i am a chef and absolutely the more work you are willing to do in your own kitchen (butchering, pastry's, pasta, etc) it will always be way more cost effective, way better tasting, and you learn a fuck ton every time you put in the effort yourself
Similar to cutting whole chickens up. You can sometimes get them at supermarkets like Safeway or QFC for $5 a bird. Leaving the skin on keeps the moisture in the chicken breast while cooking, too. You can easily save $20 that way per bird and the bones can be saved and boiled later for chicken stock. Super economical.
Not just bones. And it's all meat. Render the fat out of absolutely all the leftovers. That's pure flavor for soups or whatever. Save all your veg waste (like pepper stems, carrot ends) in a container in the freezer. Add them to the chicken waste. Cover with water. Being to a boil. Now you have stock. Fridge it. It will separate. Bits you didn't strain on the bottom. Soup. Fat layer on top. Skim off excess fat for cooking oil, and if your stock is too thicc it will come out jellied. Like condensed soup. You can water it back down as necessary when you cook.
stay tuned for next weeks video: how to hunt and butcher your own GNU btw, quick tip: if your cutting board is sliding around on your working surface - a wet paper towel or very damp kitchen towel works fantastic
Main reason why I have a Costco membership in the first place, I do this with pork too. Also, best way to cut this is to just leave it in a freezer for about a half or a full hour to let the outside freeze up a bit while the inside stays warm, that way you minimize the amount of blood and juices you lose normally when cutting in case you squeeze/press/push too hard, it also makes it way easier to cut through when the outside is a little less loose
@@Kenword69420They are referring to an ad campaign by Wendy’s from the 80s where three elderly women examine the “big fluffy bun” of a competitors burger, the so called “house of the big bun,” but upon opening the burger they see that the patty is very small, and the woman on the right angrily looks around and shouts “where’s the beef?” twice. This became something of a proto-meme within US culture, where “where’s the beef?” was used to probe beyond the surfaces of an argument question the important fundamental substance of an idea, much like questioning where the beef is in a tiny burger with a comically oversized bun. The phrase is also simply used as a joke whenever beef is relevant topic
I already knew how this worked as my mom is a restaurant owner in Germany. But my cat actually watched the first 5minutes and is now sleeping happily, the combination of a little music and your calming voice makes for good cat-content.❤
Floss cooking is the best, thank you teaching us how to compile steaks from tenderloin. More cooking shows should really give their source code to verify their cooking integrity.
Eating Steak is a stick in the eye of Bill Gates and the proprietary software industrial complex. Only Bill gets to eat da bugs. In my local supermarket a pound of steak is $22. No joke.
Dont forget ypu can save those fat trimmings in the freezer anduse it with other meat scraps to make your own broth. Which will be cheaper and far higher quality than store bought
Wow the chicken raising content did extremely well for what the niche your channel is, I'm curious to see how this one will perform lol. Regardless, cool video, I like that you're leaning into the whole homesteading theme 😂
As someone who is currently in the Australian meat industry seeing a AMH tenderloin in the hands of an American is mid blowing.( SIDENOTE, Sirloin and eye fillet/fillet mingon do NOT come from the same muscle. the sirloin come from the outside of the spine whilst the eye fillet comes from the inside, very big difference in the quality of both steaks)
You should get some wood cutting boards. You're cutting up microplastics into your meat. Even more than what's there already. Too much plastics and you become unbased
I would recommend cutting the entire tip of the sirloin off and making a roast out of it, you can tie it around a few times with butchers string. It's a better cut for a roast than it is for steak.
That looks delicious! I think I would put the silverskin in soup to boost the flavor. Same with all the juice in the bag too - maybe I could add that to ramen.
Growing up a country Linux femboy, I never was much for the harvesting of the animal, but I did enjoy dressing out at camp and butchering of the deer and elk my father hunted.
The silverskin is removed because it's incredibly tough connective tissue, difficult to chew, and doesn't improve with cooking. But you can definitely use silverskin (and other trimmings) when making broths and stocks. As for the fat chunks, they could be rendered down to make beef tallow.
Points of suggestion - rinse your meat no matter the packaging it came in - weigh out your fat trimming before you cut ends off & then cut your 80/20 or 70/30 of uneven steak tips to fat trimmings, finely chop both together for either ground beef or chipped beef (with a vinager marinade), then you have even steaks plus ground meat for burito or burgers - fat from ground beef can be rendered in cook, so beef tallow is bonus, if you got bones then tallow + bone marrow plus salt & a bit of water is a fantastic beef base for soups, stocks, chowders
for true open source beef you need to compile your own cows
But can you trust your cow compiler?
@@cannedCPU I trust the "holy cow" compiler more, it's written in holy moo.
This APT has Super Cow Powers.
@@magnifier321 Chef Terry's cooking something up. I trust him.
@@nuggetbugget9305 Have you mooed today?
now this is real content for all of you nerds
This is not for the herds
@synfiguring
Brother what??
It's cheaper to buy whole, And it's satisfying to cut it yourself
Mental outlaw just gets me man
Mental Outlaw is the greatest channel on social media
Facts
facts
@kimberlychase-bl5qqNice self advertisment but I highly doubt that anyone here is that young to fall for this
damn outlaw's second channel /s @kimberlychase-bl5qq
shame he's black
i am a chef and absolutely the more work you are willing to do in your own kitchen (butchering, pastry's, pasta, etc) it will always be way more cost effective, way better tasting, and you learn a fuck ton every time you put in the effort yourself
I like cooking my own food because I can control the ingredients I put in there, within reason. I can't stand how much sugar is in everything.
@@DogDooWinneri fucking hate onions because theyre slimy when cooked so in all my recipes i just use onion powder
@@mrotss turn the temp up get rid of the water then turn the temp down
@@mrotsswhat the fuck. Onion powder tastes horrendous and onions do not turn into slime. Instead learn to cook onions.
@@mrotssskill issue
couldn’t wait for a new librekitchen episode
All retired senior IT people I know are ending up in farms, you love to see it
Everyone just burns out on dealing with people, and just want to be left alone within reason.
Man, I'm only 20 and I'm already burned out. People are crazy.
I love that you do cooking/food/farm videos periodically
Yeah, i start to like that stuff more
Similar to cutting whole chickens up. You can sometimes get them at supermarkets like Safeway or QFC for $5 a bird. Leaving the skin on keeps the moisture in the chicken breast while cooking, too. You can easily save $20 that way per bird and the bones can be saved and boiled later for chicken stock. Super economical.
Not just bones. And it's all meat. Render the fat out of absolutely all the leftovers. That's pure flavor for soups or whatever. Save all your veg waste (like pepper stems, carrot ends) in a container in the freezer. Add them to the chicken waste. Cover with water. Being to a boil. Now you have stock. Fridge it. It will separate. Bits you didn't strain on the bottom. Soup. Fat layer on top. Skim off excess fat for cooking oil, and if your stock is too thicc it will come out jellied. Like condensed soup. You can water it back down as necessary when you cook.
Your definitely from the pacific northwest lol
i do this all the time, ive made probably close to 20 gallons of stock this way and it tastes way better than the store bought stuff
stay tuned for next weeks video: how to hunt and butcher your own GNU
btw, quick tip: if your cutting board is sliding around on your working surface - a wet paper towel or very damp kitchen towel works fantastic
I love seeing this kind of stuff. Normal people skills from a trusted source
99/10 soundtrack
Finally: the LibreLoin!
Main reason why I have a Costco membership in the first place, I do this with pork too. Also, best way to cut this is to just leave it in a freezer for about a half or a full hour to let the outside freeze up a bit while the inside stays warm, that way you minimize the amount of blood and juices you lose normally when cutting in case you squeeze/press/push too hard, it also makes it way easier to cut through when the outside is a little less loose
i've awaited eagerly for the next installment of FOSS cooking
Came for the tech talks, staying for the beef. Hey Wendy's, we found the beef 😂
In Canada the Wendy’s slogan is “Always Fresh never frozen” but I also think you might be thinking of Arby’s? I’m not too sure
@@Kenword69420They are referring to an ad campaign by Wendy’s from the 80s where three elderly women examine the “big fluffy bun” of a competitors burger, the so called “house of the big bun,” but upon opening the burger they see that the patty is very small, and the woman on the right angrily looks around and shouts “where’s the beef?” twice.
This became something of a proto-meme within US culture, where “where’s the beef?” was used to probe beyond the surfaces of an argument question the important fundamental substance of an idea, much like questioning where the beef is in a tiny burger with a comically oversized bun.
The phrase is also simply used as a joke whenever beef is relevant topic
True variation in content, gotta love it
I already knew how this worked as my mom is a restaurant owner in Germany.
But my cat actually watched the first 5minutes and is now sleeping happily, the combination of a little music and your calming voice makes for good cat-content.❤
Where is the restaurant located bro? And why aren't you sleeping?
its only 1am in europe bro we can stay up late cause our moms let us
@@g00zik97 Bro it's not worth it, listen to me I am an old man.
@@hendrx sorry I'm not saying my exact location on YT, that's just bad opsec
@@David-ty6my Richtig
Floss cooking is the best, thank you teaching us how to compile steaks from tenderloin. More cooking shows should really give their source code to verify their cooking integrity.
Eating Steak is a stick in the eye of Bill Gates and the proprietary software industrial complex. Only Bill gets to eat da bugs. In my local supermarket a pound of steak is $22. No joke.
Do this all the time and the butcher is a friend so he does alot of the cuts for me.
Bro, you really never disappoint 👌excellent choice of music btw
This is the content I didn’t even know I needed. Thank you, you are doing God’s work. God bless you and your family.
Open Source Food looking good, need to check out the repo.
a true opsec classic
just opened a pr for a new build param for onion powder
@@ntjq-xm2bz a 1337 h4x0r mov
The Runescape soundtrack goes hard with this. Feels like we're leveling up our cooking skill!
Dont forget ypu can save those fat trimmings in the freezer anduse it with other meat scraps to make your own broth. Which will be cheaper and far higher quality than store bought
And deprive the dog of his much-deserved treats?!? Unthinkable.
@@tissuepaper9962not everyone owns a dog
@@AL-Hanafi1 bro did you really just "not everyone..." my obvious joke?
@@tissuepaper9962 my bad 😅
I was waiting for another episode of The Cooking Outlaw
I cannot believe feds look at this kind of content and cower in fear at the idea of someone who grills.
the recipe being open source really is the best part lmao
this channel keeps getting better
MO casually grilling half a cow for dinner
The OSRS soundtrack is the icing on the cake. Err.. beef.
This is badass. I’ve also grilled steaks myself, but never thought of cutting my own from a larger hunk.
Wow, this video popped off man! Congrats on the 15 views!!!
1
Feeling hella immersed with this background music.
That would make a great roast or 2, never seen them sold that big for so cheap. Making me hungry over here.
loving the new fancy camera angles on the world's best cooking show
FINALLY some real goddamn content from this channel
if you're going to make any sauce with the meat, keep the fat, it adds so much flavor, cook with it, then remove it later.
Thanks for showing me Open Source steaks
A* for the Runescape music.
My mother did this all the time and froze the extras for later; it's a great way to save money.
worth mentioning that it's important to have a really sharp knife when doing this sort of thing, makes it much easier
Wow the chicken raising content did extremely well for what the niche your channel is, I'm curious to see how this one will perform lol.
Regardless, cool video, I like that you're leaning into the whole homesteading theme 😂
As someone who is currently in the Australian meat industry seeing a AMH tenderloin in the hands of an American is mid blowing.( SIDENOTE, Sirloin and eye fillet/fillet mingon do NOT come from the same muscle. the sirloin come from the outside of the spine whilst the eye fillet comes from the inside, very big difference in the quality of both steaks)
What cuts is he actually getting?
I was missing this type of content. You should make more videos like this.
Dude named his cat after a gnu utility 💀
939g of protein for $44, this is op for meal prep
For a tenderloin roast this is an insanely good price
You should get some wood cutting boards. You're cutting up microplastics into your meat. Even more than what's there already. Too much plastics and you become unbased
Wood cutting boards are also much more FOSS compliant since it can be easily manufactured, compared to their plastic counterpart
Excellent video. This saves so much money. You can do it with pork tenderloin as well.
I love this type of content❤❤❤. Please make more😊. Feels relaxing
watching this while i cooked something completely different was a very awesome experience
I would recommend cutting the entire tip of the sirloin off and making a roast out of it, you can tie it around a few times with butchers string. It's a better cut for a roast than it is for steak.
this made me love your channel even more
farm + cats + huge slap of beef = technology content
save that silverskin for tallow. Great for fries or searing steaks
Please never stop making these videos
This is unexpectedly, unironically a great way to start my day.
That looks delicious! I think I would put the silverskin in soup to boost the flavor. Same with all the juice in the bag too - maybe I could add that to ramen.
The FED fears the whole beef tenderloin enjoyers.
RuneScape jams on point
Didn't know that Mental Outlaw is a good cook
Good basic tutorial, people ought to learn how to process their own food more
on that 99 cooking grind I see, the music makes sense now
Nice work man, this is awesome. I did LOL tho when you said nice marbling. I see virtually no intramuscular fat in there haha
Me: Saves money by cutting out the fast food workers
MO: Saves money by cutting out the butcher
thank you black luke smith
Growing up a country Linux femboy, I never was much for the harvesting of the animal, but I did enjoy dressing out at camp and butchering of the deer and elk my father hunted.
Love your videos, truly the best content on youtube. Now I want to cook some steak while my kernel re-builds :))
Finally, more FOSS cooking! Thank you!
Nice cooking level.
I'm vegetarian, but damn, this was interesting. If I ever host a grill party I know how to be cost effective.
Thank you for informing us
Thanks for making educational content, please make more educational content, we need it.
The OSRS music paired perfectly with this
Bros packing the siggy like a G. A man who practices what he preaches.
lol the runescape music
HE GOT IT ON SALE TOO!!!!!
Why is nobody talking about that amazing price?????
How do i convert tenderloin to monero
For efficiency, one should make a blend of the seasonings so one can season in 1 go, instead of 3
Looks beautiful, man! I've been on a carnivore diet for the last 3 months and I feel amazing!
What software is this?
Keep doing it with the final fantasy vibe & I'm in everytime
That's a screaming deal for tenderloin. Nice find.
“It’s the same thing that they be doing at the butcher shop”. 😂
That’s a nice hunk of meat. Pretty good looking tenderloin too!
I love that purple color.
My local grocer let's them rest to the "correct red" color people are used to and it annoys me endlessly.
just a wee comment for your algorithm...................
KEEP UP YOUR GOOD WORK, CITIZEN
:)
that proprietary food keeping you big as hell
it's all bloatware nowadays
would be funny if your viewers were predominantly farming enthusiasts that have never even heard of linux
are you a runescape enjoyer or do you just like the music?
Gordon Ramsey has been really silent since this dropped
bruh I thought I was on the wrong channel for a sec, I keep seeing programming related videos.
I wonder if the removed bits can be used to make snacks
The silverskin is removed because it's incredibly tough connective tissue, difficult to chew, and doesn't improve with cooking. But you can definitely use silverskin (and other trimmings) when making broths and stocks. As for the fat chunks, they could be rendered down to make beef tallow.
You can render the fat and use it to sear the steaks on a cast iron skillet. Way better than any oil.
The WEF and Big Techies: EAT ZE BUGS
Mental Outlaw:
2:10 I can't believe he threw away the drink'n blood.
Great video. One tip: poke your beef with a fork before you apply seasoning etc so it can sink in.
I can't believe I'm 15 minutes into this sht
Came for runescape music, was not disappointed
Points of suggestion
- rinse your meat no matter the packaging it came in
- weigh out your fat trimming before you cut ends off & then cut your 80/20 or 70/30 of uneven steak tips to fat trimmings, finely chop both together for either ground beef or chipped beef (with a vinager marinade), then you have even steaks plus ground meat for burito or burgers
- fat from ground beef can be rendered in cook, so beef tallow is bonus, if you got bones then tallow + bone marrow plus salt & a bit of water is a fantastic beef base for soups, stocks, chowders
All my OSINT channels must pass the BBQ test
This is like that other channel that shows you how to do butchery from Costco stuff