interdependence

@will2gravy @celestialbe1ng Ik you usually cut bavette against grain. I was just in a rush to eat it lol. It also cut so easily, didn’t notice much difference. Perfectly tender cooked like that believe or not. Might have a vid to show

@celestialbe1ng @interdep This sort of sauce is surely 10/10. however I must suggest cut steak against the grain- especially flap/bavette/skirt type cut. And for me not so raw needs a slight warmth to it at least. I guess the jaw workout to chew is a type of looks maxing

Estrogen-deleting chanterelles with gelatine-reduction gravy, coming soon to our cookbook 🍄‍🟫📖 @interdep

@BoulevardRobert 😄

@interdep looks mighty good lad

Cottage jelly pie

Going beastmode in the kitchen Stay tuned

@kikimancy Trvke

Easiest high ROI cooking tip in the world is just adding gelatin to everything. You can take any sauce from the store and add gelatin and it will make it 10,000x better. BBQ sauce for example. People will be LICKING IT OFF the plate