Re: Tenderizing meat

On 2024-12-17, Dave Smith <adavid.smith@sympatico.ca> wrote:

On 2024-12-16 7:20 p.m., dsi1 wrote:

On Mon, 16 Dec 2024 14:37:13 +0000, Dave Smith wrote:

>

In some ways I was spoiled as a kid because we had a nice big roast for
dinner every Sunday and most of the time it was beef.  I never cared
much for. It was often tough and flavourless.  Later on I discovered
rare.  It was so much better. Unfortunately, a lot of people are
squeamish about under cooked meat.

 
My granddaughter's baby daddy manages a restaurant whose signature dish
is prime rib. They make a great prime rib but a lot of folks might find
it shocking. I could go for one right now. That's not surprising. I'd
bite that any time of the day.
 
https://photos.app.goo.gl/ZLzapRFmqp5S5oq59

>
>
That looks pretty good, but where is the Yorkshire pudding and gravy?

Yorkshire pudding is not a thing in the U.S.  Millions of people
have never tasted it.

My prime rib never generates gravy.  I cook it at 250 F and the
juices stay in the meat.

--
Cindy Hamilton