WHY Beef Cheeks are BETTER Than Brisket | Kitchen Science Cooks

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Kitchen Science Cooks

Kitchen Science Cooks

Күн бұрын

Пікірлер: 12
@daddyzworkshop9996
@daddyzworkshop9996 Жыл бұрын
WOW! That looks amazing. You did a great job explaining how to make this. Thank you for taking the time to do so :)
@kitchensciencecooks
@kitchensciencecooks Жыл бұрын
Thanks for you comment! I am happy you enjoyed the video!
@kitchensciencecooks
@kitchensciencecooks Жыл бұрын
Please comment down below if you would like to see anything else on this channel. Also, please like, share, and hit that thumbs up button if you like this content and want to see more like it :)
@MrVeiti02
@MrVeiti02 6 ай бұрын
Love how you trimmed the beef cheeks💪🏾
@kitchensciencecooks
@kitchensciencecooks 6 ай бұрын
Thank you for noticing! Hope your beef cheeks trim goes just as wellz
@buttermelts
@buttermelts Жыл бұрын
Making me hungry!I’m definitely making this!
@melissapittman5118
@melissapittman5118 Жыл бұрын
That looks really delicious!
@kitchensciencecooks
@kitchensciencecooks Жыл бұрын
It was!❤
@Lodabar-1
@Lodabar-1 Жыл бұрын
Looks great!
@kitchensciencecooks
@kitchensciencecooks Жыл бұрын
Thanks for you comment! And thanks for subscribing. Check out this new video. A New Rib Cooking Technique-Part 2 kzbin.info/www/bejne/pIfWpJ6nhtl_p6M
@jimherron5540
@jimherron5540 Жыл бұрын
Thanks for posting on Cheek meat. Never tried the confit method on them. Do one on Pork Belly Burnt Ends. I made some the other day, excellent!
@kitchensciencecooks
@kitchensciencecooks Жыл бұрын
Thanks for your comment. Glad you liked the video. Happy to make pork belly burnt ends... those are delicious! Thanks for the idea 😃. Please go ahead and subscribe if you haven’t already so you know when it’s up.
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