Here's a report on my sous vide adventures over the past few days.

I did a "London Broil" top sirloin for the 4th. Cooked it at 126 degrees for 18 hours. It was perfect. But I had friends over and forgot to take pictures.

Right after I took the sirloin out of the bath I cranked it up to 136 degrees and popped in a 2.5 lb piece of chuck roast. I got a smallish one to see if Wertz was lying about how tender it gets ;-).

I cooked the chuck roast at 135 degrees for 48 hours. Just took it out of the water bath, seared it, sliced it and topped it with a reduction I made from the juices left in the bag, butter, a bit of soy sauce, couple shakes of Worcestershire and one glug of A1.

Wertz is correct. I'm completely amazed at how juicy and tender this piece of chuck came out. The connective tissues hardly gives a bite and the roast is like the most tender steak you ever had.

I'm with you, Steve, why pay $14 a pound for prime when you can pay $3.95 for chuck and have more flavor !!!! Wow, I'm in love.


just out of the water bath, you can see the juices left in the bag
https://goo.gl/photos/6nznZ29H16skCA827

did a quick hot sear in cast iron skillet
https://goo.gl/photos/LGfn5Sxt1FYgFacH9

sliced with the sauce made from the bag liquids
https://goo.gl/photos/AuYcUb6xqxwn3NQR7

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. To me
"sous vide" looks like boiled beef, BLECH!

On Thu, 6 Jul 2017 17:12:58 -0700 (PDT), ImStillMags
> wrote:

>Here's a report on my sous vide adventures over the past few days.
>
>I did a "London Broil" top sirloin for the 4th. Cooked it at 126 degrees for 18 hours. It was perfect. But I had friends over and forgot to take pictures.
>
>Right after I took the sirloin out of the bath I cranked it up to 136 degrees and popped in a 2.5 lb piece of chuck roast. I got a smallish one to see if Wertz was lying about how tender it gets ;-).
>
>I cooked the chuck roast at 135 degrees for 48 hours. Just took it out of the water bath, seared it, sliced it and topped it with a reduction I made from the juices left in the bag, butter, a bit of soy sauce, couple shakes of Worcestershire and one glug of A1.
>
>Wertz is correct. I'm completely amazed at how juicy and tender this piece of chuck came out. The connective tissues hardly gives a bite and the roast is like the most tender steak you ever had.
>
>I'm with you, Steve, why pay $14 a pound for prime when you can pay $3.95 for chuck and have more flavor !!!! Wow, I'm in love.
>
>
>just out of the water bath, you can see the juices left in the bag
>https://goo.gl/photos/6nznZ29H16skCA827
>
>did a quick hot sear in cast iron skillet
>https://goo.gl/photos/LGfn5Sxt1FYgFacH9
>
>sliced with the sauce made from the bag liquids
>https://goo.gl/photos/AuYcUb6xqxwn3NQR7

On 7/6/2017 8:12 PM, ImStillMags wrote:
> Here's a report on my sous vide adventures over the past few days.
>
> I did a "London Broil" top sirloin for the 4th. Cooked it at 126 degrees for 18 hours. It was perfect. But I had friends over and forgot to take pictures.
>
> Right after I took the sirloin out of the bath I cranked it up to 136 degrees and popped in a 2.5 lb piece of chuck roast. I got a smallish one to see if Wertz was lying about how tender it gets ;-).
>
> I cooked the chuck roast at 135 degrees for 48 hours. Just took it out of the water bath, seared it, sliced it and topped it with a reduction I made from the juices left in the bag, butter, a bit of soy sauce, couple shakes of Worcestershire and one glug of A1.
>
> Wertz is correct. I'm completely amazed at how juicy and tender this piece of chuck came out. The connective tissues hardly gives a bite and the roast is like the most tender steak you ever had.
>
> I'm with you, Steve, why pay $14 a pound for prime when you can pay $3.95 for chuck and have more flavor !!!! Wow, I'm in love.
>
>
> just out of the water bath, you can see the juices left in the bag
> https://goo.gl/photos/6nznZ29H16skCA827
>
> did a quick hot sear in cast iron skillet
> https://goo.gl/photos/LGfn5Sxt1FYgFacH9
>
> sliced with the sauce made from the bag liquids
> https://goo.gl/photos/AuYcUb6xqxwn3NQR7
>

That looks good. I have to try that someday. I often cook brisket in
the smoker but the temperature is higher but the idea of breaking down
the collegen is the same.

On 7/6/2017 8:03 PM, 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. To me
> "sous vide" looks like boiled beef, BLECH!
>
> On Thu, 6 Jul 2017 17:12:58 -0700 (PDT), ImStillMags
> > wrote:
>
>> Here's a report on my sous vide adventures over the past few days.
>>
>> I did a "London Broil" top sirloin for the 4th. Cooked it at 126 degrees for 18 hours. It was perfect. But I had friends over and forgot to take pictures.
>>
>> Right after I took the sirloin out of the bath I cranked it up to 136 degrees and popped in a 2.5 lb piece of chuck roast. I got a smallish one to see if Wertz was lying about how tender it gets ;-).
>>
>> I cooked the chuck roast at 135 degrees for 48 hours. Just took it out of the water bath, seared it, sliced it and topped it with a reduction I made from the juices left in the bag, butter, a bit of soy sauce, couple shakes of Worcestershire and one glug of A1.
>>
>> Wertz is correct. I'm completely amazed at how juicy and tender this piece of chuck came out. The connective tissues hardly gives a bite and the roast is like the most tender steak you ever had.
>>
>> I'm with you, Steve, why pay $14 a pound for prime when you can pay $3.95 for chuck and have more flavor !!!! Wow, I'm in love.
>>
>>
>> just out of the water bath, you can see the juices left in the bag
>> https://goo.gl/photos/6nznZ29H16skCA827
>>
>> did a quick hot sear in cast iron skillet
>> https://goo.gl/photos/LGfn5Sxt1FYgFacH9
>>
>> sliced with the sauce made from the bag liquids
>> https://goo.gl/photos/AuYcUb6xqxwn3NQR7

I get similar results with the slow-cooker ... but when I want to do
some serious meats , I fire up my smoker . Ten pound pork butt treated
with my own SnagRub and smoked at 185° to 200° for about 18 hours falls
off the bone . Tender all the way thru and the flavor is awesome -
especially the "bark" . I use only chunk charcoal , and add cherry or
mesquite depending on what I'm smoking and what flavors I'm after .

--

Snag

Am Freitag, 7. Juli 2017 03:34:46 UTC+2 schrieb Ed Pawlowski:
> On 7/6/2017 8:12 PM, ImStillMags wrote:
> > Here's a report on my sous vide adventures over the past few days.
> >
> > I did a "London Broil" top sirloin for the 4th. Cooked it at 126 degrees for 18 hours. It was perfect. But I had friends over and forgot to take pictures.
> >
> > Right after I took the sirloin out of the bath I cranked it up to 136 degrees and popped in a 2.5 lb piece of chuck roast. I got a smallish one to see if Wertz was lying about how tender it gets ;-).
> >
> > I cooked the chuck roast at 135 degrees for 48 hours. Just took it out of the water bath, seared it, sliced it and topped it with a reduction I made from the juices left in the bag, butter, a bit of soy sauce, couple shakes of Worcestershire and one glug of A1.
> >
> > Wertz is correct. I'm completely amazed at how juicy and tender this piece of chuck came out. The connective tissues hardly gives a bite and the roast is like the most tender steak you ever had.
> >
> > I'm with you, Steve, why pay $14 a pound for prime when you can pay $3.95 for chuck and have more flavor !!!! Wow, I'm in love.
> >
> >
> > just out of the water bath, you can see the juices left in the bag
> > https://goo.gl/photos/6nznZ29H16skCA827
> >
> > did a quick hot sear in cast iron skillet
> > https://goo.gl/photos/LGfn5Sxt1FYgFacH9
> >
> > sliced with the sauce made from the bag liquids
> > https://goo.gl/photos/AuYcUb6xqxwn3NQR7
> >
>
> That looks good. I have to try that someday. I often cook brisket in
> the smoker but the temperature is higher but the idea of breaking down
> the collegen is the same.

I often steam (or cook in a rich broth) tough meat in a pressure cooker
and let it cool down in the broth. Just don't let the steam out rapidly
after cooking.
The difference to regular cooking is that the meat doesn't boil and the
structure is left intact.

Bye, Sanne.

On 7/6/2017 9:38 PM, Terry Coombs wrote:
> On 7/6/2017 8:03 PM, 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. To me
>> "sous vide" looks like boiled beef, BLECH!
>>
>> On Thu, 6 Jul 2017 17:12:58 -0700 (PDT), ImStillMags
>> > wrote:
>>
>>> Here's a report on my sous vide adventures over the past few days.
>>>
>>> I did a "London Broil" top sirloin for the 4th. Cooked it at 126
>>> degrees for 18 hours. It was perfect. But I had friends over and
>>> forgot to take pictures.
>>>
>>> Right after I took the sirloin out of the bath I cranked it up to 136
>>> degrees and popped in a 2.5 lb piece of chuck roast. I got a smallish
>>> one to see if Wertz was lying about how tender it gets ;-).
>>>
>>> I cooked the chuck roast at 135 degrees for 48 hours. Just took it
>>> out of the water bath, seared it, sliced it and topped it with a
>>> reduction I made from the juices left in the bag, butter, a bit of
>>> soy sauce, couple shakes of Worcestershire and one glug of A1.
>>>
>>> Wertz is correct. I'm completely amazed at how juicy and tender this
>>> piece of chuck came out. The connective tissues hardly gives a bite
>>> and the roast is like the most tender steak you ever had.
>>>
>>> I'm with you, Steve, why pay $14 a pound for prime when you can pay
>>> $3.95 for chuck and have more flavor !!!! Wow, I'm in love.
>>>
>>>
>>> just out of the water bath, you can see the juices left in the bag
>>> https://goo.gl/photos/6nznZ29H16skCA827
>>>
>>> did a quick hot sear in cast iron skillet
>>> https://goo.gl/photos/LGfn5Sxt1FYgFacH9
>>>
>>> sliced with the sauce made from the bag liquids
>>> https://goo.gl/photos/AuYcUb6xqxwn3NQR7
>
> I get similar results with the slow-cooker ... but when I want to do
> some serious meats , I fire up my smoker . Ten pound pork butt treated
> with my own SnagRub and smoked at 185° to 200° for about 18 hours falls
> off the bone . Tender all the way thru and the flavor is awesome -
> especially the "bark" . I use only chunk charcoal , and add cherry or
> mesquite depending on what I'm smoking and what flavors I'm after .
>
> --
>
> Snag
>

I do that too, but you won't end up with a medium rare steak. You can
with sous vide.

"ImStillMags" > wrote in message
...
Here's a report on my sous vide adventures over the past few days.

I did a "London Broil" top sirloin for the 4th. Cooked it at 126 degrees for
18 hours. It was perfect. But I had friends over and forgot to take
pictures.

Right after I took the sirloin out of the bath I cranked it up to 136
degrees and popped in a 2.5 lb piece of chuck roast.

I cooked the chuck roast at 135 degrees for 48 hours. Just took it out of
the water bath, seared it, sliced it and topped it with a reduction I made
from the juices left in the bag, butter, a bit of soy sauce, couple shakes
of Worcestershire and one glug of A1.


just out of the water bath, you can see the juices left in the bag
https://goo.gl/photos/6nznZ29H16skCA827

did a quick hot sear in cast iron skillet
https://goo.gl/photos/LGfn5Sxt1FYgFacH9

sliced with the sauce made from the bag liquids
https://goo.gl/photos/AuYcUb6xqxwn3NQR7

==========

Excellent looking.

Cheri

This is a vast improvement on your part.

> wrote in message
...
> Your word wrap stinks on ice so I'm top posting.

"ImStillMags" wrote in message
...

Here's a report on my sous vide adventures over the past few days.

I did a "London Broil" top sirloin for the 4th. Cooked it at 126 degrees for
18 hours. It was perfect. But I had friends over and forgot to take
pictures.

Right after I took the sirloin out of the bath I cranked it up to 136
degrees and popped in a 2.5 lb piece of chuck roast. I got a smallish one to
see if Wertz was lying about how tender it gets ;-).

I cooked the chuck roast at 135 degrees for 48 hours. Just took it out of
the water bath, seared it, sliced it and topped it with a reduction I made
from the juices left in the bag, butter, a bit of soy sauce, couple shakes
of Worcestershire and one glug of A1.

Wertz is correct. I'm completely amazed at how juicy and tender this piece
of chuck came out. The connective tissues hardly gives a bite and the roast
is like the most tender steak you ever had.

I'm with you, Steve, why pay $14 a pound for prime when you can pay $3.95
for chuck and have more flavor !!!! Wow, I'm in love.


just out of the water bath, you can see the juices left in the bag
https://goo.gl/photos/6nznZ29H16skCA827

did a quick hot sear in cast iron skillet
https://goo.gl/photos/LGfn5Sxt1FYgFacH9

sliced with the sauce made from the bag liquids
https://goo.gl/photos/AuYcUb6xqxwn3NQR7

==

Wonderful) I have been cooking sous vide for years and I love it



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

On Thursday, July 6, 2017 at 6:04:05 PM UTC-7, 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. To me
> "sous vide" looks like boiled beef, BLECH!
>
> On Thu, 6 Jul 2017 17:12:58 -0700 (PDT), ImStillMags
> > wrote:
>
> >Here's a report on my sous vide adventures over the past few days.
> >
> >I did a "London Broil" top sirloin for the 4th. Cooked it at 126 degrees for 18 hours. It was perfect. But I had friends over and forgot to take pictures.
> >
> >Right after I took the sirloin out of the bath I cranked it up to 136 degrees and popped in a 2.5 lb piece of chuck roast. I got a smallish one to see if Wertz was lying about how tender it gets ;-).
> >
> >I cooked the chuck roast at 135 degrees for 48 hours. Just took it out of the water bath, seared it, sliced it and topped it with a reduction I made from the juices left in the bag, butter, a bit of soy sauce, couple shakes of Worcestershire and one glug of A1.
> >
> >Wertz is correct. I'm completely amazed at how juicy and tender this piece of chuck came out. The connective tissues hardly gives a bite and the roast is like the most tender steak you ever had.
> >
> >I'm with you, Steve, why pay $14 a pound for prime when you can pay $3.95 for chuck and have more flavor !!!! Wow, I'm in love.
> >
> >
> >just out of the water bath, you can see the juices left in the bag
> >https://goo.gl/photos/6nznZ29H16skCA827
> >
> >did a quick hot sear in cast iron skillet
> >https://goo.gl/photos/LGfn5Sxt1FYgFacH9
> >
> >sliced with the sauce made from the bag liquids
> >https://goo.gl/photos/AuYcUb6xqxwn3NQR7

sheldon, the picture is of a chuck roast, not a London Broil. don't knock the methodology till you've tried it.

On Thursday, July 6, 2017 at 2:13:58 PM UTC-10, ImStillMags wrote:
> Here's a report on my sous vide adventures over the past few days.
>
> I did a "London Broil" top sirloin for the 4th. Cooked it at 126 degrees for 18 hours. It was perfect. But I had friends over and forgot to take pictures.
>
> Right after I took the sirloin out of the bath I cranked it up to 136 degrees and popped in a 2.5 lb piece of chuck roast. I got a smallish one to see if Wertz was lying about how tender it gets ;-).
>
> I cooked the chuck roast at 135 degrees for 48 hours. Just took it out of the water bath, seared it, sliced it and topped it with a reduction I made from the juices left in the bag, butter, a bit of soy sauce, couple shakes of Worcestershire and one glug of A1.
>
> Wertz is correct. I'm completely amazed at how juicy and tender this piece of chuck came out. The connective tissues hardly gives a bite and the roast is like the most tender steak you ever had.
>
> I'm with you, Steve, why pay $14 a pound for prime when you can pay $3.95 for chuck and have more flavor !!!! Wow, I'm in love.
>
>
> just out of the water bath, you can see the juices left in the bag
> https://goo.gl/photos/6nznZ29H16skCA827
>
> did a quick hot sear in cast iron skillet
> https://goo.gl/photos/LGfn5Sxt1FYgFacH9
>
> sliced with the sauce made from the bag liquids
> https://goo.gl/photos/AuYcUb6xqxwn3NQR7

Looks good, will try it. Thanks.

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. To me
>> "sous vide" looks like boiled beef, BLECH!
>>
>>ImStillMags wrote:
>>
>> >Here's a report on my sous vide adventures over the past few days.
>> >
>> >I did a "London Broil" top sirloin for the 4th. Cooked it at 126 degrees for 18 hours. It was perfect. But I had friends over and forgot to take pictures.
>> >
>> >Right after I took the sirloin out of the bath I cranked it up to 136 degrees and popped in a 2.5 lb piece of chuck roast. I got a smallish one to see if Wertz was lying about how tender it gets ;-).
>> >
>> >I cooked the chuck roast at 135 degrees for 48 hours. Just took it out of the water bath, seared it, sliced it and topped it with a reduction I made from the juices left in the bag, butter, a bit of soy sauce, couple shakes of Worcestershire and one glug of A1.
>> >
>> >Wertz is correct. I'm completely amazed at how juicy and tender this piece of chuck came out. The connective tissues hardly gives a bite and the roast is like the most tender steak you ever had.
>> >
>> >I'm with you, Steve, why pay $14 a pound for prime when you can pay $3.95 for chuck and have more flavor !!!! Wow, I'm in love.
>> >
>> >
>> >just out of the water bath, you can see the juices left in the bag
>> >https://goo.gl/photos/6nznZ29H16skCA827
>> >
>> >did a quick hot sear in cast iron skillet
>> >https://goo.gl/photos/LGfn5Sxt1FYgFacH9
>> >
>> >sliced with the sauce made from the bag liquids
>> >https://goo.gl/photos/AuYcUb6xqxwn3NQR7
>
>sheldon, the picture is of a chuck roast, not a London Broil. don't knock the methodology till you've tried it.

Um, London broil is a cooking method, not a cut... can be chuck,
round, sirloin, and others.

I'm not about to cook any piece of meat for 48 hours, and at 136º is
kind of iffy food safetywise, not when I can cook it perfectly in a
pan or on a grill in about 15 minutes (even 30 minutes in a hot
oven)... a chuck roast can be braised perfectly in about three hours.
A chuck roast is just a thick chuck steak, a 1 1/4" chuck
blade steak is my favorite cut on the grill. Truth be known even if
rib was the same price as chuck I'd always choose chuck... perhaps one
day when I lose all my teeth and need to gum my steak I may choose
rib... but then a rib eye is so flavorless it screams for Heinz red.
Anyway before I'd choose rib eye I'd grind me some chuck for 12 oz.
chop steaks:
http://tinypic.com/usermedia.php?uo=... .WWA3-2nR-Ao
http://tinypic.com/usermedia.php?uo=...fkEIh4l5k2TGxc

On Friday, July 7, 2017 at 6:44:53 PM UTC-7, Sheldon wrote:
> 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. To me
> >> "sous vide" looks like boiled beef, BLECH!
> >>
> >>ImStillMags wrote:
> >>
> >> >Here's a report on my sous vide adventures over the past few days.
> >> >
> >> >I did a "London Broil" top sirloin for the 4th. Cooked it at 126 degrees for 18 hours. It was perfect. But I had friends over and forgot to take pictures.
> >> >
> >> >Right after I took the sirloin out of the bath I cranked it up to 136 degrees and popped in a 2.5 lb piece of chuck roast. I got a smallish one to see if Wertz was lying about how tender it gets ;-).
> >> >
> >> >I cooked the chuck roast at 135 degrees for 48 hours. Just took it out of the water bath, seared it, sliced it and topped it with a reduction I made from the juices left in the bag, butter, a bit of soy sauce, couple shakes of Worcestershire and one glug of A1.
> >> >
> >> >Wertz is correct. I'm completely amazed at how juicy and tender this piece of chuck came out. The connective tissues hardly gives a bite and the roast is like the most tender steak you ever had.
> >> >
> >> >I'm with you, Steve, why pay $14 a pound for prime when you can pay $3.95 for chuck and have more flavor !!!! Wow, I'm in love.
> >> >
> >> >
> >> >just out of the water bath, you can see the juices left in the bag
> >> >https://goo.gl/photos/6nznZ29H16skCA827
> >> >
> >> >did a quick hot sear in cast iron skillet
> >> >https://goo.gl/photos/LGfn5Sxt1FYgFacH9
> >> >
> >> >sliced with the sauce made from the bag liquids
> >> >https://goo.gl/photos/AuYcUb6xqxwn3NQR7
> >
> >sheldon, the picture is of a chuck roast, not a London Broil. don't knock the methodology till you've tried it.
>
> Um, London broil is a cooking method, not a cut... can be chuck,
> round, sirloin, and others.
>
> I'm not about to cook any piece of meat for 48 hours, and at 136º is
> kind of iffy food safetywise, not when I can cook it perfectly in a
> pan or on a grill in about 15 minutes (even 30 minutes in a hot
> oven)... a chuck roast can be braised perfectly in about three hours.
> A chuck roast is just a thick chuck steak, a 1 1/4" chuck
> blade steak is my favorite cut on the grill. Truth be known even if
> rib was the same price as chuck I'd always choose chuck... perhaps one
> day when I lose all my teeth and need to gum my steak I may choose
> rib... but then a rib eye is so flavorless it screams for Heinz red.
> Anyway before I'd choose rib eye I'd grind me some chuck for 12 oz.
> chop steaks:
> http://tinypic.com/usermedia.php?uo=... .WWA3-2nR-Ao
> http://tinypic.com/usermedia.php?uo=...fkEIh4l5k2TGxc

ok. you do what you like. But, just once in a while you might want to actually read up on a methodology you are not familiar with. Sous vide is a methodology and has been used for a long time. You might google it and read up.

and you missed the point entirely....probably on purpose because you like to remain stuck in your ways. That's ok too. You will do things as you have always done.

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. To me >> "sous vide" looks like boiled beef, BLECH!
> >>
> > > ImStillMags wrote:
> >>
> >> >Here's a report on my sous vide adventures over the past few days.
> >> >
> >> >I did a "London Broil" top sirloin for the 4th. Cooked it at 126
> degrees for 18 hours. It was perfect. But I had friends over and
> forgot to take pictures. >> > >> >Right after I took the sirloin out
> of the bath I cranked it up to 136 degrees and popped in a 2.5 lb
> piece of chuck roast. I got a smallish one to see if Wertz was lying
> about how tender it gets ;-). >> > >> >I cooked the chuck roast at
> 135 degrees for 48 hours. Just took it out of the water bath, seared
> it, sliced it and topped it with a reduction I made from the juices
> left in the bag, butter, a bit of soy sauce, couple shakes of
> Worcestershire and one glug of A1. >> > >> >Wertz is correct. I'm
> completely amazed at how juicy and tender this piece of chuck came
> out. The connective tissues hardly gives a bite and the roast is like
> the most tender steak you ever had. >> > >> >I'm with you, Steve,
> why pay $14 a pound for prime when you can pay $3.95 for chuck and
> have more flavor !!!! Wow, I'm in love. >> > >> > >> >just out of
> the water bath, you can see the juices left in the bag >>
> >https://goo.gl/photos/6nznZ29H16skCA827 >> > >> >did a quick hot
> sear in cast iron skillet >> >https://goo.gl/photos/LGfn5Sxt1FYgFacH9
> >> > >> >sliced with the sauce made from the bag liquids >>
> >https://goo.gl/photos/AuYcUb6xqxwn3NQR7
> >
> > sheldon, the picture is of a chuck roast, not a London Broil.
> > don't knock the methodology till you've tried it.
>
> 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.

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

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

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.

--

On Sat, 8 Jul 2017 20:08:54 -0400, jmcquown >
wrote:

>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

Exactly... London broil is a cooking method, and has nothing to do
with broiling. I sometimes marinate a steak over night but sometimes
I'll use a dry rub for a couple three hours... however usually I
season with just s n'p. Cooking time is mere minutes, not hours or
days. Anyone tells me to cook London broil for more than 30 minutes
I'll tell them they need to see a culinary shrink... and in a plastic
bag they need to be in a straight jacket.

On Sat, 08 Jul 2017 19:31:53 -0500, "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.

STFU!

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

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?

On 7/8/2017 9:53 PM, Bruce wrote:

>>>
>> 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?
>

Beef, jerky

On Sat, 8 Jul 2017 22:28:04 -0400, Ed Pawlowski > wrote:

>On 7/8/2017 9:53 PM, Bruce wrote:
>
>>>>
>>> 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?
>>
>
>Beef, jerky

Lucky me!

"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

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?

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!

"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

"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



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

On 7/8/2017 9:51 PM, Wayne Boatwright wrote:
> On Sat 08 Jul 2017 05:02:42p, jmcquown told us...
>
>> 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
>>
>
> 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.
>
Flank, or pretty much any cut of lean beef. It's not a specific cut of
meat. That's all I'm saying.

Jill

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

I used to have one of those plastic, stackable, dehydrators. I guess it worked okay. Mostly, I made beef jerky.

"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:
> > "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

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.



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

"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:
> > "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

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 ...)


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

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 .

--

Snag

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:
>> > "Bruce" wrote in message
>> > ...
>> >
>> > On Sat, 8 Jul 2017 21:26:38 -0400, jmcquown >
>> > wrote:
>> > >>
>> > >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
>> >
>> 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.

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.

"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:
>> > "Bruce" wrote in message
>> > ...
>> >
>> > On Sat, 8 Jul 2017 21:26:38 -0400, jmcquown >
>> > wrote:
>> > >>
>> > >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
>> >
>> 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.



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

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 .

--

Snag

jmcquown wrote in rec.food.cooking:

> 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

Not to worry! Beef Jerky is a more popular name. I have a simple
dehydrator with 6-8 trays of the hot air blowing type. It's not an
expensive type and I think you can get one for about 40$ even now.

Generally cut to thin strips then marinate, and add to the trays,
stacking them up as you go. Our marinade is fairly standard: soy
sauce, worstershire, a bit of garlic powder, some fine ground black
pepper. We may add some other things like a pinch or so of chipotle
ground went in the last batch.

Anyways, local marketing will often say 'London Broil' then in smaller
letters, will say the actual cut (most of the time, not always). Top
Round I think is the main one you get that label on here.

I can't help that it's a mis-name of an actual cooking method used by
marketroids. I think it's a reasonable bet that most are probably top
round cuts. While the method works on many cuts, that's one of the few
they can squeeze a few more pennies out of with a more fancy sounding
label.


http://www.centralmeats.com/meats/beef

Thats our biggest true butcher shop here. Cheseapeake VA and about 20
minute drive from me. Scroll down. London Broil.

http://www.centralmeats.com/pub/medi...e/image/e9c397
0ab036de70892d86c6d221abfe/l/o/londonbroil_1.jpg


--

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?

--

Ophelia wrote in rec.food.cooking:

> "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...M4bHX-9QCFY0V0
> wodWBoPQQ

Mine's simpler but works for our needs. Unit bought sometime around
1998? Still works. Very similar to this.

https://www.amazon.com/Nesco-FD-37A-...0-watt/dp/B00C
S5ZI6G/ref=pd_sbs_79_7?_encoding=UTF8&pd_rd_i=B00CS5ZI6G& pd_rd_r=5PSR3NC
2XSADFXQ62NDK&pd_rd_w=wnZYF&pd_rd_wg=0c2Ou&psc=1&r efRID=5PSR3NC2XSADFXQ6
2NDK



--