GarrettB
Assistant Cook
- Joined
- Apr 2, 2006
- Messages
- 35
I've heard and read a lot about the toughness of skirt steaks and flank steaks being "tamed" by the way in which the chef cuts the steak. I have no idea what that means and have never seen it demonsrated. What is all this about cutting against the grain, scientifically why do we do it, and is there a video or set of pictures to assist visual learners like myself?
Apologies in advance to moderators if this post is in the wrong place: figured it spanned a few topics and I couldn't decide where to put it.
Apologies in advance to moderators if this post is in the wrong place: figured it spanned a few topics and I couldn't decide where to put it.