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I appreciate a tender steak just as much as the next person, but I have to say, I really also enjoy a chewy and kind of tough London broil. There's no way to make it tender, but I do find its chewiness satisfying in a way. And I tend to find it very flavorful.
I also don't mind if poultry is dry too much - if there's a good sauce on it or reasonably moist side dishes, I truck along just fine. I mean, I PREFER a juicy chicken or turkey, but I remember my mother griping about how disgracefully dry the poultry was during one holiday dinner, and I just remember thinking how much I enjoyed the meal.
Different strokes for different folks. Me, I like my steak really rare or really well done, nothing in between. You the one eating it, so you may as well enjoy
Different strokes for different folks. Me, I like my steak really rare or really well done, nothing in between. You the one eating it, so you may as well enjoy
Heh, that is quite the contrast. I guess we can both appreciate extremes with food.
I appreciate a tender steak just as much as the next person, but I have to say, I really also enjoy a chewy and kind of tough London broil. There's no way to make it tender, but I do find its chewiness satisfying in a way. And I tend to find it very flavorful.
I also don't mind if poultry is dry too much - if there's a good sauce on it or reasonably moist side dishes, I truck along just fine. I mean, I PREFER a juicy chicken or turkey, but I remember my mother griping about how disgracefully dry the poultry was during one holiday dinner, and I just remember thinking how much I enjoyed the meal.
Fifty years ago my mom used to make schnitzel-style pork cutlets. I'm not sure what part of the hog they came from (I always thought the cheeks.) But they were a tough cut of meat that had been tenderized and were a budget meat. The flavor was wonderful and they were pleasantly chewy.
I really like the flavor of chuck steaks the boneless ones
They are traditionally chewy (tough) because it’s a working muscle
One of my fav kitchen gadget is a hand tenderizer
Or jaccard. They are only 3-5 dollars on eBay . They pierce the
Muscle with many needles. It works great
It’s funny you posted about chewy meat
Many will scoff at a tough round or chuck steak
Saying it’s tough as leather and they won’t buy it
But they will buy jerky which can have 5x the chewy factor of any steak
I like my chicken or turkey to be pleasantly moist. I consider dry meat or poultry to be overcooked, and if I am paying for a nice meal, I am perturbed with being served overcooked protein.
But to each her own. I think flavor is better if the meat ot poultry is not overcooked. By the way, I’ve had overcooked fish too.
One of my favorite roasts is a pork sirloin. It always turns out just right for me. Not dry, but slightly moist and somewhat flavorful.
I really like the flavor of chuck steaks the boneless ones
They are traditionally chewy (tough) because it’s a working muscle
One of my fav kitchen gadget is a hand tenderizer
Or jaccard. They are only 3-5 dollars on eBay . They pierce the
Muscle with many needles. It works great
It’s funny you posted about chewy meat
Many will scoff at a tough round or chuck steak
Saying it’s tough as leather and they won’t buy it
But they will buy jerky which can have 5x the chewy factor of any steak
Just bought some round steak last night. Can't wait to cook it!
No. If I'm not enjoying a dish I just don't eat it. And I'm generally not a big steak eater but chewy? No way.
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