tag:blogger.com,1999:blog-7173052990851751381.post6900140614795841564..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Cooking Grass-Fed Beef: Episode 1 – Top Round "London Broil"Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-7173052990851751381.post-13124506832714525512017-12-28T13:00:06.714-05:002017-12-28T13:00:06.714-05:00If you read what Chef John said, I don't think...If you read what Chef John said, I don't think you want it well done. But if you must use the meat thermometer and up the temperature to the resting temp and then let it rest for 10 min and it should be what you want. However, if it is tough you will be sorry. GrammyG-Grammyhttps://www.blogger.com/profile/02730341226893359854noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10887801671418593142017-03-02T19:03:59.423-05:002017-03-02T19:03:59.423-05:00Hi chef john,
love the recipe, how much longer sh...Hi chef john, <br />love the recipe, how much longer should I broil it until it is well done?Shmekhttps://www.blogger.com/profile/05348893629569364183noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5611769633924288272016-04-22T01:09:40.028-04:002016-04-22T01:09:40.028-04:00The video for this recipe is missing. Can you plea...The video for this recipe is missing. Can you please share it.<br /><br />Anonymoushttps://www.blogger.com/profile/01521860839554830722noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42107080268331417682014-05-15T12:48:32.700-04:002014-05-15T12:48:32.700-04:00Would you be able to recommend an oven safe drying...Would you be able to recommend an oven safe drying rack? I worry that mine isn't made to go into an oven...Marc McCarthyhttps://www.blogger.com/profile/12291717912527239189noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81640176127392658562013-08-24T03:28:53.005-04:002013-08-24T03:28:53.005-04:00I find "London Broil" is a great cut for...I find "London Broil" is a great cut for long cooking time recipes. My favorite recipes with it include a slab simmered in tomato pasta sauce, and a soup made with top round, potatoes, garlic (each piece cut only in half, or a third for bigger pieces), carrots, and Alfredo sauce.Billyhttps://www.blogger.com/profile/09587715813458492367noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24516663687352921682011-01-07T10:47:26.487-05:002011-01-07T10:47:26.487-05:00i just used a cheap old analog. But the probe type...i just used a cheap old analog. But the probe type should work. I've used them and also used them in the oven. The ones that have a wire going back to the unit.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29936185468236207192011-01-07T07:49:41.208-05:002011-01-07T07:49:41.208-05:00Hey Chef John.
Always loving your site.
So for thi...Hey Chef John.<br />Always loving your site.<br />So for this recipe, you mention using an oven thermometer and broiling the meat.<br />Can you recommend a thermometer which stays in the meat and can work in broiling temperatures?<br />(The electronic probes are unable to withstand such high heat, it seems. Did you use an analog?)<br />Thanks!NoUseForANamehttps://www.blogger.com/profile/06525015910537711870noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23452431773410408722011-01-06T02:10:30.900-05:002011-01-06T02:10:30.900-05:00I had great success using your instructions for co...I had great success using your instructions for cooking London broil. I am notorious for overcooking beef. I think it was the meat thermometer (you used one in your video) that convinced me to try your method. I did as instructed (with less marinating time - because I was hungry) and my London broil turned out perfect. I've always been leery of undercooked meat - but now that I put that meat thermometer to use - I feel I can now confidently cook moist and tender beef! I thank you, my husband especially thanks you.Unknownhttps://www.blogger.com/profile/13783999273038056362noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15001218954480257592010-12-12T16:23:30.407-05:002010-12-12T16:23:30.407-05:00Yes, round steak is just a thick slice from a roun...Yes, round steak is just a thick slice from a round roast. Thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91708318737441294932010-12-12T15:43:04.194-05:002010-12-12T15:43:04.194-05:00Hi John, FOund your videos while searching for gr...Hi John, FOund your videos while searching for grass fed beef recipes. LOVE your site. I've got to set aside a few hours to browse. I was wondering if a "Round Steak" is the same thing as the cut of meat you used to London Broil (round roast) in this post. We just got our first 1/4 cow of grass fed beef. I have a cut stamped "Round Steak" but I know many cuts have two or three names. Thanks for your help and thanks for your blog.Nicole Reevesnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49821261103387090802010-07-02T16:07:59.358-04:002010-07-02T16:07:59.358-04:00Sorry, can't give you settings. prob med direc...Sorry, can't give you settings. prob med direct heatChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89123414850503421582010-07-02T16:04:44.768-04:002010-07-02T16:04:44.768-04:00So you have it 8 inches from a broiler - how would...So you have it 8 inches from a broiler - how would I do this on a BBQ? Direct heat? How high a temp?NoUseForANamehttps://www.blogger.com/profile/06525015910537711870noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64889506526559644452010-07-02T16:02:53.810-04:002010-07-02T16:02:53.810-04:00never used one, but i'm sure you could. thanks...never used one, but i'm sure you could. thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16559567514548135242010-07-02T15:55:20.455-04:002010-07-02T15:55:20.455-04:00John - this is a real winner. I just found your s...John - this is a real winner. I just found your site and am realllly loving it. We're big fans of the london broil cut. Is there a way for me to adjust this recipe for the BBQ? I have an infrared char broil, if that makes a difference. Thanks! Would love to make this for our 4th of July BBQ.NoUseForANamehttps://www.blogger.com/profile/06525015910537711870noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7657382875866683672010-06-29T01:57:10.687-04:002010-06-29T01:57:10.687-04:00great post chef. And thanks for clearing up the &#...great post chef. And thanks for clearing up the 'london broil' myth. I hate that butchers sel 'london broil'. say what its called either flank or top round.HowCookFood.comhttp://www.Howcookfood.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33109714383896121142009-10-23T11:37:03.828-04:002009-10-23T11:37:03.828-04:00Hi John your recipes sound so good!!! I cant wait...Hi John your recipes sound so good!!! I cant wait to try this london broil! I work with La Cense Beef, they are an all natural <a href="http://www.lacensebeef.com/why-grass-fed.aspx" rel="nofollow">grass fed beef</a> company. You should check them out.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38334669767356408042009-07-23T12:20:57.114-04:002009-07-23T12:20:57.114-04:00I don't know the metric amounts so I would be ...I don't know the metric amounts so I would be using the same online calculators. Unless they are using bad info they should be accurate. Use one from a large well-known site and you'll be fine.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72717603464390271342009-07-23T05:34:06.878-04:002009-07-23T05:34:06.878-04:00Hey John! Great recipes & videos! Very easy to...Hey John! Great recipes & videos! Very easy to follow! Would be very helpful if you could mention ingredient quantity in ml where there is a cup (I get confused when I see 2/3 cups - how many is that???) and temperature in celsius. I'm from Latvia and we don't have here american cups and of course I can use a converter on the internet, but they give you sometimes so different result. And you are the author and must know for sure the right quantity of the ingredients. Thank you very much! Nina, Latvia (Yes, from Latvia and I could be the only your-blog-reader from Latvia....or not:-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70363878791907485392009-06-09T17:18:58.657-04:002009-06-09T17:18:58.657-04:00Thanks, but I'm not changing it because of tho...Thanks, but I'm not changing it because of those idiots, besides, more comments = more views!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83593135106986308802009-06-09T17:06:20.798-04:002009-06-09T17:06:20.798-04:00Don't know if you usually bother reading the c...Don't know if you usually bother reading the comments on youtube, but you might want to consider it this time. Many people are saying your video's still image looks pornographic. You might want to choose a different still image. <br />By the way, I've made many of your dishes and they have all been winners. Can't wait to make this for my fiancee. Thank you for sharing.eagleslegacyhttp://youtube.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16821310670900018972009-06-09T15:01:34.301-04:002009-06-09T15:01:34.301-04:00My mouth actually watered at the site of that deli...My mouth actually watered at the site of that delicious plate of meat. Talk about heaven on a plate!Chanellehttps://www.blogger.com/profile/03155066647147218733noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33558597258664994352009-06-09T15:01:33.260-04:002009-06-09T15:01:33.260-04:00My mouth actually watered at the site of that deli...My mouth actually watered at the site of that delicious plate of meat. Talk about heaven on a plate!Chanellehttps://www.blogger.com/profile/03155066647147218733noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33059143158792095112009-06-09T05:07:40.888-04:002009-06-09T05:07:40.888-04:00I love the recipe and the idea of using these chea...I love the recipe and the idea of using these cheaper cuts of meats for steak. I cant recall the last time I had a tenderloin although it used to be my go-to steak and paying good money for a restaurant steak (with its unforgivably inflated price tag in Malaysia) now seems insane. Will try to look for this cut in the supermarket. Thanks, Chef John.Asian Malaysinnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36392966113663628492009-06-08T22:35:33.370-04:002009-06-08T22:35:33.370-04:00yes, will work great.yes, will work great.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29016696545112884912009-06-08T22:28:36.677-04:002009-06-08T22:28:36.677-04:00looks pretty easy. can I use flank steak instead.looks pretty easy. can I use flank steak instead.Anonymousnoreply@blogger.com