You probably know that slicing meat against the grain makes sure it’s never chewy or difficult to eat. America’s Test Kitchen put that rule to the test, with some so-called “tough” and “tender” cuts of meat. Long story short, they found the way you cut can make any cut easier to chew, regardless of whether it’s “tough” or “tender.”
via Lifehacker http://ift.tt/1NyMiva
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