Text 5423, 75 rader
Skriven 2008-04-13 21:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: revenge food 138
============================
-=> Quoting Michael Loo to All <=-

 ML> Twice in the past week I've sent back steaks that weren't
 ML> rare enough...
 ML> I envision the cook taking a less-desirable steak reserved
 ML> for staff meals, licking it once or twice or perhaps
 ML> marinating it a moment in the slop bucket, and then tossing
 ML> it on a less hot than normal grill.

It's far safer to eat the overdone steak, not tip, tell them why
AFTERWARDS and not return.

If I order a steak in general menu restaurant and it's busy I am
somewhat forgiving if it is slightly overdone but I am more
demanding at a steak house. I also order rare when I actually want
medium rare unless I know the place does things right.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Hanger Steak
Categories: Beef, Steak, Info
  Servings: 1 text file

    Onglet
    butcher's steak
    hanging tender
    bistro steak
    Beef Cut: Plate

A hanger steak is a cut of beef steak which is said to "hang" from
the diaphragm of the steer. (Anatomically the diaphragm is one
muscle, but it is commonly cut into two separate cuts of meat: the
"hanger steak" traditionally considered more flavorful due to its
proximity to the kidneys, and the outer skirt steak which is
composed of tougher muscle within the diaphragm.) The hanger is
attached to the last rib and the spine near the kidneys. It
resembles flank steak, and is a vaguely V-shaped pair of muscles
with a long, inedible membrane down the middle. The hanger steak is
not really tender, but has a lot of flavor, and is best marinated
and cooked quickly over high heat (grilled or broiled) and served
rare or medium-rare, to avoid toughness. Chefs with experience
preparing beef kidneys report that the hanger steak's aroma
preserves a trace of kidney.

There is only one hanger steak per animal, and the entire cut
typically weighs about 1 to 1.5 lbs (450 to 675g). It is prized for
its flavor, and was sometimes known as "butcher's steak" because
butchers would often keep it for themselves rather than offer it for
sale. That may just be because there was never demand for it due to
the finicky cut (which may take experience to cook). If no one else
will purchase it, the business-minded butcher would take the cut
home himself.

The hanger steak has traditionally been more popular in Europe. In
French, it is known as the onglet, in Italian the lombatello, and in
Spanish the solomillo de pulmon. In the United States, it is slowly
starting to become popular; formerly, it was not separated as an
individual cut. Even today it is usually ground into hamburger in
the US.


From: Wikipedia

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Cheers

YK Jim


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