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10

Do you know what cut of Kobe beef you had in Japan? Assuming budget is not an issue, your best bet will be to find the same cut in a Kobe Style or Wagyu beef. This is available in Canada. Get the same cut as whatever you had in Wagyu beef. If you have no idea what cut it was, I'd probably start with a ribeye. It's one of the better, more popular cuts (also ...


9

The problem with you stating Kobe beef is its not a cut of meat. Kobe beef comes from certain cattle raised in Japan. In Canada your best bet will be to find the best quality beef you can. Depending on preference I'd suggest sirloin for a good all rounder, rib eye if you don't mind the extra fat (my favourite cut) or fillet steak if you want the most tender ...


9

Hello @Huangism and welcome to Seasoned Advice. You may consider domestic wagyu. To get the best, it will still be pricey, but not nearly as much as Kobe. Please see this excerpt from Lobel's of New York . You Get What You Pay For All Wagyu beef is not created equal. In Japan, Kobe beef sells at more than $300 per pound. But now Wagyu is starting ...


7

Browning ingredients (both meat and vegetables including the aromatics) before doing a braise or stew (which is what slow cookers do) helps develop depth of flavor, through the Maillard reaction where proteins and carbohydrates react together to create a myriad of flavorful compounds. Vegetables that are high in sugar, such as onions or leeks, and even ...


7

There is no single right color for stock. The color will depend on: How deeply you have roasted the ingredients (which makes the stock more brown) before extracting the stock; and How concentrated or reduced the stock is If you have a good flavor, your stock is good.


6

Store them as you would the unground beef. If it will be still be in date after a few days, store it in the fridge, otherwise, freeze them (separating the patties with a sheet of greaseproof paper).


6

Meat in stir-fries is often velveted. That makes for a supremely soft chunk of meat, and it can be done with any type of meat. This answer actually addresses chicken: How to cook extremely soft chicken?, but it applies just as well to beef. It's usually done with egg and cornstarch, but sometimes it's done with a small amount baking soda instead, as in this ...


6

What ever it is, sounds like sinew or other hard tissue, it's done it's purpose now the flavour, sugars, geletine etc is now in your broth and you should probably discard them. I don't imagine they will taste of anything now and the texture is likely to be vile. By all means taste a bit to see what I mean. It won't make you ill though you may possibly ...


5

You will get the roasty, caramelized flavors; how much influence they will have on the overall flavor of your stew will depend on several factors including: How deeply you roast the them How much you add, proportionately, into the stew How strongly flavored the other items in the stew are Roasting the vegetables will also cook them, so you will want to ...


5

There is no simple, single answer to this question. It is a myth to think that you can plug the weight of a roast into a formula and get a time and temperature. You can roast at any temperature you prefer, from about 250 F to 450 F. The lower the temperature, the longer it will take to roast and the more even the doneness will be from center to edge; ...


5

There are several options: wrap jerky in paper napkins/towels before putting in the baggie put jerky in a paper bag and then in a plastic one put some uncooked rice, as Optionparty has mentioned The method you choose also depends on how long it takes the mail to be delivered. Rice is the most long-lasting way, but it will also add the most weight to the ...


5

Right now I'm thinking of draining the whole mess and making a new gravy but if there's a way to salvage what's already there I'd try it. Before you pitch it, I'd consider cooking it even longer -- we're aiming for 'ragoût' (cooked to rags), not just your typical stew. We want the vegetables to completely disintigrate, until they're more a thickener ...


5

The accepted answer from the linked question is just as accurate in this situation. Assuming you're talking about "stew meat" sized pieces (about 2cm per side or so) by the time smaller pieces brown sufficiently, they should be nearly if not completely cooked through. By similar logic, when you refrigerate them they should cool down more quickly than a ...


5

Your best choices would be top sirloin (#1 choice), tenderloin, or one of the other (less expensive) sirloin cuts. Those cuts will be tender, flavorful, and without pockets of fat or gristle to mar the appearance of your dish. I don't recommend round because I simply don't like its flavor. Using round in this application might be one of the best ...


4

Meat, especially beef, can get chewy both if cooked too short and too long. So braising it for 12 hours has made it tough. To have beef tender, I recommend using a pressure-cooker. Season the beef, put it the cooker and distribute it evenly, add a little water/stock so that beef won't burn and cook for 2-4 hours. Cooking for less time will not make it tender ...


4

Let's look at the factors you have enumerated as problems with the stew in its current state: Overcooked. By overcooked, I infer you are referring to the meat. There is essentially no way to fix this, as the cooking process is irreversible. The only thing you could do is remove the meat and start cook new meat, but that is tantamount to starting an ...


4

There is one major aspect that controls what type of cooking properties an individual cut of beef has: the amount of connective tissue. This is what groups the various cuts into two basic categories: Slow cooking cuts Slow cooking cuts have a lot of connective tissue, which means they are tough but flavorful. As a general rule (there are exceptions), ...


4

I will shamelessly steal @Jolenealaska's thunder and recommend velveting your meat as a means to protect against overcooking. This is a great method to bring meats just up to temperature, and is a very traditional preparation for stir-frys. Should work nicely with your Hunan Beef.


4

Tough beef becomes tender because the connective tissue breaks down into gelatine in the presence of heat and moisture. This can be sped up considerably using a pressure cooker, so that's your solution. There are considerations to this: a pressure cooker that could take 15 lbs of skirt steak all at once would be very large, hard to handle, and possibly ...


4

Try cooking on low instead of warm (or at a higher temperature, maybe 185-195F, with your fancy crock pot), and make sure you really got good stew meat. I would expect the beef to have been reasonably tender after that long if it were the right kind of cut - certainly not inedibly tough, even if it weren't all the way done due to the lower temperature. But ...


3

Roasting your veggies will give a "richer" and somewhat sweeter flavor to your stew. As mentioned in another answer, your cooking times are reduced by pre-roasting. Also, it's been my experience that pre-roasting or deeply browning your meat will Vastly improve your stews!


3

If your beef shank is chewy, it's undercooked. Period. Whatever the amount of time is, even if it seems like a lot to you, it's not enough. Overcooking will cause meat cuts with a lot of connective tissue (like shank) to dry, and even fall apart because it is too tender. But it will not still be chewy.


3

While I agree with Mando Mando's answer, I would add a couple of thoughts. First, if you use shiitakes,use dried, they have much more umami (the name of that beefy taste) when used properly. You probably will need to mix a few ingredients. While umami taste is activated by glutamate (found in high levels in fresh shiitakes, soy sauce, tomatoes, kombu kelp, ...


3

If we're talking about a solid, four pound cut of beef - the only flavor you're ever really going to get is on the exterior and just a little bit into the interior of the meat. That said, cooking in the spices/components you list still may provide liquid gold. I would simply take some of the liquid that's leftover in the slow cooker after the roast has ...


3

My husband also dislikes mushrooms. I substituted them for caramelized onions. Together with the pâté, it turned out quite well, though I agree that substituting the the mushrooms totally changes the character of the dish!


3

I waterbath can my tallow in jars for 10 minutes. I found a really good scientific explanation once saying why it was ok to can it this way but I can't find it now. Basically for fat to go rancid or for bacterial / mold to grow there has to be certain conditions met such as moisture, air, etc. Because rendered fat has no moisture, if done correctly, then ...


3

I am not aware of any rigorous tests done on a sequence like you propose. In the absence of data, I simply assume holding any open cooked product more than a week in the refrigerator is risky, smoke notwithstanding. You can significantly boost your safety by soaking your brisket for at least 24 hours in an acidic salt bath -- perhaps with some brown ...


3

Sure. You want to grind the cueritos with leaner meat to make a higher fat ground meat? There is no reason that wouldn't work. You might find it necessary to remove the very outer skin, but I'd try a small batch without taking that step. The grinding might eliminate any textural problems (or it might not, so try a little bit first).


3

It's fairly common for beef to turn a little brown in places due to oxidation - myoglobin, which is what makes meat red (and is what people often mistake for blood in a rare steak) oxidises to form metmyoglobin, which is brown. If you followed good storage practices (it hasn't been out at room temperature for more than 2 hours), and it has no odd odour or ...


3

When meat is first cut, it is purplish in color. If it is exposed to enough oxygen, it can turn a bright red. Eventually it will turn brown. If the meat is cut and exposed to air, but then deprived of enough oxygen to turn red, the color will go from purplish directly to brownish. (See this USDA FAQ, which was also quoted in the answer to a similar ...



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