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Posts by redvan

Hi all, I had some scallops in the fridge but one thing after another kept coming up and I forgot about them. Today (more than a full week later) I discovered them pushed to the back of the fridge. They were watery but were not slimy or smelly. In fact they smelled like scallops, as fresh as the day I bought them. My wife refuses to eat them now saying they're too old. So, are they too old to eat? Red.
I recently picked up a full sirloin sub primal from my local wholesaler and removed the top plate for later use. This way I could have nice uniform sirloin steaks when I cut up the remaining chunk of meat rather than just cut through the top plate like most markets do and end up with a skinny chunk of semi-attached meat.   Now, being it's early winter and my Q is wrapped up for the winter in the shed out in the yard, what can I use this beautiful 6+ pound, 1.25" slab of...
Butzy, Perhaps, but I made it clear that the issue was after defrosting a steak so I don't see how it could be taken another way.
Spoiled broth, You never ever cook something that was previously frozen? Do you live on a farm? Next door to a supermarket perhaps? I read some of your other posts and there is a continuing tone in each, your very cynical and opinionated. I'm a home cook working on a budget not running a restaurant. I try to eat good but stay within budget. I don't serve frozen steaks at events or BBQ. Red
My father was the last generation of a family of butchers thanks to the emergence of the mega-markets. Dad always said nothing beats fresh cut meat and most nights, that's what we had for dinner, some cut of meat, usually the best cut of whatever was on hand in his shop.   Now, I can get sub-primal cuts from my local wholesale club and thanks to dads training, cut them up to make my own thick cut steaks and special delights. I try to keep as much as I can consume in a...
Well MJB, As I said, it was a steak not a 10 lb brisket or pork shoulder which, simply due to it's size would require more time.
Hello foodies, I recently was at a bbq where the wife of the gentleman who stood up to cook at the hosts grill argued with me very matter-of-factly that it's necessary to rest a chunk of meat for 20+ minutes before slicing and serving. I said 5 minutes is sufficient and 20 minutes would result in a cold, greasy piece of meat but she argued on. I didn't even get to talk about the carry-over factor, juice redistribution or anything else. As soon as I reminded her that my...
A friend of mine insists that laying out sheets of aluminum foil across the grilling racks of his propane grill in between cooking batches of food and then tuning the heat way up keeps his grilling racks clean!   When I first fire up my propane grill (or charcoal grill for that matter) I always use high heat and the top down to singe any previous leftover debris so I can clean the grill easier with a wire brush. Sort of like a cleaning cycle. Then in between batches of...
Managed to make a descent stew the other night with very tender meat (chuck) but an issue arose; when browning meat dredged in flour, by the time I'm done browning batches of meat, the excess flour from the first batch has now burned ruining any attempt at producing a good sauce. How do I get around this? I tried to shake off excess flour before going into the pot but there still was some.
FF, Sometimes I get lucky and the meat comes out tender but it never, ever has that reddish pink hue. That's what I'm thinking about. How do I get the inside of the meat to that color. Does it depend on the cut of meat or cooking method? Red.
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