Quote:
Originally Posted by kindlekitten
I just take a pass on those cuts
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Those cuts are *different*. Some recipes can only be made with those "cheap" cuts. When done properly the taste is very rich and texture is perfect.
Recently I have been cooking pork knuckles quite often. It is very different cut than any other part of the pig. I have purchased crock-pot and I have made proper electronic regulator with precise temperature probe for it, so it works like "poor man's Sous-Wide cooker / convention oven"
You can't make proper Hungarian or Czech goulash from other than "goulash" [understand cheap] cut of beef.
Try to find an episode of "Kitchen chemistry" by Heston Blumenthal called "Meat" (or was it "beef"?). He can explain much better than I can.