collapse

Advertisement


Author Topic: Sous Vide London Broil  (Read 6898 times)

Offline pianoman9701

  • Mushroom Man
  • Business Sponsor
  • Trade Count: (+5)
  • Legend
  • *****
  • Join Date: Mar 2011
  • Posts: 44701
  • Location: Vancouver USA
  • WWC, NRA Life, WFW, NAGR, RMEF, WSB, NMLS #2014743
    • www.facebook.com/johnwallacemortgage
    • John Wallace Mortgage
Sous Vide London Broil
« on: April 08, 2020, 09:45:52 AM »
Hey Kids, I did this last night. As you can see, the top round cut was wonderfully marbled. Had the meat in the bath at 130 for 9 hours with beef stock, pinot noir, onions, crimini mushrooms, salt, pepper, and garlic. Seared the meat for 1 minute each side and rested while I cooked the asparagus (with white truffle oil), and reduced the liquids, thickening with an almond flour roux. The meat was tender cut across the grain. The rest of the wine was good - Kendall Jackson Reserve.
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman https://linktr.ee/johnlwallace

Offline mburrows

  • Non-Hunting Topics
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Aug 2007
  • Posts: 1618
  • Location: Montana
  • Go Cougs!
Re: Sous Vide London Broil
« Reply #1 on: April 08, 2020, 10:37:15 AM »
Nice!  I've been a sous vide junky lately.

I've never gone much longer than two hours in the bath though, I will have to give the extended cook time a try, Im sure it only makes things better?

Offline Angry Perch

  • Past Sponsor
  • Trade Count: (+7)
  • Explorer
  • *****
  • Join Date: Oct 2011
  • Posts: 12581
  • Location: Sammamish/ Sequim
Re: Sous Vide London Broil
« Reply #2 on: April 08, 2020, 10:41:23 AM »
Beautiful top round! Sure doesn't look like your average grocery store cut.
Low T Beta Male
Domesticated simpy city dwelling male
Low T/ high estrogen = illogical thinking
You must have a learning disability
Low IQ mut [sic] faced bimbo.
You see it here with some of the less intelligent and stable types.
Leveler boy.

Offline Badhabit

  • Political & Covid-19 Topics
  • Trade Count: (+1)
  • Sourdough
  • *****
  • Join Date: May 2007
  • Posts: 1227
Re: Sous Vide London Broil
« Reply #3 on: April 08, 2020, 11:17:19 AM »
Looks great.  With Shelter in Place, The FB Sous Vid groups are busy busy along with the Instant Pot Groups. Post up a photo of your Sous Vide set up. I haven't invested in a dedicated cooler and cut out a hole in the top yet. Also what are you using to keep what you are cooking submerged? I use mine about once every other month.

Offline pianoman9701

  • Mushroom Man
  • Business Sponsor
  • Trade Count: (+5)
  • Legend
  • *****
  • Join Date: Mar 2011
  • Posts: 44701
  • Location: Vancouver USA
  • WWC, NRA Life, WFW, NAGR, RMEF, WSB, NMLS #2014743
    • www.facebook.com/johnwallacemortgage
    • John Wallace Mortgage
Re: Sous Vide London Broil
« Reply #4 on: April 08, 2020, 01:43:45 PM »
Nice!  I've been a sous vide junky lately.

I've never gone much longer than two hours in the bath though, I will have to give the extended cook time a try, Im sure it only makes things better?

It depends on the meat. If you're cooking a terrific steak - NY, ribeye, tenderloin, high grade - cooking too long will make them mushy. Four hours tops. If you're cooking a roast, like leg of lamb or prime rib, 12-24 hours isn't too long. 6-12 hours for tougher cuts like chuck shoulder and round cuts isn't too long. Some recipes I make take 24-36 hours. The key for me is pre-seasoning and cook it with some tasty veggies. Aromatics really add to the flavor.
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman https://linktr.ee/johnlwallace

Offline pianoman9701

  • Mushroom Man
  • Business Sponsor
  • Trade Count: (+5)
  • Legend
  • *****
  • Join Date: Mar 2011
  • Posts: 44701
  • Location: Vancouver USA
  • WWC, NRA Life, WFW, NAGR, RMEF, WSB, NMLS #2014743
    • www.facebook.com/johnwallacemortgage
    • John Wallace Mortgage
Re: Sous Vide London Broil
« Reply #5 on: April 08, 2020, 01:44:26 PM »
Beautiful top round! Sure doesn't look like your average grocery store cut.

Local butcher. Top Choice.
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman https://linktr.ee/johnlwallace

Offline pianoman9701

  • Mushroom Man
  • Business Sponsor
  • Trade Count: (+5)
  • Legend
  • *****
  • Join Date: Mar 2011
  • Posts: 44701
  • Location: Vancouver USA
  • WWC, NRA Life, WFW, NAGR, RMEF, WSB, NMLS #2014743
    • www.facebook.com/johnwallacemortgage
    • John Wallace Mortgage
Re: Sous Vide London Broil
« Reply #6 on: April 08, 2020, 01:52:44 PM »
Looks great.  With Shelter in Place, The FB Sous Vid groups are busy busy along with the Instant Pot Groups. Post up a photo of your Sous Vide set up. I haven't invested in a dedicated cooler and cut out a hole in the top yet. Also what are you using to keep what you are cooking submerged? I use mine about once every other month.

I use mine 2-3 times a week. Go to a restaurant supply and get a square Cambro 18 qt container with a lid and cut a hole in that. I think they run about $20 total. for steaks and burgers - small stuff - I just use a stock pot. When something floats, I stick a grill turner/spatula or metal tongs on it and that usually does the trick.
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman https://linktr.ee/johnlwallace

Offline Badhabit

  • Political & Covid-19 Topics
  • Trade Count: (+1)
  • Sourdough
  • *****
  • Join Date: May 2007
  • Posts: 1227
Re: Sous Vide London Broil
« Reply #7 on: April 08, 2020, 02:40:05 PM »
Thank you for the info on the Cambro 18 qt . We have a Barger Elleson supply here. I was using a bunch of wine corks that I vacuum packed to insulate my 10 qt stock pot.

Offline pianoman9701

  • Mushroom Man
  • Business Sponsor
  • Trade Count: (+5)
  • Legend
  • *****
  • Join Date: Mar 2011
  • Posts: 44701
  • Location: Vancouver USA
  • WWC, NRA Life, WFW, NAGR, RMEF, WSB, NMLS #2014743
    • www.facebook.com/johnwallacemortgage
    • John Wallace Mortgage
Re: Sous Vide London Broil
« Reply #8 on: April 08, 2020, 02:42:21 PM »
Thank you for the info on the Cambro 18 qt . We have a Barger Elleson supply here. I was using a bunch of wine corks that I vacuum packed to insulate my 10 qt stock pot.

I just use stretch wrap. No evaporation at all.
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman https://linktr.ee/johnlwallace

Offline Angry Perch

  • Past Sponsor
  • Trade Count: (+7)
  • Explorer
  • *****
  • Join Date: Oct 2011
  • Posts: 12581
  • Location: Sammamish/ Sequim
Re: Sous Vide London Broil
« Reply #9 on: April 08, 2020, 02:46:14 PM »
This is my set-up. I assume yours is similar P-Man?

Low T Beta Male
Domesticated simpy city dwelling male
Low T/ high estrogen = illogical thinking
You must have a learning disability
Low IQ mut [sic] faced bimbo.
You see it here with some of the less intelligent and stable types.
Leveler boy.

Offline pianoman9701

  • Mushroom Man
  • Business Sponsor
  • Trade Count: (+5)
  • Legend
  • *****
  • Join Date: Mar 2011
  • Posts: 44701
  • Location: Vancouver USA
  • WWC, NRA Life, WFW, NAGR, RMEF, WSB, NMLS #2014743
    • www.facebook.com/johnwallacemortgage
    • John Wallace Mortgage
Re: Sous Vide London Broil
« Reply #10 on: April 08, 2020, 02:49:28 PM »
Yep, that's the one. :tup:
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman https://linktr.ee/johnlwallace

Offline Whitpirate

  • Trade Count: (+9)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 2030
  • Location: Duvall, by way of Spokane/Metaline Falls
Re: Sous Vide London Broil
« Reply #11 on: April 08, 2020, 02:59:28 PM »
I run a Joule but the same cambro setup.   Be careful posting 130 in some groups... they'll lose their mind.  Baldwin guide I think is 133 for beef for pasturization... but either way I like your setup and finish.  I like 133 for 12 myself for round and extend it to 24ish for chucks.

Offline Angry Perch

  • Past Sponsor
  • Trade Count: (+7)
  • Explorer
  • *****
  • Join Date: Oct 2011
  • Posts: 12581
  • Location: Sammamish/ Sequim
Re: Sous Vide London Broil
« Reply #12 on: April 08, 2020, 03:09:14 PM »
I run a Joule but the same cambro setup.   Be careful posting 130 in some groups... they'll lose their mind.  Baldwin guide I think is 133 for beef for pasturization... but either way I like your setup and finish.  I like 133 for 12 myself for round and extend it to 24ish for chucks.

Ya, the food safety folks can be pretty vicious.
Hey food safety freaks, I put my steaks in the oven at 110 for an hour before I grill them!!! :P
Low T Beta Male
Domesticated simpy city dwelling male
Low T/ high estrogen = illogical thinking
You must have a learning disability
Low IQ mut [sic] faced bimbo.
You see it here with some of the less intelligent and stable types.
Leveler boy.

Offline pianoman9701

  • Mushroom Man
  • Business Sponsor
  • Trade Count: (+5)
  • Legend
  • *****
  • Join Date: Mar 2011
  • Posts: 44701
  • Location: Vancouver USA
  • WWC, NRA Life, WFW, NAGR, RMEF, WSB, NMLS #2014743
    • www.facebook.com/johnwallacemortgage
    • John Wallace Mortgage
Re: Sous Vide London Broil
« Reply #13 on: April 08, 2020, 03:12:10 PM »
Thanks for the heads up. I'm a food guy all my life. The rules on temps have changed for the better.
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman https://linktr.ee/johnlwallace

Offline Angry Perch

  • Past Sponsor
  • Trade Count: (+7)
  • Explorer
  • *****
  • Join Date: Oct 2011
  • Posts: 12581
  • Location: Sammamish/ Sequim
Re: Sous Vide London Broil
« Reply #14 on: April 08, 2020, 03:17:09 PM »
Thanks for the heads up. I'm a food guy all my life. The rules on temps have changed for the better.
That's for sure. I'm glad I'll never have to choke down another 180 degree turkey! :chuckle:
Low T Beta Male
Domesticated simpy city dwelling male
Low T/ high estrogen = illogical thinking
You must have a learning disability
Low IQ mut [sic] faced bimbo.
You see it here with some of the less intelligent and stable types.
Leveler boy.

 


* Advertisement

* Recent Topics

Rehome for GWP by metlhead
[Today at 06:31:18 PM]


Idaho 2025 Controlled Hunts by addicted1
[Today at 06:27:30 PM]


Entiat Quality tag by waoutdoorsman
[Today at 06:24:20 PM]


Mudflow Archery by Torrent50
[Today at 06:06:28 PM]


2025 Draw Results by ganghis
[Today at 06:03:08 PM]


Vashon Island deer tag by bowhunter_1
[Today at 04:32:43 PM]


Oregon results posted. by trophyhunt
[Today at 04:09:23 PM]


Palouse/Mica (GMU 127) Access for Trades Work by high_hunter
[Today at 03:24:17 PM]


Boat registration by Bullkllr
[Today at 02:36:52 PM]


Oregon special tag info by Tree Killer
[Today at 01:40:51 PM]


Cowiche Cow Archery Tag - Group Hunt by VickGar
[Today at 12:45:06 PM]


Ritzville Rifle Buck - GMU 284 by Sundance
[Today at 12:37:11 PM]


Eastern WA-WT hunting from tree stands?? by finnman
[Today at 12:28:44 PM]


Stillaguamish 448 QD rifle tag by Hi-Liter
[Today at 12:06:37 PM]


Muzzy Mission Quality!!! by finnman
[Today at 11:54:18 AM]


Colockum Archery Bull Tag by throttlejocky20
[Today at 11:27:12 AM]


For the Vortex guys by pianoman9701
[Today at 11:23:45 AM]


Teanaway bull elk by throttlejocky20
[Today at 11:23:44 AM]


Palouse buck deer by MMCCAULEY
[Today at 11:09:55 AM]

SimplePortal 2.3.7 © 2008-2025, SimplePortal