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yankeeirishman
Banned
Posts: 1070
Registered: 3-5-2004
Location: Kalifornia
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that french cooking...
| Quote: | Originally posted by TW
Does it have to be red wine? Red wine makes my mouth pucker, that's why I only buy white wine. |
I dunno! Try and let me know! It should be okay.
What control freaks there are here. Don\'t believe that post you just read!
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meme
Senior Nomad
Posts: 756
Registered: 8-20-2003
Location: San Felipe,BC
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The Beef IS Good at El Nido's here in San Felipe! Now if we could just teach them how to REALLY bake a potato it would be a GREAT Dinner! We have been
here 8 years and still never had a REALLY good Baked Potato there! They always seem to be just too hard!
We try not to buy steaks in the stores here that have been frozen, Often if frozen they have been frozen WAYYY too long!
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eetdrt88
Senior Nomad
Posts: 986
Registered: 2-20-2005
Location: Az/Ca/Baja
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Tofu?
how is the sonoran tofu,similar to U.S. tofu or more like the high grade asian tofu???
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meme
Senior Nomad
Posts: 756
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Location: San Felipe,BC
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YUP! LONGER AT HIGHER TEMPS IS A GOOD IDEA! JUst try to get it done!!??
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Bruce R Leech
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Location: Ensenada formerly Mulege
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it makes a big difference as to the Quality some one mentioned choice which is low quality . I'm from Colorado where they have good beef. but I can
buy Sonora prime beef that will stack up to anything you can bye in the U.s. But you wont find Prime meats in the supermarkets.
[Edited on 5-17-2005 by Bruce R Leech]
Bruce R Leech
Ensenada
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turtleandtoad
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Posts: 730
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Location: Wherever I park. See sig for current location.
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Welcome back Bruce,
How was La Paz?
When you say that you wont find Prime in supermarkets, are you talking about the US or Mexico?
What about the Carniceria's? Is the beef there better than the Supermecardo's?
Mike & Robin; Full-Time RV\'ers
37\' Georgetown w/3 slides & 275 Watts of Solar Power
06 Taco TRD
www.turtleandtoad.com
I am here
To paraphrase Frank Lloyd Wright; I\'m all in favor of keeping dangerous weapons out of the hands of fools. Let\'s start with keyboards. --
Mike Dean |
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turtleandtoad
Senior Nomad
Posts: 730
Registered: 1-20-2005
Location: Wherever I park. See sig for current location.
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Mood: Good if fishing
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I could never understand that.
If I'm going to go hunting with my RV, I'm sure going to keep what I kill. 
Mike & Robin; Full-Time RV\'ers
37\' Georgetown w/3 slides & 275 Watts of Solar Power
06 Taco TRD
www.turtleandtoad.com
I am here
To paraphrase Frank Lloyd Wright; I\'m all in favor of keeping dangerous weapons out of the hands of fools. Let\'s start with keyboards. --
Mike Dean |
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jrbaja
Ultra Nomad
Posts: 4863
Registered: 2-2-2003
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Hysterical Pompano
I thought I had it bad running over all those critters in my Teton Laundry truck out of Jackson Hole! Circa 1973-4-5
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Bruce R Leech
Elite Nomad
Posts: 6796
Registered: 9-20-2004
Location: Ensenada formerly Mulege
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Killing and tenderizing at the same time, good idea.
Bruce R Leech
Ensenada
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Tucker
Senior Nomad
Posts: 664
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Location: El Centenario, BCS
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How many Texans does it take to eat an Armadillo??.....................Three, one to do the actual eating and two to watch for traffic!
\"I think it would be a good idea.\"
-- Mahatma Gandhi, when asked what he thought of Western civilization
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Bruce R Leech
Elite Nomad
Posts: 6796
Registered: 9-20-2004
Location: Ensenada formerly Mulege
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Steaks and Dry Aged Roasts from USDA Prime Beef
Of all the beef produced in the U.S., only 2% is certified prime grade by the USDA.in Mexico less than 1 % From that small amount, the I choose only
the top 2% of special prime ... you just can't get any better than that. For this special Prime you can expect to pay 3 to 4 times the choice price.
then the other important part is aging the Beef all fine restaurants use aged Beef . this you also cant find in your supermarket. there meat is
usually aged from 1 to 3 days before being frozen.
I like my stakes and roasts to be dry age the beef for up to six weeks, imparting a buttery taste and meltingly tender texture that many beef
connoisseurs herald as the ultimate beef experience.
some restaurants use a vacuum marinade proses to speed this up Like Out Back stake houses and they get fairly good results but not equal. I will use
the vacuum method on some cheaper cuts Like ribs and so forth.
Bruce R Leech
Ensenada
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Bruce R Leech
Elite Nomad
Posts: 6796
Registered: 9-20-2004
Location: Ensenada formerly Mulege
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Mood: A lot cooler than Mulege
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Grading:
The beef you begin with makes a difference. You should ideally begin with a piece of meat that is graded USDA Prime, though it can be difficult to
obtain. Top of Choice grade will do for most purposes, so long as you can see a reasonably abundant degree of marbling (white fat running through the
meat). Alas, the more calorie-laden and artery-clogging that piece of prime beef is, the better it will taste, so if you are diet conscious, indulge
infrequently - but you might as well do it right when you do it at all.
Despite the extra calories, you are looking first and foremost for marbling to determine the quality of your meat. Color is not a factor unless you
know for a fact that the meat is not dyed or color-fixed with chemicals. This is a more common practice in the meat packing industry than you might
think, so caveat emptor. There is one other very important factor to consider when you are making your all-important prime rib purchase, and that is
the touchy topic of dry aging versus cryovac. We'll cover that in the Aging section.
The grades of meat in the United States run thus: Prime, Choice, Select, Cutter and Canner. The bottom two grades are what you find in frozen pot pie
dinners, microwave burritos, hamburgers and other processed food products. Select is not very far above the bottom of the edible barrel, though some
major chain stores actually brag (??) about selling it to their customers. Choice is about the lowest grade you want to consider investing your time
and money into for a serious rib roast dinner.
Within each grade, there are sub-grades, and the determinations can get fairly complicated and involve things like the total percentage of trim fat on
the carcass, the degree of cartilaginous fusion on the aitch bone and other factors that you don't care about as much as the meat packer does, since
you are only purchasing one cut of beef. But if you put several "Choice" grade steaks next to one another and compare, you should see a significant
range in quality.
[Edited on 5-17-2005 by Bruce R Leech]
Bruce R Leech
Ensenada
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Bruce R Leech
Elite Nomad
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Location: Ensenada formerly Mulege
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Aging and Hanging:
Why is the meat that color? It didn't start out that way. This particular piece of meat has been hanging or aging in a meat locker under ideal
conditions for six weeks. Ideal conditions mean that the temperature is maintained constantly between 36 and 38 Fahrenheit, the humidity must be
fairly low, and there must be a good air flow around all sides of the meat. That's why they call it "hanging" - they don't strangle the cow, but they
do suspend the meat so that it is well exposed to the air. Some restaurants have developed slatted wood aging racks that they use instead of meat
hooks, and these can also work admirably well.
The following things must happen in order for a piece of beef to age properly. One, bacterial action takes place inside the meat that breaks down some
of the tissues for greater tenderness. Two, moisture weight loss must occur, at least 10% of pre-hanging weight and preferably 15% to 18%. Three, a
dry, hard, blackened crust should become visible on the exposed surfaces of the meat. Some dry white growth on the blackened surfaces is normal and
safe. Occasionally you can get some other interesting colors, which can be more of a cause for worry, especially if the growth is wet, slimy or
accompanied by a foul odor. That isn't aging, that's rotting. If this happens to your beef, you need to slice off the affected portions, bleach-clean
your meat locker and start over. Sometimes you end up pitching the entire expensive side of beef in the trash, which is a painful proposition and the
reason why most people let professionals handle the aging process for them.
But if you are brave and bold, it is possible to age your own beef if you can achieve the conditions of steady temperature, a dry environment and free
and constant air flow. A large refrigerator that was used for no other purpose than to hang beef could be fitted with a meat hook, a fan, a vent to
circulate air to the outside and a humidity gauge. The main trick to perform here is to control the humidity, which is why you absolutely need to
retrofit the fridge with a fan and a vent, which are options you won't find pre-installed.
One thing you sadly can't do is age beef in your refrigerator. Why? Because the two primary points of aging beef are water loss to concentrate the
flavor and bacterial action to tenderize the tissue. The kinds of bacteria that act on meat in a squishy wet environment are more often toxic than
benign, and no dessication can take place in the wet, sealed-off environment. This is why the term "cryovac aged beef" is an oxymarooon. It might be
older, and if you are very lucky it might even be reasonably tender and tasty, but it is not aged. It's a whole different critter, so to speak, and
you need to understand that cryovac beef is a completely different product from dry aged beef. Cryovac is a packing and shipping technique that
prolongs shelf life and may even help in some ways to tenderize the meat, but it is not compatible with aging, and vaccum packed meat does not retain
moisture very well during cooking.
Since most folks aren't prepared to set up their own meat lockers, you will ideally want to look for a piece of dry aged beef that has at least four
weeks of age on it. I prefer six to eight weeks, but you may not be able to easily find a local butcher who hangs that long. Four will do, or even two
in a pinch, so long as it was cut directly from a side of beef and did not come to the store in a cryovac package. Ask. The difference in quality is
well worth it.
Size Does Matter: Although a two-bone roast looks generous if you're only feeding two people, keep in mind that the smaller cuts do not cook as well
or evenly as larger pieces. I like to buy a minimum of three bones and often four, and either expect to feast on the leftovers or plan to invite
friends for dinner.
Bruce R Leech
Ensenada
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JESSE
Ultra Nomad
Posts: 3370
Registered: 11-5-2002
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Forget beef, try this:
http://www.exoticmeats.com/store/index.php?cPath=24_79
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Bruce R Leech
Elite Nomad
Posts: 6796
Registered: 9-20-2004
Location: Ensenada formerly Mulege
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Mood: A lot cooler than Mulege
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Jesse they don't have Aardvark , that is my favorite Meat
Bruce R Leech
Ensenada
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TMW
Select Nomad
Posts: 10659
Registered: 9-1-2003
Location: Bakersfield, CA
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Great info Bruce, Thanks. How do you cook steaks on a BBQ grill. What temp and when to turn them etc.
Explain how and what goes on with smoke meat. How do you do it and why. Thanks again.
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Bruce R Leech
Elite Nomad
Posts: 6796
Registered: 9-20-2004
Location: Ensenada formerly Mulege
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Mood: A lot cooler than Mulege
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| Quote: | Originally posted by TW
Great info Bruce, Thanks. How do you cook steaks on a BBQ grill. What temp and when to turn them etc.
Explain how and what goes on with smoke meat. How do you do it and why. Thanks again. |
TW that is the 64,000.00 dollar question. it will be deferent, on every grill and then the conditions will change that , like wind etc. I like to use
a gas grill because I have better control. the key is to experiment a lot and write down the proses and the results each time until you get it
perfect.
for example I like to cook rib eyes 2 inches thick. so I have my marinated meat at 75 to 80 degrease and the grill what I call med hot. cook 9 minuets
on first side and 7.5 on the second for a stake med rare. but if the stake is colder ore thiner or different in any way it changes. porter house
stakes I cut about 1.25 inches. and I use a hotter fire and shorter time to get med rare.
Bruce R Leech
Ensenada
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Price
Nomad
Posts: 168
Registered: 8-29-2003
Location: Las Vegas/San Felipe
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El Nidos
Where in SF is this place ???
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jrbaja
Ultra Nomad
Posts: 4863
Registered: 2-2-2003
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Bruce
Gas barbecue? YUCK !!! Those things are a joke if you truly enjoy gourmet meats. It starts out with the kind of WOOD that you use and if you
haven't tried an apple wood barbecue, you haven't barbecued!
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Bruce R Leech
Elite Nomad
Posts: 6796
Registered: 9-20-2004
Location: Ensenada formerly Mulege
Member Is Offline
Mood: A lot cooler than Mulege
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| Quote: | Originally posted by jrbaja
Gas barbecue? YUCK !!! Those things are a joke if you truly enjoy gourmet meats. It starts out with the kind of WOOD that you use and if you
haven't tried an apple wood barbecue, you haven't ed! |
it starts with the Meat
the barbecue I cook on mostly is a commercial type it has full smoking capability I use it with wood chips it has 350,000 BTU. with this kind you can
control every thing precisely. I can cook stakes with mesquite fish with alder and pork chops with hickory. one right after the other. and it is ready
to cook in 5 minuets.
[Edited on 5-19-2005 by Bruce R Leech]
Bruce R Leech
Ensenada
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