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/ck/ - Food & Cooking

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18086499 No.18086499 [Reply] [Original]

I typo'd my last attempt at this thread so here it is again.
This is a top sirloin cap roast.
It's layered like this:
>fat cap
>meat
And that's it. There's no internal fat structure (marbling is just intramuscular fat, no structure) and the connective tissues might as well not exist.
Carving with or against the grain has nothing to do with the fiber direction and everything to do with everything else. Fat structure, bones if any, etc. For example, a prime rib roast with the bones cut out before cooking looks uniform but there's a big piece of fat within that won't allow everyone's slice to be equal if cut the wrong way.
Discuss.

>> No.18086507
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18086507

>> No.18087956

Reached page 10 because no one can prove me wrong. Love it.

>> No.18087961

>>18087956
Nobody can understand the fucking point you're trying to make.

>> No.18087967

>>18087961
I'm saying that you don't have to worry about which way you cut a roast if it's uniformly shaped like a top sirloin cap. Cutting it with the grain and cutting it against the grain results in the exact same bite on your fork, the only difference being whether the grains are perpendicular or parallel to your fork prongs.

>> No.18088032
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18088032

>>18086499
>>18087967

>> No.18088046

>>18088032
Which parts are confusing you anon? I can elaborate more with specific questions.

>> No.18088047

now THIS is podracing!

>> No.18088056

>>18087967
Lol

>> No.18088062

>>18088046
Can you describe it in terms of soup cylinder equivalents?

>> No.18088086

>>18086499
>not cutting "against" the grain at 45 degree angle
Also, you are a complete retard for interpreting 3D strands in 2D like there's no depth. Please remove yourself from the genepool in a slow and painful manner so you have time to contemplate your mistake.

>> No.18088091

>>18088086
The strands are strands. They're not thicker one way or they other. If I knew how to work 3D models it wouldn't be any different.
Did you not read the whole diagram?

>> No.18088104

>>18088091
You are one dumb fucking troll. If I grab a bunch of spaghetti and cut it sideways it's a bunch of thin pieces. If I cut it the other way, it's a bunch of long "fibers". This is the reason we cut meat the way we do.

>> No.18088108

>>18088104
Anon, you're still cutting it again when it's on your plate. You end up with the thin pieces either way. I'm not reinventing the fucking wheel here I'm just showing simple geometry and how pedantically screeching about cutting certain cuts of meat against the grain is just that - pedantry.

>> No.18088142

>>18088108
>you're still cutting it again when it's on your plate
that's not necessarily true, and you failed to consider that the person cutting it a second time might also not want to destroy the texture of their meat (and therefore cut with the grain)

>> No.18088153

>>18088142
>that's not necessarily true
And if I plan on making sandwiches or something with the roast, I'll carve it against the grain. I'm talking specifically about serving it as a slab next to some potatoes and veggies.
>destroy the texture
I guess this depends on the toughness of the cut. Top sirloin cap is wonderfully tender and can be cut with the fork even when presented this way with the long fibers. But hey if they cut their meat and it gets gnarled up then they just suck at cutting it, or maybe I gave them a shitty knife.
I guess what I'm trying to prove here isn't exactly retard-proof, and when you're serving guests you have to assume they probably need someone to hold their dick when they piss. I'll concede there.

>> No.18088368

>>18086499
What the fuck is going on in THIS thread. You cut against the grain to shorten the "muscle fibers", you absolute mog. By shortening the muscle fiber you're making it easier to chew. It's a textural thing, not a geometry problem.
Absolute sperg.

>> No.18088398

>>18088368
Why did you put muscle fibers in quotes like they don't actually exist?
But yeah the texture problem is addressed in the thread, read some of it.