Sous Vide London Broil... turning the tough into the tender

[SQWIB]

Awesome.

Man I agree those pics are outstanding.

Great Job, your now my go to guy for Sous Vide cooking
Thanks for posting such an awesome post!

[HawgHeaven]

Awesome.

Man I agree those pics are outstanding.

Great Job, your now my go to guy for Sous Vide cooking
Thanks for posting such an awesome post!

Thanks SQWIB!

I am by no means an expert on this... I am still learning too. There are folks here that know more than me aboot it for sure... I am just getting started! Butt I'll help where I can!

[Bearcarver]

Fantastic Pics (as usual) of Awesome Vittles!!!--------------

Super Job, Phil !!


Bear

[HawgHeaven]

Fantastic Pics (as usual) of Awesome Vittles!!!--------------

Super Job, Phil !!


Bear

Thanks Bear! I hope to someday be in your caliber!

[dcarch]

It is all in the details.

Have you all noticed one important detail?

Typically, no resting needed for sous vide, still no bloody cutting board. That will tell you what quality end result you are getting.

Wonderful work! Thanks for posting!

dcarch

[HawgHeaven]

It is all in the details.

Have you all noticed one important detail?

Typically, no resting needed for sous vide, still no bloody cutting board. That will tell you what quality end result you are getting.

Wonderful work! Thanks for posting!

dcarch

Thank you for the kind words!

One of the things that amazed me aboot this type of cooking is juice retention. It's amazing. And that last picture of me grand daughter said it all... she never liked London Broil before this.

[sweet_magnolia]

Way to rock that sous vide machine again!

[CoffeeCreek]

No words, just & &

[Fishawn]

Awesome P3

[Hoser]

Out of the ball park Phil!
for sure...guess I'm gonna have to get me one of them sous viddy thingies, but I'll probably wait until after we move.

[HawgHeaven]

Thanx again for the and kind words everyone! You folks are the best!!

[curious aardvark]

seriously great looking meal

But how did you get all those slices from - what looked like - 2 small steaks ?
Now that's a trick !

(eventually lol)

[HawgHeaven]

seriously great looking meal

But how did you get all those slices from - what looked like - 2 small steaks ?
Now that's a trick !

(eventually lol)

Thanks Alex! Slicing them thin goes a long way!

[Bearcarver]

Thanks Bear! I hope to someday be in your caliber!

Chit---You blew by me a long time ago!!!


Bear

[SQWIB]

It is all in the details.

Have you all noticed one important detail?

Typically, no resting needed for sous vide, still no bloody cutting board. That will tell you what quality end result you are getting.

Wonderful work! Thanks for posting!

dcarch

Thank you for the kind words!

One of the things that amazed me aboot this type of cooking is juice retention. It's amazing. And that last picture of me grand daughter said it all... she never liked London Broil before this.

True, True it is amazing.
Its pretty cool when you do your first and experience this.

I had to laugh the other day when my wife said when will the steaks be done... I said when do you want them done,,, its such a great thing holding a steak at a desired temp for several hours.