We all make the occasional culinary mistake. I’ve been quite lucky in this sphere and aside from when I’ve used ingredients that have seen better days, I’ve rarely had to throw anything I’d just cooked away. So, seeing as I strive to keep this blog down to earth I’m evening willing to reveal some of my mishaps.
And so it goes: a beef stir fry that would have been perfectly good had it not been for the way it was cut. The sad thing is that I had an actual butcher chop it up; obviously one that I will not be using again, because SHOCK HORROR, he cut up my meat WITH the grain – thus here we are presented with what looks like a good dish but alas… the meat is far too tough. It far from melts in your mouth. Actually, you will need to chew this 54 times before swallowing. Painfully.
Why? Read here if you don’t yet know – and forever be warned of the threat of chewy meat.
The picture below is me trying to marinade the meat in a failed attempt to tenderise, after having made the discovery. Can you spot the muscle fibers going in the same direction as the cut? This cow made me work for every sort of exercise it ever underwent. Perhaps I should have tried to beat it.