The Food Lab's Definitive Guide to Grilled Steak. [Photographs: J.
Kenji Lopez-Alt] More Guide to Steak All the methods and tips you need to make perfect steak, each and every time. Summer's here and I've got a brand new backyard to grill in so now seems like as good a time as any to re-examine some of the things we know (or think we know) about grilling beef. We all know where we want to go. Want to know how to grill a steak? At home, on the other hand, consistency and quality are important, but speed?
Ready to dive in? You can read the whole thing or jump straight to a section with the navigation below. The Short Version This is a long one, so if you want the quick pay-off, here are the 12 tips we're going to discuss. Want more detail? Selecting the Right Cut [top] First, a definition. The Four High-End Steaks You Should Know. Victuals. Wagyu Beef vs. American Kobe Beef. My late grandfather had a number of businesses and one of the ventures was the restaurant business.
He had a couple of teppanyaki-style steak restaurants in Osaka and I was lucky to grow up enjoying the best premium Japanese beef, wagyu beef. What’s so special about Wagyu? The perfectly marbled wagyu beef is legendary for buttery texture with superior flavor, and the best grade wagyu literally melts in your mouth. You’ve probably heard of Kobe beef, but that’s just one type of wagyu beef from, you’ve guessed it, Kobe. What’s Wagyu? Wagyu (和牛) literally translates to Japanese cattle, and the 4 Japanese cattle breeds are world renowned for its distinct web of marbling. What makes this Japanese beef different is that it’s intensely marbled with softer monounsaturated fat.
The name of the Japanese Wagyu doesn’t tell you what breed they are, but rather the location where they are raised. Miyazaki Beef - Yori Yoki Miyazakigyu Zukuri Taisaku Kyogikai ～YoriyokiMiyazakiBeef Council～ Miyazaki Beef Miyazaki Beef comes from Japanese Black cattle produced and fattened in Miyazaki Prefecture and is Grade 4 or above in the meat quality grading standards set by the Japan Meat Grading Association.
Furthermore, Miyazaki Beef has been registered as a local collective trademark. 【Notes】 Included in the items required for certification is an obligation to conduct tests on all cattle over the age of 48 months in the prefecture to confirm there is no BSE. Meat Quality Grades The meat quality grade system is determined by four elements: The marbling, the luster/color of the meat, the firmness and texture of the meat, and the luster/color and quality of the fat. Chef! Food Fare. Poissonnier. Katsudon Recipe – Pork Cutlet Rice Bowl. Today I spent an hour wandering around Shinjuku looking for some warmer clothes.
All I came home with is a wine hued puffy vest that I’m not entirely in love with and the realization that I have complicated tastes in clothes. Thankfully, food is one area where I’m pretty simple. For me, food needs to nourish my body, titillate my tastebuds, and be easy to make. Perhaps that’s why I’m such a sucker for donburi. What’s a donburi you ask? While donburi can be made with any chopped up meat such as chicken or beef, one of my favorites is katsudon. The panko coating on the pork cutlets absorb the sweet and savory sauce while sautéed onions add big flavor to the dish. Katsudon (pork cutlet rice bowl)1/3 cup dashi stock(you can use water in a pinch) 2 teaspoons sugar 1 tablespoon soy sauce 3 large eggs1 tablespoon vegetable oil 1 small onion sliced thin 2 tonkatsu cutlets, sliced (recipe)1 green onion, sliced thin cooked white rice In a small bowl, combine the dash, sugar and soy sauce. Recipes: Bichak (stuffed baked tricorners)
Bichak are popular appetizers for tea or coffee hour.
The pumpkin & jam stuffings are on the sweet side while meat & cheese are savory & could be eaten for lunches w/salad & dish of yoghurt. An added attraction is that they may be prepared in large quantities, cooled & frozen for the future. Heat oil in a pan, add onions, & saute over moderate heat until onions turn golden. Add water, salt, sugar, & squash or calabasa or pumpkin & bring to a boil. Cover pan & cook over low heat for abt 20 mins as squash/calabasa/pumpkin becomes soft & disintegrates. MEAT: Heat oil in a skillet & brown onions lightly over moderate heat. CHEESE: Mix everything together. JAM: Mix jam & crumbs together.
TO PREPARE TRICORNERS: 1. 2. 3. 4. 5. Place tricorners on foil & bake in a preheated 350F. oven for abt 40 mins, or until brown. NOTE: Cool bichak, store in plastic bags, & freeze. Charcuterie: The Craft of Salting, Smoking, and Curing: Michael Ruhlman, Brian Polcyn, Thomas Keller: 9780393058291: Amazon.com. Eat Wild. Grass Fed Beef, Steaks, Burgers and Roasts.