Posts tagged "beef"

Why did my chicken come out rubbery?

My first time making baked chicken…. I seasoned it, put 4 legs in a Pyrex pan thing and cooked them for 1 hour at 390 degrees…. 30 mins on each side… they are tough and rubbery….. not easily falling off the bone like normal… what did i do wrong? Could it be the meat quality?

slow and low is the key. Season them, put them on a baking sheet, or a pyrex pan, whichever, but add a little water in the bottom. this will keep them moist while cooking. Bake them at 350 degrees for about 20 minutes, and check them. If you have a probe thermometer, check the temperature, it should be at 160 degrees when you take them out. There is no need to turn them, they will cook evenly enough. Once you take them out, let them sit a minute or two, then serve! They should turn out alot better. Don’t ever cook chicken at 390, that is way too high and it cooks the chicken too fast, drying the meat out. And keeping it in for an hour definitely took all the moisture out, no wonder it turned out rubbery! I hope this helps, and I hope your chicken turns out delicious!

54 comments - What do you think?
Posted by admin - January 24, 2015 at 8:59 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , ,

demo cooking show webisode 01

Welcome to demo, my cooking show. In this episode, I’ll be making;

Parpadelle Pasta in a Mascarpone Rosemary Cream Sauce with Cornish Game Hen meat, Yellow Squash and Zucchini

Hope you enjoy it!

For more information, recipes, and higher quality versions of my shows, please visit my site;

http://www.chefjasoncasey.com/

Duration : 0:6:37

Read more…

5 comments - What do you think?
Posted by admin - January 20, 2015 at 6:56 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Best way to do a steak on the BBQ?

I am a ummmmmmmmmm bad cook (to put it mildly! LOL). Just bought a BBQ and going to get a good steak tonight. Cant do a quality cut (working class so no prime rib lol) So any suggestions regarding cut of steak,cooking times,spicing, and maybe a lite marinade (Dont like a strong on as it takes away the flavour of the meat so teriaki is out). Like my steak medium rare.
Yes I will put up the 10 points!
Thanks in advance!

Ok KING of the Barbies Here From Australia. Put the spices/ even little garlic crushed / maybe a little soy sause as it helps with the browning.and leave the steak at room temp for at least 30 to 40 mins ( hope it a little warm there) Then get ya Barbie up hot just before it starts to smoke.. Wack some olive oil on the steak and get that mother on the barbie. and only turn it three time. It medium only after a 4 to 5 mins
( takes practice). Then let it sit for a min after cooking so ya don’t lose the juices… On ya MATE!!

20 comments - What do you think?
Posted by admin - January 15, 2015 at 4:46 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , ,

Cooking-RibEye Steak with Gordon Ramsey in 1 Minute!

www.buysteaksonlinereview.com/2/steaks

Duration : 0:1:11

Read more…

25 comments - What do you think?
Posted by admin - January 13, 2015 at 4:02 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , ,

Are rib-eye steaks and prime rib the exact same beef, but simply cut, cooked, and served differently?

I wanted to make prime-rib at home for one or two people, but did not want to make a whole prime rib. It’s just too much food and I don’t want it to be leftover. Someone told me I could get a really big rib-eye steak and bake it at 400 for 20 minutes, then lower the heat to 200 until the meat was 120 F inside, and it would be pink and perfect just like a prime rib and that it was the same meat.

I have a hard time believing this but I don’t actually have any idea if it’s true or not.

Can anyone confirm or deny this for me?

thanks
Kevin
Wow. Talk about fast response. Yahoo won’t let me pick an answer yet, and I’ll probably have to flip a coin w/ all these good ones, but I’m looking forward to french dip sandwiches, prime rib at home w/ horseradish and au jus, and also, hitting it with some cold mesquite smoke (far end of the smoker – small fire) for a touch of outdoor flavor. This is going to be wonderful. I love prime rib but didn’t know it was feasible to make a small amount at home for a reasonable price.

Ribeye and Prime Rib are from the same cut of meat… if you are wanting to do a small prime rib (boneless) then just ask butcher at most grocery stores to cut you a 2-3 lb boneless Prime Rib. Most will do it no problem,and they will usually tie up the roast as to not get mis shaped. Ribeye, although from the same loin, is usually cut from the fat cap end, meaning it is more marbled than what you may fine in a prime rib. That or just do a whole prime rib, use the left overs, for beef stew, stroganoff, endless options there:) Good luck,

6 comments - What do you think?
Posted by admin - January 5, 2015 at 12:49 am

Categories: Prime Beef   Tags: , , , , , , , , , ,

Beef & Cheese Show – Metriod Prime Vs Mortal Kombat part 1

Beef plays a role of Samis while Milk is on a self conquest. Its not a bad skit but both tie together in the end. So check out part 2.

Duration : 0:3:6

Read more…

Be the first to comment - What do you think?
Posted by admin - January 4, 2015 at 12:20 am

Categories: Prime Beef   Tags: , , , , , , , , , , , , , , , , , ,

what’s the best kind of meat to use to make good burgers? Ground round, beef, sirloin??

I just made burgers on my gas grill and I tried to get the "best" meat so I chose ground sirloin 90/10. It tasted funny/fatty. I made some last week with ground beef 95/5 and still not the best. Should I be using ground round? I thought it was lower quality so I avoid it. Help!!! I have no cooking skills and awesome new gas grill! I can make hot dogs well so far thats it!!!!!

Your problem is the avoidance of fat!
Mix about half groud round or ground sirloin with regular ground beef. With out a little fat the burgers will be dry and tastless.
Take out all the fat, you take out all the flavor.

50 comments - What do you think?
Posted by admin - December 29, 2014 at 9:43 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , ,

How do I cook Cajun fajitas at home?

I need a starting point for a recipe that I can cook at home, but ideally is mall food-court quality at worst or restaurant quality at best. I would try a Cajun recipe first and a Tex Mex recipe, as well. How long does a New York steak bake in an oven at 350 degrees? My problem is that I want to flour-coat the meat. I am looking for any good solutions.

Fajita meat is not flour coated. It’s going in a flour tortilla already.

Sizzling Fajitas

1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper

1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

1 comment - What do you think?
Posted by admin - December 24, 2014 at 7:20 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , ,

Roasted Prime Beef Tenderloin

PearlBellevuehttp://gdata.youtube.com/feeds/api/users/pearlbellevuePeoplemeat, potatoesRoasted Prime Beef Tenderloin

Duration : 0:0:33

Read more…

Be the first to comment - What do you think?
Posted by admin - December 23, 2014 at 6:51 pm

Categories: Prime Beef   Tags: , , , , , , , , , ,

Looking for how Ruth’s Chris cook their steaks, not recipe 4 garlic butter!?

Anyone knows how Ruth’s Chris cook their steaks? Besides the quality of meat & a really hot broiler/over, there must be a method & timing to get the same juicy melt-in-your-mouth perfection that comes on the plate.

Actually I think you have everything right there already.

They use a top quality beef that was raised just for them using their standards. They use a patented broiler that I hear gets up to 1600 or 1800 degrees that would not be doable at home, and they use garlic butt on them to season.

To get a great steak, you have to start out with a great piece of beef – that is half the battle.

I agree, they have one of the better slices of cow available.

edited to add: And I would guess that they dry age their beef. The best steaks are dry aged 6-8 weeks. But any dry ageing is generally better than wet aging using enzymes.

2 comments - What do you think?
Posted by admin - December 22, 2014 at 6:47 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , , ,

Next Page »