Friday, March 5, 2010

Cutting against the grain

J. Kenji Lopez-Alt does a great job of explaining what the "grain" of meat is, and how you go about cutting against it. When I first started cooking, I didn't find the concept terribly intuitive... and probably ended up with some tougher pieces of meat than necessary due to my cluelessness... so it's nice to know there who don't assume we know all this stuff already.

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