|
Korean Job Discussion Forums
"The Internet's Meeting Place for ESL/EFL Teachers from Around the World!"
|
| View previous topic :: View next topic |
| Author |
Message |
ReeseDog
Joined: 05 Apr 2008
Location: Classified
|
 Posted: Mon Feb 16, 2009 8:10 am Post subject: |
 |
|
| Jeff's Cigarettes wrote: |
| ReeseDog wrote: |
| curiousaboutkorea wrote: |
A good piece of meat is important, rib-eyes are probably my favorite. Skip the tenderloin/filet mignon, they are nearly devoid of any flavor. |
An excellent point. The right cut makes or breaks the final product. You can marinate a tough cut in the tastiest marinade (ha!) in the world, and you'll have delicious shoe leather in the end. I understand that certain ingredients can be added to a marinade to tenderize the meat, but if one chooses a good cut to begin with, the discussion is academic.
Ribeye is awesome. Porterhouse is my choice. |
Black Angus at that...don't need a knife. |
Black Angus is fantastic. I understand that the Japanese produce some choice beef, but I've never had any. Any truth to that? |
|
| Back to top |
|
 |
Fishead soup
Joined: 24 Jun 2007
Location: Korea
|
| Posted: Mon Feb 16, 2009 5:05 pm Post subject: |
|
|
| I first send an apology to Rteacher. |
|
| Back to top |
|
|
ReeseDog
Joined: 05 Apr 2008
Location: Classified
|
| Posted: Mon Feb 16, 2009 6:34 pm Post subject: |
|
|
| Fishead soup wrote: |
| I first send an apology to Rteacher. |
Eh? |
|
| Back to top |
|
|
poet13
Joined: 22 Jan 2006
Location: Just over there....throwing lemons.
|
| Posted: Tue Feb 17, 2009 5:04 am Post subject: |
|
|
I just poke the steak to test it's temperature.
If it's still raw inside, it will not rebound when you poke it.
At medium rare it will feel a little springy, and more so as the temperature climbs. Letting the meat rest after cooking is important. It's easy in a restaurant, cause it takes a couple of minutes to get to the table, and the customer doesn't cut into it for another minute or two also, but at home it's easy to drain a steak cause we put it straight from pan or grill onto our plate.
(I was the grill guy (cut the meat, grilled the meat, ran the deli and butcher shop attached) at Les Halles in Washington DC for a year a long time ago.) |
|
| Back to top |
|
|
|
|
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum
|
|
FAQ
Search
Memberlist
Usergroups
Register
Profile
Log in to check your private messages
Log in
