Thread: Food and Drink New cooking methods ... sous vide
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Old 04-22-2015, 10:33 AM   #295
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Originally Posted by Great Expectations View Post
I"m sorry I just saw this. I made a flank steak the other day and it was outstanding. Extremely tender and flavorful. It was better than a perfectly cooked strip on charcoal. The way it was tenderized was perfect. I've been traveling other than the one cook. I'm excited to do some carrots next. I'll cook those early and then cook some chicken this weekend.

The element in my vacuum sealer went out, so I used the ziplock method. It worked, but I think I need to get a new element or get better at the ziplock method, I didn't get all teh air out so a tiny bit of moisture got through, but it was still great.
When you did it, did you submerge under water with the bag open to get the air out?

I use the Ziplocks whenever I really care about the presentation. Using the vacuum can form proteins into kinda weird shapes, so if I don't want that, I'll use a zip.
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