Hot answers tagged beef
21
From a food safety point of view, no. There is no danger, because the meat contains no pathogens after overcooking.
From a "healthy living" point of view, it might be a problem, because you can have created carcinogens by charring. But we don't discuss such topics here, because nobody in the world knows how much eating charred meat contributes to the risk ...
9
There are several studies linking foods cooked at high temperatures, and especially charred foods, to an increased risk of cancer. So far these studies have only been conducted on animals, so there is no conclusive proof that it has the same effect on humans, but as humans are animals, it would seem at least possible.
The National Cancer Institute has a ...
9
If it's from an animal that is "young at heart" (veal/calf), it may be tender enough to cut into thin strips and pan-fry or grill quickly as "steaks." Don't overcook, or they will be really tough, and you'll be heartbroken.
But to get to the heart of the matter, if it's really an adult beef heart, it's too tough and chewy to cook quickly. Braising is my ...
8
The first thing I have to say is kebabs and overcooked are synonymous. If you want all your meats and/or veggies to be cooked right, I would advise you to put each item on it's own skewer so you can take them off as they are finished.
As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact ...
8
Taste the meat and if it still seems edible to you then there is no reason to throw it out.
When I make stock, I keep it on a simmer for much longer than three hours and any meat is completely tasteless by the time I'm done. Three hours, however, is about how long you would cook meat to make a stew, so it's quite possible that you could eat it.
On the ...
7
Fry the mince in a saucepan big enough to hold the sauce until it's brown all over, add the sauce and simmer for an hour or two.
Mince is usually made from cheap cuts of meat. This means, while it will technically be cooked after a few minutes, it will also be tough and chewy. Browning it in the pan then simmering it slowly in the sauce will result in nice ...
7
For the US crowd, silverside is the part of the round closest to sirloin, so it's a working cut and fairly lean.
In order to keep this juicy you'll need to bard it, in other words add fat. I'd do this by wrapping the whole thing up in streaky (US style) bacon and then sear it at high temperature to give it that crust before turning it down and continue the ...
7
I don't think you can make a Beef Wellington without the obligatory mushrooms, it essentially becomes something else.
The whole concept behind beef wellington is to keep the meat juices in by being surrounded by pastry but there's no reason why you shouldn't omit the mushrooms for something else. I really can't think of any other food substance that would ...
7
You want a cut amenable to stewing, which is a low, slow, wet cooking method--its a variant of braising.
These are generally tougher cuts with a lot of connective collagen which will convert to gelatin during the cooking, a part of the animal that works relatively hard in life. These cuts are flavorful and usually (relatively) inexpensive.
One cut that is ...
6
It's for the same reason that all sparkling wine is in America is called 'champagne'. We don't participate in PDO / PGI / DOP / etc. agreements with most foreign countries. We do have requirements for specifically American-made items to have similar tules, such as Bourbon (so Jack Daniels is Tennessee Whiskey, not Bourbon). But just as America doesn't ...
5
I don't like mushrooms much either, I've made wellingtons with pate mostly, although I've experimented with chopped up brussel sprouts with some success as well. One thing I would like to try is yellow lentils but haven't had the opportunity.
You could still try mushrooms though if it's the texture your roommate doesn't like rather than the flavor. If it ...
5
You have some good answers here. I would suggest the following.
Always have plenty of liquid for slow cooking any meat. You can ensure this by cooking in a covered pot/wrapping in foil if in the oven or keeping the lid on for a slow cooker. Placing you meat on vegetables such as carrot or onion will add flavour and moisture. Look at it after an hour or so ...
5
Marination is a process defined as soaking something in a flavorful liquid to impart that flavor into the object being marinated. Marinating is really only working with the outermost layers of the food and is normally a quick process (hours). The liquid in which you are marinating is the real difference maker. A highly acidic liquid CAN have an effect on the ...
5
Of course you can use it. You can use any edible liquid: water, wine, chicken stock, pineapple juice, whatever.
The real question is whether the flavors the wine was mulled with are compatible, and you enjoy them. If they will compliment your dish, go for it. I cannot speak to your taste in stew but the sweet spices often used in mulled wine may give it ...
5
There is a complicated formula for calculating cooking time based on energy input, surface area, thermal conductivity of food etc. Smaller pieces with a larger surface area will cook slightly quicker than large single pieces
In general for roasts (large slabs) just add the weight of the pieces and cook for the minimum time recommend by your pressure cooker ...
4
Depending on what tickles your fancy about this spice blend, the amchur (dried, ground unripe mangos) may be the deciding factor here. It's a unique spice that will add a nice tart flavor, which is slightly unusual in Mexican spice blends.
The pictures you linked showed a pretty red blend, which means its probably heavy on the paprika and chili powder. ...
4
Your mix is just a chili powder with a fruity flair.
As a rule of thumb, chili powder contains large amounts of chilis, cumin, and either garlic or onion. Other flavors come and go and appear in varying quantities. The ingredients in your mix that are not typical are the amchur, coriander, and cinnamon. Cinnamon with chili powder is not unheard of and ...
4
The grades that you would be interested in, that are available in Canada, are:
Prime, AAA, AA, and A
See:
Beef Grades and Comparison with US Grades
You can get Sterling Silver Beef in most grocery stores and it is either Prime or high quality AAA. It is also aged for 21 days.
You can also order Prime on-line or ask your favourite butcher.
4
Sounds like it's time for a steak sandwich. Grill it up in a frying pan, add some cheese and top with sauteed onions, mushrooms and peppers and serve it on a toasted baguette. You said the steak was thin, so make sure not to overcook it. Cook up the veggies first, then the steak.
No idea if its halal or not, but it sure will taste amazing.
4
The brown color of the stock comes from the cooking method, not the kind of bones, a chicken stock cooked in the "brown stock" method can be as dark as what we expect beef stock to be.
Roasting the bones was a good start; but you also need to brown the vegetables, either with the bones for the last half hour or in a pan on the stovetop.
One of the most ...
4
I use a slow cooker to cook beef all the time. The general rule of thumb is that a high temp setting usually finishes cooking the contents in 4 about hours, a low temp setting is usually finished in about 8 hours. I've never had an issue with beef becoming tough in a slow cooker. Usually quite the opposite, it's so tender it falls apart.
In the oven, you can ...
4
I'm going to assume that you are covering your meat with liquid, because if you aren't that's the problem. Collagen needs heat plus water to break down, if you don't have liquid it will turn tough as old leather.
There is no point where meat gets tougher when being slow cooked, what happens first is that the collagen breaks down, then the proteins start to ...
4
Your best method of making chuck tender is to cook it low and slow, as per traditional barbecue.
The reason for this is that chuck is a relatively tough meat, full of connective tissue (the protein collagen, among others).
By cooking low and slow for a long time, you raise the internal temperature of the meat to about 170 F to 180 F for an extended period, ...
3
Any number of things can go wrong.
Is your flesh cut correctly, that is, against the grain? Hint: if you see a string, it's cut with the grain and will affect tenderness.
Has your flesh properly aged? Enzymes in the meat dissolve the tissue, making it naturally tender. 21 Days is recommended.
You marinade too long. 15-30 minutes is recommended here for ...
3
Cooking meat does not make it tough, it gets more tender.
Meat does get dry at higher temperatures, time does not matter that much.
The higher the temperature the more moisture is squeezed out of the meat making it more dry, I guess that it what you describe as tough.
See Baldwins write up at ...
3
You can definitely still cook it on the barbecue, just don't' cook it as long because the heat has less distance to penetrate. You can also try flipping the pieces more often so each side isn't exposed to the heat for too long, it can't penetrate too far into the meat before it is flipped over and begins cooling. This should allow you to get some nice ...
3
The only mistake you made was the choice of cut, and maybe the quality of the beef itself. Round (in the UK/AU/NZ topside and silverside) is from the rear end of the animal, and is a working cut. Working cuts have to exert a force, so the muscle must have lots of collagen to distribute the force from the tendon throughout the muscle. Collagen is a tough ...
3
You answered your own question. Add cold water and break up the clumps with your hands. My Italian grandfather used this method for his meat sauce. I also see hot dog stands use the same technique to make their chili sauce. So long as you don't boil all of the liquid away the meat will not clump.
3
The rules for "Kobe Beef" labeling in final food products (like a burger) are lax. For the burger to cost $13-$15, it´s only possible using "Kobe-style" beef. These are Wagyu cattle raised by ranchers in the USA, typically bread with Angus cattle. The other option is Wagyu cattle raised in the "Kobe Style" in any other area that is not Kobe, Japan.
Source: ...
2
The UN has a standards document that contains translations of beef cuts from English to French, Russian, Spanish, and Chinese. (To try to work around the fact that everybody has slightly different cuts of meat.)
They list:
(Boneless) Brisket - Poitrine sans os
Brisket deckle off - Morceaude poitrine sans os épluché
Brisket navel plate - Flanchet / ...
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