Text 279, 116 rader
Skriven 2008-01-06 11:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Can'ts! 644
===================
 BM> Is the Wagyu imported or grown domestically?

Most of it is domestically (or perhaps Canadian) raised.
The very highest grades are imported but tend to cost
in the $200/lb range - rather rich for my blood.

One annoyance is that the Kobe designation used to be
reserved only for the Japanese-raised stuff, but I guess
there isn't an appellation controllee thingy there, and
I see "Kobe" beef that couldn't possibly be from Kobe
on menus here.

 > of beef, slap a catchy label on, and sell them at at a
 > 10-20-30% premium? Oh, yeah, that's what Safeway does,
 > example, with its Rancher's Reserve.
 BM> Actually, I think I more or less assumed that that sort of thing was
 BM> integral with the price variations of the different cuts.  I wouldn't
 BM> know good quality from poor on the hoof if I fell over it,  and not
 BM> necessarily in the meat case, either.

We're talking about variation beyond that for the different cuts;
back in the day, Home Ec texts used to include pictures of what to
look for in Prime, Choice, and the lower grades. I guess that's been
a while, though. Basically, one looks for intramuscular fat marbling,
which generally means tenderer meat. There are other factors as well.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cajun Prime Rib
 Categories: Cajun, Beef
      Yield: 6 Servings

      4 lb Prime rib roast
    1/4 c  Garlic powder
      2    Onions, thinly sliced
    1/4 c  Black pepper
    1/4 c  Salt

MMMMM-----------------------SEASONING MIX----------------------------
      1 tb Plus 1 tsp salt
      1 tb Plus 2 tsp fennel seeds
  2 1/2 ts Dry mustard
      1 tb Plus 2 tsp white pepper
      1 tb Plus 3/4 tsp black pepper
  2 1/2 ts Ground cayenne pepper

  Remove fat cap off top of meat (butcher can do this for you)
  and save. Place the roast, standing on the rib bones, in a
  very large roasting pan. Then with a knife make several dozen
  punctures through the silver skin so seasoning can permeate
  meat. Pour a very generous, even layer of black pepper over
  the top of the meat (the pepper should completely cover it);
  repeat with the garlic powder, then the salt, totally
  covering the preceding layer.

  Carefully arrange the onions in an even layer on top so as
  not to knock off the seasoning. Place the fat cap back on
  top.

  Refrigerate 24 hours. Bake ribs in a 550oF oven until the
  fat is dark brown and crispy on top, about 35 minutes.

  Remove from oven and cool slightly.

  Refrigerate until well chilled, about 3 hours. (this is
  done so the juices will solidify and the steaks can be
  cooked rare.)

  Remove fat cap and discard. With the blade of a large knife,
  scrape off the onions and as much of the seasonings as
  possible and discard. Then with a long knife, slice between
  ribs into 6 steaks (4 will have bones); trim the cooked
  surface of meat from the 2 pieces that were on the outside
  of the roast.

  Season and cook in your favorite way for steaks.

  TO BLACKEN THE STEAKS:

  Combine the ingredients of the seasoning mix thoroughly in
  a small bowl; you will have about 8 tablespoons. Sprinkle
  the steaks generously and evenly on both sides with the mix
  using about 4 teaspoons on each steak and pressing it in
  with your hands. Heat a cast iron skillet over very high
  heat until it is beyond the smoking stage and you see white
  ash on the skillet bottom--at least 10 minutes. (The skillet
  cannot be too hot for this method.)

  Place one steak in the hot skillet (cook only one side at a
  time) and cook over a very high heat until the underside
  starts to develop a heavy, black crust, about 2 to 3 minutes.

  Turn the steak over and cook until the underside is crusted
  like the first, about 2 to 3 minutes more. Repeat with the
  remaining steaks. Serve each steak while piping hot.

  (*NOTE*: If you don't have a commercial hood vent over your
  stove, this dish may smoke you out of the kitchen. It's worth
  it! But you can also cook it outdoors on a gas grill; a
  charcoal fire doesn't get hot enough to "blacken" the steak
  properly.  If you have a smoke detector in your house, you
  will be able to determine if it is working correctly.

  This is NOT a dish to prepare in an apartment building with
  a central fire alarm system wired into your smoke detector.
  It causes great excitement! Also, you can be guaranteed you
  will meet your landlord.)

  From Paul Prudhomme's Louisiana Kitchen

  Uncle Dirty Dave's Archives

MMMMM
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