… because you will be disappointed with them.
Tags : cuts of beef explained
Archive for the ‘Tricks’ Category
Here’s a very informative article about knives. You should read it. It’s got some nice gory bits, and isn’t all that practical, but has a sense of humor, even: How to Wield a Knife - The Atlantic Food Channel.
No matter how much care you take, if you spend lots of time cutting meat you will cut yourself severely at some time or another. Often you will do so just when your first aid kit has hit bottom. No matter! If you have paper towels and plastic wrap handy, you have all the necessary first aid to get you to a hospital, or, less desirable, to the end of your shift. Simply wash the cut to remove any parts that don’t belong to you and then wrap quickly with paper towels and plastic wrap, tightly if the cut is bad and you’re on the way to the hospital, and less snug to make it through your shift without your injured extremity falling asleep.
Now off we go to watch some youtubes about using a sharpening steel!
For the following, a tip of my hat must go out to the biggest and awesomest steak-tipper of the month, my bud Josh_Bomb whose delightful antics can be found all over the internet, and the world at large as well:
Go to the goddamn grocery and get steak. Yes, the grocery. A little ammonia is not going to kill you, you pussy.
Read the rest at How To Cook A Fucking Steak | The Awl.
There’s an Engineer in the Kitchen blogs the good blog about his recent romantically inspired experiment with “meat glue” to create what looks like a very tasty “Bacon Wrapped Tenderloin with Bacon Decorated Salmon.”
Let’s listen in!
As an Engineer, I had purchased over the web some “meat glue” (or transglutaminase) to experiment with, and the transglutaminase seemed to be just the ticket to creating this dish! [let's not think too hard about an engineer experimenting with "meat glue"] ….
Use latex (or similar) gloves while working with the stuff. You can wear a mask, though I don’t.
All of this sounds scary, but the fact is I pretty much do the same thing anytime I am using adhesives in my workshop. Gluing yourself or parts of your body together is kind of annoying. [this IS, remember a steak recipe!]
Now to set a glue, it helps to put it in a vise. With food, the best vise around is a vacuum sealer. I happen to have a Food Saver vaccuum sealer, so into a couple of bags they go… [again, It's. A Steak. Recipe. Okay?]
Notice the bacon just sticks to the sides!! No toothpicks or stings! Just delicious bacon and tenderloin!
Now if you think it is only by chance that the cat snuck into a picture of a table covered in food, you do not know that cat!
Pretty cool. I’m not sure how much effort with the gluing and vaccum-vice sealing process would actually be worth the results here, specially since the engineer dude doesn’t give a review at all.
Tags : meat glue
This is it. I’ve been wanting a return to the cast iron skillet for several months now. I have just tucked away my barbecue, I mean monster grill, for the winter, so it’s perfect timing. I’m not cooking outside, so I’ll have to make my steaks inside, and Searing and Finishing a Steak with a Cast Iron Skillet will be my inspirational touchstone.
I may even do some bison, though my freezer is full of decent beef steaks (fromthe supermarket, ack! more on that topic later =)
Tags : bison steak
brushing with thyme sweep, oil, garlic
If you love your weekly steak, here’s a great way to take it up a few notches. The combination of thyme, beef and mushrooms with the salsa verde is so so good and can’t be beaten.
Best chargrilled steak recipe | Beef recipes & main courses | Jamie Oliver recipe
I’ve tried this and it’s magnif!
Tags : bacon, Jamie Oliver, steak
I’m getting ready to buy a giant grill at the end of this summer, so at my new house I can do stuff like this! There’s no room for a smoke box inside of my tiny WeberQ.
Peeking at the food allows heat and smoke to escape so try to limit any peeking. Every time you peek you add 10 minutes to your cooking time, and even more in cold weather! Smoking causes boneless meats to shrink significantly unless they have a heavy layer of fat.
O cool! Look at this: Steaks - www.grillersindex.com. It’s a whole website devoted to grilling stuff, including a whole section about STEAK! Has a calendar of steak cookoffs and other events. I love it. No time to spend right now. Will investigate further and provide highlights!
Steak with Horseradish Crushed Potatoes
From a very nicely categorized (and photographed!!) home food blog of the British or Canadian variety. Very good work, and plenty of cookery inspiration of the non-steak variety as well.
Lifehacker - Nine Affordable Steaks and How to Grill Them Anywhere - Grilling
nine kinds?
So, in the spirit of hasty reblogging a la Lifehacker, I’m just going to paste a bunch of pull quotes!
need to bone up on cuts that can impress a crowd
Affordable cuts of beef tend to fall into three groups: hanger and flatiron steaks, long prized by chefs; flank, flap, tri-tip and skirt steaks, which used to be even cheaper when they were less popular; and gems such as chuck eye, chuck shoulder and top sirloin steaks, which are, for the moment, the least expensive of the lot
food scientists have begun to question not only whether marinades tenderize meat
When the meat goes straight from the fridge to the grill, it takes longer for its center to reach medium-rare or medium, during which time the outside starts to char and the interior can go gray.
then grease them, using an oiled wad of paper towels
Let the meat rest
After the gap, recipes!