- Thread starter Yahoo
- Start date
P
Prick
Guest
Where has Papa disappeared to lately?.
U
User-E
Guest
He's got some lame-ass excuse about being busy at work. :sure:
What a bad father :wink2:
EACE:
papasmerf
Senior Member
- Joined
- Aug 9, 2010
- Messages
- 33,614
Right here. Thank you for asking.
The way you cut beef does make a huge difference in how it eats.
As does the method used to cook and the degree you cook it to.
For instance Skirt Steak a very tough steak if you cook it beyond mid-rare.
Wide grained cuts should be slow cooked or brazed to give the connective tissues time to break down.
Also you can add more flavor and juices when you slow cook.
A few great examples of this are Corned Beef, Stews and Pot Roasts.
Slow cooking makes them tender and delicious.
Steaks like Rib-eyes can be cooked faster because of not only the thinner grains but the marbling melts down and brings out the natural flavors and juices.
Myself I find Sirloins and Strip Streaks to be inferior to Rib-eye and Delmonico Steaks.
Bear is another meat the should only be slow cooked, usually stewing is the preferred method.
Similar threads
