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

[HawgHeaven]

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.

Yes it is really a treat to set it and "almost" forget it. I'm still in the learning curve of how long is too long or not enough... so far, I've nailed it! I think...

[dcarch]

For steaks, you can down load a chart showing the various degrees (colors) of done-ness, from blue to brown, and ask your guests to select the exact color they want. You sous vide the most well done ones first, lower the temperature (add ice cubes), cook the ones less well done in the same bath, and so on.

You will have steaks done the exact way each guest specifies, and serve all hot steaks at the same time.

dcarch

http://m.cdn.blog.hu/ga/gasztronauta...sistency_2.jpg

[HawgHeaven]

For steaks, you can down load a chart showing the various degrees (colors) of done-ness, from blue to brown, and ask your guests to select the exact color they want. You sous vide the most well done ones first, lower the temperature (add ice cubes), cook the ones less well done in the same bath, and so on.

You will have steaks done the exact way each guest specifies, and serve all hot steaks at the same time.

dcarch

http://m.cdn.blog.hu/ga/gasztronauta...sistency_2.jpg

Thanks for that! What a great idea!

[blues_n_cues]

I missed this thread somehow. awesome job Phil.

[HawgHeaven]

I missed this thread somehow. awesome job Phil.

Thanks brutha! I love this thing!!

[feeshrman]

Love it, awsome job!!!