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Falling off the bone tender...

I think Americans are obsessed with meat falling off the bone tender.
I actually like when the meat is not so tender..i want to chew it, work with my saliva to break down all that good stuff in my mouth...probably the reason why I love tendons, cartilage, fat, and meat with bone. My brother in law who is a chef brought this premium wagyu sirloin reserved for restaurants but to be honest, I wasn't too crazy about it after a bite or two. It was just too soft and tender.
What about you?

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  1. 'Falling off the bone' does not make something delicious nor preclude it.

    23 Replies
    1. re: Steve

      Agreed.

      I don't want my grilled steak "falling off the bone" tender but I do want my short ribs that way.

      1. re: foodieX2

        Me, too. I want my braised meats fall off the bone tender, but not bbq or grilled. So yes to uber tender short ribs, ixnay to uber tender smoked ones.

        1. re: mcf

          Ditto. Different meats should have different textures. I had a rabbit thigh at a restaurant in Chicago last week that I think had been done sous vide - it had a remarkably velvety texture, but after a couple of bites, it was just weird. Meat pudding, almost.

          1. re: biondanonima

            That's how I felt about salmon I was served at a catered affair one night... exactly as you describe, salmon pudding. Did not enjoy that. Immediately figured it was sous vide.

            1. re: mcf

              That's why I stopped doing 'SV'. Just too easy and the fun/challenge of preparing an excellent cut of meat was gone.
              Meat pudding.

              1. re: Puffin3

                Not sure why cooking ever needs to be a "challenge." And from what I understand, if SV was giving you "meat pudding," then you were doing it wrong.

                1. re: c oliver

                  Having ventured into SV cooking I agree C. Oliver. I look at it as another method of cooking. And like any method you can do it well or you can really screw it up and everything in between.

                  1. re: scubadoo97

                    I've only occasionally had the results and was wowed. A local restaurant recently did a popup brunch with a local tavern and a local coffee company. They did what they call a "63 degree egg," meaning sous vide at 63 degrees for one hour. Totally the best poached egg I've ever had.

                    1. re: c oliver

                      That was my first attempt an a SV poached egg. Wasn't thrilled with my results and tried the fast method. Something like 77C/17 min. Much better IMO.

                      I keep hearing about mushy meat from SV haters but have yet to experience it

                      I've made a fantastic pork belly and short ribs that took a few days. A rack of lamb that was spectacular as well as other meats and seafood

                      Just another cooking technique that can be done really well or badly. You know, don't blame the pan, blame the cook

                      1. re: scubadoo97

                        Nah, it's not just that. If it didn't create a product any different in characteristics than other methods, what would be the point?

                        Some of us don't like the result. I had what I consider a perfectly cooked piece of salmon with good flavorings but a texture I did not recognize or like from sous vide, presumably.

                        It's just preferences and people's differ.

                        1. re: scubadoo97

                          Do you really mean 77 CENTIGRADE???

                          Exactly re don't blame the pan :)

                          It's something I'd like but they're just so expensive. Can't justify it. Yet :)

                          1. re: c oliver

                            Yes centigrade

                            I got a little immersion circulator that was under $200. A new start up company

                            It crapped out after a couple of months and the replacement didn't last longer than the first before issues. Ended up getting my money back

                            If and when I jump back in I'm looking at the PolySci Creative.

                            It was fun, there is a learning curve like anything. But even with my short exposure I never produced meat pudding. Short ribs that were rare yet tender but no mushy pudding

                            Obviously there is a backlash to on old technique that is now in vogue. Maybe from it being over used, don't know. CH does seem to have its share of folks with food issues and adversions as does other food related boards. It surprised me at first.

                            1. re: scubadoo97

                              I guess like with other new'ish technologies, there's a sometimes blind aversion to change. I once knew a woman who said she would never stop using the function keys on a computer!!!!!! I got an induction cooktop a few years ago. The change in attitude here has been HUGE during that time. I love change in all aspects of life so it's kinda a turnon for me. (I've married my husband twice!)

                        2. re: c oliver

                          Indeed they are! PROPERLY done sous vide eggs are fantastic! I most often serve mine as a garnish, such as on top of from-scratch-and-stir-for-a-half-hour mushroom risotto. SOOOOO good!

                          IMO, the problem with sous vide in 2013 USA is that too few people, including some professional chefs, think it's the be all and end all to great food. It is NOT! It is a cooking tool, just like an oven or a stove or a barbecue. Proteins, and especially beef and fish, can be sooooo ruined by overcooking just for the sake of doing it sous vide. I think I've cooked fish once in my Sous Vide Supreme, following a "guru recipe" (the guru shall remain nameless!) and immediately gave up any interest in cooking any more fish by that method. Whether it's the classic Dover sole Munier (drowning in butter) or a sword fish steak, sous vide is not the way to get there! What next? Sous vide sushi? No thank you! NO expensive protein should ever be turned into "baby food" for the sake of chic. '-)

                          1. re: Caroline1

                            See that's what I'm talking about. The "baby food" comment.

                            I have done a variety of proteins and haven't had anything remotely matching that description. Unless you count the poached egg.

                            I think it can be used as a crutch in many restaurants. You can keep a vast variety of proteins in water baths that just need to be fired at the last minute. I assume some stay in the bath longer than they should.

                          2. re: c oliver

                            Was that 63 degree Fahrenheit or Celsius?

                  2. re: biondanonima

                    One the main reason I don't care for sous vide.

                    1. re: foodieX2

                      Wow, same here re: many sous vide meats. Meat texture needs to correspond with the meat cut or it is instinctually unnatural and unappetizing. Just because you can change something, doesn't mean you should.

                    2. re: biondanonima

                      That sounds horrible to me. I can't think of any soft meat that I seek out, or even like. I even prefer natural casing hot dogs.

                      1. re: EWSflash

                        Show me the way to natural casing hot dogs! I love them, but the only way I can find to buy them in my area is 80 pounds of Nathan's commercial packaging at a time from Sam's Club! For one person???? I don't think so! <sigh>

                          1. re: mcf

                            LOL! I *do* have a well stocked pantry -- as my housekeeper says, "You can make just about anything you want to without going to he store." -- but there are NO sausage casings to be found! I eat maybe 5 hotdogs a year, max. If I was going to make them from scratch, I'd probably make a Nathan's 80 pound cases. I should live so long? mmmmmmm... 5 hotdogs a year, 80 pounds... Well, my dad died at 92 from pneumonia... I suppose I could make it to 96. Maybe I'll be ahead of the game if I just buy a case of Nathans? '-)

                2. re: Steve

                  Agreed. Different cuts require different cooking preps/textures. I do not think Americans are obsessed with meat falling off the bone tender, either.

                3. I didn't love Kobe beef, too soft and velvety, almost. I liked Akaushi some, but too greasy, and I'm not a lean meat eater at all.

                  I'm with you.

                  1. Use your teeth while you can, there may be a day when you need it 'falling off the bone'!

                    1 Reply
                    1. re: 3MTA3

                      YES! Be true to your teeth or they'll be false to you.

                      1. Being a carnivore, I prefer my meat to offer some resistance to the tooth. Tender? Yes! Mush? No! ~~ I have a BIL who cooks a pork butt way past the pulling stage....all the way to 'spreadable'. I've told him he would save a lot of time and resources if he would make instant mashed potatoes, and buy a bottle of $.89 Kraft BBQ sauce and go for it!!

                        9 Replies
                        1. re: Uncle Bob

                          Is he from SC? That's their claim to barbeque--decomposed pork.

                          1. re: flavrmeistr

                            And thats based on experience eating SC bbq where? I'm no fan of SC mustard-based sauce, but I've never noticed that SC bbq restaurants cook thier meat more than NC, TN, TX or any place else.

                            1. re: flavrmeistr

                              Ouch! I'm not from SC but that was a pretty harsh blanket statement.

                              1. re: scubadoo97

                                Harsh? Take a ride south (or north, as the case may be) and stop anyplace along 1-95/US 17 touting "SC barbecue" and let me know what you find. Particularly, a place called "Maurice's Piggy Park" around Columbia. It is an experience that defies description, and not in a good way.

                                1. re: flavrmeistr

                                  Maurice's is hardly the standard bearer for SC bbq, but I think the real issue is that you don't "get" southern BBQ. Thats cool, to each his own.

                                  1. re: carolinadawg

                                    I get FL, GA, E.TN, W.NC, TX, CA, MS, AL, MO, Cuban, Korean and Chinese BBQ. But you're right--I don't get SC BBQ, and I've tried for the last 40 years or so.

                                    If you or someone else could recommend some that would change my mind, I might give it another shot. What have you got?

                                    1. re: flavrmeistr

                                      Scott's in Hemingway, Shealy's and Jackie Hites near Columbia to name a few. Sweatman's in Holly Hill used to be excellent, but I understand it has changed owners and isn't as good now. I look forward to your report on some of those.

                                      However, the overarching point is that BBQ in SC isn't cooked more than anywhere else.

                                      1. re: carolinadawg

                                        Beat me to it. Doesn't get any more real than that

                                        1. re: carolinadawg

                                          Haven't had Shealy's.

                                          Hites is good for mustard bbq.

                                          Scott's meat is good, but we stay away from that sauce he has. We love vinegar sauces, but his "special ingredient" is too special for us.

                                          Never was a huge fan of Sweatman's.