sun, 9 Jul 2017 07:16:07 -0500, Terry Coombs >
>> wrote:
>>
>>> On 7/9/2017 2:52 AM, Bruce wrote:
>>>> 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?
>>> We have one (Nesco brand , heat and fan) , and I've used it to make
>>> deer jerky , dried tomatoes (sliced 1/4" thick) , basil from the garden
>>> , and celery from the grocery store . I use celery in several dishes ,
>>> but we can't use it all before it gets yucky so I dry part of it . Just
>>> about any fruit that's firm enough to slice can be dehydrated . Some ,
>>> like apples , bananas , and apricots are good straight out of the bag ,
>>> some are best used in a recipe .

>> We bought ours to make tempeh, which needs to be between 30C and 32C
>> IIRC, but the temperature isn't precise enough. It has no thermostat.
>>
>> I'll try some fruits and vegetables. I wonder if frying and then
>> drying chopped onion would work.
>
> Won't know unless you try ... but I'm guessing yeah , it should work
>. I'd slice the onions rather than chop/dice . Maybe we need to start a
>new thread about dehydrators .

I'll do that. Try the onions I mean.

==

I dehy both ... fried onion and sliced raw.



--
http://www.helpforheroes.org.uk

"Bruce" wrote in message ...

On Sun, 09 Jul 2017 11:30:10 -0500, "cshenk" > wrote:

>Bruce wrote in rec.food.cooking:
>
>> 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?
>
>Snicker, a recipe for doing it if you wish?

Yay, but I'll try onions and fruit.

==

Apple rings are very good



--
http://www.helpforheroes.org.uk

On Sun, 9 Jul 2017 21:07:59 +0100, "Ophelia" >
wrote:

>"Bruce" wrote in message ...
>
>>> We bought ours to make tempeh, which needs to be between 30C and 32C
>>> IIRC, but the temperature isn't precise enough. It has no thermostat.
>>>
>>> I'll try some fruits and vegetables. I wonder if frying and then
>>> drying chopped onion would work.
>>
>>Won't know unless you try ... but I'm guessing yeah , it should work.
>>I'd slice the onions rather than chop/dice . Maybe we need to start a
>>new thread about dehydrators .
>
>I'll do that. Try the onions I mean.
>
>==
>
>I dehy both ... fried onion and sliced raw.

Do the fried onions end up crispy? I'd hope to achieve something like
this:
<https://www.orientalwebshop.nl/media/catalog/product/cache/1/image/x700/9df78eab33525d08d6e5fb8d27136e95/3/9/39939.jpg>

On Sun, 9 Jul 2017 21:07:02 +0100, "Ophelia" >
wrote:

>"Bruce" wrote in message news >
>On Sun, 9 Jul 2017 14:05:43 +0100, "Ophelia" >
>wrote:
>
>>"Bruce" wrote in message
>>news >>
>>On Sun, 9 Jul 2017 13:12:31 +0100, "Ophelia" >
>>wrote:
>>
>>>I have the 4 drawer unit black unit you can see on that site. I can get a
>>>lot into that.
>>>
>>>As for jerky, I don't like it but D does Oh and I dehy tomatoes too
>>>when
>>>I have a glut.
>>>
>>>---
>>>
>>>Ooops that should be 5 drawer ...)
>>
>>Do you leave it on overnight? I always hate the idea that's stuff is
>>on when we're off.
>>
>>==
>>
>>Not usually, but I've never had a problem if I have forgotten it and it has
>>run all night.
>
>And if I start early enough, I have 16 hours. Should be enough.
>
>====
>
>If it isn't and you don't want to leave it running, turn it off and back on
>again when you come back.

Yes, I guess the interruption doesn't cause a problem.

On Sun, 9 Jul 2017 21:08:52 +0100, "Ophelia" >
wrote:

>"Bruce" wrote in message ...
>
>On Sun, 09 Jul 2017 11:30:10 -0500, "cshenk" > wrote:
>
>>Bruce wrote in rec.food.cooking:
>>
>>> 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?
>>
>>Snicker, a recipe for doing it if you wish?
>
>Yay, but I'll try onions and fruit.
>
>==
>
>Apple rings are very good

Apple rings, banana and fried onions. I'm going to do it this time.

"Bruce" wrote in message ...

On Sun, 9 Jul 2017 21:07:59 +0100, "Ophelia" >
wrote:

>"Bruce" wrote in message
.. .
>
>>> We bought ours to make tempeh, which needs to be between 30C and 32C
>>> IIRC, but the temperature isn't precise enough. It has no thermostat.
>>>
>>> I'll try some fruits and vegetables. I wonder if frying and then
>>> drying chopped onion would work.
>>
>>Won't know unless you try ... but I'm guessing yeah , it should work.
>>I'd slice the onions rather than chop/dice . Maybe we need to start a
>>new thread about dehydrators .
>
>I'll do that. Try the onions I mean.
>
>==
>
>I dehy both ... fried onion and sliced raw.

Do the fried onions end up crispy? I'd hope to achieve something like
this:
<https://www.orientalwebshop.nl/media/catalog/product/cache/1/image/x700/9df78eab33525d08d6e5fb8d27136e95/3/9/39939.jpg>

==

Well, yes but it depends how long you leave them to dehy No liquid?
Crispy)





--
http://www.helpforheroes.org.uk

"Bruce" wrote in message ...

On Sun, 9 Jul 2017 21:07:02 +0100, "Ophelia" >
wrote:

>"Bruce" wrote in message
>news >
>On Sun, 9 Jul 2017 14:05:43 +0100, "Ophelia" >
>wrote:
>
>>"Bruce" wrote in message
>>news >>
>>On Sun, 9 Jul 2017 13:12:31 +0100, "Ophelia" >
>>wrote:
>>
>>>I have the 4 drawer unit black unit you can see on that site. I can get
>>>a
>>>lot into that.
>>>
>>>As for jerky, I don't like it but D does Oh and I dehy tomatoes too
>>>when
>>>I have a glut.
>>>
>>>---
>>>
>>>Ooops that should be 5 drawer ...)
>>
>>Do you leave it on overnight? I always hate the idea that's stuff is
>>on when we're off.
>>
>>==
>>
>>Not usually, but I've never had a problem if I have forgotten it and it
>>has
>>run all night.
>
>And if I start early enough, I have 16 hours. Should be enough.
>
>====
>
>If it isn't and you don't want to leave it running, turn it off and back on
>again when you come back.

Yes, I guess the interruption doesn't cause a problem.

====

All I can say is, I didn't have any problems with mine.


--
http://www.helpforheroes.org.uk

"Bruce" wrote in message ...

On Sun, 9 Jul 2017 21:08:52 +0100, "Ophelia" >
wrote:

>"Bruce" wrote in message
.. .
>
>On Sun, 09 Jul 2017 11:30:10 -0500, "cshenk" > wrote:
>
>>Bruce wrote in rec.food.cooking:
>>
>>> 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?
>>
>>Snicker, a recipe for doing it if you wish?
>
>Yay, but I'll try onions and fruit.
>
>==
>
>Apple rings are very good

Apple rings, banana and fried onions. I'm going to do it this time.

==

Report back?

--
http://www.helpforheroes.org.uk

On Sun, 9 Jul 2017 22:01:56 +0100, "Ophelia" >
wrote:

>"Bruce" wrote in message ...
>
>On Sun, 9 Jul 2017 21:08:52 +0100, "Ophelia" >
>wrote:
>
>>"Bruce" wrote in message
. ..
>>
>>On Sun, 09 Jul 2017 11:30:10 -0500, "cshenk" > wrote:
>>
>>>Bruce wrote in rec.food.cooking:
>>>
>>>> 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?
>>>
>>>Snicker, a recipe for doing it if you wish?
>>
>>Yay, but I'll try onions and fruit.
>>
>>==
>>
>>Apple rings are very good
>
>Apple rings, banana and fried onions. I'm going to do it this time.
>
>==
>
>Report back?

I will

Bruce wrote in rec.food.cooking:

> On Sun, 9 Jul 2017 21:07:59 +0100, "Ophelia" >
> wrote:
>
> > "Bruce" wrote in message
> > ...
> >
> >>> We bought ours to make tempeh, which needs to be between 30C and
> 32C >>> IIRC, but the temperature isn't precise enough. It has no
> thermostat.
> > > >
> >>> I'll try some fruits and vegetables. I wonder if frying and then
> >>> drying chopped onion would work.
> > >
> > > Won't know unless you try ... but I'm guessing yeah , it should
> > > work. I'd slice the onions rather than chop/dice . Maybe we need
> > > to start a new thread about dehydrators .
> >
> > I'll do that. Try the onions I mean.
> >
> > ==
> >
> > I dehy both ... fried onion and sliced raw.
>
> Do the fried onions end up crispy? I'd hope to achieve something like
> this:
> <https://www.orientalwebshop.nl/media...che/1/image/x7
> 00/9df78eab33525d08d6e5fb8d27136e95/3/9/39939.jpg>

I havent tried that but I bet they would!

--

"Wayne Boatwright" wrote in message
9.45...

> The only way I used sirloin now is if I grind or mince it.
>
>
> Wayne Boatwright
>
> ==
>
> Odd. I season mine and let it rest, then I fry it very quickly on
> each side and it is always tender!
>

Then your sirloin is not our sirloin. :-)


Wayne Boatwright
====

That seems to be true of a lot of things

--
http://www.helpforheroes.org.uk

On Sunday, July 9, 2017 at 9:26:21 PM UTC-10, Ophelia wrote:
> "Wayne Boatwright" wrote in message
> 9.45...
>
> > The only way I used sirloin now is if I grind or mince it.
> >
> >
> > Wayne Boatwright
> >
> > ==
> >
> > Odd. I season mine and let it rest, then I fry it very quickly on
> > each side and it is always tender!
> >
>
> Then your sirloin is not our sirloin. :-)
>
>
> Wayne Boatwright
> ====
>
> That seems to be true of a lot of things
>
> --
> http://www.helpforheroes.org.uk

Near as I can tell, the cut in question is called a New York steak in the US. Oddly enough, I had one of those for lunch. I'm getting awfully good at cooking steaks. I fried up some onions and a can of corn too. The onions were fried at high temperature because I wanted to char them. The canned corn was fried in ghee. My goal was to remove the excess moisture in the corn. They turned out quite chewy. That was a wonderful can of corn!

https://www.amazon.com/photos/share/...YKP5uuafnfZ9k6

"dsi1" wrote in message
...

On Sunday, July 9, 2017 at 9:26:21 PM UTC-10, Ophelia wrote:
> "Wayne Boatwright" wrote in message
> 9.45...
>
> > The only way I used sirloin now is if I grind or mince it.
> >
> >
> > Wayne Boatwright
> >
> > ==
> >
> > Odd. I season mine and let it rest, then I fry it very quickly on
> > each side and it is always tender!
> >
>
> Then your sirloin is not our sirloin. :-)
>
>
> Wayne Boatwright
> ====
>
> That seems to be true of a lot of things
>
> --
> http://www.helpforheroes.org.uk

Near as I can tell, the cut in question is called a New York steak in the
US. Oddly enough, I had one of those for lunch. I'm getting awfully good at
cooking steaks. I fried up some onions and a can of corn too. The onions
were fried at high temperature because I wanted to char them. The canned
corn was fried in ghee. My goal was to remove the excess moisture in the
corn. They turned out quite chewy. That was a wonderful can of corn!

https://www.amazon.com/photos/share/...YKP5uuafnfZ9k6

==

That sounds like a jolly yummie dinner))



--
http://www.helpforheroes.org.uk