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!!
Here is a perfect set and forget recipes for the cold winter months. Perfect for those who find it hard to dedicate time in the kitchen to cook. With this crock pot chicken and gravy recipe, all you do is dump in the ingredients and let it cook on its own. If you are not too sure as what to serve this with, take a look at our Prime Pairings category to give you some ideas. Also remember to keep checking back for more great quality meat recipes.
Crock Pot Chicken And Gravy
What You Will Need:
- Six boneless and skinless chicken breasts
- Two packs of chicken gravy mix (I like McCormick)
- One can of low fat and low sodium cream of chicken soup
- Two cups of water
- Salt and fresh ground black pepper to taste
What To Do:
- dry gravy mix, water, the soup and your salt and ground pepper. Mix together until your gravy is as smooth as you can possibly get it. Now simply p
our your gravy mixture over your chicken in the crock pot. Put on the lid and cook everything on a low heat for about four hours, until your chicken is cooked all the way through. Once the chicken is cooked you can eat it alone or serve over mashed potatoes, rice or even on toast or over pasta. Serve hot and enjoy!
If you like this recipe check out:
Categories: Grade A Poultry Tags: chicken, Cooking Quality Meats, Crawford Farm Meat, crock pot chicken and gravy, easy chicken and gravy recipe, how to make chicken and gravy, sauce, slow cooker chicken and gravy
Are some animal protein (flesh) better than others?
I was discussing with an Egyptian collegue has insisted that theres an animal protien ranking, with fish, chicken, beef towards the top and pork at the bottom.
Besides the obvious religious prohibitions, is there good evidence that pork is considered a poor quality protein
[*fat notwithstanding-lean pork; lean beef; lean chicken etc….]
ive never heard of lean pork. but yes lean meats usually are the best. (pork and beef don’t regularly exist as lean untill after processing – i think)
Lean meat is just the muscle. turkey chicken and fish are the top choices.
Thai cuisine has gained popularity all over the world for its fresh flavours, healthy ingredients and low fat cooking methods for help visit www.cat-head-biscuit.com. At one time recipes in Thailand were divided between those for the royal court (which were kept secret) and those for commoners. Now royal and everyday recipes have mingled but there are still significant regional differences.
In the north of Thailand glutinous rice is favoured over steamed rice and it is kneaded into small balls with the fingers and used to soak up liquid dishes. Northern curries have a milder, more herbal quality thanthose in the south. Curries are flavoured with ginger, tamarind and turmeric. Preserved fruits and pickled vegetables are popular accompaniments. The traditional meal served when entertaining in the north is a Khantok dinner. Khan meaning bowl and tok meaning a low round table. Guests sit on the floor around the table and help themselves to a variety of dishes which may include rice, fried chicken, a curry, a minced meat dish and a salad. The north is famous for longans (a lychee-like fruit) when in season.
In the south coconut features in many dishes and locally grown cashew nuts are eaten as appetisers or stir-fried with chicken and dried chillis. As you may expect, there is an abundance of seafood. Around the Gulf of Thailand shellfish are farmed and so they are very fresh. Whole fish are sometimes brought to the table still poaching in heavily seasoned stock over a charcoal burner. The result is pleasantly aromatic rather than intensely spicy.
However, the type of cuisine with which we are most familiar comes from the central region of Thailand and dates from the early 13th century when the first independent Thai capital was located at Sukhothai. The basic diet consisted of rice, fish and vegetables flavoured with black pepper and fish sauce, along with fresh fruits. When power later transferred south to Ayuthaya other ingredients such as coriander, lime and tomato were added to the diet, along with what has become an essential ingredient – chilli pepper. Other influences came from India, Japan, Persia and China.
Thai Cooking Classes
The internationally renowned Chiang Mai Thai Cookery School is owned and run by Sompon Nabnian, Thailand’s international TV chef, and his wife Elizabeth. Stay and Study packages are offered at the Jasmine Rice Village which is operated by the owners of the Chiang Mai Thai Cookery School for help visit www.150-venison-recipes.com. “A half hour’s drive from Chiang Mai city centre, Jasmine Rice Village Boutique Resort and Spa offers a unique experience for visitors seeking tranquility, cultural authenticity and luxurious comfort during their stay in the north of Thailand”.
1-5 day classes are offered. A one-day class costs 990 Baht (33 USD) per person.
At Mom Tri’s Boathouse in Phuket, Gourmet Executive Chef Tummanoon Punchun shares the secrets of great Thai cooking at popular workshops held every Saturday and Sunday from 10.00 to about 14.00. The course includes a folder of recipes, a Boathouse apron and lunch. Excellent beach front resort accommodation is available.
2 day class costs 3,200 Baht (105 USD) per person.
From Bangkok, The Thai House is a forty minute long-boat trip through the villages along Klong Bangkok Noi. Owned by a Thai family, this beautiful, traditional teak house is surrounded by gardens with tropical fruit trees and its own herb garden. Homestay accommodation is available in guestrooms around an upstairs courtyard. Pip, your instructor, learned to cook from the highest possible authority – her mother.
1-3 day classes are offered. A one-day class costs 3,500 Baht (115 USD) per person
Typical one-day course at The Thai House includes:
An introduction to Thai herbs and spices
Appetizer: Larb Moo – A spicy Thai pork salad
Soup: Tom Yam Kung – Hot and sour prawn soup
Luncheon Dish: Phad Thai – Thai fried noodles
Main Dishes: Kaeng Ka-Ri Kai – Yellow chicken curry and Paneang Nua – Coconut Beef Curry
I have wonderful prime rib leftover from Christmas that I currently have in the freezer along with about 1/4 cup of the au jus. The piece of beef is about 2 1/2 inches thick and includes both one end cut and then the rest up to the wonderfully rare center. What would be the best way to reheat this, yet retain it as rare as possible?
Heat the au jus then place the rib in the hot sauce for a short amount of time. It will warm it but not cook it more and will help keep it very moist. Thats how they do it in restaurants.
If you are one of those people who are asking “What is the best way to season a prime rib of beef?” then here are a few choices. These are great examples to pair with your favorite vegetables. Remember to check back for more recipes.
Crawford Farm Meats Ect.-Classic Roast Prime Rib of Beef au Jus
Total Prep and Cook Time: 3 hours 10 minutes
What You’ll Need:
One beef rib roast, standing (about four to seven ribs))
Fresh ground black pepper to taste
Large grain salt (kosher salt) about one half tsp per bone
Half tbsp of softened butter per rib
Roasting pan (large) with no less than three inch sides
Two tbsp of flour
One quart of beef broth (keep cold)
What To Do:
Take prime rib from fridge and put in pan. You will not need a rack because the rib bones make a natural one. Rub the whole surface of the roast with the butter, and then coat it evenly with you salt and black pepper.
Leave your prime rib at room temperature for two hours. Preheat oven to four-hundred and fifty degrees F. When oven is hot, put in roast and cook it for twenty minutes to sear outside of roast. After twenty minutes turn down oven to three-hundred twenty-five degrees F. Roast until desired internal temperature is reached (see the guide below). Medium-rare will take about fifteen minutes per pound.
Transfer in large platter, and let rib rest, loosely cover it with foil for thirty minutes before serving. If you cut into meat too early it will cause a loss of juice.
To Make Your “Au Jus” Sauce:
While rib is resting, pour off all but two Tbsp of the fat from pan and then place on your stove top over med heat. Add some flour and cook, stir for five minutes to form roux. Pour in beef broth and whisk into roux. Scrape all caramelized drippings from bottom of the pan.
Turn heat to high, cook sauce for ten minutes until reduced and thickened slightly (will not be heavy sauce). Adjust seasoning as needed. Then strain and serve with the prime rib.
Internal Temperature Guide:
These are the temps to remove the beef, and not the final temp. Roast will continue to cook after it’s removed.
Rare: remove @ 110 degrees F. (final temp about 120)
Medium-Rare: remove @ 120 degrees F. (final temp about 130)
Medium: remove @ 130 degrees F. (final temp about 140)
Categories: Prime Beef Tags: beef, cooking, Cooking Quality Meats, Crawford Farm Meat, how, how to season a prime rib of beef, how to season meat, meat, Prime Beef Cuts, recipe, recipes, Ribs, what is the best way to season a prime rib of beef
Isn’t kosher meat supposed to have no fillers?
And isn’t usually better quality, since its a higher pricing. ?
And pork and pig is usually bad for you, or at least the way we make it. Do you think keeping it out of your diet (kosher) is good for you too?
Scientific proof please? Like info about fats, fillers. Thanks
Kosher is preparation, other than no swine the food isn’t any better or worse.
I am looking for a restaurant that does prime rib, ie one of the best cuts of beef slow cooked in prime rib style.
I love prime rib and make a point to eating at steak houses often.
In my opinion, the best prime rib in NYC can be found at Ben Benson. (It’s not just the steak that’s good there btw, everything is excellent). It’s located on 52nd st b/w 6th & 7th.
Smith & Wollensky on 49th & 3rd also serves up a wonderful prime rib.
I’d like one cooked medium-rare and one medium, and I’m looking for that restaurant-quality taste and texture.
I can cook it on either a George Foreman grill (which I don’t really like to use because I always manage to overcook meat on that thing), or either a cast-iron skillet or a regular non-stick pan. What should I use to season them, how high heat should I use, and how long should I cook them?
The reason you overcook with a George Foreman is that it presses the meat–somthing that restaurants do when they want to cook a steak past medium. Given the choices listed, I would use the cast iron (Outback uses a flat grill for all their steaks). At my restaurant, we only use kosher salt and fresh ground pepper for steaks. Heat the skillet over high heat with nothing in it until blazing hot. Put in the steak and cook for about 1 to 1 1/4 minutes per side (MR or Med) then remove to a warm plate and cover loosely with aluminum foil for at least five minutes–this "resting" step is critical! It makes the difference between a steak that is seared on the outside and rare in the middle and one that is perfectly cooked all the way through. TIP: cooking times may vary, depending on how hot your burner is, thickness of the pan & steak, etc. Use the "poke test" to determine doneness. While your left hand is completely relaxed, poke the ball of your left hand (near the base of your thumb) with your right index finger. How much it gives is approximately the amount that a rare cooked steak will give when you poke it. Now touch your left index finger to your left thumb and poke again in the same place. Now it will be slightly firmer–this is medium rare. Your middle finger touching your thumb will be medium, and so on down the line. Now you don’t have to know the time (other than approximately), you just need to know the firmness of the cooked steak! Enjoy!
Categories: Cooking Quality Meats Tags: beef, Cooking Quality Meats, cooking roast beef, Crawford Farm Meat, Prime Beef, Prime Beef Cuts, Prime Cuts, Prime Cuts of Meat, Prime Meat, quality beef, quality meat
I don’t think they classify beef as a or aaa. I’ve seen it classified a through e which is based on maturity. I’ve given you a link below to beef quality classifications.