/ck/ - Food & Cooking

microwaves literally do one thing: it vibrates water. if you want complex flavors and chef-quality dishes, a heat source and a pan is required. you cannot engage the maillard reactions with a microwave, thus the blandness and uselessness of a microwave.

Hello again /ck/. I am back again to answer any questions you may have accumulated for me since my last thread. Ask me anything you'd like that pertains to my field and I will answer as thoroughly as you desire.

In addition to field knowledge, I also have pricing booklets that I can shed some light on if you're concerned about what you're paying for your meats at the counter in addition to a multitude of charts at the ready if anyone needs them.

>>4247560
I do have a few, but most of them are fillet mignon breakdown.

As for telling you about the breakdown, this is probably the best picture I have that is easy to follow (not a real animal, sorry) to show you how the two portions of the animal connect. The T-Bone actually connects to the Porterhouse steaks. Porterhouse steaks have New York Strip on one side and Fillet Mignon on the other side. The larger the Fillet, the better the side of the Porterhouse. Once the Fillet starts to disappear, they're then designated as T-Bone steaks.

The deer picture will show you where the T-Bone and Porterhouse steaks would be if you look at the top section that's hanging out of the bucket. That spinal area has a lot of good meat on it.

I could get into a little more detail if you'd like (I'd need a little time to explain it better).