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Speaking of sharp knives... there not just for the cooks but the diners as well. You know you are at a good restaurant if they give you a sharp non serrated kni
by agentgt 10y ago
Speaking of sharp knives... there not just for the cooks but the diners as well. You know you are at a good restaurant if they give you a sharp non serrated knife for meat dishes (which they will do at high end french restaurants).
One of the few snobby pet peeves I have is paying ridiculous price at a US steak house (which I luckily don't normally go to anyway) and getting gigantic awkward serrated junk that tears the meat up and shoots juice everywhere.
- steverb 10y agoMy pet peeve is needing a knife to cut steak. If I'm paying restaurant prices for steak, then it ought to be tender.
- xutopia 10y agoNot all steak can be tender enough to cut with a fork. Even with sous-vide technique a 48h skirt steak still requires a knife.
- optimuspaul 10y agoAre you not including salt or vinegar with it in the bag? You need something more than just heat to break down the meat, generally something acidic.
- venomsnake 10y agoAnd with 48 hour cook you will get mush or cured meat.
- djrogers 10y agoThat would result in a disgustingly mushy and mealy piece of meat. Ew!
- dorfsmay 10y agoI find the really tender pieces of meat to have little taste. I don't mind having to chew on my flank or skirt steak, the flavour from those is worth it!
- agentgt 10y agoI agree. One of my favorite cuts is the Santa Maria Tri Tip and even when it is cut correctly (which does require a sharp knife) it is still not as tender as most loin cuts but the taste is unique.
- deleted 10y ago[deleted]
- adrianratnapala 10y agoI find that if I have cooked a steak correctly, I can use a nice blunt butter knife. But then my idea of "correctly" is rare, but not quite as blue as what you find in some European restaurants.
- djrogers 10y agoThat entirely depends on the cut of meat - a piece of tenderloin will cut much differently than a well marbled hunk of ribeye. Part of that is the direction of the grain, part is marbling and other intramuscular tissues, part is simply the density and composition of the muscle itself.
- kazinator 10y agoExactly. Some beef simply won't be tender like that from that amount of cooking that leaves the center of a steak red to pink! For lightly grilled beef to be that tender, it simply has to be tender to begin with (i.e. even if you consume it raw). Some cuts of beef benefit from a good 45 minutes in a pressure cooker to be "fall-apart" tender. That's a great approach for stews and such; but of course nobody in their right mind does that to a tender steak.
- tptacek 10y agoYou cannot cut a perfect 130f mid-rare ribeye with a butter knife --- at least not without making a mess of it.
- rhizome 10y agoIt's largely a matter of preference and discussion, but the steakhouses I go to invariably have round-nosed serrated steak knives. Plates are very hard on straight-edge knives and torn meat is going into your mouth anyway. I've never heard of nor experienced serrated knives shooting juice everywhere, maybe that's a technique issue.
- chadgeidel 10y agoIf your steak is "shooting juice everywhere" it hasn't been properly rested. I wouldn't go back to a "steakhouse" that can't be bothered to rest my steak for 5 or 10 minutes.
- kazinator 10y agoIf you're a torero, that situation could also mean that you and your "steak" are still engaged in the arena for a few final moments. Not properly rested, indeed.
- agentgt 10y agoI was speaking more or less about sauces or additional butter. That being said in my experience rested meat actually spills/explodes more juice on initial cut as it is like a balloon. Unrested and already cut meat have the juice in the plate where the sawing motion of a serrated knife has little impact. Besides really good meat aka aged fatty pieces actually have very little juice. It is the sauce on top.