09-16-2007, 02:29 AM
Craig, good point.
BTW, I don't think flavor is key to this technique, it's "tenderness," which some are after vs. real beef flavor. For the best beef flavor seek out some grass-fed beef and see if you can get it aged. And don't cook beef (or any meat, really) straight out of the fridge!
BTW, I don't think flavor is key to this technique, it's "tenderness," which some are after vs. real beef flavor. For the best beef flavor seek out some grass-fed beef and see if you can get it aged. And don't cook beef (or any meat, really) straight out of the fridge!