I was really excited about this tip so I posted on twitter about it and low and behold Jamie Oliver RT my tweet!!!!! How exciting is that! Okay maybe not exciting to you but really really exciting to me. The girl who loves to cook and create in the kitchen has a real live cook RT her tweet!
Beef is one of the most versatile, delicious and easy-to-cook food you can find.
Choose the cooking method for your steaks. Tender steaks can be cooked by dry heat cooking methods such as broiling, pan-broiling and grilling; less tender steaks can be cooked by these methods, too if marinated prior to cooking.
Use correct cooking temperature. Cooking beef steaks at too high a temperature can cause the outside of the steak to char before the interior reaches the proper doneness.
If you are cooking steaks dry, pat beef steaks dry with paper towels for better browning.
You may leave the thin layer of fat on the steaks during cooking to preserve juiciness. Trim the fat after cooking. Most steaks purchased in supermarkets have a fat trim of 1/2 inch or less.
Add salt or seasonings containing salt to each side after browning. Salt added before cooking draws out moisture and inhibits browning.
Turn steaks with tongs. Do not use a fork, which pierces the beef and allows flavorful juices to escape. Turn chopped steaks (beef patties) with a spatula. Do not flatten them because flavorful juices may escape and result in a dry product.
Cooking times for Select and Choice grades are comparable; however for Select beef, be careful not to overcook as it can quickly become dry and less flavorful.
Use marinades and rubs correctly.
Always marinate in the refrigerator, never at room temperature.
Tender beef cuts need to be marinated only 15 minutes or up to 2 hours for flavor.
Less tender beef cuts should be marinated at least 6 hours or up to 24 hours.
A tenderizing marinade reaches about 1/4 inch into the cut surface of the beef.
Marinating longer than 24 hours in a tenderizing marinade can result in a mushy surface texture.
Choose the cooking method for your steaks. Tender steaks can be cooked by dry heat cooking methods such as broiling, pan-broiling and grilling; less tender steaks can be cooked by these methods, too if marinated prior to cooking.
Use correct cooking temperature. Cooking beef steaks at too high a temperature can cause the outside of the steak to char before the interior reaches the proper doneness.
If you are cooking steaks dry, pat beef steaks dry with paper towels for better browning.
You may leave the thin layer of fat on the steaks during cooking to preserve juiciness. Trim the fat after cooking. Most steaks purchased in supermarkets have a fat trim of 1/2 inch or less.
Add salt or seasonings containing salt to each side after browning. Salt added before cooking draws out moisture and inhibits browning.
Turn steaks with tongs. Do not use a fork, which pierces the beef and allows flavorful juices to escape. Turn chopped steaks (beef patties) with a spatula. Do not flatten them because flavorful juices may escape and result in a dry product.
Cooking times for Select and Choice grades are comparable; however for Select beef, be careful not to overcook as it can quickly become dry and less flavorful.
Use marinades and rubs correctly.
Always marinate in the refrigerator, never at room temperature.
Tender beef cuts need to be marinated only 15 minutes or up to 2 hours for flavor.
Less tender beef cuts should be marinated at least 6 hours or up to 24 hours.
A tenderizing marinade reaches about 1/4 inch into the cut surface of the beef.
Marinating longer than 24 hours in a tenderizing marinade can result in a mushy surface texture.
No comments:
Post a Comment