Quote:
Originally Posted by JackFreeman
I like to have dinner near 5 PM. But the most important dish here is meat in any type. Like this.
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looks good but i'd still be hungry unless you're into portion control?
Quote:
Originally Posted by glennQNYC
Marinated a $2.27/lb Choice grade Top Round "London Broil" overnight; then threw it in the sous vide at 6:00 AM for a 12-hour bath to thoroughly tenderize it. I'll then do the usual and sear it on a screaming-hot cast iron skillet. Just about time to taker it out of the water!
Edit: Success!
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yum!