N.Y. strip steak?
lucillle
2 years ago
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Steak it is for dinner
Comments (8)Wow, does that ever sound good...anything tex-mex, hispanic, anywhere/anytime and I'm first in line with my fork :) Sadly, not tonight, we're probably having a quick sandwich from the chicken I roasted...16 yr old nephews first varsity home football game where he's starting. My neighbor asked last night if I liked high school football - my answer was, I like Jeff ;)...See MoreHave you ever heard of this recipe...flank steak...
Comments (11)Socks this is the recipe my SIL uses. It close to what you describe in that the meat is cut in strips and wrapped around individual eggs. Sorry I don't know what the original source is. Calabrian Style Braciole (Rhonda) 1 1/2 pounds flank or top round sliced 1/4 " thick, pounded thin and cut in 8" long strips. hard boiled eggs - 1 per strip 1/2 cup bread crumbs 6 TBSP fresh ground Parmesan or pecorino 4 TBSP fresh Italian parsley chopped 3 cloves of garlic minced 1 TBSP olive oil 1/2 tsp salt 1/4 tsp pepper chopped onion minced garlic Homemade tomato sauce Mix bread crumbs, cheese,parsley,garlic, olive oil ,salt and pepper ingredients together . Spread mixture evenly amongst slices. Place an egg at one end and roll up. Tie the rolls securely with string. Saute the onions in some olive oil until tender but not browned add garlic and saute another minute or two. Remove onion and garlic. Add beef rolls and brown on all sides. Lower heat and add tomato sauce. Simmer gently for about an hour until meat is tender. Do not overcook or meat will fall apart. Serve with pasta and the sauce. NOTE: She often makes meatballs or adds sausages and cooks it all together....See MoreTapas report: tuna, steak, octopus, and unusual beets
Comments (4)dcarch and johnliu - you know, you two folks were the first ones I thought of when I decided to post this. I was hoping you both would enjoy the read! dcarch, if I composed food as beautiful as yours, I probably wouldn't be dining out so much - LOL! And of course, I am sooooooooo envious of John's pro-style range :))...See Morenow THIS is good steak (long, rambling thoughts)
Comments (19)"I can’t understand why people are so emotional about sous vide. You seem emotional about it, too, no? :) " Possible. I try not to. Because there is no mystery and no excitement to the science of temperature control. It’s not a new invention, and it is just plain cooking with control heating. Very boring stuff. Funny it can get people very upset that I cook meat with electronic temperature control instead of poking with my fingers. Take a look below a PM I got recently in another cooking forum from a chef: [““You sir, are a belittling, know it all, think your better than everybody else, piece of trash. ------- You are ignorant, arrogant, and aren't worth a peas weight in food knowledge. Your a foodie hipster.-------Congratulations on your little home cooking competition wins. Your dishes look atrocious and wouldn't even be found and on a 1M star menu. Your technique and style bogus and outrageous.------- Get lost on your other forum where immersion circulators and SV are all buzz. Hippie. Good day sir.”] “I think any negative emotions are in part a reaction to the seeming fanatacism of some. “ Frankly, I don’t know which side is more fanatic. Each time all I said my dinner was cooked sous vide, a ton of people will immediately blame me for taking over the cooking world. “You're right, meat isn't smart, on the inside it does not know what the external heat source is. BUT, meat reacts differently to heat over time, hence so much discussion about cooking times. So while technically it may be true that you cannot overcook a steak in a SV bath, I'm here to say that in my experience a naturally "good" steak starts to go south with times stretching past what is needed to bring the core to temp.” And you are not wrong in your statement above. But why would anyone cook a steak longer than necessary? SV does not mean long cooking. It means by controlling precise temperature, if the kind of meat requires longer cooking time, you will not be over cooking it in the SV method. “An aside, the notion of saving money because the steak retains more water doesn't fly with me. Water is cheap. I don't think you can value the water loss at $10/lb or $20/lb or whatever. You're not going to be more full because you ingested a tablespoon or two of water. The question really becomes whether the water retention is beneficial to the final cooked product.” I am very confused. I hope you are not saying meat shrinkage is not a bad thing to meat texture. “In the case of our modern day pork chop, I'll say yes. In the case of a prime steak, I'm not sure. “ When you have a nice prime steak, SV will not take any longer than other cooking methods. But tell me do you have a way to cook London Broil into tender steak using any normal method? I am not talking about cutting the meat thinly across grain kind of tender, I am talking about tender as in butter tender. Well, that takes me 48 hours in the SV cooker. Do you have a way to cook brisket medium (cheap select grade, not prime) fork tender ? I just had pulled brisket tonight, fork tender. It took 72 hours. Good luck with you steaks. A billion people have enjoyed a billion steaks cooked the normal way. No doubt another billion for sure will be done the same way and enjoyed the same way. dcarch...See Morelucillle
2 years agolucillle
2 years agolast modified: 2 years ago
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