Putting the Sizzle in the Steak

sizzling steak

Credit: bionicgrrrl

Most people love steaks, but these slabs of meat often lack the sophistication that other dishes (like duck in orange sauce) have. Giving a steak extra sizzle is one of the best ways to dress it up and enhance its taste; that’s why many restaurants today will serve steaks in a sizzling plate.

The Plate that Gives the Sizzle

Most sizzling plates need to be “seasoned”, particularly if they are made if cast iron. In Proper Use of a Sizzling Plate, Pinoy Kitchenette gives detailed instructions on how a sizzle plate can be prepared for successful use. The blog says, Before using the sizzling plate, it must be put directly to the burner of the stove to remove the carbon. Let the plate cool down before washing it with water, then wipe the plate using clean cloth. After drying the plate, it can now be used. After using the plate, wash using steel wool pads/scrubbers and soap. Rinse with water. After washing, wipe the plate using a clean dry cloth. After wiping with a clean cloth, wipe again using cooking oil to avoid rust during storage. You may also use a tissue to wipe off excess oil…”

Following these instructions will prevent your sizzle plate from rusting. These steps are to be followed each time the plate is used, but the effort is well worth it when you hear the sizzle as you serve an otherwise boring steak. [Read more…]

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Dry Aged Beef: The Magic of the Old Ways

Dry aged beef

Credit: InterContinental Hong Kong

Considering all the conveniences that this generation of foodies is enjoying, you may wonder how our predecessors survived the years without them. “Necessity is the mother of invention,” so they say.  References will tell you the ingenious ways our ancestors have dealt with the situation. Food Processing History shares …

“History of food processing is the history of transformation process of raw ingredients into food or food into other forms. Food processing dates back to the prehistoric age when crude processing including various types of cooking, such as roasting, smoking, steaming, fermenting, sun drying and preserving with salt were in practice. Food processing is probably one of the oldest avocations man has been involved with from time immemorial.”

Dry-aging is just using this antiquated method of preserving or curing meat. This traditional meat processing method was the mode until plastics and refrigeration came into the picture. Vacuum packaging improved the method of preserving the quality of meat, but it deprives the eaters that distinguishing dry aged complexity of flavor and rich quality – more robust and tender and with buttery succulence. [Read more…]

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Beefing Up on Steak

steakExcept for the vegans and vegetarians, who doesn’t love a tender, great-tasting steak?  With so many options, picking from a long array of steaks on a menu or on a meat shop can be a daunting affair. What are the basic things that you must know to pick the right cut, grade or kind of beef to better enjoy your steak?  If you’re a carnivore, it is time to beef up your basic knowledge of steaks.

Remember that a mouthwatering steak begins with a decent raw steak. Thus, the basic skill or knowledge about the grade of the meat and cut can help tell you a great steak from a regular one.

The Grades of the Steak Meat

The grade refers to the quality of the meat, which in turn is based on the age and marbling of the meat. Marbling can let you visually determine the texture and the delicious flavor of the meat. Lean meats have less of it and less flavor. Those with small streaks of fat through the meat, the “marbling effect,” makes the meat less tender but more flavorful. Fat streaks need to be fine; if these are thick, it has more connective tissues that make the meat tough. In addition, pick meat that is bright red in hue with creamy white fat streak uniformly scattered all over the meat. [Read more…]

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