Text 18712, 87 rader
Skriven 2007-08-08 21:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: monday 957
==================
 DS> Speaking of strange cut fads -- one of the latest in beef seems to
 DS> be flat iron steaks.

Not so strange - it's a great cut.

 According to Wiki, the flat_iron_steak is a
 DS> relatively new cut of steak from the shoulder of a cow.

It's absurd to imagine a "new cut of steak," but one of the
university food science departments is said to have popularized
it. That being said, I have taken blade and skimmed off the
meat from the gristle to make "flat-iron steaks" for over
thirty years. The French have been doing it for longer than
that.

    They say
 DS> it has been ignored because of the large band of connective tissue
 DS> running down the center of the steak, which led people to assume
 DS> that the cut in general must be tough. Removing the connective

Funny thing is that if the steak is cooked to medium, the meat is
tender and the gristle has turned to jelly (which some appreciate
and some abhor); if it's cooked beyond that, the gristle becomes
pretty universally acceptable, but the meat gets tough.

 DS> tissue, however, leads to a steak that is often described as having
 DS> both the tenderness of a rib eye or strip steak while still having
 DS> the earthy, full-flavored character of a sirloin or skirt steak.

It tastes like a chuck steak, but (as I've said about a hundred times
here on the echo) for flavor I have always favored the chuck.

 DS> One day last week, Gail and I were in BJs and I noticed a cryovac
 DS> labeled "Flat Iron Steak", which I had never seen before.  It was
 DS> about 3 pounds and I think the price was less than $3 per pound.
 DS> Just might go back and try that someday soon.

The price is right. I am guessing you're being sold blade
steak, with the gristly part intact. Still, the price is right.

 -=> Ian Hoare said to Dale Shipp <=-

 IH> Now that's something I do happen to know about. here in France the cut
 IH> (the whole cut, with the central gristle strip), is called paleron, and
 IH> in the Uk it's known as "œfeather steak from the shape of the marbling
 IH> that you get when you remove the outside silvery sheath. It looks
 IH> uncannily like feathers on a bird.

The outside silvery sheath is interesting when cut into strips,
cooked until translucent, and tossed with hot spicy stuff.

 IH> I use that cut including the gristle, which when cooked long and slow
 IH> as in the recipe, softens almost completely to become almost like a
 IH> jelly. it's my cut of preference for making the Belgian beef stew
 IH> "Carbonnades flamandes" which is a delight.

The jelly part is exactly right, and chuck in carbonnades is
exactly right, but I'd not waste the cut on a stew.

Ahmaithar thut - beef-stuffed zucchini
cat: veg, beef, Burmese
servings: 6

1 lb ground chuck
1 md onion, chopped
1 ts salt
1 Tb paprika
1 Tb flour
1/2 ts ground pepper
4 lg zucchini (6" long)
1/4 c oil
1/2 c water

Mix first 6 ingredients.

Wash squash and cut into 2" rounds. Scrape out seeds,
leaving 1/4" rings. Stuff with meat mixture.

Heat oil and water over medium heat. Add squash;
simmer gently, turning pieces frequently, until water
is evaporated and oil remains. Stir-fry pieces gently
until done.

Source: Ronald McDonald, The Complete Hamburger
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)