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Post by Clipper on May 19, 2016 11:01:51 GMT -5
www.msn.com/en-us/foodanddrink/tipsandtricks/a-butchers-6-secrets-for-saving-money-on-meat/ar-BBsslXC?li=BBnb7Kw&ocid=U148DHP#page=7Some tips on buying and preparation of "cheaper" cuts of meat. Kathy will not eat a steak that is not totally tender. She loves the tenderloin filet of beef. She does not get it very often lately due strictly to the cost. Many restaurants have simply removed it from their menus and our local grocery stores are charging well over $20 a pound for it. I have her almost weaned over to the rib eye steaks that are my favorite cut. A well marbled rig eye is fork tender and has much more flavor than the filet. As the article states, the flavor is in the fat, not the muscle tissue. I don't mind chewing a little bit for the difference in price, so I occasionally buy a chuck steak to put on the grill. Chuck is one of the most tasty beef steaks a person can buy when it comes to flavor, but it can be a bit tougher. I marinate them in a mesquite flavored marinade for an hour or two before grilling and they come out quite tender. The only drawback is that there is probably an entire chemistry set included in the bottled marinade's ingredients. The same goes for the flavor profile of pork. I buy loin chops for frying, rib chops for baking and stuffing, and pork steaks for grilling. When we come North in the summer, the pork done on the grill that I rave about that is served at our cook out with BZ is marinated pork steaks. They are much less expensive, but marbled with flavorful fat and delicious when grilled. RJ makes a marinade that is out of this world and makes the finished product juicy and succulent. Cheap cuts that are better than the prime when it comes to flavor. That cookout is one of the highlights of our vacation every year. Frank, as well as Ralph and Betty always attend and a great time is had by all.
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Post by kit on May 20, 2016 9:02:25 GMT -5
This brings us back to the discussion of tenderizing a cheaper cut of meat with baking soda dissolved in water. Having a scientific bent, I would do a series of experiments and keep track of the results (write them down) for future use. The idea is to make constants out of variables. It may take a few tries, but the final results will be ideal, cost-effective, and repeatable time-after-time.
If it were me, I'd start by cooking a cut of un-tenderized meat as a 'control' so I'd know how tough that particular cut of meat normally is. The next time I had that same cut I'd marinate it for 1 hour in the refrigerator in a dilution of, say, 2 tablespoons of baking soda dissolved in 16 oz of water. Then rinse and dry the meat and cook it. The important part is to carefully compare the result of the marinated meat with that of the previous 'control' (and write it down). From this information you can estimate the dilution proportion and/or marinating time for the next cut and make adjustments for the next time you have that particular cut. Soon, the ideal combination will be achieved.
As a photographer for over 50 years, this is how I experimented with the various photographic chemicals in the darkroom using formulation, dilution, temperature, and time to develop some of my own 'snake-oils' that were proprietary to my particular operation. And this technique of experimenting is just as effective in the kitchen as it was in the darkroom.
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Post by Clipper on May 20, 2016 9:32:46 GMT -5
Have you ever been tempted to morph back into photographer mode and combine it with your gourmet chef mode? You could turn off the kitchen lights and cook dinner in the dark, lol.
I am happy with the marinades I use now. I use the salt method lately, and also marinade in orange juice, dijon mustard, olive oil fresh garlic and balsamic, mixed and whizzed in the blender. Nothing measured. Just a splash of this and a dash of that.
Chicken gets marinated in the State Fair Speidi Sauce, or in Lowry Terriyaki marinade. Beef gets the BBQ sauce diluted with OJ and whisked with a bit of honey, or mesquite marinade in a bottle. Pork gets the same marinade options as the beef, or is marinated in either honey mustard salad dressing or in apple juice and brown sugar.
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Post by kit on May 21, 2016 6:33:51 GMT -5
The big picture in marinating cheaper cuts of meat is usually a 2-step process, depending on the type of meat being used.
Step 1 is to marinate in the baking soda and water solution to tenderize (some meats don't really need tenderizing). This is an alkaline process, but once it's done and the meat is rinsed well, the meat is fairly 'neutral' and tender. If you buy meat in bulk, all the pieces can first be marinated this way for tenderness, then frozen or refrigerated for future use.
Step 2 is usually to marinate meat in whatever flavored concoction you like for the flavor just before cooking. This can be an acidic process (usually vinegar or citrus based) - your choice.
As mentioned, it may take a few well-organized experiments to arrive at your ideal product, but the results will be worth the effort. You get just what you like and you know what ingredients you're putting into your body (and which ones you aren't) and are saving money while doing it.
Clipper...this is much like retouching a photograph. The idea is to take away those things that you don't like. In the case of photos...you remove pimples, wrinkles, reflections, distracting objects, etc. Once they're taken care of, they're no longer a concern to you and the result is very pleasing. Same thing in the kitchen...make constants out of variables. This is exactly what the better restaurants do to arrive at their delicious, and often very expensive, meals. Why spend the money when you can do just as well at home?
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Post by Deleted on May 21, 2016 14:50:37 GMT -5
This brings us back to the discussion of tenderizing a cheaper cut of meat with baking soda dissolved in water. Having a scientific bent, I would do a series of experiments and keep track of the results (write them down) for future use. The idea is to make constants out of variables. It may take a few tries, but the final results will be ideal, cost-effective, and repeatable time-after-time. If it were me, I'd start by cooking a cut of un-tenderized meat as a 'control' so I'd know how tough that particular cut of meat normally is. The next time I had that same cut I'd marinate it for 1 hour in the refrigerator in a dilution of, say, 2 tablespoons of baking soda dissolved in 16 oz of water. Then rinse and dry the meat and cook it. The important part is to carefully compare the result of the marinated meat with that of the previous 'control' (and write it down). From this information you can estimate the dilution proportion and/or marinating time for the next cut and make adjustments for the next time you have that particular cut. Soon, the ideal combination will be achieved. As a photographer for over 50 years, this is how I experimented with the various photographic chemicals in the darkroom using formulation, dilution, temperature, and time to develop some of my own 'snake-oils' that were proprietary to my particular operation. And this technique of experimenting is just as effective in the kitchen as it was in the darkroom. That would make a fantastic Science Fair Project for 6th through 12th grade. Kit have you ever judged at a Science Fair. I bet you would like it. Wish I knew of you back when I was teaching Science I ran the Science Fair for two years and would have loved to have you as one of the judges. |
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Post by Deleted on May 21, 2016 14:53:28 GMT -5
The big picture in marinating cheaper cuts of meat is usually a 2-step process, depending on the type of meat being used. Step 1 is to marinate in the baking soda and water solution to tenderize (some meats don't really need tenderizing). This is an alkaline process, but once it's done and the meat is rinsed well, the meat is fairly 'neutral' and tender. If you buy meat in bulk, all the pieces can first be marinated this way for tenderness, then frozen or refrigerated for future use. Step 2 is usually to marinate meat in whatever flavored concoction you like for the flavor just before cooking. This can be an acidic process (usually vinegar or citrus based) - your choice. As mentioned, it may take a few well-organized experiments to arrive at your ideal product, but the results will be worth the effort. You get just what you like and you know what ingredients you're putting into your body (and which ones you aren't) and are saving money while doing it. Clipper...this is much like retouching a photograph. The idea is to take away those things that you don't like. In the case of photos...you remove pimples, wrinkles, reflections, distracting objects, etc. Once they're taken care of, they're no longer a concern to you and the result is very pleasing. Same thing in the kitchen...make constants out of variables. This is exactly what the better restaurants do to arrive at their delicious, and often very expensive, meals. Why spend the money when you can do just as well at home? I had a professional photo take of me and when I got the photo's back they were blank. The photographer said the same thing you said mentioned above!  |
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Post by Clipper on May 21, 2016 17:39:45 GMT -5
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Post by kit on May 22, 2016 19:48:14 GMT -5
To be honest, I'm not a big fan of grilling, and rarely use one, so I can't address those issues. I prefer cooking in a kitchen with a stove and an oven. But I do have a few comments about foods in general.
There's a big difference between tenderizing and marinating. They're meant to accomplish two different things.
1. A tenderizer is used to break down the tough muscle fibers of the meat and makes it easier to chew. It's not meant to add flavor. Although salt and water will tenderize, it's not suggested for someone with high blood pressure and certain other conditions. Also, many such people don't care for the salty taste that's left behind. This is why a baking soda/water solution is preferred. True, baking soda (sodium bicarbonate) contains sodium, but it's an alkaline which helps to stabilize the body's pH.
2. A marinade is a combination of ingredients, usually with an acidic base such as vinegar or citrus, as well as herbs and/or spices and is used to add flavor to meat or vegetables, not to tenderize them. This is why I prefer to tenderize first if it's a cheaper cut of meat, and if I want a particular flavor, to marinate for a while prior to cooking.
Regarding cooking a steak, I first tenderize it if necessary, making sure to rinse it well and dry it. Most people will put it on a very hot surface to sear the outside (which does give it a wonderful flavor) then lower the heat and let the inside cook to the desired doneness. But if you look at a cross-section of the finished product, the outside is VERY well done (seared), then just under that is well done, followed by medium well, medium, medium rare, and more rare as you get closer to the middle. That's okay if you like your meat cooked that way. But I like my steaks cooked to a medium rare all the way through, so I use a different technique.
I prefer to first bake the steak in the oven at no more than 300 degrees (there's a reason for this) until the steak is cooked throughout just the way I like it. Lastly, I sear the outside quickly in a hot frying pan. The result is a crisp, tasty sear on the outside and the whole inside is cooked evenly all the way through to my preference. Many of the finer restaurants use this technique for two reasons... 1) the steak will be evenly cooked inside with a tasty colorful sear outside, and 2) you can bake several steaks to the various degrees of doneness and keep them all warm until it's time to serve, then quickly sear and serve them all at the same time. (Everyone will wonder how you cooked them all so perfectly)
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Post by Clipper on May 24, 2016 8:51:07 GMT -5
www.msn.com/en-us/foodanddrink/tipsandtricks/this-is-the-secret-to-a-tender-steak/ar-BBtnFnD?li=BBnb7Kz&ocid=U148DHPJust one more opinion on cooking a tender steak. Not the best for those that need to restrict their sodium intake. I have grown to like the method of liberally dusting the meat with coarse kosher salt, allowing it to sit in the refrigerator for and hour and then rinsing it well, patting it dry and throwing it on the grill. I recently bought a small bottle of coarse kosher salt with a grinder in the cap. It works very well and is just the right grind for the purpose. It does not make the steak salty and it does tenderize it. Of course we don't actually know how tough a steak may be until we cut into it to eat it. I have purchased rib eye steaks that were well marbled and very good looking, only to find them somewhat tough when cooked, and on the other hand, I have bought sirloin that cooked up fork tender when grilled. I have simply gotten into the habit of tenderizing a steak prior to grilling regardless of the quality of the cut. I somewhat disagree with the idea that an acidic marinade does not tenderize. A thick London broil is normally made with a relatively tough cut, but when marinated in an acidic marinade, it DOES become tender. I used to buy London broil that was marinated and ready for the grill, but years ago my friend Charlie the meat cutter told me that the marinade they use to prepare it is loaded with monosodium glutamate in the form of Accent brand meat tenderizer, soy sauce, and white vinegar for a flavorless acidic addition. The rest of their marinade is simply minced garlic, diced onion, herbs, and spices to add flavor to the mix along with canola oil and water. While monosodium glutamate contains less sodium than table salt, it IS still heavier on the sodium than what I would prefer my meat to soak in for an extended period. When I do use a bottled marinade, it is the mesquite flavored variety and I only marinate for a short time. I also have used liquid smoke in a very limited quantity in a home made marinade, but it is not the ideal flavor profile. Too much of that stuff and it will taste as though you had marinated in the dishwater that was used to wash the ashtrays. Much of this simply comes down to personal preference. Kit likes to marinate his steak in baking soda and water and cook it in the oven for more uniformly cooked piece of meat, searing it after it comes out. I personally like a steak crusty, dark, and well seared on the surface, while tapering from pink to almost raw in the very center. The variation in "doneness" is simply a flavor profile that I prefer.
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Post by kit on May 25, 2016 8:22:30 GMT -5
You're right, Clipper... it's all a matter of preference. Whatever works, simply works, and some of it is just semantics. Some people want to know the how-and-why of it, and some people are happy just buying whatever is sold in the stores. Whatever floats one's boat.
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Post by Deleted on May 25, 2016 8:35:25 GMT -5
Fruit Magic Fruits and roots tenderize beef because of certain enzymes they contain. For example, pineapple, papaya, figs and kiwis all have papain, an enzyme that's used in commercial tenderizing products. Like acids and salt, the enzyme breaks down tough muscle fibers. Ground fresh ginger root works as a tenderizer as well as a flavor enhancer when sprinkled over beef. Ginger contains an enzyme classified as proteolytic, meaning that it breaks down the proteins in meat. Plant tenderizers work best on thin cuts of meat. Simply mash up the fruit pulp and spread it over the meat, or top the meat with several fruit slices. www.livestrong.com/article/545055-natural-meat-tenderizer-to-cook-beef-in/ |
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Post by Clipper on May 25, 2016 9:40:28 GMT -5
Kit, Kathy likes her steak like you do. Uniformly pink all the way through. With the four burner grill I put hers on one end, light two burners on the other end, and basically "roast" it until the desired level is reached, I then put MY steak on, with the burners on high, do my steak to MY likeness, and just before it is done, I put hers on the high heat for just long enough to sear a slight crust and some light grill marks on the outside. Of course we part company on the cut of beef preferred. She loves a tenderloin filet, while I find it to be a flavorless and dry piece of meat. When you need to wrap a piece of meat in bacon to make it tasty, it is a waste of money to pay upwards of $20 a pound. I know you said the other day that you don't care to grill, but I am loving the four burner grill simply because you can cook on the high heat, directly over the burner, or you can do a pork butt or chickens on the "cool" end while using the heat from the burners on the opposite end of the grill. In winter, we DO sear the steaks in a hot cast iron skillet and then put the skillet in the oven to finish cooking the steaks to desired doneness. Just another quick note. If you like beer can chicken, you might like soda can chicken. I have made it with both root beer and 7-up. It makes the chicken very moist and juicy. I imagine that ginger ale would impart an interesting flavor profile also. Surprisingly, contents of the can don't really impart a whole lot of flavor. It mainly creates steam that keeps the inside of the cavity moist and steams the meat from the inside while the outside browns and gets nice and crispy. It DOES add a HINT of the flavor of the liquid, but not much. Beer might add more flavor. I simply haven't tried that yet. Sadly I am having to adjust my diet due to the diagnosis of pulmonary hypertension, a condition I most likely inherited from my Dad. He suffered from it for years. It is also caused by sleep apnea and I am doing a sleep study on Monday because the cardiologist noted sleep apnea symptoms while reading the results of wearing the monitor for 24 hrs. There is going to be a lot more chicken and fish on the grill and fewer burgers, steaks, and Italian sausages.  Today's grill menu will be tuna steaks, marinated in lemon and olive oil. I think I saw a recipe the other day for a dill and yogurt sauce for salmon that would probably go well with the tuna. I guess it will be the first time I will pay $8 a pound for a steak that doesn't bleed, lol. |
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Post by kit on May 26, 2016 6:41:29 GMT -5
I like Allan's posts in this thread because they often address the scientific aspect of cooking...and I also like Clipper's because they talk more about his personal preferences. Both can be satisfying, providing the reader has an interest in the culinary arts in the first place.
Perhaps this is why I seldom post 'recipes' and prefer to post 'techniques.' Different people have different tastes, so how much of a particular ingredient to put in a dish is variable according to the individual. In many cases an ingredient is there for a specific reason, but the amount is up to the person consuming the final product. Also, substitutions can be made according to the individual.
This is true for general cooking, but not usually for breads, pastries, and other baked goods. It is said, and rightly so, that 'cooking' uses recipes and 'baking' uses formulas. If you've ever tried serious baking, you understand this. Proper baking is 90% science and 10% flavor (these percentages, of course, are only my guess). I've tried 'winging it' when baking and the results were disastrous in the beginning but the more I baked, the more I understood the chemistry involved and why the amounts of the various ingredients are much more precise.
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Post by Clipper on May 26, 2016 7:36:45 GMT -5
I agree Kit. You and Alan focus take an interest in the scientific aspects associated with cooking, while I am simply a person that loves food and loves to eat. While you and Alan might be more interested in a subtle flavor and a patiently prepared dish, as opposed to a person that loves cooking and for whom the preparation aspect of cooking is focused more on popping something on the grill or in a pan while impatiently salivating while it cooks. Kathy leans more toward the mild side of seasoning foods and toward subtle essence or hint of an ingredient's flavor, while I am more fond of bold and spicy. I can't even claim a remotely sophisticated palate. I guess that is probably why I lean more toward Italian, Mexican, Chinese, Thai, and other heavily seasoned dishes, and find most French and British dishes to be bland and lacking in flavor in most cases. It seems that the only ethnic dishes I DON'T like are Indian dishes and dishes seasoned with curry spice blends.
I guess my palate goes right along with the rest of my personality. Crude and rednecked, lol.
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Today's grill menu will be tuna steaks, marinated in lemon and olive oil. I think I saw a recipe the other day for a dill and yogurt sauce for salmon that would probably go well with the tuna. I guess it will be the first time I will pay $8 a pound for a steak that doesn't bleed, lol.