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Article: Scoring can help flank steak make the grade.(Life-Food)(Recipe)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- December 28, 2006
CopyrightCOPYRIGHT 2006 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: SARAH FRITSCHNER - (Louisville, Ky.) Courier-Journal
The horizontal lines on a flank steak tell the story of its tough potential. These lines, called "the grain," like the grain in wood, are strands of muscle tissue that will shorten and tighten when cooked. Tough meat is the result.
These parallel lines are what made the flank steak incredibly affordable - cheap, you might say - in the last century.
But potential is nothing without follow-through. And when home cooks learned that tough potential is easily turned to tasty tenderness, the cut became more desirable. Because it tastes fabulous.
Scoring these lines shortens them and ...