Text 29690, 92 rader
Skriven 2012-09-18 06:14:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: T-bones
===============
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> sirloin -  I place it just (barely) above round steak in
 DD> the tenderness department.

 JW> It's quite a bit more tender, especially in the higher grades of
 JW> beef, like prime and choice.

Your mileage obviously varies.
 
 DD> AFAICS Porterhouse is just a T-Bone with the fatty tail removed.

 JW> Porterhouse steaks are cut from the rear end of the loin, are larger
 JW> and have more tenderloin' T-bones are cut from farther forward and
 JW> contain less tenderloin.

Then the meat cutters around here have, for as long as I can remember, been
lying to the public. I have seen steaks sold as Porterhouse where the plug of
meat on each side of the bone is essentially the same - just without the
typical comma of (tasty) fat that hangs from the tip of the T-Bone.
 
 DD> T-Bone /  not caring for that much...
 DD> Overall I druther have an honest rib-eye

 JW> I find that cooking on the bone improves the flavour so I prefer
 JW> T-bone over strip loin and rib over ribeye. Besides the bones make
 JW> really great stock.

And I don't. I agree that the bones make dandy stock - if I ever make stock
again. But all the times I have made stock from bones taken from meat sent to
the table I have had to do about the same amount of prep on them as if I had
just started with the bones - chicken, lamb, pork or beef.
 
 JW> Round steak is better braised or stewed than grilled or pan fried.

The only way round steak is decent when fried is as CFS. And that uses special
prep to tenderise it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brown Stock
 Categories: Beef, Vegetables, Sauces, Soups
      Yield: 8 Cups
 
      3 lb Veal or beef bones; in 2"
           - pieces
      2 lb Stew beef; in 1 1/2" cubes
      2 lg Unpeeled onions; quartered
      2    Carrots; halved
      2    Ribs celery; halved
      4 cl Unpeeled garlic
      6    Long parsley sprigs
      1 ts Salt
    1/2 ts Dried thyme; crumbled
      1    Bay leaf
 
  Spread the bones and the beef in a flameproof roasting pan
  and roast them in a preheated 400øF for 25 minutes. Add the
  onions and the carrots, roast the mixture, stirring once or
  twice, for 30 minutes more, or until it is browned well.
  
  Transfer contents with a slotted spoon to a stockpot or
  kettle. Pour off any fat from the pan, add 2 cups water, and
  deglaze the pan over high heat, scraping up the brown bits.
  Add the liquid to the pot with 14 cups of cold water and
  bring the liquid to a boil, skimming the froth.
  
  Add 1/2 cup cold water and bring the mixture to a simmer,
  skimming the froth. Add the celery, the garlic, the parsley,
  the salt, the thyme, and the bay leaf and simmer the mixture
  for 4 hours.
  
  If a more concentrated flavor is desired, boil the stock
  until it is reduced to the desired concentration. Strain the
  stock through a fine sieve into a bowl and let it cool to
  warm.
  
  Chill the stock and remove the fat.
  
  Makes about 8 cups.
  
  Recipe By: Gourmet - October '89
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I have seen enough of one war never to wish to see another. Thos Jefferson
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