REVscene Automotive Forum - View Single Post - Sarlo's Awesome Eatery (Your Creations Spinoff)

Expresso · 08-15-2016, 10:47 AM

I'm not gonna lie, I pretty much rely on Serious Eats for 90% of my cooking techniques.

The last time I did a ~65/35 mix of sirloin and brisket.
Similar grind size for both cuts, threw them in the food processor.
Pepper before and salted during cooking. That's it for seasoning.
I didn't let them set very long prior to cooking, 10-15 minutes at most.
No binding agents.

08-15-2016, 10:47 AM	#188
Expresso Say NO to blade grinders! Join Date: Apr 2001 Location: Vancouver Posts: 8,083 Thanked 1,256 Times in 580 Posts Failed 67 Times in 49 Posts	I'm not gonna lie, I pretty much rely on Serious Eats for 90% of my cooking techniques. The last time I did a ~65/35 mix of sirloin and brisket. Similar grind size for both cuts, threw them in the food processor. Pepper before and salted during cooking. That's it for seasoning. I didn't let them set very long prior to cooking, 10-15 minutes at most. No binding agents.