On Mon, 01 Sep 2014 16:10:59 -0600, Mayo > wrote:

> Sound choice, though I watched Ming Tsai and a guest chef use one of
> those multi-prong meat tenderizers to perforate a flank steak to
> wonderful tenderness.

I just can't get into that kind of tenderizing. I'm fairly new to
cube steaks, just to let you know how far I am behind the curve.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.