Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: ZCZ on September 28, 2017, 07:26:39 PM
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Anyone ever prepare one of these? Basically a Rib Eye with the sinew and some fat removed.
I love steak and am tempted. I noticed he said steaks need to be hot & fast.
Enjoy!
Z
https://youtu.be/YQ3_h4LYb5w
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When I was in high school, I used to eat these or fillet mignon about 3x a week. My Mom worked at a grocery store and got first option to buy the steaks ready for markdown (i.e. turning brown). Most of the time they were $1/lb. No wonder I have high cholesterol now.
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I know I eat meat glue in my hams and other such cold cuts but try to steer clear in what should be whole muscle prime cuts like rib, strip, loin, etc
But that’s just me and my personal preference
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I have never removed the fat or sinew, I like it too much. Now where do I get that meat glue, could use some for my boss's lips. ;D
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...Now where do I get that meat glue, could use some for my boss's lips. ;D
:rotf:
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Transglutaminase I may have to look into this...It maybe the answer to all my competition chicken woes...
And that kid was right it was over cooked...I do not want 1/4 inch of brown on my steak before the maroon starts..
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I almost gaged when I saw the vid with the sound off, why take a piece of $27.50 per lb. piece of meat and cook it like a 1950's greasy spoons did when you have countless options to impart flavor without burning the exterior to a bitter char. It also looked like they were using a lot of effort to choke down the cube of meat that should have been as tender as parfait or Yorkshire pudding. May I'll turn on the sound.
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He might be a great butcher but he's a poor chef. That steak wasn't browned, it was burned. Five minutes in a hot pan is way too long. The meat goes past browning to charring when it is heated beyond 355°F. Charring is just another name for burning. When the entire steak surface is charred like that it tastes bitter. And the carcinogens hide in the char.