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Cooper
Seriously, could http://www.themotherhood.com/post.php?sid=469136 be any more awesome? Please read his answers to our beef questions below. I have http://www.themotherhood.com/post.php?sid=470299 the past few weeks. He clearly is a wonderful guy and sure knows his beef too! Chef Dave has offered to answer additional questions, so if you have them, ask! You will be very, very happy with the information he brings back! Thank you Chef Dave! We Heart You! (Be sure to follow Chef Dave on Twitter http://twitter.com/zcooks .) Q & A with Chef Dave: 1. What is your favorite cut of beef to serve while entertaining
casually and how do you cook it?
My favorite cut to use when entertaining
casually include sirloin, top round and flank. These beef selections can be cut
into thin strips for stir-fry applications, such as Asian noodle bowls or
fajitas and steak tacos. I recently hit a milestone birthday and for the
record, the milestone is for me to know and y’all to find out. In any event, I
asked the hosts to let me make flank steak fajitas. They were a huge hit. Visit
our website BeefItsWhatsForDinner.com for some great
recipes using these amazing lean beef choices.
2. What's the best way to do
a London Broil so the meat remains juicy?
London Broil – London Broil – the mystery of the ages. So we’re all on
the same page, London Broil is not a beef cut, it is a recipe. In the
northeast, butchers refer to it as a cut and not a recipe, which adds fuel to
the confusion fire. The most common beef selections used in London Broil
recipes are top round and flank. Good news folks, they are both lean. I went on
to Google to see how many recipes have been posted for London Broil and found
177,000 entries. If you marinate and grill or broil, cook to medium rare and
cut thinly across the grain and you will have a heart-warming beef eating
experience. Great question and please keep them coming.
3.
Emily's question on marinades reminded me of this: those injectable marinade
kits--sheer genius, or unnecessary gimmick?
I am not a big fan of those injection marinade kits. First, they are
exceedingly high in sodium and we do not like puncturing meat prior to cooking
since you will lose the juices natural to the meat itself. Marinades only
penetrate ¼ inch into the beef. Long story short, since I do not know these
kits very well, I cannot speak to their authenticity, but I can say that tender
cuts would only need to be marinated for flavor and for anywhere from 30
minutes to 2 hours and less tender beef should marinate for 6 hours to
overnight in an acidic or enzymatic marinade. You can do this without the kits,
visit http://www.BeefItsWhatsForDinner.com it will
give you all the know before you go.
4. 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)?
These questions are melting my heart – God
bless y’all for such great thoughts. The perfect roast is tied to the cooking
method. Remember from earlier questions; we utilize two basic cooking methods
when it comes to beef – moist heat and dry heat. I’m guessing your question
centers around dry heat cooking, which is oven-roasting. When we oven roast, we
place it on a rack, do not cover it or add water. Depending on the roast, we
normally cook anywhere between 325○F to 425○F depending
on the cut. Visit BeefItsWhatsForDinner.com under “Cooking
with Beef” for timetables. The most important thing to remember is to pull the
roast from the oven 10○F under the desired doneness as it will
continue cooking even outside of the oven to bring it up to the proper
temperature. We recommend enjoying a tender and delicious beef roast between
medium rare (145○F) to medium (160○F) doneness. So what
you want to do is pull your roast at 135○F for medium rare and 150○F
for medium doneness. Last tip, if you are roasting something from the round,
slice it thinly; your family will love you even more than they do now.
5. 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?
My philosophy is simple – if your family
likes it and the smiles on their faces make your life easier, then don’t change
what you’re doing. The slow cooker is obviously convenient and if you have
found something that works, than go for it. Visit BeefItsWhatsForDinner.com for more recipe ideas. I recommend utilizing chuck roasts or beef for
stew from the chuck, due to the long cooking time, these cuts will hold up better
in the slow cooker.
6. 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!
Again, I love the slow cooker because it’s
really a time saver for moms and dads like y’all that care about providing your
family with a great home cooked meal, but probably have one or two more things
on your agenda everyday to make that nutritious meal happen. Avoid using round
roasts in the slow cooker, they will get watered down due to the long cook time
regardless if you use the low or high temperature cook time. Chuck roast have
more natural fat, which will melt away during the cooking process and provide
more tender results. If you really love using a slow cooker, I would cube the
meat for stew. Stews reheat great in the microwave for a fast next day warm and
hearty lunch.
Did I pass the course – seriously I love
this.
You guys are the best! Thanks for allowing me
to answer your questions. Remember, you can also get any questions answered by
following me on Twitter, @zcooks.
about 1 year ago - Comment
