5 Ways To Cook Meat You Need To Try
Spending money on prime cuts of meat is not entirely necessary for getting good flavour. Use the right techniques, and you can turn these cuts of meat into delicious tender protein.
MY PRODUCTS: https://bit.ly/AndyCooksEssentials
MY COOKBOOK: https://bit.ly/3WVoXAN
RECIPES:
Flat Iron Steak – https://www.andy-cooks.com/blogs/recipes/flat-iron-steak-with-herb-butter
Pork Shoulder – https://www.andy-cooks.com/blogs/recipes/apple-cider-braised-pork-shoulder
Lamb Shoulder – https://www.andy-cooks.com/blogs/recipes/4-hour-slow-roast-lamb-shoulder
Sous Vide Chuck Roast – https://www.andy-cooks.com/blogs/recipes/48-hour-sous-vide-chuck-roast
Stir Fry – https://www.andy-cooks.com/blogs/recipes/beef-in-black-pepper-sauce
FOLLOW ME:
Instagram: instagram.com/andyhearnden
TikTok: tiktok.com/@andy_cooks
Facebook: facebook.com/andy.h.cooks
Website with all my recipes: www.andy-cooks.com/
TIMESTAMPS:
00:00 Intro
00:21 Grilling
04:15 Roasting
08:09 Braising
13:06 Stir Fry
19:23 Sous Vide
Chef: Andy
Producer: Caleb Dawkins
Videographer: Ben Hasic
Graphic Designer: Jayden Gocher
Sous Chef: Jackson Mehlhopt
Editor: Liam Craig
30 Comments
7:24 you said you cooked 140C for 4 hours but didnt say you also uncovered set oven to 200C until its crispy once the first part is done.
Can you please do a video on cooking beef heart? Both fast fry and long cooking or pressure cooking.
15:40 baking soda is the exact opposite of acidic
I'm definitely going to give that lamb a try, looks delicious!
0:50 The whole oyster blade here in Austria because we use it for our national dish beef soup.
Anyone know what knifes he uses here?
velveting barely taste (unless you put too much) especially if you dont tell anyone their subconcious wont taste it but if i told i velveted something (some) kinda taste it ignorance is bliss in this context
Cheap meat? I want some of what he's smokin
What Dutch oven did Andy use for the pork shoulder?
I can help you out with lighting for telly
Key, back and fill.
Don't confuse multi-camera.
Ever seen a BBC TV interview on the news?
Camera positions from cut to cut.
Don't make the viewer confused.
The biggest key is natural sunlight.
My kindest regards to One and all.
K.
Really? Rump is cheap and comes from the behind 🤷♀️ 🇬🇧
What’s your take on salt vs MSG? 🤷♀️
Always enjoy your vids Andy but am a bit befuddled by your process for the beef in the stir fry.
If you're doing a stronger tenderising bicarb soak (or some other alkalising agent) it's probably best to rinse it off, especially if your guests are more sensitive to that taste. But I don't understand why you would put the starch/soy in and then just wash it off, you're getting little to no benefit from the starch, and you're washing off a lot of the surface soy sauce (or other flavourings you may have added).
If you really want to use an alkalising agent, it would make more sense to use a more appropriate amount (say 1/4 teaspoon bicarb for 200g) plus whatever flavourings you want. You might also add cornstarch or egg white, especially if you're passing through oil, as that gives an amazing coating.
I know you mentioned in the vid that you normally do something more like this, I just found the main process you laid out a bit odd haha.
How can one not enjoy lamb? I'd go lamb over beef any day, even good quality grass grazed beef.
I always find the term "against the grain" to not be very helpful. Against implies directly backwards.
"Across" the grain would be a more helpful expression.
Not your fault mate, it is the most commonly used phrase, but I think it needs to change.
The pork shoulder is also called a "Boston Butt" for the same reason as we use the term "Butt Load". Back in colonial times they were a regional specialty in New England and shipped out of Boston. As this was pre-refrigeration they were salted and packed in large barrels (~200 gak) known as "Butts" (all the various barrel sizes, like wine bottle sizes, have their own names, which most everyone never learns anymore). So the "Butts from Boston" were usually filled with pork shoulder.
For any other Yank's who were wondering "Silverside Beef" is "Bottom Round" in the US.
It's called a pork butt because it's the "butt" of that limb, similar to the butt of a rifle or that kind of thing.
That's the gist of it anyway.
You can also sous vide with a thermometer and a cooler; no setup required!
pork/boston butt is a holdover from the colonial period when most pork was preserved by being packed into a barrel of a certain size (one butt).
Who doesn`t like lamb. It's my favourite meat.
Misconstrued 😂😂
Thank you for this video. 👍❤
Misconstrued.
Had some rib fillet at the Norman hotel recently, kilcoy meat simply forgettable…
Hey Andy. Where you buying your beautiful oversized plain black Tshirt? ☺️
Big Dawgs standing there, "yer Andi old mate, you don't want to be eating any of that nasty sinew stuff mate, let me look after it all for you buddy, like no hassle"
Misconstrued, more emphasis on the r. Rather than miscon-stewed. 👍
Bicarb has a pH of 9.0, so properly basic, not acidic. Love you guys.
Andy what knives do you use
"budget cuts" i see what u did there 😀