Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Porthos

Porthos

i don't remember which cut of London broil I am using, but it has Penzey's roasted garlic,, Penzey's smoked paprika and some onion powder. 132.5 for 4 1/4 hours. I will pat it dry and salt it when I sear it.

 

ETA: I continue to marvel at how this cooking technique can produce tender meat from not-so-special cuts of meat.

Porthos

Porthos

i don't remember which cut of London broil I am using, but it has Penzey's roasted garlic,, Penzey's smoked paprika and some onion powder. 132.5 for 4 1/4 hours. I will pat it dry and salt it when I sear it.

×
×
  • Create New...