VSG Maintenance Group
X-Post VSG Main-Frisco-Food-Flavor Discovery !!!
I just discovered a great new easy way of food prep that results in much more "Flavor" and "Speed"!!!
After Bariatric Surgery or just normal Healthy Eating "Quality over Quantity" is the Mantra !!!
I have always liked the "End Cut" in a Prime Rib.......Why?.....To me...That's where the Spices and the Meat Flavor come together with the char.......
Than I thought about it some more..... Cut and cook smaller pieces of food.
Think Korean BBQ, Asian table cooking, fondue.......Why is it so tasty?
Small pieces !!!
Small pieces mean "More Surface Area" being cooked/seasoned/charred/crisped/finished..... All this means...... MORE FLAVOR !!!!!
Other advantages of small pieces:
- Marinates Very Quickly.
- Cooks faster
- Holds more flavor
Perfect Sleeve Sizes........
Pictured here is a London Broil Cut..... pretty lean and needs added flavor.
Cross Cut against the grain and are about 3/8" thick..... Just enough thickness to char the outside and keep the middle pink.
Same theory goes for the veggies on the plate.... thin cut.... maybe 2 minutes on high heat.
frisco
SW 338lbs. GW 175lbs. Goal in 11 months. CW 148lbs. WL 190lbs.
" To eat is a necessity, but to eat intelligently is an art "
VSG Maintenance Group Forum
http://www.obesityhelp.com/group/VSGM/discussion/
CAFE FRISCO at LapSF.com
Dr. Paul Cirangle
Start weight: 388, Current Weight: 185, Goal Weight: 180, Weight Lost: 203 lbs
Certified Nutritionist ♥ VSG FAQ♥ sublimate: To elevate or uplift.
3/2012 Plastics: LBL, 3 Hernias Fixed, BL/BA, Rhinoplasty & Septum Fix. 6/2013 Plastics: Arm and thigh lift
I knew it wasn't original......I just had to put 2 and 2 together !!!
I'm debating if I'm gonna try and learn me some knife skills.......as I do collect high end tactical knifes...might have to get a couple of good meat cutting knifes.....
frisco
SW 338lbs. GW 175lbs. Goal in 11 months. CW 148lbs. WL 190lbs.
" To eat is a necessity, but to eat intelligently is an art "
VSG Maintenance Group Forum
http://www.obesityhelp.com/group/VSGM/discussion/
CAFE FRISCO at LapSF.com
Dr. Paul Cirangle
I knew it wasn't original......I just had to put 2 and 2 together !!!
I'm debating if I'm gonna try and learn me some knife skills.......as I do collect high end tactical knifes...might have to get a couple of good meat cutting knifes.....
frisco
someone already suggested this but let me clarify! I cut meat thin partially frozen too....meanin don't try to defrost a frozen piece....pt a thawed piece in the freezer for about 30-45 min...when the outside starts to freeze it will make slicing meat thin easy. If you DEFROST frozen meat....the outside gets soft and slippery W/ a rock hard middle....not easy to handle.....and very dangerous. Take it from someone who has cut hundreds of pounds of Sukiyaki meat....you know how thin that is !
Dude you're Japanese.....and you have NO knife skills? WTF? Your Samurai......and Ninja ancestors are bowing their heads in shame......I'll send you a broken blade off a sword....you know what to do! haha!
JIMBO... 350lbs! lost!..... TRIPLE CENTURY CLUB!! HELL ...YEAH!
MY VSG......KICKS ASS! 
I am 6' 2" 
Join US On The VSG Maintenance Group Forum!!
http://www.obesityhelp.com/group/VSGM/discussion/
