Picanha - with or against the grain? #shorts

[colinayers]

Andy I'm so glad you did this experiment. I've been watching Guga for years and he always preaches this; it never computed in my head either

[DarrellPoe]

Andy’s humility is a big part of what makes his content so appealing. ❤

[markg]

I love how you are conducting actual experiments to debunk/verify. There are so many cooking myths out there please keep doing this!!

[saf_]

The cleanliness of the kitchen makes me emotional. Having worked in this industry, I could NEVER leave any section even slightly dirty/cluttered. But this is another level, looks like its literally a brand new kitchen 🤣

[binalith]

Mitch is the luckiest girl in the world

[Xexelz]

The tip of Picanha is the tenderest part, while the other side is the hardest, since it is closer to muscles where the animal uses more for movement. When you did the "standard" cut, you used the hardest part of the piece, while the other cut we are not sure where it came from. It would be interesting to re do this experiment with this knowledge.

Anyways, great video, keep it up!

[jennymullen]

content were born to cook & you're a natural doesn't come naturally to I say only one Delia Smith & the late Gary Rhodes made them accessible & relatable....you've mastered it....never lose that drive to teach & learn. You are cooking for eveyday people with love & simplicity

[NonAryanDuck]

Andy sounds like he'd be a great teacher

[renatoamaro]

Ok, this is a great video. I'm a brazillian, I consider myself a picaña expert. You used the least tender part for your against the grain cut. That is why it was less tender. It's has a very similar tenderness no matter how you cut it.

[debbiereilly]

Thank you for sharing chef Andy have a blessed day stay safe and healthy
Always love your tips and techniques. 😋😋😋🙏❤🙏❤🙏

[joaopedrosilva]

I'm from Brazil, the two ways are really good. You probably notice a difference because the first two steaks that you cut were from the part that sometimes is not "picanha" we call here a little part from "coxao duro", it's a small peace, but you can notice when you eat that going to the bottom of this peace of meat is what we call the heart of picanha, it is softer than the first two steaks that you took. Anyways, both are really good

[aleprj]

It makes a lot of sense. When you cut the steaks with the grains, you will be cutting against the grains when slicing the steak later, and it will be thinner cuts. I only recomend you do it if you are serving it sliced, though, because people can somehow cut it wrong and have a very bad experience.

[marilima]

You say picanha and us brazilians come running, truly our must loved meat❤

[alisonm.rosenbaum]

Andy is luckiest with Mitch. Thank you to this couple! Andy, thank you for all I learn in new meal dishes to try. 17th Sunday September 2023 2:40am CST

[HaveaBiscuitt]

Fascinating! Love content like this with you, you know so much and I’m learning so much!

[gigachad]

This video was so serious and vicious in such a calm way that I could only laugh afterwards. What an experience.

[thelred-phlq]

After watching the video 3 times, I finally understood that the long cuts were the picanha style ones, and they won.

[urosjovanovic]

THE best cooking-related content on the Web, great mix of tips, humor and wonderful visuals! Better than all the Oliver's and Ramsay's of the world, with all due respect.

[johnpnj]

This video is super helpful! I've been cutting it with the grain.
Made it last night on a Kamado grill and it was amazing!

[MoritzWinkelmann]

So delighted with your content! Every time I watch one of your videos I’m just so impressed how simple you keep it and how well you explain these things. Keep up the good work!