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| Subject: | | We can't cook meat/bread |
| From: | |
Reef
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posted
Fri, Nov 6 2009, 10:09pm
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Speaking only for myself, and my families.
It seems we can not cook the 2 basic food groups properly.
Meat and bread.
Meat: we can not either marinate the meat properly, buy proper meat, or use enough heat to cook a 'steak' like a restaurant can.
I've had lots of steak at homes over the years, and it's never equal to restaurant quality.
Bread: My wife/mom have always tried making fresh bread, and it's never as good as restaurants.
Kind of ironic considering 'meat' and 'bread' are staples for the last 4000 years and we can't make them properly at home.
Anything else in a restaurant, we can make as well. Fish, chicken, pizza, pasta, salads, sauces, we can make it at home. But not good steak or fresh bread. |
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| Subject: | | Re: We can't cook meat/bread |
| From: | |
Cisco
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posted
Sat, Nov 7 2009, 12:19am
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What a restaurant insider told me is that the best coffees and other ingredients are reserved for the good restaurants. The suppliers aren't allowed to sell the (actual) premium stuff to supermarkets. |
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| Subject: | | Re: We can't cook meat/bread |
| From: | |
Just Joan
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posted
Sat, Nov 7 2009, 10:36am
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This very thing baffled and aggravated me for years.
Cisco is right, the best meats are sold to restaurants. Toward that end and because I can, I order meats from their suppliers and now get the same quality. I don't buy all meats in this way, that would be foolish. But NY Strips and seafood I do. If you eat an elk, you'll be thrilled with the very best steak you've ever had. There is an enormous difference in the flavor of meat from free ranging compared to industrialized farmed animals. Especially in poultry - turkeys and chickens flavors are extremely affected by this difference.
"Cheap" meats that get mixed with casseroles like ground beef or chuck or chicken or pork I get at the grocery. Those are camoflaged well with spices and vegetables or marinades anyhow.
As for bread, a lot depends on the kneading and ratios. I only get it right about half the time to a picky palate. Can't help you there as I need help myself. |
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| Subject: | | Re: We can't cook meat/bread |
| From: | |
kybrowncoat
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posted
Sat, Nov 7 2009, 11:16am
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Cisco's right. I worked for a restaurant for years. Find yourself a buddy with an "in" with the biz and order from their suppliers. Uncle Charlie's is good, if it's called that in TX.
I can't make vegetable soup. It always tastes like I used a dirty sock. |
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| Subject: | | Re: We can't cook meat/bread |
| From: | |
kybrowncoat
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posted
Sat, Nov 7 2009, 11:17am
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And I bought a GOOD bread machine. Works like magic. |
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| Subject: | | Re: We can't cook meat/bread |
| From: | |
KodiakKeith
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posted
Sun, Nov 8 2009, 3:55pm
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Steak... buy rib-eye and buy it thick. If you really want it tender, buy some non-msg tenderizer made from papaya leaves - look on the label for "papain" or "papaya extract". Don't use MSG which is a nasty chemical that makes the meat salty as well as unhealthy.
With rib-eye, you don't really need papaya tenderizer, but it's handy for cheap steaks.
Marinate with any cheap Italian dressing - glug, glug, pop it in a sandwich bag and toss it in the fridge for a full 24 hours. Forget all that fancy expensive marinade business, just use Italian and you'll be pleased.
Cooking - you either have to grill it over charcoal or fry it. I don't care what Martha Stewart says, you can't broil it in the oven unless you prefer your steak gray, dry and chewy.
Put some olive oil in a small THICK fry pan, set to medium/high and pop the steak in when the oil is hot. You have to listen for "sizzling" - the sound changes when the moisture is boiled off and the actual sizzling/browning begins. Wait 90 seconds after sizzling begins (or longer if you like your steak more well done) and flip it over. Wait for "sizzling" then leave it another 90 seconds. Done. This will give you a crispy outside and a bloody rare interior (assuming the steak is nice and thick) - my favorite.
If you want you steak more "done", then set the heat to medium instead of medium/high and leave it in a bit longer.
All the same general rules apply if grilling outdoors (and the steak will be even better). If the steak isn't sizzling and browning very quickly (30 seconds?), then you need more heat.
The trick to good bread is simple. Most people don't knead in enough flour during that stage of the preparation. The more flour you work in, the lighter the bread and crispier the crust. If in doubt, knead in more flour, then knead in a little more.
Cholesterol? Hah! |
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