A Difference of Meat-pinion
"I saw that you and Eli were cutting up your steak," Gloria said."The steak scissors were dirty," I said. We like cutting steak with scissors. Snip-snip-snip and done. Geometric precision. Knives are much less fun.
"There's a way to cut steak," Gloria said. "What you want to do is cut against the grain."
"I will literally never remember that," I said. "But I thank you for your good intentions."
"When you cut across the muscle fibers, the meat will be more tender," she said. "It makes perfect sense."
"Sure," I said. "To a meat cutter."
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I admit it, I don't like steak that much.
Steak is just fussy. There are rules. Techniques. FIVE degrees of done-ness.
Ground beef? Throw it in a skillet. Brown it. Put it in a form factor (hamburger, taco, Sloppy Joe, etc.). Eat away.
The next day? Warm it up, and it's just as good. It's the zero-hassle meat.
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