Quote:
Originally Posted by darita
How thick is that flap meat and how does it compare with skirt...tenderness, juiciness?
Do you notice SV meat being less moist than straight grilled?
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This package is in the 3/8 to 7/16 range. Like I said, it's much more tender and not as grainy as the inside skirt I bought. When I SV'd mine it was as moist as straight grilled, but it had a softer texture and bite.
One note though, when you SV something this thin, the sear time is quick on the grill, really quick. I considered a cast iron griddle and might try that next time. An alternate is to slice it after the SV and cook it fajita style, again very quickly.
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