"Should a cook squander anything, ever?" Thomas Keller
Wednesday, January 6, 2010
Japanese Kobe Beef
I've heard of intramuscular fat but holy cow. This heffer didn't miss any massages growing up. At the restaurant we only charged a 50 dollar suplement on it to break even, but talk about an instant morale boost during a ball busting week. Handle this like foie gras when cooking it, no fat in nice hot pan. I would avoid the grill because too much fat will drip onto the flame, causing it to flare up and ruin the flavor of the beef.