Archive for the ‘Beef’ Category
I’ve been using this Anova sous-vide appliance and it has worked extremely well. (It’s also available in black rather than blue.)
First, it’s (obviously) not for vegans. We’re talking meat, poultry, and fish—and maybe egg. And I learned that it is pronounced like the name “Sue Veed.”
Second, it really does the job. So far disposable plastic storage bags have worked fine.
Third, the one essential additional purchase is not the vacuum sealer thing—and those, from the Amazon reviews, seem enormously unreliable, thus my sticking with plastic bags—is the blowtorch.
You really do have to sear the meat, and you want to do it quickly. A cast iron skillet is a great flaming pain when it’s searing-hot, but the same pan just to hold the meat while you give it a quick sear: very pleasant. And, let’s face it, who doesn’t like to play with a blow-torch.
Take a look:
That’s from this useful post.
It works like a charm. Buy MAPP gas—a cylinder in the store was $12 and will last a long time the way I use it. MAPP is hotter than propane (and the butane kitchen torch I tried simply didn’t have the heat).
We’re still tinkering with the steaks. We know that The Wife finds 140º is not done enough and 145º is too done, so we’re trying 143º—and that’s the idea: extremely fine control of the doneness of the meat. And for chuck roasts, 145º-150º for 30 hours has worked well. Did that for a tri-tip, too.
One thing I probably wouldn’t notice if I were not eating LCHF: they trim way too much fat off the steaks—in some cases, all the fat! What on earth are they thinking? The fat is where the flavor is, for God’s sake. I’m writing to the home office about this. (Nob Hill)
I can’t wait to use it. I bought some double-ziplock “storage” (i.e., freezer) bags: heavy duty, tight seal. I’m making this tri-tip (only cooking it sous vide, of course, and then searing it after it’s done) and using this beef rub. The coffee I’m using is Illy dark roast: a fine, powdery grind that will work well in the rub (and also makes a nice cup of coffee, which I’m having now).
First: bought The Wire (5 seasons) on DVD for The Wife who has not seen it. We are binge-watching and almost through Season 1. I had seen it before but in this viewing I am much more aware of highly tightly interlaced are the various plots. It’s an incredible series. She’s loving it. So blogging will be light for a while
Also, I made the standing rib roast: almost 7 lbs, took about 6 hours at a very low temperature (about 175ºF), then it rested for 30 minutes tightly tented in aluminum foil, then 10 minutes at 500ºF to crisp the exterior (without overcooking any of the interior). This time we took it out of the oven when it reached 150ºF in the interior, which turns out to be very good. I did the horseradish sauce I’ve blogged. While technically not a vegan meal, I did cook a lot of potatoes (fingerling potatoes that I boiled until tender), with the leftovers to be refrigerated with an eye to roast-beef hash, recipe blogged earlier.
The wine was a Ravenswood Zinfandel from from a few years back: wonderful.
Altogether a highly successful Xmas.
Now, back to The Wire.
By “literally,” I mean I’m speaking of actual beef, not a complaint about the season. We don’t eat beef much anymore, since it seems like that frequent ingestion of beef tilts the gut microbes to a population that produces a substance that causes heart damage—i.e., it was not the fat in beef that was the problem, it was what happens to your microbiome with a steady inflow of beef. As this article indicates, eating beef infrequently does not carry the same health risk.
I practiced last night with a small boneless chuck roast, and since most of that was left over, I thought for dinner I’d make roast-beef hash, the same fate (most likely) for the leftover prime rib.
UPDATE: We made it and we’ve eaten dinner from it. I cooked it in my cast-iron skillet, and at first the potatoes stuck a lot, though I kept scraping with my cherrywood spatula (from WoodSpoon.com: this one, only with a 12″ length—and he does make spoons to order). But quite suddenly, about 6 minutes into that first 10-minute cooking, the potatoes abruptly stopped sticking. It’s as though the cast-iron skillet regained its nonstick qualities. It never stuck again.
I pretty much followed the recipe, except I used an entire largish Spanish onion instead of half a medium onion. Plus, of course, 5 cloves of garlic, not two. But it came out extremely well. The Wife agrees. No eggs: gilding the lily. And lots left for this weekend.
Very interesting article in Wired Science by Jennifer Couzin-Frankel:
Our guts are awash in bacteria, and now a new study fingers them as culprits in heart disease. A complicated dance between the microbes and a component of red meat could help explain how the food might cause atherosclerosis. The work also has implications for certain energy drinks and energy supplements, which contain the same nutrient that these bacteria like chasing after.
Red meat is considered bad news when it comes to heart health, although studies aren’t consistent about how much can hurt and whether it always does. Furthermore, it’s not clear which components of meat are doing harm. Various studies have considered saturated fat or sodium but the results are inconsistent and sometimes depend on whether meat has been processed or not. Stanley Hazen, the section head of preventive cardiology and a biochemist at the Cleveland Clinic in Ohio, wondered whether another ingredient might be harmful: L-carnitine, a nutrient that helps transport fatty acids into the cell’s energy powerhouses, the mitochondria. L-carnitine is a popular additive to energy drinks and supplements that claim to boost energy levels. In food, the highest levels of L-carnitine are in red meat.
Hazen’s focus on L-carnitine was something of a wild guess based on earlier work he’d done. Two years ago, he and his colleagues published a paper in Nature identifying a compound in the blood called trimethylamine N-oxide (TMAO). It seemed to correlate with future heart disease risk and cause heart disease when fed to mice. TMAO is created when intestinal bacteria break down certain compounds in foods. Hazen wondered if the bugs might also convert L-carnitine to TMAO, which, in turn, could put the heart at risk.
To find out, Hazen, his Ph.D. student Robert Koeth, and their colleagues bought a George Foreman grill and started cooking steaks. “People lined up for the study,” Hazen says, and participants “tended to be young, hungry students.” Blood tests administered afterward revealed . . .
Continue reading. It seems that we are finding more and more instances in which the microbes that inhabit our bodies are vital for our health and proper functioning. No person can go it alone: a good lesson for libertarians to learn. Cooperation is vital.
Last night’s GOPM was sort of interesting. It does require some work and refinement, but it is promising. Wipe out the 2.25-qt Staub round cocotte with olive oil, leaving some on the bottom. Then the layers:
Russian Banana fingerling potatoes, cut in halves or thirds if bigger than very small
1/2 large Spanish onion, chopped
several cloves of garlic, minced
1 medium carrot, cut into large dice or small chunks
1 boneless rib-eye steak (8-10 oz), cut into bite-size pieces
sprinkling of Penzeys Old World Seasoning
6 or so Brussels sprouts, sliced
1/2 head cabbage, chopped small
2 Roma tomatoes, diced
The pour-over was:
4 Tbsp beef stock (from the corned beef)
2 Tbsp Ponzu sauce
2 Tbsp Worcestershire sauce
2 Tbsp Sherry vinegar
1 Tbsp olive oil
1 Tbsp Dijon mustard
Then cover and cook in 450ºF oven for 45 minutes.
It was tasty, but there was a fair amount of liquid in the bottom: sort of a stew. Potatoes don’t absorb the liquid the way (say) rice or quinoa do. I could add some quinoa to the bottom layer and/or use less liquid. Perhaps:
2 Tbsp beef stock
1 Tbsp Ponzu sauce
1 Tbsp Worcestershire sauce
1 Tbsp horseradish
1 Tbsp olive oil
1 Tbsp Dijon mustard
The above version also reflects The Wife’s request to drop the vinegar and to add horseradish.
I got the rib-eye steak thinking of prime rib (same meat, only thicker). However, it did seem somewhat dry, though tender. I think I might try a different cut—perhaps a tri-tip.