Your comments please? Does anyone *know* for sure what specific spice, procedure, etc. is needed to produce "that taste"? Thanks in advance!
Since this taste is present in "almost any restaurant steak," I wonder if it is a psychological effect. I'm not being snarky, but what's the chance that almost every restaurant you have ordered a steak at uses the same technique, ingredient, or supplier?
Well, for one thing most decent restaurants use Prime meats (usually) that are (again usually) properly aged. Most people can't even get prime meat for home-cooking. Supermarkets sell lower grades of meat. And most people don't age their meat once it's home (freezing for 2 years doesn't count *laughs*).
I honestly think the grade of meat and proper aging are 90% of what you are detecting in *that taste*.
"Barbtail" <[email hidden]> wrote in message news:[email hidden]...
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news:[email hidden]... > > Your comments please? Does anyone *know* for sure what > specific spice, procedure, etc. is needed to produce "that taste"? > Thanks in advance!
Since this taste is present in "almost any restaurant steak," I wonder if it is a psychological effect. I'm not being snarky, but what's the chance that almost every restaurant you have ordered a steak at uses the same technique, ingredient, or supplier?
Well, for one thing most decent restaurants use Prime meats (usually) that are (again usually) properly aged. Most people can't even get prime meat for home-cooking. Supermarkets sell lower grades of meat. And most people don't age their meat once it's home (freezing for 2 years doesn't count *laughs*).
I honestly think the grade of meat and proper aging are 90% of what you are detecting in *that taste*.
*cheers*
Barb Anne
I'd have to agree. You've seen the guys selling "restaurant steaks" door-to-door, haven't you? It's been a while, but they're still out there. =^)
