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Livestock & Forage
Buying Top quality meat ? why so hard ?
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<blockquote data-quote="ollie989898" data-source="post: 7216869" data-attributes="member: 54866"><p>I've said it already: both my parents were chefs, the real deal commercial sort. You start with good ingredients and cook them right. A sauce is merely the icing on the cake.</p><p></p><p>There is no need to invest in crazy expensive kitchen accessories and try finding me any chef worth his salt who doesn't cook on gas. If I'm cooking steaks for example I cook them on a cast iron griddle plate on the hob, gets hot as hades and lets any moisture or fat run clear. The trick is in buying steak that is hung long enough, not-over cooked and then rested properly.</p><p></p><p>Lay off the salt and butter (which often contains a shed load more salt), there is no need for it and it is bad for you in excess.</p><p></p><p>The trouble with a selling boxed meat to average joe family is that they only understand sausages, steak and rib of beef etc. If you present them with a box containing beef skirt or flank or a T bone they wouldn't know what the fudge to do with it. Hence the popularity of burgers and beef sausages which you can nearly microwave if you are savage enough.</p></blockquote><p></p>
[QUOTE="ollie989898, post: 7216869, member: 54866"] I've said it already: both my parents were chefs, the real deal commercial sort. You start with good ingredients and cook them right. A sauce is merely the icing on the cake. There is no need to invest in crazy expensive kitchen accessories and try finding me any chef worth his salt who doesn't cook on gas. If I'm cooking steaks for example I cook them on a cast iron griddle plate on the hob, gets hot as hades and lets any moisture or fat run clear. The trick is in buying steak that is hung long enough, not-over cooked and then rested properly. Lay off the salt and butter (which often contains a shed load more salt), there is no need for it and it is bad for you in excess. The trouble with a selling boxed meat to average joe family is that they only understand sausages, steak and rib of beef etc. If you present them with a box containing beef skirt or flank or a T bone they wouldn't know what the fudge to do with it. Hence the popularity of burgers and beef sausages which you can nearly microwave if you are savage enough. [/QUOTE]
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Buying Top quality meat ? why so hard ?
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