November 20, 2009 at 10:23 am
Gianluca Sartori (11/20/2009)
Lynn Pettis (11/20/2009)
Hmmm, sounds like a good vet could get the cow back on its feet... 😉:hehe:That's the idea behind!:hehe::hehe:
I just like my steak cooked, pink on the inside, maybe a little red. 😀
November 20, 2009 at 10:31 am
Gianluca Sartori (11/20/2009)
CirquedeSQLeil (11/20/2009)
All this talk of steak and I'm ready for a Prime Rib.What's a "Prime Rib", Jason?
http://gourmetmeatman.com/ROASTS.aspx
It's listed as a Roast, but it is cut like a steak. Very juicy, very tasty, can be cooked to desired wellness.
Medium Rare, please - yum.
Jason...AKA CirqueDeSQLeil
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November 20, 2009 at 11:12 am
Gianluca Sartori (11/20/2009)
GilaMonster (11/20/2009)
Gianluca Sartori (11/20/2009)
It's not pork chops, but I think it could be time for the friday recipe. 🙂Interested in a 3-hour pork goulash recipe? Or maybe a 6 hour beef ragu? There are some advantages to working from home. 🙂
The 10-minutes frozen soup is nearer to my cooking style, but I think I could manage.:-D
Buy a pressure cooker. Spareribs in 10 minutes...
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"stewsterl 80804 (10/16/2009)I guess when you stop and try to understand the solution provided you not only learn, but save yourself some headaches when you need to make any slight changes."
November 20, 2009 at 11:41 am
I'll have to try milk on the steak. Haven't tried that one yet, though I do like it on a hot grill.
One other thing I'd recommend is soak some red onion slices in balsamic overnight, add some oregeno, salt/pepper and then toss them on the steak after it's been flipped on the grill. Adds a nice sweet flavor.
November 20, 2009 at 11:50 am
Lynn Pettis (11/20/2009)
GSquared (11/20/2009)
Gianluca Sartori (11/20/2009)
GSquared (11/20/2009)
In exchange, I taught him a few tricks with steak that he'd never heard of. (There are reasons that I'm 30 pounds overweight, none of which have to do with big bones or genetics.)It's not pork chops, but I think it could be time for the friday recipe. 🙂
Jeff is keeping CHECKSUM(NEWID()) for the forums: you could the same with your steak tricks. I'm 5 Kg underweight, I've got room for a good steak!
If this were the right venue, I'd be happy to post an article on cooking steaks. (Jeff's thing on checksum(newid()) is about not posting an article.)
The first trick for steak is milk. Yes, you read that correctly. If you want to turn a poor quality or medium quality steak into a good quality steak, soak it raw in milk overnight in the fridge. Softens up the muscle, adds some fat and sweetness. Won't turn stew-meat into fillete mignon, but it'll turn it into something you'd pay a lot more for. Do it with a good steak, even a great steak, and it'll turn it into something jucier and sweeter than you'd expect.
Want to get creative with it? Add honey, oregano and a few drops of Worchestershire or Soy sauce to the milk. Alternately, crushed red pepper and honey in the milk can be very, very good, if you like that kind of spicy (I do.) Don't use anything acidic, like vinegar, tobasco, onions, lemon peels, etc. You'll curdle the milk and make the most horrific mess you never wanted to deal with.
Milk has chemicals in it that are designed to disolve both protein and fat, thus the increased tenderness. It also has lactose in it, which carmelizes when cooking the steak and makes it sweeter and lighter. Sweet, light and tender are the defining characteristics of good vs poor steak. If you don't add seasonings, it doesn't modify the beef flavor, unlike chemical "tenderizers" (which might as well be called "meat destruction chemicals").
Second trick, olive oil. Add a few drops on top of the steak as you start to cook it. Again, adds to the taste without overwhelming it. Has the side benefit of increasing HDL cholesterol, even if only slightly. Don't add it to the pan, or you'll deep-fry the steak and ruin the texture. Put it on top when you begin cooking. And don't go overboard on it. A few drops is all it takes. It'll soak into the meat as it loses viscosity from the heat, and gravity and capilary effect will spread it down and through. Doesn't work well if you're cooking really, really rare, because the heat doesn't have time to liquify it.
As an aside, a little olive oil and red-wine vinegar on top of a burger when you start to cook it will make for a much juicier, more tender, and more flavorful meal. You really can't soak ground beef in milk overnight, but the vinegar is a good "runner up" for this. Even people who don't like seasoning on their burgers like this one. Again, the key thing is don't overdo it. You can do the same thing for meatloaf, of course.
If you do the milk soak, be sure to cover it. Plastic wrap will do. If you don't, it can spill, and that'll make a horrible mess on the bottom of the fridge. And, of course, dump the milk once you're done soaking raw steak in it. Don't make the mistake one of my friends once made and leave it sitting on the counter next to the fridge overnight. Yech!
How's that for "recipe Friday"?
How much milk? Do you flip the steak(s) during the soaking?
Enough to cover it. No need to flip.
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November 20, 2009 at 11:52 am
Gianluca Sartori (11/20/2009)
Thanks Gus, I would never have thought of milk! I'll try and let you know the results.My steak recipe is the shortest ever:
* volcano hot grill
* raw steak
* max 20 second per side
Serve with salt, pepper and a drop of tuscan olive oil.
The chef suggests a glass of red wine, possibly "Sagrantino di Montefalco".
...Uhmmm... I'm getting hungry.:-)
Definitely a good recipe.
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November 20, 2009 at 11:53 am
Gianluca Sartori (11/20/2009)
Lynn Pettis (11/20/2009)
Hmmm, sounds like a good vet could get the cow back on its feet... 😉:hehe:That's the idea behind!:hehe::hehe:
I lived in Texas for a few years. The recipe there is "show a cow a match".
- Gus "GSquared", RSVP, OODA, MAP, NMVP, FAQ, SAT, SQL, DNA, RNA, UOI, IOU, AM, PM, AD, BC, BCE, USA, UN, CF, ROFL, LOL, ETC
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November 20, 2009 at 11:58 am
Steve Jones - Editor (11/20/2009)
I'll have to try milk on the steak. Haven't tried that one yet, though I do like it on a hot grill.One other thing I'd recommend is soak some red onion slices in balsamic overnight, add some oregeno, salt/pepper and then toss them on the steak after it's been flipped on the grill. Adds a nice sweet flavor.
Just to clarify: The milk thing is a pre-cooking option. How you cook the steak after that is up to you.
I've grilled, baked, steamed, fried, and stuck it on a stick over a campfire. Though not all to the same steak, of course. 🙂
Add some green or red bell pepper slices to your recipe, Steve. You won't regret it.
(Okay, now I need to clean the drool off my keyboard! And then go buy some steaks!)
- Gus "GSquared", RSVP, OODA, MAP, NMVP, FAQ, SAT, SQL, DNA, RNA, UOI, IOU, AM, PM, AD, BC, BCE, USA, UN, CF, ROFL, LOL, ETC
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November 20, 2009 at 12:00 pm
GSquared (11/20/2009)
Steve Jones - Editor (11/20/2009)
I'll have to try milk on the steak. Haven't tried that one yet, though I do like it on a hot grill.One other thing I'd recommend is soak some red onion slices in balsamic overnight, add some oregeno, salt/pepper and then toss them on the steak after it's been flipped on the grill. Adds a nice sweet flavor.
Just to clarify: The milk thing is a pre-cooking option. How you cook the steak after that is up to you.
I've grilled, baked, steamed, fried, and stuck it on a stick over a campfire. Though not all to the same steak, of course. 🙂
Add some green or red bell pepper slices to your recipe, Steve. You won't regret it.
(Okay, now I need to clean the drool off my keyboard! And then go buy some steaks!)
Right there with you on the need to buy steaks for dinner - as well as the drool.
Jason...AKA CirqueDeSQLeil
_______________________________________________
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SQL RNNR
Posting Performance Based Questions - Gail Shaw[/url]
Learn Extended Events
November 20, 2009 at 12:09 pm
Something that came up in a private message: Skim milk doesn't work as well as something with some cream in it. 2% or "whole" (4%) works better. It's because of the chemicals milk uses to disolve fats in water. Skim will still soften the muscle and sweeten it, but it won't soften gristle or fat as well, and won't sweeten as much (fats and oils are sweet, probably for the same evolutionary reasons that sugars and carbs are).
- Gus "GSquared", RSVP, OODA, MAP, NMVP, FAQ, SAT, SQL, DNA, RNA, UOI, IOU, AM, PM, AD, BC, BCE, USA, UN, CF, ROFL, LOL, ETC
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November 20, 2009 at 12:11 pm
Ever try it with buttermilk?
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November 20, 2009 at 12:12 pm
And Steak Talk takes us to 9400 posts on The Thread!
November 20, 2009 at 12:13 pm
Alvin Ramard (11/20/2009)
Ever try it with buttermilk?
Nope. Have tried it with half-and-half. The results were the same as with 2%/4%, but messier and a bit more expensive.
- Gus "GSquared", RSVP, OODA, MAP, NMVP, FAQ, SAT, SQL, DNA, RNA, UOI, IOU, AM, PM, AD, BC, BCE, USA, UN, CF, ROFL, LOL, ETC
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November 20, 2009 at 12:15 pm
Lynn Pettis (11/20/2009)
And Steak Talk takes us to 9400 posts on The Thread!
We're getting off topic again.
We need a good pork chop recipe to bring it back On Topic.
🙂
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November 20, 2009 at 12:15 pm
Lynn Pettis (11/20/2009)
And Steak Talk takes us to 9400 posts on The Thread!
Yeah, who'd have thought The Thread was an epicurean carnivore? I always thought it was more oriented towards the conquest and/or destruction of the human race.
Of course, Soylent Green is people ....
- Gus "GSquared", RSVP, OODA, MAP, NMVP, FAQ, SAT, SQL, DNA, RNA, UOI, IOU, AM, PM, AD, BC, BCE, USA, UN, CF, ROFL, LOL, ETC
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