what is the difference between roast beef and tri tip?

Brisket requires a lot of prep and long smoking time. Should You Simmer The Spaghetti Sauce Covered Or Uncovered? Its a good idea to wrap the brisket in parchment paper followed by aluminum foil to prevent the loss of heat. Ad Choices, All About Beef Roasts, From Chuck to Rump. Tri tip is technically a steak. Youll find that flank steak needs marinating if youre planning to cook it well-done. The tri-tip triangle roast, cut from the sirloin, is a well-marbled, full-flavored, quite tender cut that roasts well when whole and grills well when sliced into individual steaks. Once done, grill it. What is the difference between tri-tip and steak? Seal the bag and massage the oil and seasoning into the meat. Once youre done prepping the tri-tip, its cooking time. Cooked right, brisket can become an absolute joy, partially due to the fact that it is so tender. Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. Ground coriander. Make sure you have a suitable knife to cut through those large brisket cuts of meat. Required fields are marked *. Cooking Style. As the name suggests, a tri tip is a small, triangular cut from the lower part of the sirloin. Comparing tri tip vs brisket when it comes to feeding a lot of people on a budget? This is called the stall, and its normal. The brisket cut has been popular for some time in smokehouses across America. If not, it is a good idea to increase the temperature for some of the cook, to make sure that it is safe and bacteria have been killed off. The beef cut can be traditionally grilled over a redwood fire and seasoned with olive oil, salt, pepper, and garlic. Both brisket and tri-tip are some of the most popular meat cuts. en.wikipedia.org facebook twitter linkedin reddit pinterest Once the raw meat has absorbed the necessary marination, it tastes wonderful when cooked. While the fat helps keep the meat moist, it may melt and create problems on the grill with flare-ups. Youll ruin the steaks texture if you cut in the direction of the grain. Brisket is a whole different story and can feed your family for several days on end, which means there will be plenty of leftovers for weeks. There are a few vital differences between tri tip and brisket. Tri tip is a triangular-shaped muscle with three tips. This is because it is closer to a steak in its texture and flavor and you can prepare it without having to put it on for hours and hours. It is much thicker than a steak. This builds rich flavor, perfect for braising, smoking, or grilling. Eye of round roast. Directions. My favorite tri-tip cooking method is smoking. en.wikipedia.org This is pretty widely the opinion of tri-tip. Its one of the best cuts for roast beef, especially when prepared low and slow for maximum tenderness and flavor. Pick your favorite seasoning and rub it on to the tri-tip. I like to use brown sugar because it glazes the outer edges of the meat. Generally speaking, though, you may want to cook them whole, especially if you are opting for a recipe from a smoker cookbook! "It's got the fat, it's got the marbling." Take the brisket out of the foil and cut against the grain. Flank steak is a cut from the abdominal muscles of a cow, extracted from the frontal area of the rear quarter of a cow just above the belly area but behind the plate just below the ribs. Roasts are cut from the steer's chuck, or shoulder; the rib and loin areas; the round, or butt and back leg, and the brisket, or chest. There are primary differences between them, most notably the place where theyre removed from. Not all are like Conscious Carnivore, which sources its meat from the owner's farm, but any good butcher shop will cut meat to order. Both tri-tip and brisket can be smoked. Wrap with plastic wrap and refrigerate for at least 2 hours, or overnight if possible. Weve rounded up the key differences between them below. Clod roast. Heat a pan over medium heat and add olive oil. However, you need about one hour to smoke tri-tip cuts and then sear them over high heat for 30 to 60 seconds. Pan grilling is possible, but extreme care must be taken to avoid drying out the meat by cooking it for too long. The fat it does have is marbled throughout the meat, making it juicy and flavorful when cooked correctly. A flat cut is more expensive than a point cut. Picanha steak has a thick fat cap but a small amount of marbling. Tenderloin. Also, you dont have to buy a full brisket. Tri tip Its better to go back and trim more than to trim too much. These food delivery companies bring all the quality ingredients you need to make delicious meals straight to your door. Preheat the oven to 350 degrees F. Rub the tri tip with the salt, ground pepper, chopped rosemary leaves, and fresh rosemary until it is evenly coated. There are two ways you can smoke tri-tip. Have a Toaster Oven? Next up is the seasoning or the rub. Not familiar with it? the triangle-shaped section of the loin butt, roast is ready when a thermometer reads 130F, from the frontal area of the rear quarter of a cow, Using salt and vinegar with the remaining spices helps tenderize, How To Fix Pudding That Didnt Set? Both brisket and tri-tip possess a strong, naturally beefy flavor. This means the entire tri-tip doesnt need to be smoked for half a day. If you have a frozen brisket, make sure its completely defrosted before cutting the fat cap. The name "picanha" is the Brazilian name for the steak and, according to Wikipedia, is related to a pole that ranchers use to help move cattle. This will take about one hour or slightly more. Brisket normally look like a large rectangle. If you can develop an understanding of this then it makes it easier to understand exactly how to cook it and how to get the most out of these two BBQ staples. Remove from the oven, cover with aluminum foil and rest for 15 minutes. It is removed from the opposite side of the cattle, the prized sirloin region. While most of us call it flank steak, the truth is, its not a steak at all. This steak is simply cut pieces of the triangular tri-tip roast, which is why it is also known as triangle steak. Here are all the biggest features of tri-tip and brisket: I mentioned that brisket and tri-tip differ in size. To really mix things up, try thisThai coconut and lemongrass bottom rounddish. Allow the brisket to sit 30 minutes to warm up before applying the rub evenly. Its not a super-cheap cut but still more affordable than the tenderloin. The preferred cut for pot roast, Butcherboxs grass-fedchuck roastis well-marbled but much leaner than its grain-fed counterpart. Trips may set you back a bit more than briskets if bought per pound. A premium cut of meat like a grass-fedis hard to beat. As mentioned, it is not a true steak and therefore doesnt have the same tender texture that most steaks offer. Roasts are cut from the steer's chuck, or shoulder; the rib and loin areas; the round, or butt and back leg, and the brisket, or chest. Place tri-tip in a baking pan. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Brisket. It is best braised. Try cooking it slow in a Dutch oven with generous spoonfuls of broth over the top, or go simple and roast it with salt and pepper. The fat on the beef should be downward to ensure even cooking. Both of these cuts are BBQ staples, so make sure you learn how to add both to your arsenal if you want to impress people with your grilling. This means that careful cooking and expertise are generally needed to cook a tip-tip to perfectly tender. Season generously with the spice rub until both sides are completely covered. If you're cooking on a stove or in the oven, leave the fat cap on, cooking the meat fat-side-up -- the fat layer will render during cooking and baste the meat as it cooks, which is a good thing. A lot of people go for BBQ boxes that can be bought from butchers, which can also save you some money. The mild, juicy roast was formerly a rarity to find at the butcher shop, but now it's quite popular. Think of us as the neighborhood butcher for modern America. The sirloin tip roast (also known as round tip roast) is cut from the hindquarters, adjacent to the sirloin. Remove from oven and let rest for 10 minutes before slicing and serving. It is also known as Santa Maria steak since this California town made the tri-tip roast famous at its annual barbecue festival. Key Differences Between Tri-Tip and Brisket. Beef brisket is comprised of large muscle sections that are removed from the chest of the cow and features a fat cap that slowly melts during the cooking process to maximize the flavor and moisture. The New York strip roast is cut from the short loin of the cattle, an underused muscle. Many bought tri-tip steaks come with the fat cap already sliced off, so all you need to do is season as desired. Tri tips cost about 8 dollars per pound, while beef briskets cost about 4 dollars per pound. The strip loin, for example, is the Epicurious team's pick as the roast with the most for your Christmas fete. Youve likely seen tri-tip steak at your local butcher or meat counter and its price is appealing. According to Steak School by Stanbroke, the tri-tip can be purchased both in steak form or in roast form; the roast is great for a crowd, while the steak is good for a person or two. Carnivore Style does not provide medical advice, diagnosis, or treatment. This gives the salt enough time to brine the brisket. Do they even taste similar? Most flank steaks measure roughly 1 foot in length and are about 5 inches wide with 1-inch thickness. The tri-tip is a cut thats taken from the bottom sirloin subprimal of a cow and is extracted from the thigh muscle. Also: knuckle. Preparation is vital to ensure that you end up with the ideal end result. How To Fix Undercooked Rice In Rice Cooker? Tri-tip is a hefty roast. When the brisket reaches 195 degrees, take it out of the smoker. The most affordable way to buy brisket is to purchase the packer cut leaving all of the trimming to the pitmaster. Youll know the brisket is done when it reaches an internal temperature of 195 degrees [2]. Preheat the oven to 375 degrees Fahrenheit. We recommend thisholiday ribeye roast recipefor a real showstopper. Sear the meat on both sides for 30 seconds per side. Place tri tip in a roasting pan or baking dish. The beauty of a great tri-tip comes in its balanced fat content. The sirloin tip, on the other hand, is derived from the round and has a harder and leaner marbling than the round. Step 5. The tri-tip is usually a quicker cook, which means that if you dont get up to the desired temperature quickly enough then you can undercook the beef. Tip roast is very marbled and tender compared with other cuts its size, making it extremely flavorful and versatile. This is an efficient way to reduce the amount of steam buildup during grilling and helps you seal in moisture to create a juicier final product. Otherwise, youll have plenty of leftovers. (Answered). There's something so 90s supermodel-iconic about a standing rib roast: gorgeous, a little (okay, a lot) intimidating, worth a lot of dough. It takes much longer to cook brisket because this is a combination of two incredibly tough muscles with a lot of inner connective tissues that need to break down, so the meat becomes tender. Heat oven to 350 degrees. Yes. 43 Best Meal Delivery Services and Kits of 2023. Preheat oven to 425F. Try slow cooking it with your favorite root veggies, or braising it with sherry and a little mustard. The brisket primal is a rather large cut of meat, weighing 8-20 lbs. The tri-tip has better fat marbling, whereas the picanha has a good rim of fat (fat cap), with less interior marbling. TheOnlineGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Serving Suggestion Tri-tip can be cut into smaller pieces or steaks, but it is best-left whole. From texture to taste, price to the names to look for in-store here is a complete breakdown of tri-tip and flank steak compared. Set the brisket aside for about one hour to let the juices do their thing. A whole tri tip will typically weigh in at around 3 lbs while a packer brisket will weigh at a staggering 14 to 20 lbs. Then you should place the whole tri-tip on charcoal for a couple of seconds to get an outside sear. Tri-tip is a lean cut of meat that is good for grilling. What is the difference between a sirloin roast and a sirloin tip roast? To revisit this recipe, visit My Account, thenView saved recipes. Once in a while, they will be on sale at about $4.99 a. Another budget cut from the outside of the back leg. Whichever type you choose, its important to smoke the meat for about 2 hours per pound of brisket at a low, steady heat for about 220 degrees F. Make sure the fat cap side faces up during the smoking process. This weeks worth of meals from the PBS star starts with a chile-orange roast chicken that makes fantastic tortas the next day. Cooking the perfect steak is less about the recipe and more about the technique and kind of meat youre using. There are two sorts of muscles, and the grains run in different directions. It offers similar affordability as flank steak with the potential for better flavor and a softer texture without extensive marinading or tenderizing being necessary. The beauty of a great tri-tip comes in its balanced fat content. Start by choosing the right meat: I recommend using large, 1 1/2-inch chunks of beef tri-tip, beef roast or even beef short ribs. Both brisket and tri-tip can benefit hugely from a rub, and though the brisket is more likely to end up having a bigger bark for you to enjoy, you can still impart a lot of flavor by using a rub for your brisket the day before. But to be fair, some people don't even realize you can eat pork medium. It takes well to multiple preparations, including grilling, roasting, and searing. We're a news, analysis, and opinion platform for everything related to the carnivore diet and lifestyle. If this is your first time cooking tri-tips, a salt and pepper combination serves as a good introduction. It's a complete triangle tri-tip roast cut into individual steaks before cooking. 25g PROTEIN 220 CALORIES Grilling Skillet Cooking Stir-Fry Broiling View This usually takes about 45 minutes to an hour. However, youll also find it commonly marked as London Broil or incorrectly marked as skirt steak, which is actually a different cut. Into a pan, mix everything except beef tri-tip and sesame seeds. It is usually sold whole, but it can also be cut into individual steaks. Unfortunately, that rendered fat is a potential grill flare-up waiting to happen, so if youre planning on grilling your tri-tip, trimmed is the way to go. Un-trimmed, the roast weighs in at a healthy five pounds. Strip loin roast. The fat melts down to a buttery flavor, and if you cook these cuts right, using a slow cooker or slower setting on a Dyna Glo charcoal grill, you can end up with melt in the mouth beef. Many believe it to be the tastiest cheap cut available. 2023. As you might expect from what weve already told you, the tri-tip has a leaner cut and is therefore slightly less fatty, but it still has plenty of fat when cooked slowly to create a tender and buttery piece of meat. A tri-tip is a fatty piece of meat with just the right degree of marbling for a perfect balance of flavor and tenderness that is named after its signature triangular shape. Here are the figures from the USDA for an average four ounce serving: Energy: 186 kcal Protein: 23.3g Total fat 9.66g (of which 3.55g are saturated) So, if you are looking for a steak that you can enjoy as part of a healthy lifestyle, tri-tip is up there with the very best. Also, where you live will impact the price you pay for your meat. The major differences between these two cuts are: Size. However, it is usually sold in smaller portions, so the price difference isnt that noticeable. The top round roast is also called the inside round, owing to the fact that it comes from the inside of the back leg on the steer. 5. Tri-tip roast. Top sirloin roast. Like many cuts of meat, it is also sold with or without an extra layer of fat on one side, which is called a fat cap. Multiple techniques and recipes can help you cook the ideal steak. This, of course, leaves the roast moist and flavorful after cooking for hours. For a medium-rare tri-tip, roast at 425F (218C) for about 20 minutes per pound. In a large cast-iron skillet, heat 1 tbsp olive oil over high heat and place tri-tip fat side down. #2. You can also marinate the tri-tip overnight in olive oil. Allow it to rest for some time, and slice and serve it. Most importantly, the finished brisket has a richer flavor than the tri-tip, thanks to the longer smoking time. Salt and pepper. Flank steak is almost always packaged as flank steak. At this point, you should sear the tri-tip on both sides for about one minute on your grill. Which is the ideal cut for your grilling needs? The tri-tip was popularized in California. 2. guide to learn more. Tri tip can be cooked more quickly if you wish. Pork buttis one example, commonly used for pulled pork thanks to its rich marbling and ample connective tissue (hello, flavor!). They also encompass parts of the Porterhouse and T-Bone steaks. The primary difference between tri-tip and brisket is that brisket is taken from the forequarter of the animal, where-as tri-tip is taken from the bottom tip of the sirloin. Make sure you marinate the flank overnight. But a brisket has a lot more going for it in terms of flavor because of the presence of a crusty bark and incredibly succulent insides. Both are universally praised because of their juicy and tender flavor profiles, but thats where the similarities end. Though they are cut from the same area of the bottom of the sirloin I don't find balls as tender as tris. 225 degrees is also a decent temperature to cook tri tip a bit more quickly. Seal the cut into a container with the marinade and place it in the fridge for one day. Tri-tip is a cut from the bottom sirloin of beef. A Web Experience brought to you by LEAFtv, New York Times's Minimalist: Tri-Tip Is a Steak Worth the Hunt, Difference Between Sirloin and London Broil Meat Cuts, How to Cook London Broil for Ultimate Tenderness. Both parts of brisket serve different purposes: If youre on a budget, the brisket is the winner. Tri-tip steak vs tri-tip roast - is there a difference? Slice the meat across the grain and serve. Most tri-tip roasts weigh in the region of 5 pounds before being trimmed of fat. The distinctive taste and texture of Flank meat come from its location, granting an unmistakable fibrous texture. Trip-tip flesh has long muscle fibers resulting in tender meat and delicate but dense marbling and a firm, tender piece of meat with a noticeably but negligible degree of chewiness when well prepared. The tip roast is a triangular piece of beef cut from the bottom tip of the bottom sirloin. Naturally, you can buy smaller pieces of this meat and the shape then depends on the cut and how it has been prepared. Itll be a little less flavorful but far more tender. You can slice it into smaller steaks, or roast it whole for an impressive meal. It is probably a good idea to get brisket as it is more affordable, but only if you are prepared to slow cook. Of course, there are many different types of roasts. Sometimes the larger roast is cut into steaks which are sometimes confused for the whole roast, primarily because the whole roast is often referred to as a steak. Season the tri tip with the dry rub, reserving 1 tablespoon for later. 1) Preheat oven to 400 degrees Fahrenheit. Also: top butt. Cut from the hip bone, its lean but flavorful with some marbling. You need about 12 or more hours to smoke brisket because fat has to be rendered into collagen. Preheat a large pan and sear the meat all over, giving it nice color. While other barbecue favorites originated in the American south, tri-tip got its start out west. How to Pull off the Epi Christmas Menu Without a Hitch, the Epicurious team's pick as the roast with the most. The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Subscribe to keep up to date with top products to buy online. If you are in the market for something that can be cooked more quickly then you might want to go for a tri tip, but both offer you beautiful tender textures and beefy, buttery flavors when prepared well. Youll want to braise or roast your pork butt low and slow to get the most tender and flavorful meat. Seven ribs make up a rib roast, the "creme de la creme," Gathy said. When deciding whether to cook tri-tip trimmed or untrimmed, it boils down to how youre going to cook it. Loin roast should be like 145-150 degrees and just barely pink in the middle. Stick with a rare or medium rare preparation and youll find this affordable cut of meat to be a juicy choice for any occasion. Both are pretty safe if you cook them well. One con of brisket is that it has a lot of fat, leaving you with less usable meat. When properly cooked and smoked, a brisket will look as if its been burnt to a cinder, but cutting on the inside will reveal a crispy bark that should melt in your mouth. As the overall amount of fat in the meat is low, it's a healthful option, and perfect for quick-fired cooking techniques like broiling or grilling. Tri-tip is often served grilled or barbecued. Tri-tip is also a less expensive piece of meat than other steaks like ribeye or strip, yet is still tender and has a nice, beefy flavor. Its usually a quarter of an inch thick, which is too much fat. Like top sirloin, it's a lean cut that still manages to maintain plenty of flavor, thanks to a decent amount of marbling. This cut from the bottom round is packed with flavor thanks to being a hard-working muscle thats virtually in constant use. The sirloin tip roast is flavorful, but like most lean cuts, it can be tough and should be braised or stewed. Remove from the oven and let rest for 5 minutes before . His TV and film production degree from Ball State University taught him how to tell stories. Expect to pay in the region of $10 to $12 per pound for flank steak. Flip tri-tip and cook for 2 more minutes, then transfer to the pre-heated oven. Whether you are buying from a supermarket or a butcher will make a difference. Brisket pays off because youll have plenty of leftovers that you can use to make sandwiches or other recipes. Youll find this cut at top steakhouses, but prepare it at home for a truly decadent dish. The most popular methods include using an oven, a stovetop, a slow cooker, and of course, smoking on a grill. Corned beef is beef that has been cured or pickled. Trusted Source Marinading is great for getting a tender end product. Tri-tips arent usually ordered at restaurants because its too large for one person. is generally much more expensive. Also: pot roast, chuck roll. The final result you get from both cuts will depend on the meat quality, so its essential to know where your meat comes from. Both tri tip and brisket have enough fat running through them that if you slow cook them, you can end up with a delicious and tender piece of meat. Rub the spice mix all over the roast with your hands, making sure to get into every nook and cranny. Despite coming from the lean part of the cattle, a tri tip has enough fat on it to make it tender while offering a buttery flavor. This steak is usually grilled with simple seasoning over an oak fire on a raised cooking rack. Consisting of parts of the filet mignon, chateaubriand, porterhouse steaks, and T-bone steaks, the whole tenderloin is the most tender beef roast available. This is towards the rear of the cow. Haul out that nice dark bottle of Shiraz for rich, delicious braising. 5. Itll feed you for days, at least. To make it as tender as possible, season with salt and pepper the day before, then rub it down with your favorite spices before roasting. Tri-tip - Wikipedia As its not well-known, your butcher might have labeled it something intentionally appealing like "California cut" or "Newport steak" -- or the more ambiguous "sirloin tip" or "sirloin butt." Itll also be more forgiving if you slightly undercook it, as it is less likely to be fatty and chewy after being undercooked. Tri-tip needs to cook down a bit because of its structure. It may be worthwhile to invest in a beef processor to make precision cuts and prepare the brisket for cooking in a much shorter time. Because of its size, brisket is often sold divided into two pieces, but its still pretty large. Never buy a tri-tip untrimmed that youre planning on trimming. Brisket is a cut that comes from the front of the cow, within the lower chest and the pectoral muscles of the cow. You can cook it whole or slice it into smaller steaks. Untrimmed, the tri-tip weighs around 5 pounds. The Best Nonstick Pans, Tested and Reviewed. Both varieties of beef fall in the same price range, but each offers distinctly different benefits. The picanha has a significant fat cap but many American butchers will remove it. Written by MasterClass Last updated: Oct 21, 2021 2 min read Top and bottom beef round cuts are meat cuts from the hind legs of a cow. A good steak and roast call for the right call when it comes to what cut to use, and weve got everything that you need to know about tri-tip and flank steak coming up. There are differences in tri-tip and brisket flavors. If youre looking for a mild, neutral roast that can be customized to your hearts content, youll love the lean and tenderpork loin roast. Place the tri tip on the grates and sear for 6 to 8 minutes. Will the people tired of sticky scrambled eggs please raise their hands. Then You Need an Eighth-Sheet Pan. Finally, these two cuts of meat are prepped differently. Here are tri-tip and brisket preparation instructions. Whether you go with a trimmed cut on the grill or an untrimmed broiling, take special care not to leave any tri-tip on the heat for more than absolutely necessary. The same can be said about a properly cooked piece of brisket which has a tremendous beefy flavor. You can cook the brisket in a number of ways. Flavor. The main difference between tri-tip and brisket is which part of the cow they come from. As the name suggests,tri-tip roastis a triangular muscle cut from the cattle. The top portion of the sirloin subprimal provides top sirloin steaks and the bottom portion provides the tri-tip. Allow a few hours for the seasoning to meld into the meat. One of the best things about these sorts of low-and-slow cuts is that they can act as blank canvases, you can add so many flavors and do the meat in a variety of different styles, making sure there is a rich buttery basis to the taste. The clod or arm is leaner and a little less expensive than chuck. Undercooking beef poses less of a risk than undercooking a lot of other meats, but it is still not ideal and you can run the risk of getting ill. (2 Reasons), What To Use Instead Of Skewers? The AcuRite 03168 can be monitored from afar and you can reliably check the internal temperature of the meat. This small triangular roast is taken from the top of the sirloin and has "perfect marbling," said Gathy. Surely each and every BBQ needs some beef! That being said, about 30% of the brisket will be discarded during the smoking process as fat compared to you consuming almost 100% of the tri tip. The cut comes from the back half of the cow; there is one cut per side of beef, meaning that each cow graciously gives us two tri tips (yeah - math!). Cost. Chuck roast grows uber-tender when braised or roasted, and is the ideal protein for a one-pot meal, like in thisYankee pot roast. suitable knife to cut through those large brisket cuts of meat. I called Dave Gathy, master butcher and part owner of Conscious Carnivore, a whole-animal butcher shop in Madison, Wis., to break it down. Before applying the seasoning, make sure to remove any fat pieces that you want and dry them with paper towels. 1 large yellow onion: Peel the onion and cut it into -inch slices. very thin, against the grain. Fennel seeds. Heres a step-by-step guide on smoking tri-tip: There are also other tri-tip cooking styles. (6 Alternatives). The brisket comes from the cows forequarter (the chest region), while the tri-tip comes from the bottom sirloin. You can use household spices such as salt, pepper, oregano, and garlic for the rub. Tri-tip is the 1.5-2.5 pound of beef that originates from the bottom (tip) of the sirloin and weighs between 1.5 and 2.5 pounds. If you get it wrong, they might be a little bit tough and chewy. 1) The tri tip cut is a triangular cut ( 3 tips, 3 = tri, therefore, tri tip - genius! This can take up to a few days if you have a very large cut, so you should place the brisket in the fridge 72 hours before smoking it. When you click these and purchase products from it, we may receive a commission. Try theScotch tender, which boasts rich beefy flavor and virtually no fat. (4 Helpful Tips), Why Are My Eyes Burning After Frying Food?

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