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My pet peeve is needing a knife to cut steak. If I'm paying restaurant prices for steak, then it ought to be tender.
by steverb 10y ago
My 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]