2 ms·
> Why buy an expensive and tasty meat and put some sugary sauce on it? Why does anyone combine flavours and use sauces and different elements of taste? I don'
by chrisseaton 5y ago
> Why buy an expensive and tasty meat and put some sugary sauce on it?
Why does anyone combine flavours and use sauces and different elements of taste?
I don't put ketchup on my steak either, but let's not pretend that the idea of sauces or combining sweet and savoury is somehow unfathomable.
- the_af 5y agoAgreed. However, effectively saying "I don't care about the meat, just drown it in sauce" is a different matter. The article is intended for those who do care about grilling good and flavorful steaks. With pork ribs I actually agree: I drown them in BBQ sauce and pretty much only care that they are tender. With steak and cow cuts... hey, I'm Argentinian, we care about our grilled meat [1], the thought of just not bothering about how much it's cooked personally offends me! [1] though not most restaurants. Given the importance beef cuts have in our diet, it's surprising most restaurants just don't care. They will either serve you meat so bloody the cow might as well still be alive, or something that is hard, chewy and not tender at all ("the sole of a shoe"). Honorable exceptions exist and tourists seem happy even in the worst restaurants, so what do I know?
- ankaAr 5y agoAnother argentinian here, 37 years old and after years to fight with matambre.., man.., no more fighting when you knows how to cook it... Im agree with fancy restaurants cooking meat without care about it. anyway, i think 33% is meat quality, 33% knowladge and 33% experience. 1% is the fernet or wine you are drinking while cooking.