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Whenever you wants, just contact me, im from Argentina and happy to let you know how to cook beef. People from USA just burn the beef >.<
by ankaAr 5y ago
Whenever you wants, just contact me, im from Argentina and happy to let you know how to cook beef.
People from USA just burn the beef >.<
- ryan93 5y agoCan you please share the miracle way that Argentinians cook meat?
- ankaAr 5y agosearch Locos x el asado on youtube. Or read Francis Mallman books, or look for Christian Petersen videos. Good quality meat, be with friends, more time cooking and NO fire (please, no fire). Use hard wood to burn ember and cook with it. Try not to use charcoal, do not use a fork with the meat NEVER, use kitchen clamps... just let the meat to rest on the grill.., use salmuera sometimes (water, salt, pepper and bay leaves..) to not let the meat dry..., and be with friends. that is all.
- cookie_monsta 5y agoThey burn it. Generally speaking, the quality of beef in Argentina is very good, the price (subject to the economy which is always a factor) has historically been low and the culture is very carnivorous - these are the things that give Argentina its fame for beef along with a strong export industry. Nobody really rates the Argentines as cooks, though, and the parrilla is just a basic adjustable-height open flame grill.
- tptacek 5y agoIt's too bad the Brazilians got the picanha, and will thus always be the South American champions of beef cookery. :P
- ankaAr 5y agoI will not start a flame war, picanha is nice. You can add tira de asado, bife de chorizo, ojo de bife, bife angosto, matambre (also matambre a la pizza), entraña, vacio, cuadril, chorizo, morcilla, salchicha parrillera, lomo, roast beef (that is very tasty and cheap), chinchulines trenzados, riñones, tripa rellena.. you can add those to your repertory, but picanha is nice too.
- tptacek 5y agoWell played, friend. My counter-troll was deflected. I'm less interested in how Argentina cooks steaks than I am in how they cut them. South American beef butchery is super interesting. I'm in Chicago, and there are a couple butchers here that are really into Brazilian and Argentine cuts. We don't really burn our steaks here, but one very fair knock on American steaks is that they are super boring. Ribeye strip ribeye ribeye filet ribeye "sirloin". Bleh.
- ankaAr 5y agoHEY! im moving to chicago soon, they have really nice butchery shops (and some are argentinians and not too good). I think there is one way to cook for every one that is cooking. And you will find a lot of ways to cook them, some you will like, some you will not. Lets do a hackers barbacue next time there!
- tptacek 5y agoIf you move to Chicago and want to get together to eat meat you will have no trouble getting me to show up.
- papito 5y agoThis is why the world needs soccer. Every four years, take those centuries-old pent up gripes and rivalries onto the field. Let it all out.