Anyone know what a Flanken Roast is in English? Only recipe I was able to find was this:http://www.imamother.com/forum/viewtopic.php?t=228654 which looked scary but came out amazing (I cooked it overnight instead of 2-3 hours)
Was it long bones on the bottom of it or short bones? if they were long it was simply a rack of ribs with a lot of the meat left on.
Thanks!
Pre sous vide it was 34.6 Oz in the bag. After it was 34.7 which makes sense cuz the outside of the bag was wet. Also means the bag stayed intact (thumbs up emoji). After dumping the water, the renaming meat and bag was 29.85 oz or about 13% water loss. if i remove the weight of the bag it probably rounds up to 15% or about 86%-87% of the original weight. Considering how good it tasted last time i'd venture to say that is reasonable, especially for a roast.