Quote:
Originally Posted by Leingod
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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London broil is a pretty lean cut of meat. What temperature does it call for? I made a beef soup with Short Ribs last night. Simmered for 4 hours. It was soooo tender, considering they had trimmed off almost all the fat off.