Each individual consumer must make up his or her own mind as to the essence of a program and how much they want to extract.
That being said, my mind automatically moves to my favorite TV foodite, Alton Brown. His simple, scientific approach to cooking resonates well with me, as I am little more than a simple scientist myself. However, I know that many find his attitude towards food stilted or even off-putting, overly academic, convoluted or persnickety. His cocky style and sometimes daunting instructions force his viewers to look inward and ask, is any of this worth it? Is frying a turkey worth constructing a 12-foot derrick in my backyard? Do I really need to try my hand at avocado ice cream?
When a scientist publishes groundbreaking work, it is met with skepticism because scientists are taught to be skeptics (even when assessing ourselves). We set out to duplicate amazing results, both to validate the initial work and to benefit from the discovery ourselves. Therefore, I resolved to act out one of Alton Brown’s episode-long demonstrations, the butchering of a whole beef tenderloin and preparation of its constituents. I did this as much as a scientist as a lover of food, or put another way, as much for the experience as to reap (eat) the rewards.
This PSMO was $47 at the price club, but they had ones for as low as $40; however, this one was also a little fatty. When purchasing, remember to flip the thing over and check the bottom. It should be relatively smooth and not very fatty, unless you want fattier meat, of course. Still, some can be a bit chewed up on the bottom, so be aware of this.
Now, my butchering skills notwithstanding, let's get to work!
1. Remove the beast from the wrapper, pat dry with paper towels or rinse off in a sink.
Thank you for sharing, Michael and Elizabeth!
Take Back Your Kitchen
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(Images: Elizabeth of Take Back Your Kitchen)