Cooper We've just learned that "I Heart Beef"
chef, http://www.themotherhood.com/post.php?sid=469136 will be here in TheMotherhood and would LOVE to
answer your questions about beef (how to prepare certain cuts, what tips work
for him, quick recipes, etc.) What a fantastic resource!
Post your questions here in the "I Heart
Beef" Circle and Chef Dave will answer
them for you.
For me, I'd like to
know what's the ideal thickness for a steak going on the grill? In our grocery
store, some steaks are two-three inches thick and the butcher says they're for
grilling. Is that the way to go or is thinner better? Is this just a
matter of taste or does one cut of meat actually do better on the
grill?
Post your questions for Chef Dave - whatever's on your mind
- and get ready for some great, totally up-to-the minute information!! Also, be sure to follow Chef Dave on Twitter: http://twitter.com/zcooks .
6 months ago - Comment
Deborah Funny, I hardly COOK beef. I prepare it and hand it out the back door where my husband grills it. SO, what is your favorite way to prepare beef ( steaks...and what cut?) as well as rubs or seasonings? The cooking part is like magic for me. I send it out and it comes back in all juicy and medium-rare. ( just how I like it)
6 months ago
Emily I'd like to know how thick a steak that's going to be grilled should be. Is it just a matter of taste or do you have recommendations?
6 months ago
mommystory I'd like to know how to properly grill beef (hamburgers or steak) to keep it juicy and full of flavor. Seems I always end up drying out the beef too much, requiring a ton of sauce to eat it! I want to bring out the natural flavors of the beef instead!
6 months ago
Jeninfer@Savor Hi: I was wondering if there are keywords/cuts that help you know which are the leanest cuts of meat. Is there a 'rule of thumb' ?
6 months ago
RobynsWorld I generally don't freeze meat I buy at the grocery store. I notice sometimes though that some of the beef starts to darken quite a bit even before the sell by date on the package. Is this ok?
6 months ago
Cooper QUESTION FROM BECKI: Chef Dave, thank you so much for facilitating our ongoing love affair with beef...I know I have a bunch of questions I would love to get answered by someone who knows the subject matter!
Flank steak is one of my favorite cuts of beef because it's lean, but flavorful. I keep falling back on one or two stock ways of preparing it, though. What are some of your favorite ideas for flank steak?
I also love cooking with ground beef, because of course it's economical and versatile. I've heard ground chuck is best for burgers because it has a little more fat. How do I know when to use ground chuck, ground round, or ground sirloin?
Last but not least (for now): I've been seeing "Piedmontese Beef" on menus as a leaner burger alternative. What is Piedmontese Beef? And is the premium the restaurants charge for it worth it?
6 months ago
Cooper QUESTION FROM BECKI: Chef Dave, thank you so much for facilitating our ongoing love affair with beef...I know I have a bunch of questions I would love to get answered by someone who knows the subject matter!
Flank steak is one of my favorite cuts of beef because it's lean, but flavorful. I keep falling back on one or two stock ways of preparing it, though. What are some of your favorite ideas for flank steak?
I also love cooking with ground beef, because of course it's economical and versatile. I've heard ground chuck is best for burgers because it has a little more fat. How do I know when to use ground chuck, ground round, or ground sirloin?
Last but not least (for now): I've been seeing "Piedmontese Beef" on menus as a leaner burger alternative. What is Piedmontese Beef? And is the premium the restaurants charge for it worth it?
6 months ago
Cooper Hi, my neighbor has a couple questions for you: 1) How long can beef be frozen? 2) What beef is best for the long, slow cooker type recipes? 3) What are some of the best, easiest marinades? Thanks!
6 months ago
Cooper Hi, my neighbor has a couple questions for you: 1) How long can beef be frozen? 2) What beef is best for the long, slow cooker type recipes? 3) What are some of the best, easiest marinades? Thanks!
6 months ago
Cooper Ooops, one more! In what recipe situtations (such as pot roast) is it essential to brown the beef first?
6 months ago
Cooper Ooops, one more! In what recipe situtations (such as pot roast) is it essential to brown the beef first?
6 months ago
JodiG Questions from my readers:
Can you microwave meat safely and still have it done and tender?
How long can you freeze cooked beef for- lets say you overcook and have extras for soups, etc?
From Sandy
6 months ago
JodiG My question is probably stupid, but %u2026 I LOVE BEEF and I cook it quite often, and for the life of me I cannot find a way to enhance the flavor without adding boullion. I have tried ALL KINDS of boullions (not the cheap kinds either, and those with low sodium too). I don%u2019t like the final product taste after using boullion, however, because of the extra sodium. What can I do to enhance the flavor quality AND quantity to make sauces and au jus without adding sodium? Thanks! From Merrie
6 months ago
JodiG Which is the healthiest way to cook your meat is it by a outside gas or charcoal grill , skillet or oven? Thank-you!
From Tamara
6 months ago
JodiG %u201CWhat is your personal favorite cut of beef to eat?%u201D From Amber G
6 months ago
JodiG What is the most versatile LEAN cut of beef? From Karen.
6 months ago
JodiG What%u2019s the best way to marinade? From Sarah L
6 months ago
Emily What do you think of marinades? If you like using them, which cuts of beef are they best for? Do you like using them for the grill and other recipes too?
6 months ago
MomoFali I would like to know how long to cook a roast in a Crock Pot in order for it to be tender. Is it better to cook it on high for a short time or on low for a long time? I tend to leave it in longer, but it still comes out tough. I have a freezer full of roasts that I'm afraid to cook because I think I'll ruin them!
6 months ago
Brandie I do the roast in the crock pot. We love it, but it's always the same, roast, cream of mushroom soup, carrots, potatoes. How can we change it up a bit?
6 months ago
Mindi I absolutely love roasts and every time I try to make one, it turns out too dry or too tough. What are your best tips for cooking a roast that melts in your mouth (cut, cooking temp/time, etc)?
6 months ago
Becki Emily's question on marinades reminded me of this: those injectable marinade kits--sheer genius, or unnecessary gimmick?
6 months ago
1Chef What's the best way to do a London Broil so the meat remains juicy?
6 months ago
1Chef What is your favorite cut of beef to serve while entertaining casually and how doyou cook it?
6 months ago
SecretAgentMama Question for Chef Dave: Which cut of beef do you recommend I use for my slow cooker?
6 months ago