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Author Topic: Sous Vide London Broil  (Read 1232 times)

Offline The scout

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Re: Sous Vide London Broil
« Reply #15 on: April 08, 2020, 03:32:19 PM »
Just ordered a whole setup. Hopefully I will have it by this weekend to try on some steaks.

Offline pianoman9701

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Re: Sous Vide London Broil
« Reply #16 on: April 08, 2020, 03:37:11 PM »
Just ordered a whole setup. Hopefully I will have it by this weekend to try on some steaks.

You'll dig it. If you have a large family, using it for scrambled eggs is awesome.
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Offline The scout

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Re: Sous Vide London Broil
« Reply #17 on: April 08, 2020, 03:50:18 PM »
Hmm thatís good to know, so far I have just been looking at meat recipes

Offline Fl0und3rz

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Re: Sous Vide London Broil
« Reply #18 on: April 08, 2020, 08:10:18 PM »
Looks delicious.  I have flirted with the idea in the past.  I haven't taken the plunge, yet.

Offline mburrows

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Re: Sous Vide London Broil
« Reply #19 on: April 08, 2020, 08:42:53 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.

Going to try one of those ideas this weekend Iíll report back!

Offline lamrith

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Re: Sous Vide London Broil
« Reply #20 on: April 08, 2020, 09:07:18 PM »
Just ordered a whole setup. Hopefully I will have it by this weekend to try on some steaks.

You'll dig it. If you have a large family, using it for scrambled eggs is awesome.
Can you elaborate on how you do your eggs with one?  I have been considering it for years, but never made the jump.  The more I can do, the more I can twist wife's arm to free up valuable cabinet space :-p
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Offline Bigshooter

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Re: Sous Vide London Broil
« Reply #21 on: April 09, 2020, 02:37:03 AM »
With everything I had read about sous vide I thought it would be a game changer for me with cooking steak.  After trying it now i'm not a fan.  Not sure what it is but I just don't care for it.  I would much rather reverse sear.  Just need a good meat thermometer and it comes out just the way I like it every time.
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Offline pianoman9701

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Re: Sous Vide London Broil
« Reply #22 on: April 09, 2020, 06:00:28 AM »
Just ordered a whole setup. Hopefully I will have it by this weekend to try on some steaks.

You'll dig it. If you have a large family, using it for scrambled eggs is awesome.
Can you elaborate on how you do your eggs with one?  I have been considering it for years, but never made the jump.  The more I can do, the more I can twist wife's arm to free up valuable cabinet space :-p

Scramble the eggs and put them in a ziplock. No need to use milk or cream to scramble. Add finely chopped parsley and green onion. Remember that vegetables don't cook under 185 - so really finely chopped. Add shredded cheese. Water at 167F. In the bath for 16-17 minutes. Every 5 minutes, knead the bag to keep the eggs broken up and cooking evenly.
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Offline pianoman9701

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Re: Sous Vide London Broil
« Reply #23 on: April 09, 2020, 06:02:51 AM »
With everything I had read about sous vide I thought it would be a game changer for me with cooking steak.  After trying it now i'm not a fan.  Not sure what it is but I just don't care for it.  I would much rather reverse sear.  Just need a good meat thermometer and it comes out just the way I like it every time.

What was it about the steaks you didn't like? Personally, if you season them before and cook the right amount of time, I've never had a bad one. :dunno:
"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

Offline Angry Perch

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Re: Sous Vide London Broil
« Reply #24 on: April 09, 2020, 09:34:10 AM »
If you're into soft boiled eggs, you can dial them in perfectly. Nothing like cracking an egg and getting that perfect ooze.

Offline IFunk

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Re: Sous Vide London Broil
« Reply #25 on: April 09, 2020, 02:51:11 PM »
I made these 72 hour short ribs about 8 years ago and can tell you they were amazing.  :)

I may have to make them again soon with the quarantine.

http://www.zencancook.com/2012/01/72-hours-sous-vide-short-ribs/

They were so tender and the sauce was outstanding!


Offline Angry Perch

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Re: Sous Vide London Broil
« Reply #26 on: April 09, 2020, 03:08:46 PM »
I made these 72 hour short ribs about 8 years ago and can tell you they were amazing.  :)

I may have to make them again soon with the quarantine.

http://www.zencancook.com/2012/01/72-hours-sous-vide-short-ribs/

They were so tender and the sauce was outstanding!

Looks fantastic. I've been eyeing some meaty oxtails at Costco. They may get a similar treatment.

Offline Bigshooter

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Re: Sous Vide London Broil
« Reply #27 on: April 09, 2020, 09:48:51 PM »
With everything I had read about sous vide I thought it would be a game changer for me with cooking steak.  After trying it now i'm not a fan.  Not sure what it is but I just don't care for it.  I would much rather reverse sear.  Just need a good meat thermometer and it comes out just the way I like it every time.

What was it about the steaks you didn't like? Personally, if you season them before and cook the right amount of time, I've never had a bad one. :dunno:

The taste has been fine.  The texture is off for me I think. 
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Offline pianoman9701

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Re: Sous Vide London Broil
« Reply #28 on: April 11, 2020, 10:02:11 AM »
Again, as stated above, if you cook already tender cuts too long, they lose any chew that you'd expect and turn to mush. Try 1-2 hours for NYs, ribeyes, and tenderloin. If the texture is too tough, longer cooking is required and you can dial that up to 8-12 hours or more. I just love mine, although I'm not crazy about the finished texture of chicken breast. As I stated, I use it 2-3 times a week. When your cocktail hour turns into 2 or 3, it's very convenient. :)
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Offline suga

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Re: Sous Vide London Broil
« Reply #29 on: April 11, 2020, 01:13:11 PM »
Looking good P-Man!!


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