Posted on 12/29/2024 4:35:59 AM PST by RomanSoldier19
When you order a steak at a restaurant or steakhouse, you expect the meat to have been cut directly from the source and not modified in any way. In a bid to cut costs, though, some restaurant and hotel chains use "meat glue" to bond pieces of meat together to create real-looking whole steaks, specifically filet mignon, the most tender cut of steak. Fortunately, there are several ways to tell when a restaurant does this.
First, let's explain how restaurants form or pre-form filet mignon. They start by covering leftover chunks of meat with transglutaminase, an enzyme that the body naturally has but can be manufactured and used in powder form as a food additive. Then, the pieces are squished together, wrapped with plastic to form a roll, and refrigerated overnight to set. The enzyme acts as a binder or glue, coagulating and fusing the chunks into a flawlessly shaped filet mignon that can be sliced into whole-looking cuts.
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Since a t bone is part filet and part ny strip, yes I consider it the best choice, but not well done. Medium for me
Jeez. Why bother gluing meat together? Just leave it whole pieces. Any scraps could be used for lots of stuff.
“I made risotto last night, know exactly what I put in it and how fresh it was, and didn’t have to pay through the nose for it or tip anyone.”
We do LOT’S of cooking here for the same reason.
Christmas Eve: Deep dish pizza (we make the crust & the sausage), it’s 10” and when cut into six pieces it feeds four
Christmas Day: NY strip steaks on the ceramic grill with rice pilaf
27th: homemade hash browns and home made breakfast sausage [we ground up pork and freeze it in PC sizes — I make two different spice mixes (breakfast and hot) — then add spice]
Yesterday: Made a loaf of brioche then had French toast with it.
Will start brining a turkey tomorrow for NY eve - to be smoked overnight...
If we all control our food a bit more there will certainly be health benefits and a lot of cost savings.
Same here! We ,I’ve in the country where there aren’t a lot of foreigners or illegals really, so it’s less likely to happen here, but I can’t imagine living in a city over-run with 8llegals, blm, antifa etc and eating out there- knowing that some unhinged insane liberal doing the cooking might get an idea to lash out at society covertly. I hate to,even think that way, but the anger and outrage that abounds today, you just never know what someone is gonna do- the odds are much higher today that someone Will snap than years ago.
I do still eat out, but not nearly as much as we used to- besides, we like fairly bland food, hot a lot of spices, so we get to make it how we like it at home
you know a T-Bone is partly filet mignon, don’t you?
I actually dont have a problem with it if scraps from meat is glued together and sold as the cut that the scraps came from.
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But then, certain restaurants will save the leftovers from previous diners and use them as “scraps” to be glued and served to you. Bon Appetite!
I can make a better meal at home for half the price of a restaurant. Of course I understand that I need to pay for service, atmosphere and so on and so forth.
So our $47 restaurant steak is glued together from scraps, eh? Juatbimanibe what’s in your next Big Mac ! Ha!
What time should I show up for dinner?
I prefer a ribeye steak.
I can give you instructions but it’s hard to find...
AKA meat glue === God Ordained Marriage... and it causes children... “what God has joined together”
ROFL!!!
Of course not.
A filet mignon is a section of the small diameter end of the beef tenderloin strip
It is basically tasteless and is commonly served with the circular perimeter wrapped in bacon
My favorite used to be a T-Bone (which I still love) but NY Strip is my go-to now!
I do love me some steak.
Yes, but there are price incentives. It can all go to grind and end up as burger, but if you are selling a burger at a restaurant, you can probably get $15 for an 8oz portion of meat. A 4oz filet portion can fetch $30. So long as nobody gets sick (which is pretty easy to do if everyone practices basic hygeine and food safety), nobody will notice a thing and go home happy.
“certain restaurants will save the leftovers from previous diners and use them as “scraps” to be glued and served to you. Bon Appetite!”
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Reminds of a hotel breakfast i couldn’t finish. I’d left the table with my colleague, as an elderly couple sat adjacent.
In the few seconds upon getting to the cashier, two more colleagues approached. We all sat at our old table. I decided to finish my meal, and got look of horror from the elderly couple!
Yes, I suppose you’re right, just seems a bit cheapened to me.
I prefer a good ribeye steak, rare.
No, they can’t glue already cooked meat scraps
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