rodentraiser
Head Chef
I have three sauces I use for chicken (teriyaki, hoisin, and balsamic BBQ sauces) and when I make chicken breasts in any of these sauces, I simply put the chicken in a glass baking dish and pour the sauce over them. The chicken bakes done, the sauce caramelizes, and I usually end up with a delicious meal.
Well, now I have another recipe that calls for flank steak and grilling. I don't have a grill, so I was wondering if I can put the steak in a glass dish like I do the chicken, pour the sauce over it, and bake the steak. The sauce has molasses in it, so I think it will caramelize the same way.
The thing is, I've never heard of anyone cooking beef this way. I've heard of sous vide, but I don't think this is exactly a sous vide.
Does anyone think this is going to work?
Well, now I have another recipe that calls for flank steak and grilling. I don't have a grill, so I was wondering if I can put the steak in a glass dish like I do the chicken, pour the sauce over it, and bake the steak. The sauce has molasses in it, so I think it will caramelize the same way.
The thing is, I've never heard of anyone cooking beef this way. I've heard of sous vide, but I don't think this is exactly a sous vide.
Does anyone think this is going to work?