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ColHannibal
Sep 17, 2007


Tezcatlipoca posted:

Don't ruin that meat by boiling it.

At the end of the day itís still chuck, and I donít see an amazing meat/fat ratio like you see with A5.

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ColHannibal
Sep 17, 2007


[quote="ColHannibal" post="488919578"]
At the end of the day itís still chuck, and I donít see an amazing meat/fat ratio... so to extract the real tenderness out of it...it will need the help.

fr0id
Jul 27, 2016

I don't even subscribe to psychodynamic theory.


I used Kenjiís reverse sear on some thick ribeye and roasted some veg (sweet potatoes, parsnips, turnips, shallots, pearl onions, carrots). Best steak Iíve ever made at home. I know itís not superb photography but Iím proud of it and it was a special dinner for my partner who ran a half marathon that morning.

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