Valentine's day (last week) provided a great excuse to pig out on various food items that we normally wouldn't buy for a "regular" meal. One of the foods we ended up cooking for the first time was lobster tail.
Showing posts with label techniques. Show all posts
Showing posts with label techniques. Show all posts
February 19, 2014
February 14, 2014
Butchering a tenderloin
Happy Valentine's Day!
Have you ever wandered around Costco, wondering who exactly buys things like 10 lb chunks of meat? The answer, my friends, is restaurants (duh) and wanna-be food bloggerists who make up words like bloggerists.
For the purposes of this blog, I purchased a ~10 lb beef tenderloin, intending to write a step-by-step guide to getting the cheapest steak possible. Instead, I realized that I don't really understand step-by-step guides--we forgot to take pictures except when we were done cutting up. So instead, I point you to this resource--a youtube video from Stella Culinary School:
Link: http://www.youtube.com/watch?v=9mG-3A2EdDo
Have you ever wandered around Costco, wondering who exactly buys things like 10 lb chunks of meat? The answer, my friends, is restaurants (duh) and wanna-be food bloggerists who make up words like bloggerists.
For the purposes of this blog, I purchased a ~10 lb beef tenderloin, intending to write a step-by-step guide to getting the cheapest steak possible. Instead, I realized that I don't really understand step-by-step guides--we forgot to take pictures except when we were done cutting up. So instead, I point you to this resource--a youtube video from Stella Culinary School:
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