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Old 12-20-2010, 09:40 AM   #31
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If you cut WITH the grain isn't the meat tough? I always cut meats like flank steak or corned beef against/across the grain so it will be tender.
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Old 12-20-2010, 09:44 AM   #32
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If you cut WITH the grain isn't the meat tough? I always cut meats like flank steak or corned beef against/across the grain so it will be tender.

You are correct, BUT, That's only the first of two cuts. After cutting with the grain, you end up with 4-6 strips as long as the whole flank steak. Then you make cuts across the grain of the strips to make 1/4" thick slices. it ends up very tender.

You could also slice the whole flank steak across the grain then cut each strip in smaller pieces. Same effect.
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Old 12-20-2010, 11:39 AM   #33
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Interesting. Don't thry usually want the meat cut against the grain?
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Old 12-20-2010, 01:06 PM   #34
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Interesting. Don't thry usually want the meat cut against the grain?
Yes, and when I read it I thought, "With the grain???" But, then I finished reading and realized that with the grain was just the first cut. It makes it easier to get uniform slices of thinly sliced meat, cut against the grain.
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Old 12-21-2010, 11:26 AM   #35
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Oh, one of this days I will learn how to pay atention and read the whole thing.
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Old 12-21-2010, 11:28 AM   #36
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Oh, one of this days I will learn how to pay atention and read the whole thing.

Don't feel bad, Charlie. When I first read the recipe I thought 'this is wrong' too.
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