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Started By
Message
re: Man turns brisket and stew meat into a ribeye
Posted on 6/10/15 at 2:21 pm to Artie Rome
Posted on 6/10/15 at 2:21 pm to Artie Rome
quote:
Artie Rome
This board has too many trolls already. Try again, Thanks
0
Posted on 6/10/15 at 2:37 pm to Dandy Lion
Meat glue is badass and is used in most of the more molecular gastro-leaning Michelin kitchens around the world. It is a very useful tool, actually.
Posted on 6/10/15 at 2:39 pm to iAmBatman
I never eat steak at restaurants anymore. I cook a way better steak than any of them do.
Posted on 6/10/15 at 2:44 pm to crimsonsaint
quote:
That looked nothing like a ribeye
I guarantee the casual diner would not be able to tell if that was a real ribeye or not. Pretty convincing in both raw and cooked forms.
Posted on 6/10/15 at 2:49 pm to Sayre
I'm sure you do 
Posted on 6/10/15 at 2:55 pm to iAmBatman
It's bolognasteak! BRILLIANT
Posted on 6/10/15 at 3:20 pm to Caplewood
quote:
Meat glue is badass and is used in most of the more molecular gastro-leaning Michelin kitchens around the world. It is a very useful tool, actually.
Interesting. Like what?
Posted on 6/10/15 at 3:38 pm to jimithing11
I like how he says, "Be careful not to breath this stuff in".
Posted on 6/10/15 at 3:56 pm to BigPerm30
quote:Yeah, your nostril and septum may fuse.
I like how he says, "Be careful not to breath this stuff in".
Posted on 6/10/15 at 4:16 pm to jimithing11
quote:
Interesting. Like what?
One of the most imitated examples: the shrimp noodles from the (now closed) WD 50 in NYC. Here's the recipe from Food Network (of all places): LINK
Posted on 6/10/15 at 4:42 pm to BigPerm30
The guy in the video seems to get off on saying Frankensteak
Posted on 6/10/15 at 4:57 pm to Caplewood
As long as the restaurant keeps everything above board and let's the customer know then I'm ok with it. Meat glue has its place in molecular gastronomy and I'm cool with that.
When they're trying to trick the diner into thinking that the steak they received was a filet when it was a frankensteak, then I have a problem.
When they're trying to trick the diner into thinking that the steak they received was a filet when it was a frankensteak, then I have a problem.
Posted on 6/10/15 at 9:09 pm to iAmBatman
Yeah agreed. If it's part of some specialty place then I don't have an issue
But I'm really curious now as to how many chains, if any, use this method
But I'm really curious now as to how many chains, if any, use this method
Posted on 6/11/15 at 4:45 am to iAmBatman
(no message)
This post was edited on 11/7/22 at 5:13 am
Posted on 6/11/15 at 6:17 am to jimithing11
The chain restaurant I waited at got their steaks in already individually cut and vacuum sealed.
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