Post by BBQ Butcher on Mar 30, 2008 7:43:29 GMT -5
"What is a good marinade other than soy sauce, which I don't like, for
Skirt steak? Thanks, Julie"
Julie, there are several commercial marinades out there that would work.....the dry ones in the envelopes that you just add water or olive oil to. Also some good bottled marinades, such as Lea & Perrins, McCormicks, etc. My personal favorites are Dale's Sauce and/or Moore's, both found in the bbq sauce section near the top shelf.
Here is one you can make at home and it uses pineapple juice, rum and ginger to give you a 'Caribbean' flare.
* 1/2 cup pineapple juice
* 1/3 cup rum
* 1/4 cup soy sauce
* 2 tablespoons brown sugar
* 1 tablespoon ginger, grated
* 2 cloves garlic, minced
* 1/2 teaspoon red pepper flakes, crushed
PREPARATION:
Combine all ingredients in a small mixing bowl. Pour marinade over steak and allow to marinade in refrigerator for 3-6 hours.
"Hi, my name is Joe and I have recently have been craving Mexican food. By the way I live in Ohio so there is definitely not an abundance of recipes or ingredients. However my wife and I have found a Mexican grocery store in Columbus. My question is for one is top round the same as flank steak, and if not what other names could grocers be selling flank steak by? And recipes? Thanks."
Joe, Top Round is NOT the same as Flank Steak, however if sliced thin against the grain, it can be substituted in the recipe. Other names for the Flank Steak are London Broil or Jiffy Steak.
If that Mexican grocery store has Skirt Steak, or Fajita meat, that is even better than the Flank Steak for Mexican recipes.
Here is link to a site that has 771 Mexican recipes
Mexican Recipes
"I own a deli and am using flap meat to cut into tips for my steak and cheese. Is there a different cut that would give me the same results but less expensive. Also, what cut do I use for shaved steak and cheese? Thank you."
You could use Skirt Steak, but it's probably the same price, or more expensive. You could use a Beef Sirloin Tip, but it would have to be de-veined and marinated...different texture though, and not sure your customers would like the change, as it has less flavor. Check with your supplier and see if anyone is packaging up any "Steak Tips" that you could use. I used to buy pre-cooked "chicken cubes" that were great for salads and chicken-cheese sandwiches.
As far as your shaved beef sandwiches, lots of choices, you would have to decide on the quality you want to serve. First choice, of course, is Beef Rib Eye...but it's expensive. I used to use a pre-sliced, frozen, beef rib portion control package from Thumann's. You could purchase them in 4, 6 or 8 oz portions. Consistent quality and portion control. The same items are available from other purveyors in Rib, Sirloin or Round and the prices vary from cut to cut.
If you want to slice your own, you have choices of the Rib, boneless Top Sirloin, Bottom Sirloin Ball Tip (a sibling of the Tri-Tip and the Flap), Top Round and back to the Sirloin Tip.
"Which cut is better - the porterhouse steak or the T-bone steak? My husband says a T-bone has more of the ''filet'' portion and therefore is the better steak. Please settle this once and for all. Thanks, Linda"
Linda, which steak is better? That's a matter of opinion. Both are cut from the same section of the cow...the Short Loin. They both have the Top Loin muscle (NY Strip) on top and they both have the Tenderloin (filet) on the bottom. The Porter House is cut first and has a bigger Loin muscle and the bigger Filet. The T-Bone has the smaller Filet. Here are a couple of pics for comparison....
Porter House Steak
T-Bone Steak
"I am preparing to make Sauerbraten and wanted to know which cut of meat is best for this dish. I don't want it to be too tough or dry after it's cooked. I was planning to buy bottom round, but please let me know if this is the best choice in cuts of meat. Also if you have a favorite recipe for this dish, please send me the link. I just discovered your web site today and need to purchase my meat by tomorrow morning, so if there is any way you can respond by end of day today, I would really appreciate it. Thank you....Peg from Maryland"
Good morning Peg....Traditionally Sauerbraten is made with a Rump Roast. It is the other end of the Bottom Round. Bottom Round and Top Round will work as well. The Beef Chuck Boneless Shoulder is another good substitute, as long as it's a center cut.
I've made this dish using the following recipe.
Sauerbraten
“Steve, can you freeze Prosciutto? I bought a big piece at Costco.
I don't even know what you eat with it except mozzarella cheese.
I guess it's just something you slice thin and snack on. I'm sure it's very fattening, but I'm back on the Atkins diet and I'm counting carbs, not fat. Any ideas on ways to serve Prosciutto would be appreciated. Thanks, Rick”
Rick, it is not recommended to freeze the Prosciutto because it may damage the texture and the flavor. You can use the Prosciutto in various ways, i.e. wrapping veggies and fruits, cheeses, etc.
Here is a good link I found for info and recipes
www.parmaham.com/buying/foodservice.asp
“Hi, you’ve probably covered this subject a Zillion times, but what is pork Cushion Meat and how is the best way to cook it? Thanks, Nick”
Nick, the "cushion" comes from the Pork Shoulder Picnic (or Arm). The picnic shoulder is more economical than the Boston Butt, but also contains more fat than the blade shoulder. When the bone and fat is trimmed from this cut it results in a very rich flavored roast. The meat from this cut is excellent for making juicy barbecued pulled pork. The Picnic has a large bone and joint that runs through the middle of the roast, one side has a
large lean muscle...that is the "cushion". You can also slice and pound them for pork cutlets, stew meat, etc and use them in any chicken recipe.
Skirt steak? Thanks, Julie"
Julie, there are several commercial marinades out there that would work.....the dry ones in the envelopes that you just add water or olive oil to. Also some good bottled marinades, such as Lea & Perrins, McCormicks, etc. My personal favorites are Dale's Sauce and/or Moore's, both found in the bbq sauce section near the top shelf.
Here is one you can make at home and it uses pineapple juice, rum and ginger to give you a 'Caribbean' flare.
* 1/2 cup pineapple juice
* 1/3 cup rum
* 1/4 cup soy sauce
* 2 tablespoons brown sugar
* 1 tablespoon ginger, grated
* 2 cloves garlic, minced
* 1/2 teaspoon red pepper flakes, crushed
PREPARATION:
Combine all ingredients in a small mixing bowl. Pour marinade over steak and allow to marinade in refrigerator for 3-6 hours.
"Hi, my name is Joe and I have recently have been craving Mexican food. By the way I live in Ohio so there is definitely not an abundance of recipes or ingredients. However my wife and I have found a Mexican grocery store in Columbus. My question is for one is top round the same as flank steak, and if not what other names could grocers be selling flank steak by? And recipes? Thanks."
Joe, Top Round is NOT the same as Flank Steak, however if sliced thin against the grain, it can be substituted in the recipe. Other names for the Flank Steak are London Broil or Jiffy Steak.
If that Mexican grocery store has Skirt Steak, or Fajita meat, that is even better than the Flank Steak for Mexican recipes.
Here is link to a site that has 771 Mexican recipes
Mexican Recipes
"I own a deli and am using flap meat to cut into tips for my steak and cheese. Is there a different cut that would give me the same results but less expensive. Also, what cut do I use for shaved steak and cheese? Thank you."
You could use Skirt Steak, but it's probably the same price, or more expensive. You could use a Beef Sirloin Tip, but it would have to be de-veined and marinated...different texture though, and not sure your customers would like the change, as it has less flavor. Check with your supplier and see if anyone is packaging up any "Steak Tips" that you could use. I used to buy pre-cooked "chicken cubes" that were great for salads and chicken-cheese sandwiches.
As far as your shaved beef sandwiches, lots of choices, you would have to decide on the quality you want to serve. First choice, of course, is Beef Rib Eye...but it's expensive. I used to use a pre-sliced, frozen, beef rib portion control package from Thumann's. You could purchase them in 4, 6 or 8 oz portions. Consistent quality and portion control. The same items are available from other purveyors in Rib, Sirloin or Round and the prices vary from cut to cut.
If you want to slice your own, you have choices of the Rib, boneless Top Sirloin, Bottom Sirloin Ball Tip (a sibling of the Tri-Tip and the Flap), Top Round and back to the Sirloin Tip.
"Which cut is better - the porterhouse steak or the T-bone steak? My husband says a T-bone has more of the ''filet'' portion and therefore is the better steak. Please settle this once and for all. Thanks, Linda"
Linda, which steak is better? That's a matter of opinion. Both are cut from the same section of the cow...the Short Loin. They both have the Top Loin muscle (NY Strip) on top and they both have the Tenderloin (filet) on the bottom. The Porter House is cut first and has a bigger Loin muscle and the bigger Filet. The T-Bone has the smaller Filet. Here are a couple of pics for comparison....
Porter House Steak
T-Bone Steak
"I am preparing to make Sauerbraten and wanted to know which cut of meat is best for this dish. I don't want it to be too tough or dry after it's cooked. I was planning to buy bottom round, but please let me know if this is the best choice in cuts of meat. Also if you have a favorite recipe for this dish, please send me the link. I just discovered your web site today and need to purchase my meat by tomorrow morning, so if there is any way you can respond by end of day today, I would really appreciate it. Thank you....Peg from Maryland"
Good morning Peg....Traditionally Sauerbraten is made with a Rump Roast. It is the other end of the Bottom Round. Bottom Round and Top Round will work as well. The Beef Chuck Boneless Shoulder is another good substitute, as long as it's a center cut.
I've made this dish using the following recipe.
Sauerbraten
“Steve, can you freeze Prosciutto? I bought a big piece at Costco.
I don't even know what you eat with it except mozzarella cheese.
I guess it's just something you slice thin and snack on. I'm sure it's very fattening, but I'm back on the Atkins diet and I'm counting carbs, not fat. Any ideas on ways to serve Prosciutto would be appreciated. Thanks, Rick”
Rick, it is not recommended to freeze the Prosciutto because it may damage the texture and the flavor. You can use the Prosciutto in various ways, i.e. wrapping veggies and fruits, cheeses, etc.
Here is a good link I found for info and recipes
www.parmaham.com/buying/foodservice.asp
“Hi, you’ve probably covered this subject a Zillion times, but what is pork Cushion Meat and how is the best way to cook it? Thanks, Nick”
Nick, the "cushion" comes from the Pork Shoulder Picnic (or Arm). The picnic shoulder is more economical than the Boston Butt, but also contains more fat than the blade shoulder. When the bone and fat is trimmed from this cut it results in a very rich flavored roast. The meat from this cut is excellent for making juicy barbecued pulled pork. The Picnic has a large bone and joint that runs through the middle of the roast, one side has a
large lean muscle...that is the "cushion". You can also slice and pound them for pork cutlets, stew meat, etc and use them in any chicken recipe.