It comes from the top or bottom round, a tough portion near the rump of the cow usually used as stew meat. But cube steak has been pounded with a textured mallet or tenderized mechanically, a process that breaks down the muscle fibers, making it tender enough to pan-fry on the stove....
I haven’t been cooking much of interest lately. When I’ve been home, I’ve been cooking beef steaks (various cuts), lamb chops, beef mince, and beef short ribs. Breakfasts have been eggs. Mostly scrambled and sometimes fried. For anything pan-fried, I’ve been using my carbon steel...
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1/2 cup Fork Tender Tri-tip roast 1 1/2 - 2 lbs. 50-55 min. None 145°F Round tip roast(sirloin top) 3-4 lbs. 1 1/2-1 3/4 hrs 1/4 cup 145°F 4-8 lbs. 1 1/2-2 1/2 hrs 1/4 cup 145°F Eye of round roast 2-3 lbs. 1 - 1 1/4 hrs. 1/4 cup 145°F ...
Marinades and brines chemically tenderize the flesh, either enzymatically (examples include bromelain, an enzyme found in pineapple, and zingibain, found in fresh ginger) or as a solvent (some proteins are soluble in salt solutions). Dry aging steaks works by giving enzymes naturally present in...
“Simmer a boned-out calf’s head, a calf lung, and heart, an onion stuck with cloves, and a bay leaf in water to cover until the meats are tender. Cut the meat into pieces. Fry chopped onions in butter until golden, stir in some flour, and then enough of the strained stock to ...
(this blanches the herbs). Some herbs, like cilantro, keep better when frozen in oil. Mince the herb in a food processor, then introduce olive oil until you produce a fine purée. Pour into ice cube trays or bags and freeze. When introducing the frozen herbs to recipes, remember that ...
Portobello Mushroom Steaks in Hoisin Sauce In the immortal words of Homer Simpson, “Hmmm, Pork Belly”. Need we say anymore? Serves:4 Prep time:2 hours 15 (Prep 15min) Hoisin Pork and Pumpkin Bake The goodness of quinoa and carrot with the convenience of a travel ready, jar sized servi...
Stew beef is often less tender than other cuts because it is what is left over after the steaks and roasts have been cut. Meat labeled as beef tips should always show the source of the tips to ensure that they are not just stew meat, which requires longer cooking time for a tender ...
If you want delicate, sweet, tender shrimp, nothing beats a slow poach (like boiling, but lower temperature). The low temperature and high transfer rate (high transfer rate means faster cooking time) are just want you want. Conversely, if you want to char the shell slightly on the outside...