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Well, When an onion is cut, certain (lachrymator) compounds are released causing the nerves around the eyes (lacrimal glands) to become irritated. These compounds consist of methionine and cystine that are part of the amino acid family. (Protein is made up of several of these amino acids grouped together.) Therefore technically, these compounds do contribute to the breakdown/denaturation of the proteins in the meat. Thanks for engaging anyway :)

100% on point!

Gracias amigo!

You are right, low PH: higher ACIDITY and impact on the denaturation of proteins. That being said from a content perspective, what I say is, Onions have a lower PH, high acidity, therefore they help with breakdown of proteins. Thanks for keeping me on track :) I do my best to bring value to the channel and community.

Hey there! I recommned you cut that away if its brittle and doesn't soften with cooking. Also, try letting it rest at room temperature and salting it before putting on the grill. Use a steady heat to grill it and then slice it with the grain.

@@argentineasado Thanks. It's underneath the fat cap so would have to remove the entire fat cap to cut it away. I have pre salted and cooked slow too. Might just be a trait of this cut here, unfortunately... Cheers!

Gracias genio! Pero este canal es dedicado al asado en ingles, para la comunidad mundial. Saludos!

I appreciate that!

Thanks Dude! I hope in my newer videos i get better at going on cam, not more forte to be honest :)

Contains moisture and a lot of taste!

Haha, I guess my language skills keep everyone guessing! It's all part of the fun. NZ is beautiful. I was there in 2017, and it was a great experience to visit New Plymouth, Wellington, Auckland, etc. That's very cool you have a brick oven and, of course, the Argie grill! Do you still drink, Mate? I hope so :)

@@argentineasado I do mate! Currently mostly mate as I'm going dry in support of my lovely wife while she is breastfeeding our second offspring. But looking forward to having Malbec in the menu again! Despite NZ having some wine reputation I can't replace my life-long Malbec preference. They are not cheap here but you can't put a price to that :) If you are even visiting NZ again do let me know and happy to catch up over wine fire and meat :) Looking forward to more of your videos!

Mollejas are the best! :)

Hope you enjoy! Don't forget to add in some ham and some dried spices, oregano goes a long way :)

Yeah. Same here. I’m canceling the soy milanesa

Amazing! Have you tried Argentine empanadas?argentineasado.com/argentinean-food/

LOL. Primalllll!

On pointtt! ;)

@@argentineasado I'm central European deciding between Costa Rica and Argentina, tough choice

@@stachan24 Costa Rica if you want to surf, if you want accessible cost of living, the best food and vibrant culture: Argentina :)

@@argentineasado Well surf, I was thinking of spear fishing tuna with scuba gear, and raising cattle on land so hot and rainy it's impossible for them to eat all the grass year round

Its complex, as the Argentine "VACIO" is made up of 3 or event 4 cuts, its huge. For the size of the cow, its a pretty big cut, therefore its actually made up of 3 muscles, which will help make sense of this.

argentineasado.com/argentine-asado-vacio-recipe-brisket/ Vacio in Argentina is technically a different way of cutting across the undersection of the cow covering sections of the - Flank - Hindquarter Flank - Plate/ partially brisket

I honestly don't think we will ever know, but "Jimmy Curry" sounds the best when chatting about it around the bbq :)

I like the pan to be hot enough so when the steak hit the steel, it sizzles. :)

Gracias amigo!

Gracias amigo!

Awesome! Its a nice change, and it tastes amazing! Don't forget that salt, cracked pepper and lemon.

Thanks! Some tips would be helpful :)

Gracias :)

Go for it! The texture of the molleja is so unique and well worth a try :) Don't forget, lots of lemon!!

Thanks man!

@@argentineasado welcome.......please khal par apni recipe upload kijiye .......... isse aapko bahut benefit hoga.....khal ka link mere channel mein hain

If you can make a few days before the taste will be intensified, but personally i make it the same day, a couple of hours before using it. The trick is to use luke-warm water to help dilute spice and even out the taste. You can then let it rest for a few hours, or even days!

Gracias amigo!

Awesome! Thank you!

Right on! Happy grilling :)

So good! Once you try mollejas you don't look back!

Haha! They are literally the cow caviar!!

Gracias :)

Great insight, there are many versions, don't think we will ever know which one actually is the truth.

Hey, thanks! You can check out my website too argentineasado.com/

I appreciate your positive feedback, it means a lot to me.

Hey, you're not being disrespectful at all! I'll take your tip and let the meat rest for my next video, i do explain this in other videos btw... I don't mind waiting and letting it rest but I might sneak a bite while waiting. :D

Are you sure you weren't stuck in a time loop? That's a lot of counting! LOL. Thanks for the comment anyway.

Thanks!

That's great to here! Buenos Aires has so much magic, and of course the food (and grilling!) is the best! I am about to drop some full plans on how to build your own asado, but in the meantime you can check out my blog here: argentineasado.com/how-to-build-your-own-argentine-asado-grill/ (I will soon be launching a video and full detailed plans for building your own DIY asado, if you sign up to my newsletter on my blog you will get notified soon!

Hey, thanks for watching, my man! So happy you're liking the series. Let's connect sometime soon!

From smoking to grilling! Nice one. I love smoking too, its about new techniques, experiences and tastes.

Thanks, David! We have tuned down the sound track in the latest videos, thanks for the heads up. Pleased your enjoy the videos!

Hey! Yes, I turned it over 15-20 mins before the end, helps crispen/golden the surface. Remember to let it rest before slicing it up and serving! Enjoy!😁

Thanks for your good vibes brother, but some of the meat has been slow-roasted over embers for 3-4 hours, it's not supposed to be mooing. lol. Happy grilling!😇

@@argentineasado ahhh I seee, looks good tho bro

Thanks for dropping this comment brother! Means a lot. Don't forget to head over to my site argentineasado.com/ and sign up to monthly newsletter ;)

Delicious but almost impossible to find here in the UK, as the butchers shops don’t have band saws! My butcher cuts them by hand but it’s really slow and they’re probably 5cm thick - twice as think as I would like. This cut must be seasoned well and I like them cooked hot and quick - medium rare “muy jugoso”.