Thread: Food and Drink New cooking methods ... sous vide
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Old 03-28-2011, 06:43 AM   #127
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Quote:
Originally Posted by angelo View Post
FMB

That is a great looking steak!!! Well done (no pun) Sir. Do you get what I was talking about texture wise now. I prefer a good chew to my steaks (not tough) but not mushy like a filet and the texture in sous vide is just different.
You should try a Hanger steak. It seems the tougher steaks do better sous vide. I did do a 24 hour leg of lamb at 142 with preserved lemon, garlic and oregano. It was solid.

Great thread.

Ang
Yeah, I completely understand what you're talking about with the texture. I'll definitely try some hanger steak. I've got some flat iron steaks in the fridge that I found on sale, may try those. I've got some family in town this week and was thinking about doing some risotto along with something out of the sous vide.
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