24 Replies to “Picanha – with or against the grain? #shorts”
I wish Mitch would get his own show already…I think he'd do really well…I love watching him cook❤
“Basic Mitch ????♂️” ????
Mitch isn't being basic in this video. Can't compute that either
I love picañer
Great????????????????
I love your site ❤
What an experiment, love it.❤????????
The theory is specifically so that you get a good ratio of the fat cap in each bite.
basically always eat it so that its against the grain.
I saw that you made a cowboy casserole but with miropoi. Have tried the king ranch casserole? No miropoi!
why did you stop feeding your wife
Basic Mitch!
wow! i learn something new today! thanks chef andy! ????
Hello there, chef! You should seek the "bife de tira" cut of the picanha. It's a method of cutting it. Cheers from Brazil!
You should not see much difference in most cases but i always cut against the grain because: 1) you might eventually serve the steak whole and you cannot control how people are gonna cut it in their plate and 2) sometimes when you cut with the grain the muscle might be tighter and you might lose more juice, especially when going for 3/4!
watch guga foods He's the brazillian expert on this cut of beef
The head bob said it all
It depends if you are cooking it as a steak or if you are slicing it off a roasting stick like the Brazilians
I love your content, but that is not accurate because the piece against the grain was cut in the near end of the picanha, maybe after the third vein. This part of picanha is often harder than the rest.
I seemed now if its true for all steak. Why just pichana
Cook Pastel de Natas -Jamie
It’s the direction of the muscle that inverses the cut of the grain.
But why does it only work with this cut of meat?
You say picanha and us brazilians come running, truly our must loved meat❤
I wish Mitch would get his own show already…I think he'd do really well…I love watching him cook❤
“Basic Mitch ????♂️” ????
Mitch isn't being basic in this video. Can't compute that either
I love picañer
Great????????????????
I love your site ❤
What an experiment, love it.❤????????
The theory is specifically so that you get a good ratio of the fat cap in each bite.
basically always eat it so that its against the grain.
I saw that you made a cowboy casserole but with miropoi. Have tried the king ranch casserole? No miropoi!
why did you stop feeding your wife
Basic Mitch!
wow! i learn something new today! thanks chef andy! ????
Hello there, chef!
You should seek the "bife de tira" cut of the picanha. It's a method of cutting it.
Cheers from Brazil!
You should not see much difference in most cases but i always cut against the grain because: 1) you might eventually serve the steak whole and you cannot control how people are gonna cut it in their plate and 2) sometimes when you cut with the grain the muscle might be tighter and you might lose more juice, especially when going for 3/4!
watch guga foods He's the brazillian expert on this cut of beef
The head bob said it all
It depends if you are cooking it as a steak or if you are slicing it off a roasting stick like the Brazilians
I love your content, but that is not accurate because the piece against the grain was cut in the near end of the picanha, maybe after the third vein. This part of picanha is often harder than the rest.
I seemed now if its true for all steak. Why just pichana
Cook Pastel de Natas -Jamie
It’s the direction of the muscle that inverses the cut of the grain.
But why does it only work with this cut of meat?
You say picanha and us brazilians come running, truly our must loved meat❤