Text 15933, 70 rader
Skriven 2007-05-25 18:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DS AND DS
Ärende: various stuff 567
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 DSh> Which round would you use for a roast?  For pit beef?   I had a
 DSh> butcher tell me bottom round -- but what you said above makes me
 DSh> think that top round might be the better (i.e. more tender) cut.

I'd use bottom round, because it has more texture and a
richer flavor; I concur that you'd find top round more suitable.

But cooking using gentle temperature is pretty good for both
cuts, and think that given patience in the cooking and a good
sharp knife bottom round would be acceptable.

 -=> Dave Sacerdote said to Dale Shipp <=-

 DSa> Personally, I prefer bottom round over top round for
 DSa> something that would require long, moister, lower-heat
 DSa> cooking like pit beef, because it has a higher moister
 DSa> content and takes well to braising (though it can also
 DSa> be roasted - just be aware as you slice it how the grain
 DSa> is running so your can adjust the cutting angle and keep
 DSa> the meat from being too tough.)

The term pit beef is open to varying interpretations.
Sometimes it's done with moister heat, but often it's
just slow heat. And gradations in between. Dale found
a pit beef place that would actually serve rare meat!

 DSa> You, however, will probably prefer the top round.  It is
 DSa> a little tenderer, but it also is extremely low in fat
 DSa> and usually has very little marbling.  For roasting, this
 DSa> can be offset by the nice cap of fat that is supposed to

Bottom round is a beautiful cut - my sister and I once agreed
that it was in our top two or three for flavor, but it always
has a good bit of chew to it. Top round can be made to almost
melt: it's curious how two adjacents sets of muscles can have
quite different properties.

 DSa> ... Top round roasts do have several advantages:
 DSa> - Cooked blood-rare, they have a good texture and are
 DSa> indeed tender especially if correctly sliced.

I think that the flavor suffers from cooking at all, and
when I get a top round (only when it is cheaper than bottom,
which surprisingly happens once in a while), I eat substantial
parts of it raw. The rest goes into chili!

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Raw Kibbee
 Categories: Beef, Lamb, Lebanese
   Servings: 4

      2 lb Round steak or lamb
    3/4 c  Fine bulgur
    1/2 ts Cumin
      1 ts Salt
      1    Olive oil

  Put bulgur in a bowl and cover with warm water.  The water should come
  to about 1" above the bulgur.  Let soak until water is absorbed and
  bulgur is soft (about 1/2 hr). Remove ALL fat and membranes from meat
  and grind twice. Combine meat, bulgur, cumin, and salt.  Mix by hand
  until throughly mixed. Pat kibbee onto a platter or plate.  Make a
  hole in middle of kibbee and fill with olive oil. Serve with pita
  bread. Serve immediately. Posted by Dar Rains, Fidonet Cooking

MMMMM
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