Author Topic: Cooking bad cuts of beaf.  (Read 518 times)

0 Members and 1 Guest are viewing this topic.

Offline cause the rat

  • Hero Member
  • Species: rat
  • *****
  • Male
  • Posts: 1223
Cooking bad cuts of beaf.
« on: May 01, 2020, 02:58:36 pm »
Low and slow. Temp at 250 f. or 120 c. for 2 hours. Two and a half for thicker cuts of beaf. Have the meat covered. I do mine in an open pan covered tightly with foil. Let the meat sit for a good 10 or more minutes before cutting. And always cut across the grain.
It's been said that rats can gain access to your home by climbing up threw your toilet. I prefer to use the front door.

Offline Varg the wanderer

  • Species: Maligator/Tervuren
  • Furtopia cannot be held down!
  • *
  • Male
  • Posts: 2936
    • My writings and leatherwork at SoFurry!
Re: Cooking bad cuts of beaf.
« Reply #1 on: June 05, 2020, 10:30:28 pm »
If you let it sit in an acid (vinegar) or wail on it with a hammer you can make it more tender too, but generally low n' slow is the way to go.
My writings and other stuff: https://varg-stigandr.sofurry.com/

"I love deadlines. I especially like the whooshing sound they make as they go flying by." - Douglas Adams

"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man." -Thomas Jefferson

Offline cause the rat

  • Hero Member
  • Species: rat
  • *****
  • Male
  • Posts: 1223
Re: Cooking bad cuts of beaf.
« Reply #2 on: Today at 02:28:51 am »
Vinegar? Pickled stake? :) I've had hit and miss results in marinating beef. Even with an old restaurant trick of using ice tea. Low and slow works best if there's a good amount of fat in the cut. A totally lean cut can dry out.
It's been said that rats can gain access to your home by climbing up threw your toilet. I prefer to use the front door.