Im a bitch Im a lover Im a crazy ass mother shirt

Im a bitch Im a lover Im a crazy ass mother

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I have made steaks for years 4 minutes one side 3 minutes second side one tablespoon of butter no salt minuscule amount of garlic done people come to my house and say it’s the best steak they’ve ever had medium-rare for the win and Im a bitch Im a lover Im a crazy ass mother shirt. T-Bone only horseradish at the table and soy sauce for anybody who wants to change up the flavor most people eat half the steak without and a little bit at the end with for a little change.

Im a bitch Im a lover Im a crazy ass mother shirt, Youth tee, V-neck, Sweater and Unisex, t-shirt

Im a bitch Im a lover Im a crazy ass mother
Guys v-neck
Im a bitch Im a lover Im a crazy ass mother
Ladies tee
Im a bitch Im a lover Im a crazy ass motherIm a bitch Im a lover Im a crazy ass mother
Guys shirt
Im a bitch Im a lover Im a crazy ass mother
Ladies v-neck

This is actually pretty accurate and Im a bitch Im a lover Im a crazy ass mother shirt. I’m shocked that tasty has an accurate video haha, the only thing I would say is that a general rule of thumb; any cut of meat that comes from the limbs, so the chuck (shoulder), shank (front leg), or the round (hip/back leg) area, is going to be tougher- like she said- because the muscle had to work a lot more in the life of the animal than did the muscle that makes up the ribeye or tenderloin.

Best Im a bitch Im a lover Im a crazy ass mother shirt

Im a bitch Im a lover Im a crazy ass mother
Hoodie

So if you’re trying to make a steak from this, don’t cook it on a high temp, like in a skillet or a grill, it’s better to cook these things at a low temperature for a longer amount of time- like a crock pot and Im a bitch Im a lover Im a crazy ass mother shirt, because this will help solubilize the collagen that makes the meat tough. If you cook it on high heat it’s going to be a lot tougher. Another rule of thumb, livestock animals tend to fatten from the front to the rear, so the shoulder is gonna have more fat/marbling than the round, and fat adds more flavor and also makes the meat juicier, which tends to make it seem more tender.

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