A list of puns related to "Short Loin"
Edit: These were the Live Action Shorts.
https://preview.redd.it/33p8md8xgtg31.jpg?width=680&format=pjpg&auto=webp&s=d7b8c9676ad5877e9f5d13eba9b27290f1b8c04b
(PS: Elephant skin from u/-Physeter and Scar skin from u/whitedragonic. Mandrill/Rafiki skin by me.)
Hey guys, so Iβm having my first go at dry aging at home, and I went to my nearest kitchen equipment supplier I found online, and they only had short loin dry aging bags. These are a bit larger than the rib eye bags and thatβs the only difference I can see. I have a vacuum sealer at home which I will use. However Iβd like advice as to wether itβs possible I can dry age a ribeye in the short loin bag, or should I just stick to the short loin?
Also side note, if anyone here knows what a short loin is called in Swedish feel free to let me know because I showed a picture of a T-bone to my local butcher and he was a bit confused? I usually buy what they call βentrecΓ΄teβ and I believe thatβs ribeye based on the cap and the string of fat running through near the other edge.
So we're going to have a 3 pound (1400g) short loin roastbeef for NYE. For temperature, I was thinking about 54-56C (129-133F) (most likely the higher number because women...) but I have no clue how long it should swim.
Do you guys cut smaller steaks off the short loin, grabbing 3-4 porters, 3-4 t-bones, leaving room for wing steaks? Or do you grab inch and a half to 2 porters, and call the rest t's? I do the latter, since people don't want a thin steak,although restaurants tend to want more bang for their buck, so they want more cuts but thinner.
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