First off, I need to make a confession before I get too far down the bloggy road: I am terrible with a camera. I have no idea why it is that other people can just point and shoot and get great photos and mine simply suck. I know that FOOD PORN RULES here in the blogosphere so I am bound and determined to get better at it (unless I become instantly famous and am able to hire an all-purpose live-in photographer and chauffeur). So, please have patience with my photos or the lack of them.

Second, I’m sorry to say that I am not yet ready to tell you about the lamb shanks. Soon. But I have a small consolation prize:

I just happened to find a flank steak at the winter farmers’ market this weekend and I was so excited that I had to cook it in the SVS. I am also here to tell you that I am mortified and humiliated by the results. It was TERRIBLE. All the resources I could find on the subject of flank steak said to cook it for 24 hours at 55C . Well that seemed rather extreme to me but I am a novice – who am I to buck authority? So I followed the instructions I had. Don’t try this at home, kids.

No photos of the flank, either folks. No need – it looked totally ordinary after I gave it a quick sear in butter. And frankly, I just want to forget about it. I seasoned it in the bag with salt, pepper and garlic powder.  Actually, it came out disgustingly mushy and falling apart, in addition to being completely flavorless. Next time I do a flank, I will do it for 4-6 hours at 55C. Unless some other authority tells me otherwise and convinces me that my prior experience was a fluke!

Soon com mon: Lamb Shanks (which came out yummy, BTW)


Filed under sous vide cooking, Sous Vide Failures, Sous Vide Supreme, Uncategorized, water oven


  1. GeoffS

    No food should be cooked for 24 hours. Ever. Even if Julia Child tells you to do that, just don’t. Unless she shows up at your door; which would be really scary, since she has been dead for like 6 years now – I bet she would look worse than you described your flank steak… all mushy and falling apart.

    On a technical note, you have a broken link: SVS is pointing to http://www.sousvidesupremen.com/ (which I think has an extra ‘n’ that breaks it)…

    Can’t wait to hear about the lamb shank (I love’s me some lamb).


    • Fixed it! Thanks for the heads-up.

      • mindy

        just read a disparaging article either in the nyt or perhaps it was time magazine (i read so much that i can’t remember) that talks about the disappointing results of slow cooking – not really worth the time put into it? but keep experimenting… though even keller says it’s not great for the home cook:(

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