|
- Cooking sirloin steaks with Anova sous vide gave me leather tough . . .
I'm new to the Anova sous vide machine and have successfully cooked tenderloin steaks beautifully with the device The other day I saw nice thick sirloin steaks in the supermarket which I then coo
- meat - Pork: sirloin vs tenderloin. Which one is most tender . . .
What is the difference between pork sirloin and port tenderloin? I usually buy center cut pork chops and may buy one due to the sale price this week
- cut of meat - What is the difference between a New York Strip and a . . .
Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and it is particularly tender When still attached to the bone, and with a piece of the beef tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak
- What types of meat should I pound and why? - Seasoned Advice
I know people sometimes pound their meat I never do, and I am interested in what I am missing out on Basically it comes down to a three part question: Why is meat pounded, what is the result that
- What is the difference between French and British cuts of beef?
15 What is the difference between French and British cuts of beef? I am told they just butcher the animals dfferently Certainly the cuts don't seem the same For example is faux fillet really exactly the same as British sirloin and is entrecôte really the same as rib steak? Here is a picture of British beef cuts
- beef - Advice on meat cuts for German rouladen - Seasoned Advice
I've been trying to figure out the best cut of beef to use for a German rouladen recipe From the butcher and Google searches I've seen advice ranging from slicing flank steak (how would that work?
- How long is too long for sous vide steak - Seasoned Advice
I have sous vide for a while with mixed success Mostly good, but still mixed One thing I question which I hoping to get opinion on is time to sous vide beef (steak specifically, e g ribeye or s
- Why does steak change colour after seasoning? - Seasoned Advice
When I have sirloin steaks, I take them out of the fridge and season them while they return to room temperature before I cook them I add various seasonings - salt, pepper, garlic etc it depends
|
|
|