Though if it's not grassfed that particular fat might not be so great.The 70s called, they want their nutritional dogma back. Saturated fat is not the boogeyman we were told it was, unless you are obese. More and more research has shown this.
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Though if it's not grassfed that particular fat might not be so great.The 70s called, they want their nutritional dogma back. Saturated fat is not the boogeyman we were told it was, unless you are obese. More and more research has shown this.
Agreed. The fat tissue is where toxins are most likely to accumulate. However that has no relation to your actual cholesterol numbers.Though if it's not grassfed that particular fat might not be so great.
Pissed that hanger got so popular and pricey. used to be my super cheap secret cutSkirt is one of the tastier “off cuts”. Hanger probably the best in that category
Every few months I get an "outside" or "inside" skirt steak from parker ranch at the farmers market, a hangar maybe once per year. It's otherwise pretty difficult to get (you can purchase and pickup at the winery) but easily the best beef I've ever had. Grass fed American Wagyu finished with spent grains from Third Window brewing and wine pomace from the winery. I don't buy the pricey ribeyes or NY or filets.Skirt is one of the tastier “off cuts”. Hanger probably the best in that category
Seriously.Pissed that hanger got so popular and pricey. used to be my super cheap secret cut
Chicken spines are my new jam. Holy fook, like a wing on steroidsThere’s only one hanger steak per cow so I guess it makes sense.
Salmon bellies, halibut cheeks, fish collars.
went to JAR this week and they had a brined pork chop with a soy based marinade that was a fkn dreamanyone try salting the steak and leaving uncovered in the fridge for up to 48 hours before cooking? dry brine, I think it's called. i like it. i usually only do like 6-12 hours. the salt penetrates surprisingly well even in that short time.
i've always been a fan of liquid brines for something like a whole chicken but I've started doing dry brines for stuff like chicken thighs because it's less work and mess and being dry helps the fat to render and get that nice crispy skin.
You can use fine ground salt pepper garlic and onion powders, and drop a big pat of butter in that scorching pan, and the searing steak and butter will trap some of the seasoning (plus a bit off added fat courtesy of the Plugra butter adds a little love)never like dry rubs when I pan sear my steaks because I get the pan so hot it’s all burning off anyway
will have to try some of these dry rub recommendations for BBQ action though
I knew you anti dry rub guys would show up eventually Take it to the politics forum.To each their own but...
I'm in the salt & pepper only camp
For those that use herbs, sauce, mushrooms.....why do you hate the taste of beef so much
Same for chicken but I'm willing to look into that chickenshit
I knew you anti dry rub guys would show up eventually