h a l f b a k e r yThis would work fine, except in terms of success.
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A waffle type device -- insert non-tbone steak, close, open, and you get nicely cut steak cubes
To be used mostly AFTER the steak has been cooked but before serving
Apparently this has been done
http://www.cabelas....s&rid=7510101020603
Except that the ones small enough to fit in your kitchen mostly involve cranking a handle. [DrCurry, Oct 04 2004]
[link]
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Could you use a potato chipper set to wide? |
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Or a wood chipper set to minimum? Don't know, haven't tried it :) |
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See addition to description |
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I think you'd be hard pressed to force a cooked steak through a set of static blades or wires. If you're suggesting to force a multitude of wires through a steak, this would likely have to be one very stoutly engineered little device. |
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I think "hard pressed" is the point :) |
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egg cutters are like multi-garrotte cheese wires - it should work ok as long as its not me cooking the steak. |
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After seeing "Fargo", I would not recommend a wood-chipper. |
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Use heated wires and you can cook as you cube, sear as you slice, maybe even braise as you bisect.
Okay, that last one was just bad. |
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[DC] a cuber is not a device that cuts meat into cubes, rather, it is a tenderizer that mashes tough meat into a pulp. These mashed pieces are then woven or pressed together to form a cube steak. Why it's called a cuber, or the product a cube steak, I haven't the slightest idea. |
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"To tenderize (meat) by breaking the fibers with superficial cuts in a pattern of squares." - or maybe they did in the beginning. |
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bris: I guess I should spend more time in the kitchen... |
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