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Cooper
This is really, really wonderful and what an amazing resource Chef David Zino has provided for us. Thank you SO MUCH Chef Dave! Be sure to follow Chef Dave on Twitter http://twitter.com/zcooks . Also be sure to follow http://twitter.com/beeffordinner . Both are amazing resources for any of your beef questions! Here are the answers to your questions - isn't Chef Dave great!?!1) What’s the best way to marinate?
I’m not big on washing dishes, so I recommend marinating in
a resealable plastic bag. We marinate for two reasons; to add flavor and to
tenderize. Tenderizing marinades contain acidic and/or enzymatic ingredients
such as red wine, balsamic vinegar, tomato juice, ginger and figs. We want to
marinate less tender steaks, those usually come from the Chuck and Round, for
at least 6 hours or as long as overnight. Tender steaks, those coming from the
Rib and Loin, only need to be marinated for 30 minutes to 2 hours. Always
discard the marinade after using it.
2) What is the most versatile LEAN cut of beef?
Hands down the top sirloin
is the most versatile. You can grill it whole or cut it into strips for
stir-fry or cubes for kabobs. When I was growing up, Saturday night was steak
night in my house and mom always made top sirloin steak. It’s a great family
steak, is affordable and you get four servings per pound.
3) What is your personal favorite cut of beef to eat?
Boy, that’s a tough question! It’s kind of like asking
a parent who their favorite child is. I guess it depends what mood I’m in. I
really enjoy top loin steaks (NY Strip) hot off the grill. Ribeye is also one
of my favorites as well.
4) Which is the healthiest way to cook your meat is it by a
outside gas or charcoal grill, skillet or oven?
Actually all of these cooking methods are healthy. The key
is to cook over medium heat, be it grilling or skillet cooking. If you cook at
too high of a temperature, you run the risk of charring the beef and
undercooking the inside. Cooking at too low of a temperature, the beef will not
brown properly resulting in a less flavorful steak.
5)
My question is probably stupid, but 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
bouillon. I have tried ALL KINDS of bouillons (not the cheap kinds either, and
those with low sodium too). I don’t like the final product taste after using
bouillon, 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!
Instead of using bouillon,
I suggest trying beef stock which is showing up more and more in the grocery
store and many brands offer low sodium options. You can also add a little bit
of tomato paste to your sauce to give it some body. Another option to thicken
your sauce is by dissolving a little cornstarch in cold water and stir it into
your sauce.
6) Can you microwave meat safely and still have it done and
tender?
Great question, I was just at a meeting last week
where this topic came up. At this point, technology is not there yet for us to
microwave fresh beef properly.
7) How long can you freeze cooked beef for- lets say you
overcook and have extras for soups, etc?
Leftover cooked beef can be frozen for 2 to 3 months.
8) In what recipe situtations (such as pot roast) is it
essential to brown the beef first?
We always recommend browning beef first. During the
browning process, proteins (amino acids) and carbohydrates (sugars) are
caramelizing to introduce flavors to the beef that are not intrinsic to the
beef itself. However, you don’t need to brown beef if you are preparing beef in
a slow-cooker.
9) Hi, my neighbor has a couple questions for you:
- How long can beef be frozen?
- What beef is best for the long, slow cooker type
recipes?
- What are some of the best, easiest marinades? Thanks!
You can let your neighbor know that whole roasts, steaks,
beef for stew, kabobs and strips for stir-fry can be frozen for 6 to 12 months.
Ground beef can be frozen for 3 to 4 months.
The best cuts of beef for the slow cooker are roasts
from the Chuck and Round.
If you want an easy marinade, I suggest checking out the
salad dressing section of the grocery store. Start with vinaigrette, add a
little fresh thyme, basil and a clove of garlic and you’ve got a great marinade
for beef.
10) 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?
I too love Flank Steak. This is another versatile cut as it
can take on several different flavor profiles. If you want to go Asian, I would
marinate it in good bottled teriyaki sauce. Flank is the perfect cut for tacos
or fajitas and even a traditional London Broil. The key thing to remember about
Flank is that you need to slice it thinly against the grain for a tender beef
eating experience.
I like to say there is a ground beef mixture out there
for everyone. Yes, ground chuck makes a great burger, but you can also make
great burgers with leaner grinds as well. For example, 95% lean ground beef is
excellent for things like stuffed peppers, meat sauces and taco fillings.
Peidmontese Beef is a specific breed of beef. You can visit
their website at http://www.piedmontese.org/Beef%20Attributes.html
I personally have not tasted it.
11) 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?
You should only buy beef that has a bright cherry red color
that is firm to the touch. Be sure the package is sealed properly and purchase
beef on or before the sell by date.
12) 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'?
An easy way to know which steaks are lean is to think of
Loin and Round. Steaks that have these designations in their name qualify for
government guidelines for lean. Examples are tenderloin, top loin, sirloin, top
round, round tip and bottom round.
13) 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!
If you want all the know before you go, visit http://www.BeefItsWhatsForDinner.com
for great tips to grill that perfect steak. First, you want to cook over medium
heat either on a charcoal or gas grill. Another must is to cook beef to medium
rare (145○F) to medium (160○F) doneness. Finally, use an
instant-read thermometer. It’s the most reliable way to determine doneness. For
burgers, be sure to cook them to (160○F).
14) 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?
Most steaks cut at the retail level are cut between ¾-inch
to 1-inch thick. All of our cooking guidelines match these thicknesses.
15) 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)
Living in Chicago, I don’t get to grill all year long,
so I tend to do a lot of braising in the winter months. Nothing beats a good
hearty stew and pot roast is so comforting. When it comes time to grill, I am
sort of a purest and prefer charcoal grilling to gas.
Rubs are a great way to add flavors to beef. Garlic-pepper,
thyme and cumin are great herbs to pair with beef. There are many prepared rubs
available in the grocery store as well. One thing to remember is that not all
foods pair well with beef. Avoid sweet sauces and perfumy herbs.
16) 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?
I recommend marinating in a resealable plastic bag. We
marinate for two reasons; to add flavor and to tenderize. Tenderizing marinades
contain acidic and/or enzymatic ingredients such as red wine, balsamic vinegar,
tomato juice, ginger and figs. We want to marinate less tender steaks, those
usually come from the Chuck and Round, for at least 6 hours or as long as
overnight. Tender steaks, those coming from the Rib and Loin, only need to be
marinated for 30 minutes to 2 hours. Always discard the marinade after using
it.
If you want an easy marinade, I suggest checking out the
salad dressing section of the grocery store. Start with vinaigrette, add a
little fresh thyme, basil and a clove of garlic and you’ve got a great marinade
for beef.
about 1 year ago - Comment
JodiG Great tips - thanks so much!!
about 1 year ago
Brandie Thanks so much!
about 1 year ago
Deborah So much good information here, thanks Chef Dave!!!!
about 1 year ago
Becki AWESOME! Thank you so much, Chef Dave! My carnivorous crew is going to love some of the tips I picked up here!
about 1 year ago