Chef Jamie Gwen takes the mystery out of beef by sharing some tips with us. - The first step in understanding beef is to learn something about the different cuts available, all of which cook differently. Some cuts have more fat in them (called marbelization).
- The T-bone comes from the short loin area of a cow (figure A); this cut works equally well in a skillet and on a grill. A filet, which comes from the same area, is very lean. Top round comes from the round area. A tougher and less expensive cut of beef, it's used for braising. Ground beef is used for hamburgers and is usually a mix of chuck and sirloin. And finally, there are the ribs.
- A reminder about "carry-over" cooking. This means that meat continues to cook once it comes out of the oven. If you're using a digital thermometer, you should remove the meat from the oven 5 to 10 degrees below the optimal temperature.
- Braising, most often used with less expensive cuts of beef that are usually a little bit tougher, results in tremendously moist meat. To braise, first sear the meat in a skillet to seal in the juices. To cook a large roast, you need a large pan with a lid. Place the seared roast in the pan and add stock (figure B) or other liquid two-thirds of the way up the meat.
- Quick Tip: You can use marinade as a braising liquid. This is an excellent way to enhance the flavor and can be used as a sauce when serving. To ensure safety, be sure to boil the liquid for a full minute before serving.
- Recipes that include beef assume that you've already let the beef stand at room temperature before you start cooking, so make sure to do that before you begin the roasting process.
- The best and safest way to thaw meat is in the refrigerator overnight -- don't let it thaw on the counter (figure C). Be sure to let it sit in a cold-water bath in the sink until the steak is thawed.
- To create smoked meat at home without having to buy a stovetop smoker, you can use an aluminum pie tin, wood chips and water (figure D). Soak woods chips in water for approximately 30 minutes before using them. Drain them out of the water and place in an aluminum pie tin. Place the pie tin on the outside barbecue over high heat and let it smoke with the lid closed for 5 minutes to allow the wood chips to get hot and begin to smoke before you start cooking the meat. Leave the pie tin on the grill when you cook the meat, with the lid closed. This is a great shortcut.
- Here's a handy hint for determining the doneness of beef: make a fist with one hand and with the index finger of the other hand, touch the tender area between the thumb and the first finger (figure E). A loose fist will have the same feeling as beef that is considered rare; a little tighter, it is medium rare; and a tight fist is well done. This way you can touch a cut of beef to determine the doneness without cutting it with a knife.
Web site resources for Beef: Roasted Beef Tenderloin with Fire-Roasted Tomato Salsa and Potato Cheese Galette Braised Beef Short Ribs from Food TV.com Smoked Beef Brisket from Food TV.com Standing Rib Roast with Cabernet au Jus from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
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Author: Bruce Aidells
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Houghton Mifflin Co.
Boston, MA 02116
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Beef for All Seasons: A Year of Beef Recipes
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Author: Frederick J. Simon
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HarperCollins
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Phone: 212-207-7000
Fax: 212-207-7145
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Author: Jim Tarantino
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Phone: 408-722-0711
Fax: 408-772-2749
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Author: Bryan Miller and Marie Rama
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Web site for the Dummies books: www.dummies.com
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Food Lover's Companion
Model: 0812015207
Author: Sharon Tyler Herbst
(1995, 2nd Edition)
Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
Barron's Educational Series, Inc.
Hauppauge, NY 11788
The Food Lover's Tiptionary
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Author: Sharon Tyler Herbst
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William Morrow Books / Hearst Books
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