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Braising eye of round beef cut - Page 3

post #61 of 66
Thread Starter 

One other thing that has been stuck in my craw about this thread, you know, not everyone in the US or world can afford a great cut of beef or has the carbon fuel to cook it like a blast furnace.  SO, maybe we should have a little more respect for the slow braise over dying coals.

post #62 of 66
Quote:
Originally Posted by rpooley View Post
 

One other thing that has been stuck in my craw about this thread, you know, not everyone in the US or world can afford a great cut of beef or has the carbon fuel to cook it like a blast furnace.  SO, maybe we should have a little more respect for the slow braise over dying coals.

 

They can't afford fuel or beef but they got internet? :rolleyes:

 

I'm all for braising. I think you'll find most people here have a healthy love and respect for braising. Doing it correctly I think falls under the respect category. 

post #63 of 66
Thread Starter 
Quote:
Originally Posted by Someday View Post

 

Doing it correctly I think falls under the respect category. 

 

What's correctly?  Who determines "correctly"?

post #64 of 66

The person eating it. 

post #65 of 66
Heavy-working muscles with serious connective tissue gets braised ... eye'o'round ... NO.




We work in kitchens ... It ain'te rocket surgery.
post #66 of 66

Looks like you gave that hunk of meat some great care and attention.  I hope it worked out well.  

 

I love braises.  Lamb shoulder is amazing braised.  Brisket does well too.  And don't get me started on pork shoulder yeeehaww!  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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