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re: Fajita recipe
Posted on 3/2/20 at 3:33 pm to NOLATiger71
Posted on 3/2/20 at 3:33 pm to NOLATiger71
(no message)
This post was edited on 9/29/22 at 10:05 pm
2
Posted on 3/2/20 at 4:54 pm to Papercutninja
quote:
The one thing that most of these recipes get wrong is the idea of pre-slicing your meat. Do not slice your meat until after it is cooked. Let it rest and then slice before serving. All of the Mexican places you get fajitas at aren’t pre-slicing their meat, it’s usually cut to order.
That's a pretty great point. I slice to get maximum surface area exposure to marinade, but on the flip side if I don't slice, I'll get a much more even and uniform cook to exactly the temp I want. Thanks for sharing.
Posted on 3/3/20 at 11:06 pm to Papercutninja
quote:
The one thing that most of these recipes get wrong is the idea of pre-slicing your meat. Do not slice your meat until after it is cooked. Let it rest and then slice before serving.
Damn, I thought this was common knowledge, not only for fajita flank/ skirt steak, but also any piece of beef, poultry or pork? I don't even like it when the butcher cuts the bones from a prime rib roast and then re-ties them. You can poke a few holes for garlic cloves, inject whatever you like, even cut a small pouch in a chuck roast to season it (aka Mississippi roast method), but don't slice the meat until it is cooked and rested. Goot lawd.
This post was edited on 3/3/20 at 11:30 pm
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