Grilling a 'Simmering Steak" - Chef Forum
2005年11月16日 · Grilling steak Marinating steak Simmering steak Stewing beef Quick serve beef Your "simmering steak" is either a cross rib or blade cut. The recommended cooking method is to season and brown on all sides in a lightly oiled pan. Add onion, garlic, etc. if desired.
BEEF! How To Soften Tough Beef Cuts While Cooking?
2011年1月23日 · 2. make sure it is at a simmer, not a boil which can dry out your meat and make it rubbery. 3. make sure you are using the proper cuts. I used to have a friend that thought that to make a good stew you needed good meat, meaning …
Brazilian Beef Stew in a Pumpkin | Chef Forum - cheftalk.com
2001年11月5日 · 1 pound round steak cut into small cubes 2 tablespoons butter 1/4 cup flour 1 cup dry red wine 2 cups brewed coffee 1/2 Tsp chopped fresh oregano 1/2 Tsp chopped fresh rosemary 6 medium mushrooms quartered 2 medium carrots cut into thin rounds black pepper Saute onion in olive oil over medium heat in Dutch oven or large sauce pan until soft but ...
Sous vide in restaurant kitchens | Chef Forum - cheftalk.com
2014年4月24日 · In order for chuck steak to do this you need to heat in water bath at 55-60 degrees C or 135 to 140 F for about 30 hours. In reality depending on the thickness of the cut the timing can be anywhere from 24 to 48 hours. At these times the tough connective dissue will begin to dissolve and decrease the myofibrillar tensile strength.
Prime Rib--Restaurant Setting - Chef Forum
2022年11月28日 · Serving the meat: Prime rib is traditionally served with au jus and horseradish sauce. You can make the au jus by simmering beef broth and red wine with the drippings from the roasting pan. For the horseradish sauce, mix grated horseradish, sour cream, mayonnaise, and a splash of lemon juice.
aluminum vs. carbon steel - pan searing & pan sauces
2009年10月23日 · The other night I did a 16 oz rib eye using BDL's step-by-step pan-seared steak with pan sauce instructions (thanks, BDL). Definitely a winner. I've used a tri-ply stainless fry pan which did a great job on the cooking end but required a bit more elbow grease on the cleaning end (baked-on oil spatter on the sides and edge).
Bitter stew??? - Chef Forum
2006年12月17日 · The bitterness would be coming from the guinness. I would suggest simmering for 1 1/2 hours. Also make sure to caramelize your vegies real well before adding, as the resulting naturally occuring sugars will be heightened.
Poaching Egg Yolk Only? - Chef Forum
2008年7月28日 · There was of course still a touch of the white left clinging to the yolk, which gave it a slight casing to hold it together. Took it out with a slotted spoon, straight onto a rare and rested pepper steak. Oh yes.....it was YUMMERS! The yolk was smooth, warm and runny, mixed in with the juices from the steak, it made a really delicious dressing.
How To Make Marinara Sauce And Tomato Concasse
2010年2月16日 · Maybe. By definition, marinara should be vegetarian. It should be tomato based. It should contain little more than those tomatoes, garlic and herbs. If there is a chunk of prosciutto simmering with the tomatoes, it is not (or should not be referred to as) marinara. If there are capers and olives in with the pomidori then, that too, is not Marinara.
Beef Stew - Why do I have dry meat?! - Chef Forum
2014年1月20日 · It could be anything but if you asked me, three hours or more of braising isn't right at all. In my own country we make a beef stew called "carbonnade flamande", using cuts of meat from the neck and shoulder part of beef which is quite tough meat. Usual simmering time is 90 minutes, possibly 15-30 minutes longer if needed!!