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I think this is a perfectly legitimate question. Flat plating of a grilled sandwich will almost always result in the bottom piece of bread being steamed by the time it is eaten. Grilling with thicker or denser bread somewhat alleviates the problem, as well as grilling with a roll sliced and grilled on the cut side. As for presentation, your method is ...


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My experience has shown that you need to slice the meat against the grain when preparing it for sautéing. The shortened muscle fibers make for a more tender piece of meat. After that, the quicker you can cook the meat, the better. Round steak tends to be best either quickly cooked or cooked for an extended period of time -- there's not too much of a middle ...


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For a detailed explanation of meat toughness, see What makes a moist steak (or roast)? As for your specific case: I also don't know about American cut names, so there are two possibilities. Either you chose a collagen-rich meat, or you chose a cut low in collagen. Assuming that you want fry steak in the pan and not have it become tough, you should choose ...



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