Any meat experts here?
>>21980873ask your mum
>>21980873
>>21980873Extreme uneven heating/contact causing the outer edges of the meat tissue to contract and form slopes at the perimeter and a divot in the middle. Same principles for why pepperonis curl and meat patties bulge in the center if you don't press an indent into them before cooking:https://www.seriouseats.com/the-pizza-lab-why-does-pepperoni-curl#toc-final-analysis-and-conclusionhttps://www.seriouseats.com/the-burger-lab-how-to-shape-a-burger-for-grilling-or-broiling
>>21980919>pepperonis*pepperoniStupid ESL.
ayo wtf
The fat strip doesn't recede at the same rate as the meat causing tension and cupping. Put a coupla slices through the fat strip to prevent this.
>>21980923Pepperonii
>>21980873Those are shit steaks. The way they have been cooked looks absolutely retarded, but also that is a shit cut of steak. Nothing can save it, even if you braised it, and quite frankly it should have been ground up into a lean mince. You got ripped off.
>>21980873Because you are boiling them.
>>21980873started cooking in a cold pan, shit cuts for pan frying (would make good ground meat or sandwich sliced steak though). pan needs to be HOT. sear both side, flip every minute or so.
the heat of the pan cooks the meat
>>21980873Could you use butcher’s twine to turn 2 of these into a meat bra? Or a Keto Bikini?
