And I just gagged... hahaha
unrelated note. Why am I seeing sous vide techniques ranging from 3 hours to 24 hours for a simple top round (london broil) cut of steak? It's a large lean cut, but I would think anything longer than 5 hours would result in a steak that would simply fall apart.
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I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR
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