Saturday, July 22, 2017

Let's Sous Vide a London Broil

Next I tried a London Broil. This is a notoriously tough cut of meat with very little fat. How will it do?

This one cooked for 11 hours at 131 degrees!

The London Broil was too big so I cut it in half.  The second half went into the freezer in the same bag I cooked it in for later.

Not so visually appealing right out of the bag.  Let's see if we can fix that.

Now that looks much better!

Like butter!

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