Sous vide tough leftover steak?
I made a flank steak last night and it was uncharacteristically tough. If I sous vide it at say, 135F for an hour or so will it break down the toughness? Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude