Why don't all cuts of beef make a good stew? - beef cuts kosher
Sometimes when she marinated different cuts of beef for sale, for example, the loin and fillet, but if the broth is very tasty stew. Why?
Monday, February 8, 2010
Beef Cuts Kosher Why Don't All Cuts Of Beef Make A Good Stew?
4 comments:
In general, the best dishes on the cooking time. Lean beef will not be easy, if it is cooked so long - the most delicious dishes of meat is a piece of meat with a large amount of connective tissue, such as Chuck. Chuck on the shoulder that makes a lot of work on animals, the construction of connective tissue in muscle. Since the kitchen for a time to break the tissues that are in meat that melts in the mouth. Yum!
Hope this helps!
the type and amount of fat found in different textures of beef cuts. I know that prefer more fibrous and tough, stews or cut a steak and cut the meat or the main source. Meat dish is my favorite, but other cuts of meat too much work. The courts of the round, wing, plate and neck are just some of the others. sometimes the supermarkets offer before the USDA's cube "pot" not sure what was this price cut, but I have used. Cut saves time and make your own pretty well.
Happy Cook
Cheap cuts of meat more flavor and connective tissue. The connective tissue content and makes the sauce rich and aromatic when cooked at low temperatures for long periods. More expensive cuts of beef are best for quick preparation.
Need a small bone in the soup for a good stock. Oxtail, ribs or neck bones. Then, some other types of cooked meat drip tray 's are good to be able also to record. Cook until the broth. Gusto. Then add vegetables and spices. Return to boil until cooked.
Post a Comment