Frozen Meats = Cleaner Slices
Perhaps you’re jonesing for a Philly cheesesteak. We know we are at this very moment. However, the worst part about making Philly cheesesteak isn’t the cooking process or even assembling the sandwhich. It’s cutting the beef into thin strips to cook evenly and quickly.
Now, you could invest in one of those fancy meat cutters, which cost about two arms and half a leg. Or you could place the raw meat in the freezer for several hours until it’s rock-hard. Pull it out of the freezer and, using a sharp knife, cut the meat into thin strips. Frozen meats are easier to slice into thin strips than room-temp meats.
Pages: Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56