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Beef is the meat of adult cattle (cows & bulls). Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with beef as an ingredient. Questions about dishes which include beef, but are not focused on beef, should not use this tag.

2
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Binding agent? What you describe sounds to me like it'd make a good pulled beef sandwich ... you might need some soft rolls and a lot of napkins, but you likely don't need any binder if the flavor's …
answered Aug 15 '11 by Joe
1
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You can cook bottom round quickly, but not as a roast. Cut into thick about 1 to 2" (2.5 to 5 cm) thick, with the grain. (depending on thickness, either split it in half / thirds / quarters ... y …
answered Sep 8 '12 by Joe
6
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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 …
answered Apr 29 '14 by Joe
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Cooking it on the stovetop means that the top of the item can be significantly cooler than the bottom. When you consider that liquids can carry more thermal energy than air, this can result in a sign …
answered Mar 19 '15 by Joe
8
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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 f …
answered Mar 11 '13 by Joe
13
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It's quite likely that the steaks that ended up darker were dry when you started cooking them. If you don't dry off the surface of your steak, the heat is used to evaporate the moisture on the surfac …
answered Jan 19 '17 by Joe
4
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It sounds like you're half way done with making beef jerky. You just need to dry it out now. If you don't have a food dehydrator, you can dry it in a very low oven, or use Alton Brown's method with …
answered Feb 28 '18 by Joe
1
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The Canadian Beef Council has a bilingual chart of beef cuts (PDF) which might be useful. (Although, French and Canadian cuts might not be the same, even if they're in the same language; I know US and UK aren't. But with pictures, the butcher might be able to identify the correct bits for you) …
answered Mar 15 '11 by Joe
1
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There are three possible approaches that I would recommend: Call it Pan seared beef medallion (or 'medallions' if more than one per person). It's a little longer than the 'steak' option, but it … suggests that it's a smaller boneless steak, and they're typically from the tenderloin. Call it Pan seared filet of beef. Filet is typically a cross-cut (ie, steak) from the tenderloin (eg, filet …
answered Jun 29 '17 by Joe
6
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I've been trying to do a little research on this this, and I know that "ground beef" and "minced beef" are functionally similar, but I'm trying to verify that they're actually the same thing (as … of minced beef. Also, for good quality ground meat, you need to keep the fats very cold so they don't melt; it's possible that that minced meat doesn't have as much friction involved, making this …
answered Jul 20 '10 by Joe
4
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What you describe sounds a lot like swiss steak, in which you use cube steak (an inexpensive cut that's been mechanically tenderized). You sear the cube steak, then slow cook it in a flavorful sauce …
answered Mar 5 '15 by Joe
3
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Slice it thinly across the grain. That's it. If it's properly sliced, it'll be tender, as there isn't enough internal structure left for it to resist it falling apart. Even though it's not tech …
answered May 12 '11 by Joe
0
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(note -- US names for cuts of meat) Part of the 'tenderness' of the meat comes in how you cut the meat. In "London Broil", you use an slightly tougher cut of meat (I normally use bottom round), gril …
answered Jul 29 '10 by Joe
6
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I've done Alton Brown's method for both spare ribs and baby back ribs, with good results. Basically, you bake 'em in a low (250°F) oven in an aluminum foil packet with liquid for a few hours (2.5hrs …
answered Feb 24 '11 by Joe
5
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at least closer to double blind, particularly if they use two different labeling schemes) update : Unlike chicken, beef doesn't have the obvious distinctions between light & dark meat; the normal … flavorful (although tougher cuts). And as with chicken, it's the fattier meat that has more flavor. Some cuts of beef have the grain run in one direction -- because of this, we can cut the meat …
answered Sep 13 '10 by Joe

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