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napafatgirl

Member since Jun 2011

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Reviewed Chicken Fried Steak

Jun 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I skipped pounding and sous vide the round steak for 48 hours @ 131°. The meat was completely tender, still nicely medium pink, with all sinew dissolved. After cooking, I sliced into 1/4" thick steaks before finishing. A great test for sous vide cooking!"

Reviewed Chicken Fried Steak

Jun 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I skipped pounding and sous vide the round steak for 48 hours @ 131°. The meat was completely tender, still nicely medium pink, with all sinew dissolved. After cooking, I sliced into 1/4" thick steaks before finishing. A great test for sous vide cooking!"

Reviewed Chicken Fried Steak

Jun 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I skipped pounding and sous vide the round steak for 48 hours @ 131°. The meat was completely tender, still nicely medium pink, with all sinew dissolved. After cooking, I sliced into 1/4" thick steaks before finishing. A great test for sous vide cooking!"

Reviewed Chicken Fried Steak

Jun 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I skipped pounding and sous vide the round steak for 48 hours @ 131℉. The meat was completely tender with all sinew dissolved. After cooking, I sliced into 1/4" thick steaks before finishing. A great test for sous vide cooking!"

Reviewed Chicken Fried Steak

Jun 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I skipped pounding and sous vide the round steak for 48 hours @ 131℉. The meat was completely tender with all sinew dissolved. After cooking, I sliced into 1/4" thick steaks before finishing. A great test for sous vide cooking!"

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