Re: Tenderizing meat

On Tue, 17 Dec 2024 14:39:41 +0000, Ed P wrote:
 

On 12/17/2024 4:30 AM, Cindy Hamilton wrote:

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.
>

>
Yorkshire pudding goes back a couple of hundred years.  I have to think
the cattle were different and maybe had much more fat to render while
cooking.
>
Today, you'd probably have to ask the butcher for some suet to render to
make it right.

 I believe the traditional way to make Yorkshire pudding was to cook the
beef suspended above a pan that caught the grease dripping from the
meat. It is that fat that is used to make the pudding. I used to make
Yorkshire pudding frequently but it was made with butter instead of beef
fat and we ate it for breakfast.
 https://photos.app.goo.gl/YNnqjzkPdQifhiQc9