i put a thick l.broil in the elect skillet..
i put one cup of water, mushrooms, and worshetershire
and spinkling in a tea spoon of sausage gravy mix

it's alot of water still in it, but it looks like it's shaping up to be
super tuff
like chewy dry tuff

is it too late to baste this thing tender or what

In article .com>,
"Switch" > wrote:

> i put a thick l.broil in the elect skillet.. i put one cup of water,
> mushrooms, and worshetershire and spinkling in a tea spoon of sausage
> gravy mix
>
> it's alot of water still in it, but it looks like it's shaping up to
> be super tuff like chewy dry tuff
>
> is it too late to baste this thing tender or what


I think so.
--
http://www.jamlady.eboard.com, updated 2-4-2006, Masa

Switch wrote:
> i put a thick l.broil in the elect skillet..
> i put one cup of water, mushrooms, and worshetershire
> and spinkling in a tea spoon of sausage gravy mix
>
> it's alot of water still in it, but it looks like it's shaping up to be
> super tuff
> like chewy dry tuff
>
> is it too late to baste this thing tender or what

Too late to do anything except keep cooking it, with the lid on to
retain the moisture. Cook it to death on low heat and it will
tenderize.

-sw

On Sat 04 Feb 2006 07:03:57p, Thus Spake Zarathustra, or was it Switch?

> i put a thick l.broil in the elect skillet..
> i put one cup of water, mushrooms, and worshetershire
> and spinkling in a tea spoon of sausage gravy mix
>
> it's alot of water still in it, but it looks like it's shaping up to be
> super tuff
> like chewy dry tuff
>
> is it too late to baste this thing tender or what

Uh, do you have a clue as to why they call it London *Broil*? It's not
meant to be stewed in its own juices.

so, yes, it's too late to do anything reasonable with it.

--
Wayne Boatwright o¿o
____________________

BIOYA

Steve Wertz wrote:

Cook it to death on low heat and it will
> tenderize.
>
> -sw

i had a small piece, its really not bad

i took the meat out, and reduced what was left
added coutry sausage gravy mix..i got that hot
and poured a little whole milk in, stirred till it thickened

i put the broil back in on low, and covered it in the gravy

--

well see how it goes in 4 hours.

Steve Wertz wrote:
Cook it to death on low heat and it will
> tenderize.
>
> -sw

yeah, i think i killed it now

it is tender enough to cut with a fork
--

In article >,
Melba's Jammin' > wrote:

> In article .com>,
> "Switch" > wrote:
>
> > i put a thick l.broil in the elect skillet.. i put one cup of water,
> > mushrooms, and worshetershire and spinkling in a tea spoon of sausage
> > gravy mix
> >
> > it's alot of water still in it, but it looks like it's shaping up to
> > be super tuff like chewy dry tuff
> >
> > is it too late to baste this thing tender or what
>
>
> I think so.

I've actually had excellent luck with dried out, chewy meat.

Make pot roast!

I cut it into large chunks, toss it into the pressure cooker with some
chopped veggies, appropriate stew spices and some beef or chicken stock.

Bring it up to pressure and pressure for 20 minutes.

It's actually quite good. :-)

Hope this helps?

If you do not have a pressure cooker, use a deep cast iron pot and
simmer it on low for 2 hours. (braise)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> On Sat 04 Feb 2006 07:03:57p, Thus Spake Zarathustra, or was it Switch?
>
> > i put a thick l.broil in the elect skillet..
> > i put one cup of water, mushrooms, and worshetershire
> > and spinkling in a tea spoon of sausage gravy mix
> >
> > it's alot of water still in it, but it looks like it's shaping up to be
> > super tuff
> > like chewy dry tuff
> >
> > is it too late to baste this thing tender or what
>
> Uh, do you have a clue as to why they call it London *Broil*? It's not
> meant to be stewed in its own juices.
>
> so, yes, it's too late to do anything reasonable with it.

I don't even buy London Broil...

It's my #1 LEAST favorite cut of meat!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article .com>,
"Switch" > wrote:

> Steve Wertz wrote:
>
> Cook it to death on low heat and it will
> > tenderize.
> >
> > -sw
>
> i had a small piece, its really not bad
>
> i took the meat out, and reduced what was left
> added coutry sausage gravy mix..i got that hot
> and poured a little whole milk in, stirred till it thickened
>
> i put the broil back in on low, and covered it in the gravy
>
> --
>
> well see how it goes in 4 hours.
>

That should work. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sun, 05 Feb 2006 06:52:12 -0600, OmManiPadmeOmelet
> connected the dots and wrote:
~
~I don't even buy London Broil...
~
~It's my #1 LEAST favorite cut of meat!

It's one of the first cuts of meat that I learned to cook. As long as
it's not beyond medium rare, it has its good points when sliced very
thin.

maxine in ri