Quote:
Originally Posted by valo403
Well he actually said "You shouldn't marinate unless you are getting a cut of beef that requires it" which is compeltely different than saying you shouldn't marinate at all, and he's right. If you're marinating high end cuts you're throwing your money down the drain. You can get all the same flavor using a much cheaper cut, marinating a strip loin and marinating a top or bottom will give you basically the same end product, with one costing significantly more.
|
Hence the reason why I said he "kinda" did...
Really though, I've used a marinade on good cuts of steak before and have loved what it has done for the flavour. So I guess I disagree and don't think it was any money tossed away. Texture of cuts is very different and I don't think it is the same experience using a marinade on a crappy cut, as opposed to a good one. It's not just about the flavour, it's about texture, toughness, etc. as well.