Text 23350, 58 rader
Skriven 2015-01-27 10:22:18 av mark lewis (1:3634/12.0)
  Kommentar till text 23330 av Dale Shipp (1:261/1466.0)
Ärende: Beef Oddities
=====================
 On Mon, 26 Jan 2015, Dale Shipp wrote to Mark Lewis:

 DD> I've never understood people who can't stand the sight of pink in 
 DD> meat - even if they aren't eating it themselves.

 ML> me either... a lot of people are squeamish about blood and 
 ML> think that the juice is blood when it isn't... when we do 
 ML> my pan-fried steaks* and let them rest, i've been known to 
 ML> take the juices that come out on the plate and pour them 
 ML> off into a glass for consumption later... sometimes that's 
 ML> like a kind of au jous if i can stay out of it long enough 
 ML> to accumulate enough for such ;) 

 DS> The juice in our steaks or roasts never gets that far.  I like to
 DS> take the skin of our baked potato and run it around to soak up the
 DS> juice. 

the above i speak about is before the steak is put on a plate for serving ;)

but i do know what you mean... that's what i was commenting about maybe using
it as a think gravy on taters :) 

 DS> For pork roasts, we take the pan drippings and put them into a
 DS> small container which gets frozen for later use.  I call it essence
 DS> of pork, and frequently add a few tablespoons of it into my gravy. 
 DS> Poultry gravy just gets a new dimension, and no one we serve it to
 DS> cares if it is no longer kosher.

i do that kind of mixing over here as well... there's always a little beef in
my chicken stuff and there's always a little chicken in my beef stuff... pork,
on the other hand? i can't see messing with natures most perfect vegetable like
that ;) O:) :mrgreen:

 ML> * pan-fried steaks (typed from memory)

 ML> 500F oven with well seasoned cast iron frying pan in at cold start
 ML> - at least 30min heating time as you want the pan as hot as
 ML> possible room tempurature steaks - 3/4 to 1 inch thick are best
 ML> ribeyes (with or without bone) or porter house, t-bone or even
 ML> flatirons salt and pepper rubbed into the meat

 ML> take the smoking hot frying pan out of the oven and place on stove
 ML> burner  that is on high to keep the heat... drop a steak or two 
 ML> into the pan for two minutes a side and then pop the whole 
 ML> frying pan, steaks and all, back into the 500F oven for 
 ML> another 2 to 3 minutes... remove steaks to a plate/platter, 
 ML> cover with foil and let rest for 5 minutes...

 DS> The other ML here might say you cooked them twice as long as he
 DS> would like:-}}

he might but for his we can start his taken from a cold fridge instead of at
room temp... that'll make it rarer while still getting a nice caramelization on
the outside ;)

)\/(ark

 * Origin:  (1:3634/12)