Posts tagged "Prime Meat"

Omaha Beef Prime Dancers

May 17th, 2008

Duration : 0:2:13

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Posted by mark - May 22, 2017 at 4:53 pm

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

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!

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Posted by mark - May 18, 2017 at 1:47 pm

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Great Prime rib in the bay area?

Have already tried House of prime rib and Broadway Prime.
Beef its whats for dinner!!!
Thanks for the advise.

Sundance Steak House in Palo Alto. It’s on El Camino, across the street from Stanford University.

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Posted by mark - May 14, 2017 at 9:12 am

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Can Meat be a Health Hazard

Authors note: This article is intended for those who currently consume commercially raised meat (that includes chicken, fish, lamb, pork, beef…) and processed meat products.

Picture this: you are standing at the shelf of your local supermarket looking at the chickens and thinking “which one shall I buy?”. Does it really make a difference? You could buy two of those normal chickens for the same price as that free range organic one? In the following article I wish to outline some reasons as to why I recommend paying extra for a higher quality and ethical product.

Commercial Meat – a health hazard

Not all meat you buy is the same. Commercial meat production has sadly through greed and corruption turned a healthy product into a health hazard. Not to mention an animal welfare disgrace. This is far from an exaggeration. Commercial animals are kept in confined, cramped pens, given growth hormones to speed their delivery to the abattoir, antibiotics to stop the spread of disease from their conditions, and even fed products like genetically modified soy (mostly grown in Brazil at the expense of the Amazon rainforest) that given to humans in light of current research is very dangerous to health!

Antibiotics everywhere

Each year, in the U.S. alone farmers dump over 9 million pounds of antibiotics into the food and water supply of farm animals. This however is not intended to primarily fight or prevent disease but to fatten up livestock, which is sadly a side effect of the antibiotics (1). Grains (often contaminated with fungus or fungicides) are also used to fatten up livestock at the expense of the traditional and healthy grass feed.

Processed meats and cancer

A recent report from the Journal of the National Cancer Institute on the dangers of eating processed meats (including bacon, sausage, hot dogs, salami, ham, and smoked or cured meat) concluded that by adding 1 ounce of processed meat to your daily diet elevates your stomach cancer risks by as much as 38 %. The review looked at 40 years worth of studies on the relationship between these meats and stomach cancer (cited in www.mercola.com)

What about those dangerous saturated fats you ask?

Here are some “interesting” facts:

– Between 1910 and 1970: animal fat consumption decreased from 83% to 62%

– Butter consumption decreased from 18 pounds to 4 pounds per year

– Margarine, shortening and refined oils consumption increased 400%

– Today, CHD (Coronary Heart Disease) causes at least 40% of all U.S. deaths (2)

– The fatty acids found in arterial clogs are mostly unsaturated (74%) of which 41% are polyunsaturated (3)

Could nature has designed a product like breast milk with so many saturated fats like butyric, caproic, caprylic, capric, lauric, myristic, palmitic and stearic acids? Breast milk is the source of nourishment to ensure the growth, development and survival of children. Do you see the discrepancy in that? Unfortunately all the studies that point to saturated fat as the culprit put deadly man-made trans fatty acids in the mix.

To learn more on the truth of saturated fats and the real killer trans fatty acids I recommend you read my previous article “Fat facts: good guys or bad guys”. (2)

I hope this article has given you a strong enough reason to believe that paying extra as often as possible for a healthy, ethical, free range, hormone free and unprocessed meat product is really worth it.

Finally check out this short cartoon parody based on the Matrix Movies to see the truth behind commercial meat production: www.meatrix.com.

Your 3D Coach

Craig Burton

References

1 Wolcott, W. The metabolic typing diet, 2000, Broadway books.

2 Burton , C., Fat Facts – Good Guys or Bad Guys?, www.3dpts.com

3 Lancet, 1994, 344:1195

Craig Burton
http://www.articlesbase.com/health-articles/can-meat-be-a-health-hazard-211009.html

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Posted by mark - May 13, 2017 at 8:40 pm

Categories: Quality Pork   Tags: , , , , , ,

Can’t think of any meals for the week?

Maybe a few of you have some suggestions because i always come home from the store with the same things. I’m not too picky, as long as the dish has a good amount of meat in it. And i don’t mind cooking meals that are worth the quality. Any suggestions?

Here are some things I have cooked in the last couple weeks
maybe it will give you an idea.

grilled pork chops, grilled zucchini with onions,
minute steaks, egg plant au gratin
baked orange roughy, fried potatoes, aspargus
homemade chicken pot pie
chinese cheeseburgers
smoked sausage
mexican layer dip (its a meal)

This is so good, I use broccoli instead of mixed vege.

CHICKEN POT PIE

1 can veg-all mixed vegetables
1 can cream of potato soup
1 can cream chicken soup
1/2 cup milk
1 or 2 large chicken breast cut into chunks
salt and pepper to taste
2 9-inch deep dish unbaked pie crust

Saute chicken in 2 tablespoons olive oil for about 3 minute until light brown, add chicken to the first 4 ingredients.
Mix together and pour into pie crust. Put top crust on pie, cut 4 slits in the crust. Brush with beaten egg wash.

Bake on a cookie sheet at 375 degrees for 45 minutes

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Posted by mark - May 7, 2017 at 12:50 pm

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Korean grilled pork belly BBQ (“samgyeopsal”)

How to make this popular BBQ dish – the full recipe is on my website http://www.maangchi.com/recipe/samgyeopsal-gui

Duration : 0:10:44

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Posted by mark - May 1, 2017 at 4:49 am

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High Quality Pork and Beans

I thought that I’d test out my new HD Camcorder with drums to see what it sounds like. Tell me what ya think..

Duration : 0:2:17

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Posted by mark - April 30, 2017 at 3:48 am

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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,

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Posted by mark - April 27, 2017 at 1:21 am

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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.

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Posted by mark - April 14, 2017 at 10:51 am

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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

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Posted by mark - April 12, 2017 at 8:09 am

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