h a l f b a k e r y"It would work, if you can find alternatives to each of the steps involved in this process."
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
Please log in.
Before you can vote, you need to register.
Please log in or create an account.
|
A waffle type device -- insert non-tbone steak, close, open, and you get nicely cut steak cubes
To be used mostly AFTER the steak has been cooked but before serving
Apparently this has been done
http://www.cabelas....s&rid=7510101020603
Except that the ones small enough to fit in your kitchen mostly involve cranking a handle. [DrCurry, Oct 04 2004]
[link]
|
| |
Could you use a potato chipper set to wide? |
|
| |
Or a wood chipper set to minimum? Don't know, haven't tried it :) |
|
| |
See addition to description |
|
| |
I think you'd be hard pressed to force a cooked steak through a set of static blades or wires. If you're suggesting to force a multitude of wires through a steak, this would likely have to be one very stoutly engineered little device. |
|
| |
I think "hard pressed" is the point :) |
|
| |
egg cutters are like multi-garrotte cheese wires - it should work ok as long as its not me cooking the steak. |
|
| |
After seeing "Fargo", I would not recommend a wood-chipper. |
|
| |
Use heated wires and you can cook as you cube, sear as you slice, maybe even braise as you bisect.
Okay, that last one was just bad. |
|
| |
[DC] a cuber is not a device that cuts meat into cubes, rather, it is a tenderizer that mashes tough meat into a pulp. These mashed pieces are then woven or pressed together to form a cube steak. Why it's called a cuber, or the product a cube steak, I haven't the slightest idea. |
|
| |
"To tenderize (meat) by breaking the fibers with superficial cuts in a pattern of squares." - or maybe they did in the beginning. |
|
| |
bris: I guess I should spend more time in the kitchen... |
|
| |