"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Click Here to Login
Thread Tools Display Modes
Old 04-20-2011, 06:44 PM   #31
Senior Cook
jacky77's Avatar
Join Date: Mar 2011
Location: California
Posts: 152
I'm having flanks for dinner.
Salt and pepper and cooked on the stovetop with some onions. Paired with rice and beans and some tortillas, yummy.

jacky77 is offline   Reply With Quote
Old 04-20-2011, 10:54 PM   #32
Head Chef
Caslon's Avatar
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 2,373
Originally Posted by jennyema View Post
I don't think a thin cut works for a premium cut of steak. Difficult to properly cook it.

When porterhouses and NY strips are cut thin it makes me mad.
You're sorta right in that regard as you really have to time the cooking just right. A matter of 30 seconds and medium rare becomes medium (with thin cuts). I still prefer it as I'm downsizing my meats and upping the other parts of meals.

Caslon is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:31 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.