MarcosWiki - recipes:notes

7-Bone Chuck Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:04:02+00:00

7-Bone Chuck Roast 7-bone pot roast = 7-bone roast = center cut pot roast = chuck roast center cut Notes: This is a tough cut of meat, so it's usually braised or cooked in liquid to tenderize it. A steak from this roast is called a 7-bone steak. Substitutes: arm roast OR blade pot roast

17 Course

Anonymous (anonymous@undisclosed.example.com) — 2017-01-06T19:13:33+00:00

17 Course * Cheese * paprika spread * brandade * anchovie paste * * Soupe de roches * * legumes farci * honey fish in casing * riste of eggplant * * Salad * * ginger cream soup * recipenotes

365 Recipes

Anonymous (anonymous@undisclosed.example.com) — 2017-01-04T20:09:01+00:00

365 Recipes I was originally given 365 Great Grilling Recipes by a friend, and I have loved it. I later heard that the 365 Chicken and 365 Pasta books are also great, so I picked them up. Recipes (Use Tag "365Chicken") Recipes (Use Tag "365Grilling")

2017-1-16

Anonymous (anonymous@undisclosed.example.com) — 2017-01-16T15:27:42+00:00

2017-1-16 Mushroom Fondue - morning Ivy rd macaroni and cheese - nap Slow-Roasted Chicken Parts w/Shallot-Garlic Pan Sauce - 3:30 (prep, sear, bake, make sauce), 5:00 (broil, warm sauce) Rum Cake - morning 1st thing recipenotes menus

Aluminum Foil

Anonymous (anonymous@undisclosed.example.com) — 2016-12-09T13:10:46+00:00

Aluminum Foil * When my scissors get dull, I layer about 7 pieces of foil and cut through them, and the scissors are sharp once again. * I often forget to take my gold wedding ring and my silver cross ring off my fingers when I am doing dishes or grubbing around the house, so I put them in aluminum foil and put in some salt solution and leave it overnight. The next morning they look like new.

Arles Cooking Class

Anonymous (anonymous@undisclosed.example.com) — 2017-01-05T18:07:52+00:00

Arles Cooking Class I worked in Brussels on a Y2K remediation project in late spring and summer of 1999. The summer holiday season landed in the middle of the project and I convinced the client that it would be cheaper to pay my $250/day per diem than to fly me back and forth to the states on business class. I quickly found a bike tour of the Dordogne to go on and afterwards I took a cooking and wine tasting class in Arles, France. It was an interesting class. We'd go around to nearby Rhone…

Arm Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:04:08+00:00

Arm Roast arm roast = arm pot roast = arm chuck roast = chuck arm roast = round bone pot roast = round bone roast Notes: This is just a butcher's blade away from the shoulder roast, and the main difference between the two is that the arm roast has a round bone in it and is slightly more tender. You can use this for a pot roast, or cut it up for stew meat, but it's too tough to cook with dry heat. A steak cut from this roast is called an arm steak. Substitutes: shoulder roast OR botto…

Arm Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:04:20+00:00

Arm Steak arm steak = arm chuck steak = arm Swiss steak = round bone steak = round bone Swiss steak Notes: This is a steak cut from an arm roast. It's too tough to grill or broil, but it's very tasty if you braise it. Substitutes: 7-bone steak OR under blade steak OR shoulder steak

ATK Ingredient Recommendations

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:04:30+00:00

ATK Ingredient Recommendations W - Winner HR - Highly Recommended R - Recommended RR - Recommended w/Reservations Beans (Canned was better than dried) Goya (W) Bush's Best (R) Cocoa Hershey’s Natural Cocoa Unsweetened (W) Hershey’s Special Dark Cocoa (R)

Baby Back Ribs

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T15:37:54+00:00

Baby Back Ribs Baby back ribs are cut from the section of the rib cage closest to the backbone. Loin center-cut roasts and chops come from the same part of the pig, which explains why baby back ribs can be expensive. This location also explains why baby back ribs are much leaner than spareribs—and why they need special attention to keep from drying out on the grill.

Back Ribs

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:04:40+00:00

Back Ribs A bone-in beef ribeye steak comes from the same area on the animal as a pork chop. The curved bone in a ribeye steak is a beef back rib. When the butcher is breaking down a steer the same choice is made about where to make the cut between those ribs and the whole boneless rib roast.

Balsamic Vinegar

Anonymous (anonymous@undisclosed.example.com) — 2017-01-04T02:36:05+00:00

Balsamic Vinegar Recommended * Bertoli Balsamic Vinegar of Modena * Monari Federzoni Balsamic Vinegar of Modena ($3.39/16.9 oz) * Ortalli Balsamic Vinegar of Modena ($4.69/16.9 oz) Rec w/Reservations * Lucini Gran Riserva Balsamico ($14.00/8.5 oz)

Baron Of Beef

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T02:13:38+00:00

Baron Of Beef In the US, a baron of beef is an imprecise term used to describe large, less important cuts that are best-suited to roasting or braising, such as the steamship round, top (or inside) round, or bottom (or outside) round. recipenotes

Basic Cooking

Anonymous (anonymous@undisclosed.example.com) — 2016-12-09T13:13:02+00:00

Basic Cooking * Learn Mise en place, or Mise (meez). Translates to Put in place. Simply put, prep all your dinner recipes and standard use ingredients ahead and have readily available in easily reachable containers. This could be chopped onions, minced garlic, cleaned and chopped cilantro, grated cheese - whatever you will need for the entire meal. Make sure you have everything you need in terms of tools and pots and pans before you start. This allows you to concentrate on what you need to be…

BBQ Sauce

Anonymous (anonymous@undisclosed.example.com) — 2016-12-19T17:25:06+00:00

BBQ Sauce Update: April, 2007 The Texas Best brand is no longer in production; we continue, however, to recommend Bull's Eye Original BBQ Sauce. This article was published in the May, 2005, issue of Cook's Country, sister magazine to Cook's Illustrated. This updated a tasting that appeared in the July, 2003 issue.

Beef Tenderloin

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:04:50+00:00

Beef Tenderloin The tenderloin is the most tender of beef cuts. It also has little fat marbling which makes it a favorite of those that love steak but yet watch their consumption of fat. Surprising to most, a tenderloin steak has less fat than the equivalent weight of a chicken thigh. If you’re watching your weight but have a craving for a tender steak, the filet is the perfect choice.

Better Homes & Gardens Cook Book

Anonymous (anonymous@undisclosed.example.com) — 2017-01-04T20:17:05+00:00

Better Homes & Gardens Cook Book This was my Mom's bible cook book, along with “The Joy of Cooking.” We were never a “Betty Crocker” house. Mom gave me a copy of this cookbook when I moved into my first apartment. I don't think I ever used it. Of course, some of the dishes that I grew up with came from it.

Blade Chop

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T15:39:02+00:00

Blade Chop Cut from the shoulder end of the loin, these chops can be difficult to find at the market. They are fatty and tough, despite good flavor and juiciness. recipenotes

Blade End Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T15:42:12+00:00

Blade End Roast Blade-End Roast: The part of the loin closest to the shoulder, the bone-in blade roast can be chewy. It can also be difficult to carve because of its many separate muscles and fatty pockets. Boneless Blade-end Roast: This is our favorite boneless roast for roasting. It is cut from the shoulder end of the loin and has more fat (and flavor) than the boneless center-cut loin roast. Unfortunately, this cut can be hard to find in many markets.

Blade Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:04:58+00:00

Blade Roast The blade is made up of different muscles with varying degrees of toughness. The many muscles are heavily exercised and contain a lot of connective tissue so therefore chuck roast recipes must be slow cooked at a low heat. A blade will be tough, stringy and very dry if not cooked with liquid. The blade has great flavor, can be left whole or the various muscles can be separated. Pick a roast with the right size and shape to suit your needs. In different regions and countries the b…

Boning A Chicken

Anonymous (anonymous@undisclosed.example.com) — 2016-12-09T13:24:38+00:00

Boning A Chicken Boning a Chicken Wings Breast up Grab a wing, lift it off the board Cut from back towards the front Wishbone Breast up Knife in neck cavity, scrape flesh off the wishbone on both side Wiggle two fingers in and dislocate the wishbone at the top and remove

Bottom Round Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T02:15:34+00:00

Bottom Round Roast Roasts from the bottom round. A bit tough and best suited as corned beef or pot roast. This is called beef silverside in the UK, Ireland, Australia and New Zealand. recipenotes

Bottom Round Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T02:17:26+00:00

Bottom Round Steak This lean steak is best in a tenderizing marinade and cooked to no more than medium rare doneness. Slice thin to maximize tenderness. recipenotes

Bread Yeast

Anonymous (anonymous@undisclosed.example.com) — 2016-12-08T19:47:14+00:00

Bread Yeast * Cake or compressed yeast - Wide awake and pressed into blocks. Must be refrigerated, dies in a week * Active dry yeast - Must be rescusitated in warm water before using. * RapidRise yeast - Same as instant * Instant yeast - Can be mixed directly with the dry ingredients, very reliable, user friendly. Can be stored in the freezer, can last 2 years or more!

Brisket

Anonymous (anonymous@undisclosed.example.com) — 2016-11-17T03:04:18+00:00

Brisket Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the…

Browning Onions

Anonymous (anonymous@undisclosed.example.com) — 2018-03-21T20:29:44+00:00

Browning Onions * Cut up onions (4 or 5?) * 2 TBSP oil * 3/4 tsp Salt * 3/4 cup water * Add to non-stick pan * Bring to boil * Cover, cook for ~10 minutes, until most of the water is evaporated * Uncover, stir, scrape up fond, press against pan

Cake Mixes

Anonymous (anonymous@undisclosed.example.com) — 2016-12-19T17:25:56+00:00

Cake Mixes Recommended 1. Betty Crocker Super Moist Butter Recipe Yellow Cake Mix $2.49 This cake, which calls for a stick of butter, was praised for its “rich butter flavor” and “moist and tender” texture. Very “vanilla-y.” 2. Betty Crocker Super Moist Golden Vanilla Cake Mix $1.69 Tasters appreciated the

Capers

Anonymous (anonymous@undisclosed.example.com) — 2016-12-19T17:27:06+00:00

Capers We purchased six brands of capers and held a small tasting, tasting both small and large capers packed in brine and vinegar as well as one brand of salted capers. Many people associate capers with anchovies and assume that they come from the sea. Others assume that they must be related to peas or beans because of their shape. Capers are actually pickles made from the unopened flower buds of the caper shrub, which grows in the Mediterranean region. These briny morsels are used in countl…

Cast Iron Seasoning

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:05:14+00:00

Cast Iron Seasoning Cast Iron Myths ACMorris on Chowhound (Seasoning) I'm answering a number of posts in this reply. You may want to get an 80 grit sand paper and scour the pot if it's new and unpolished, if you want to be 100% natural - use kosher salt. Your arms will appreciate the sand paper

Center Cut Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-17T01:38:18+00:00

Center Cut Roast This versatile roast is cut from the top sirloin. Lean, juicy and tender, it boasts good flavor. recipenotes

Chateaubriand

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:05:20+00:00

Chateaubriand Chateaubriand steak (also chateaubriand) is a meat dish cooked with a thick cut from the tenderloin filet. In contemporary times, chateaubriand cuts of beef refer to “a large steak cut from the thickest part of a fillet of beef

Chocolate

Anonymous (anonymous@undisclosed.example.com) — 2016-12-19T17:33:54+00:00

Chocolate Unsweetened * Recommended * Callebaut * Ghirardelli * Nestle * Not Recommended * Baker's * Hershey's Dark Chocolate 60% Cacao * Recommended * Callebaut Intense Dark Chocolate $0.53/oz * Ghirardelli Bittersweet Chocalate Baking Bar $0.75/oz

Choose & Cook Mussels

Anonymous (anonymous@undisclosed.example.com) — 2017-01-10T19:39:28+00:00

Choose & Cook Mussels Choosing: * Spotting the good ones: At the fish counter, use your eyes and your nose to guide you. Fresh mussels should look tightly closed or just slightly gaping open. Make sure their shells are closed or that they close immediately with a gentle tap. That's an indication that they're still alive. If they're yawning wide, they're dead or close to it. Once you have them in hand, take a sniff. They should smell like the sea. If they're really fishy smelling, don't buy t…

Chuck Eye Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:05:28+00:00

Chuck Eye Roast Chuck eye = mock tender = chuck fillet = chuck filet = chuck tender = Scotch tender Notes: This is one of the more tender cuts from the chuck section, so you can cook it in liquid or roast it in the oven. A steak cut from this roast is called a chuck eye steak. Substitutes: top blade roast

Chuck Eye Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:06:10+00:00

Chuck Eye Steak chuck eye steak = chuck fillet steak = chuck filet steak = beauty steak = chuck tender steak = fish steak Notes: This steak isn't bad, considering it's a chuck steak. In fact, it's tender enough to grill or broil, provided that you marinate it overnight first. Substitutes: top blade steak OR eye of round steak OR top sirloin OR round tip steak

City Ham

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T16:05:18+00:00

City Ham Cured city hams are wet-cured in brine, while country hams are dry-cured in salt and then aged. If the label says anything more than “ham” or “ham with natural juices,” don’t buy it. Also avoid boneless hams, which can be spongy.

Cleaners

Anonymous (anonymous@undisclosed.example.com) — 2016-12-09T13:25:58+00:00

Cleaners Glass-and-window cleaner * About 7 pints cold water (108 ounces) * 1/2 cup soapy ammonia (or non-soapy?) * 1 pint rubbing alcohol * Vinegar * Fill a 1- or 2-gallon bucket with the water. Carefully add the ammonia and rubbing alcohol.

Cleaning Leeks

Anonymous (anonymous@undisclosed.example.com) — 2016-12-01T14:17:02+00:00

Cleaning Leeks 1. Cut the white and bottom 3/4 of light green part of leek lengthwise, leaving the top of the light green section and the dark green leaves intact. You want the layers of leek to be able to fan out but remain attached. 2. Cut the white and bottom 3/4 of light green part of leek lengthwise, leaving the top of the light green section and the dark green leaves intact. You want the layers of leek to be able to fan out but remain attached.

Cooking Hints

Anonymous (anonymous@undisclosed.example.com) — 2023-11-07T21:58:16+00:00

Cooking Hints * Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces. No more stains. * Wrap celery in aluminum foil when putting in the refrigerator-it will keep for weeks. * Use lifesavers candy to hold candles in place on your next birthday cake.

Cooking Temperatures

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:06:20+00:00

Cooking Temperatures Chicken, Turkey, Duck Temperature USDA Safe Practical Whole 165° 165° Breast 165° 165° Thigh 165° 165°-175° Ground 165° 170°-175° Beef, Veal & Lamb When determining the temperature to cook your meat to, there's a crucial distinction to be made between whole muscle cuts and ground meat. The food scientist Harold McGee explains:

Cooking w/Heat

Anonymous (anonymous@undisclosed.example.com) — 2016-12-09T13:27:08+00:00

Cooking w/Heat The Invisible Ingredient in Every Kitchen By HAROLD McGEE Published: January 2, 2008 OF all the ingredients in the kitchen, the most common is also the most mysterious. It’s hard to measure and hard to control. It’s not a material like water or flour, to be added by the cup. In fact, it’s invisible.

Cornstarch

Anonymous (anonymous@undisclosed.example.com) — 2016-12-09T13:28:22+00:00

Cornstarch Cornstarch is best known for its thickening power in sauces, gravies, soups, pies, custards and puddings. To store cornstarch, keep it in an airtight container and like other starches, cornstarch loses its thickening power when exposed to air over a long period of time.

Coulotte Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-17T01:46:20+00:00

Coulotte Steak * Boneless steak made by slicing the Coulotte (Sirloin Cap) at a right angle to the grain or direction of the muscle fibers * Because this Sirloin Cap is removed during the fabrication of the Top Butt Boneless, the opportunity to cut across the grain is gained, maximizing tenderness

Country Ham

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T16:06:26+00:00

Country Ham This Southern favorite starts with the whole leg and is dry-cured like prosciutto or serrano ham. This ham has a complex, meaty, and nutty flavor. The meat is very salty and dry (even after soaking). Serve it in small pieces with biscuits or use in recipes with greens, rice, or pasta.

Country Style Ribs (Pork)

Anonymous (anonymous@undisclosed.example.com) — 2017-01-13T13:12:56+00:00

Country Style Ribs (Pork) These meaty, tender, boneless ribs are cut from the upper side of the rib cage from the fatty blade end of the loin. Butchers usually cut them into individual ribs and package several ribs together. These ribs can be braised and shredded for pasta sauce, or pounded flat and grilled or pan-seared as cutlets.

Country-Style Ribs (Beef)

Anonymous (anonymous@undisclosed.example.com) — 2017-01-13T13:13:11+00:00

Country-Style Ribs (Beef) recipenotes

Cuts Of Beef

Anonymous (anonymous@undisclosed.example.com) — 2017-01-11T14:29:51+00:00

Cuts Of Beef Cooking Techniques BRBraiseSlow, wet heat: Pot Roast, Stew, Braise, Slow CookerG/BGrill or BroilDirect high heatMAMarinateMarinate prior to cookingRORoastDry oven heat, barbecueSFStir FryFast cookSK SkilletSear and cook on high heat

Cuts Of Pork

Anonymous (anonymous@undisclosed.example.com) — 2017-01-11T14:31:29+00:00

Cuts Of Pork Cooking Techniques BRBraiseSlow, wet heat: Pot Roast, Stew, Braise, Slow CookerG/BGrill or BroilDirect high heatMAMarinateMarinate prior to cookingRORoastDry oven heat, barbecueSFStir FryFast cookSK SkilletSear and cook on high heatSKO

Cutting Board Wax

Anonymous (anonymous@undisclosed.example.com) — 2023-12-27T21:46:32+00:00

Cutting Board Wax To Make * 1 lb food grade Mineral Oil * Heat in crock pot on high for 30 minutes * 4 lbs food grade Beeswax pellets * Add * Pour into storage tins To Use * Add wax all over * New board: generous amount *

Denver Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:07:04+00:00

Denver Steak recipenotes

Dry-aged Beef

Anonymous (anonymous@undisclosed.example.com) — 2016-12-14T21:03:04+00:00

Dry-aged Beef * Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours. * Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3 days. Change the paper towels again if it becomes damp and sticks to the steak.

Eggs

Anonymous (anonymous@undisclosed.example.com) — 2016-12-09T14:02:16+00:00

Eggs We were curious how eggs from different sources might stack up when tasted side-by-side. Despite marketing hype to the contrary, a kitchen taste-test proved that shell color has no effect on flavor. Brown eggs and white eggs from similar sources taste the same.

Evaporust

Anonymous (anonymous@undisclosed.example.com) — 2024-07-21T16:46:52+00:00

Evaporust Backyard Ballistics * 1 Liter water * 100 grams Citric Acid * 40 grams Washing Soda (Sodium Carbonate) * Mix together until reaction stops * Some dish soap * Stir in Place items in solution to remove rust. Store in airtight jug and use until not effective anymore

Eye Round Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T02:22:12+00:00

Eye Round Roast Eye of round is one of the few unredeemable cuts of meat; think tough and tasteless. recipenotes

Eye Round Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T02:21:08+00:00

Eye Round Steak Eye of round is one of the few unredeemable cuts of meat; think tough and tasteless. recipenotes

Filet Mignon

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:07:12+00:00

Filet Mignon Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French this cut can also be called filet de bœuf, which translates in English to beef fillet.

Finger Paints

Anonymous (anonymous@undisclosed.example.com) — 2016-12-08T19:48:46+00:00

Finger Paints * 1/2 cup Laundry Starch, pulverized * 1/4 cup Cold Water * Mix together in saucepan * 1.5 cups Boiling Water * Pour in gradually while stirring * Cook about 3 minutes over low heat until surface is glossy * Remove from heat

Flank Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-17T03:03:20+00:00

Flank Steak The flank steak is a beef steak cut from the abdominal muscles or buttocks of the cow. A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fibre) is very apparent in flank steaks, and many chefs cut across the grain to make the meat more tender.

Fold En Papillote

Anonymous (anonymous@undisclosed.example.com) — 2016-11-17T21:24:58+00:00

Fold En Papillote * Fold a 14×12“ piece of parchment paper in half. (The technique also works for grilling; just substitute aluminum foil.) Using kitchen shears, cut the parchment into a heart shape. * Arrange vegetables and herbs on one side of the paper. Top with fish. Add olive oil or butter and a splash of wine and/or broth to keep the fish moist and create a sauce. Season with salt and pepper. Brush the edges of the paper with beaten egg white for a tighter seal, if desired.

French Food Words

Anonymous (anonymous@undisclosed.example.com) — 2023-11-07T21:38:59+00:00

French Food Words I created a compact dictionary of French food words when I lived in Brussels. Here it is for posterity. recipenotes misc

Frenching Ribs

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T16:13:50+00:00

Frenching Ribs recipenotes

Fresh Ham

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T16:08:46+00:00

Fresh Ham Most of us think of ham as a pink haunch that’s smoked, fully cooked, and ready to eat. Fresh ham is none of those things: It’s simply the pig’s upper hind leg. Whole fresh hams can weigh up to 25 pounds, so they’re usually broken down into the sirloin (or “butt”) end closer to the torso, and the tapered shank end (seen here; we prefer this cut for easy carving). Brine fresh ham before cooking it to keep it moist.

Galangal

Anonymous (anonymous@undisclosed.example.com) — 2017-01-06T19:17:20+00:00

Galangal This cousin of ginger is prized in Thai cusine for its extraordinary citrus-like flavor in soups and its burst of herbal heat in curry pastes. In its fresh form, its color ranges from delicate ivory to warm brown, depending on its exact variety and age. Round and plump with lots of thumb-like protrusions, it's always encircled with dark rings along the rounded chunks.

Greens Cook Book

Anonymous (anonymous@undisclosed.example.com) — 2017-01-04T19:52:48+00:00

Greens Cook Book This was the first cookbook I ever purchased, which I got in San Francisco while visiting one of my favorite people, Betsy Randolph, after I graduated from college. She was a vegetarian at the time and she took me to Greens Restaurant for dinner. One of the things I liked most about it was that the food was simply good, and didn't try to imitate meat dishes. I know, duh. But it was the first time I'd ever thought about it. It helped that the food was delicious, of course.

Hanger Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-17T03:06:40+00:00

Hanger Steak A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 450 to 675 grams (1 to 1 1⁄2 pounds). This cut is taken from the plate, which is the lower belly of the animal. In the past it was sometimes known as

Hoisin Sauce

Anonymous (anonymous@undisclosed.example.com) — 2016-12-19T17:37:42+00:00

Hoisin Sauce Hoisin sauce is a thick, reddish brown mixture of soybeans, sugar, vinegar, garlic, and chiles used in many classic Chinese dishes, including barbecued pork, Peking duck, and moo shu pork. Spoonfuls of six hoisin sauces and forkfuls of our hoisin-basted barbecued pork indicated that no two brands of this staple condiment are identical; in fact, they vary dramatically in flavor, consistency, and even color

Hot Dogs

Anonymous (anonymous@undisclosed.example.com) — 2016-12-09T14:03:28+00:00

Hot Dogs Hot dogs inspire passion. Just try serving an Oscar Mayer dog to a Hebrew National devotee or handing a mustard-and-sauerkraut dog to someone who takes ketchup and onions, and you'll see what I mean. Passion begets consumption, and Americans spend over $1.5 billion on store-bought hot dogs each year. To determine which all-beef hot dog is best, we bought nine brands at our local supermarket and headed into the test kitchen to cook and taste them.

Hot Sauce

Anonymous (anonymous@undisclosed.example.com) — 2016-12-19T17:38:58+00:00

Hot Sauce We thought Tabasco would win hands down—we were wrong. As often as we use hot pepper sauce in the test kitchen, we've never given much thought to brand. Considering that most are made from a basic combination of red peppers, vinegar, and salt, does brand even matter? We rounded up eight supermarket samples to find out.

Jennivine Restaurant

Anonymous (anonymous@undisclosed.example.com) — 2017-01-05T18:13:36+00:00

Jennivine Restaurant Jennivine's was my favorite restaurant in Dallas, and is one of my favorites of all time. It was tiny, cozy and the food was amazing. So there I was, a year out of college, single, and lots of free time on my hands. The deal with the class was that you spent the first part of the evening cooking a meal (and drinking wine) and then you could invite someone to come and eat the meal (with wine). I had the idea that this would be a great way to meet women, but, alas, almost ev…

Katherine Hepburn's Brownies

Anonymous (anonymous@undisclosed.example.com) — 2017-09-20T13:48:12+00:00

Katherine Hepburn's Brownies This is the letter to the editor that started it. To the Editor: Re the death of Katharine Hepburn last Sunday: For many decades, my father used to walk across town to do his food shopping on Second Avenue. He often shopped at a Gristede's around the corner from Miss Hepburn's town house on East 49th Street.

Ketchup

Anonymous (anonymous@undisclosed.example.com) — 2016-12-19T17:53:52+00:00

Ketchup Top Rated * Hunt's * Heinz Organic * Simply Heinz * America's Choice Tomato Ketchup ( Recommended * Hienz * Whole Foods 365 Organic Not Recommended * Heinz No Salt Added Tomato Ketchup - pretty average, solid, inoffensive, deep flavor.

Loin Chop

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T15:56:58+00:00

Loin Chop These chops are equivalent to a beef porterhouse and can be identified by the bone that divides the loin meat from the tenderloin muscle. The lean tenderloin section cooks more quickly than the loin section, making these chops a challenge. They have good flavor, but since they contain less fat than the rib chops, they are not quite as moist. They are sometimes called center-cut chops.

Making Sausage

Anonymous (anonymous@undisclosed.example.com) — 2018-11-11T16:43:20+00:00

Making Sausage Part One: Grind It 1. Trim and discard any gristle or connective tissue from the pork. Cut the pork and pork fat back into 1-inch cubes. 2. Spread in an even layer on a rimmed baking sheet and put in the freezer, uncovered, until very cold (partially frozen on the edges but still soft in the center), about 1 hour. Meanwhile, chill a large mixing bowl and the blade and 1/4-inch grinding plate from your meat grinder.

Mayonnaise

Anonymous (anonymous@undisclosed.example.com) — 2016-12-19T17:55:46+00:00

Mayonnaise Highly Recommended * Hellman's ($3.29) * Kraft ($2.99) * Trader Joe's ($1.79) Recommended * Hain Safflower * Kraft Miracle Whip Recommended w/Reservations * 365 Mayo * Whole Foods Canola * Spectrum Natural recipenotes buyingguides

Modern Southwest Cuisine

Anonymous (anonymous@undisclosed.example.com) — 2017-01-05T18:19:13+00:00

Modern Southwest Cuisine This is the most visually stunning cook book I've ever owned. Most of the food is too involved to make, but the stuff I have made has been delicious. Recipes (Use Tag "ModernSW") recipenotes books-restaurants

Neutralizing Hot Pepper

Anonymous (anonymous@undisclosed.example.com) — 2016-12-09T13:30:16+00:00

Neutralizing Hot Pepper On your skin: Water only spreads the fire so don't wash your hand until you neutralize the`heat. Capsaicin — the compound that gives peppers their heat isn't soluble in water, but chlorine or ammonia turns it into a salt, which IS soluble in water. In a little bowl add 1 part bleach to 5 parts water and just dip your hands quickly, but don't soak your hands in this solution or it may irritate your skin.

Nutrition Guidelines

Anonymous (anonymous@undisclosed.example.com) — 2016-12-06T14:11:36+00:00

Nutrition Guidelines recipenotes

Olive Oil Fakes

Anonymous (anonymous@undisclosed.example.com) — 2016-12-08T19:37:16+00:00

Olive Oil Fakes Slippery Business The trade in adulterated olive oil. by Tom Mueller August 13, 2007 “Fraud is so widespread that few growers can make an honest living,” one expert says. On August 10, 1991, a rusty tanker called the Mazal II docked at the industrial port of Ordu, in Turkey, and pumped twenty-two hundred tons of hazelnut oil into its hold. The ship then embarked on a meandering voyage through the Mediterranean and the North Sea. By September 21st, when the Mazal II reached Ba…

Original Coney Island Restaurant

Anonymous (anonymous@undisclosed.example.com) — 2018-12-12T23:34:30+00:00

Original Coney Island Restaurant I remember Dad taking me to the Original Coney Island when I was kid. He knew the owners (probably grew up with the family) and he'd chat while we had our coney islands. I still remember one time when the owner gave me a 5th Avenue candy bar. It was an old place with dim lighting and old paint. Two parts - the restaurant that had a big soda-type bar and a bar side that you got to through a door. Dad talked for years about finding a recipe for the sauce. JC…

Peanut Butter

Anonymous (anonymous@undisclosed.example.com) — 2016-12-09T14:06:40+00:00

Peanut Butter The creamy, sweet peanut butter we enjoyed as kids now has plenty of competition at the supermarket. You now can buy low-sugar, no-sugar, and low-fat peanut butter. The latter isn't very good, but we wondered about the “natural” brands with less or no sugar. To find out how they stack up, we tasted nine brands of creamy peanut butter raw and in peanut butter cookies.

Peel Tomatoes

Anonymous (anonymous@undisclosed.example.com) — 2016-11-18T17:12:44+00:00

Peel Tomatoes * Remove any stickers and wash the tomato thoroughly. * Remove the stem with a paring knife. And cut a shallow X on the bottom of the tomato. This will make peeling much easier. * Fill a big bowl with ice water and set it aside. Place a pot of water on the stove and bring it to a boil.

Petite Sirloin Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-17T01:56:24+00:00

Petite Sirloin Steak A petite sirloin steak is a cut from the top sirloin (hip) of beef. The Tri-Tip has been removed and the remaining piece of top sirloin is sliced lengthwise before being cut into smaller steaks. This can be done for a couple of reasons. One is that it reduces the size of the individual steaks to more of an individual serving size, making it easier to serve and easier to flip on the grill. Another reason might be that by cutting a top sirloin of beef this way almost gives …

Petite Tender Medallions

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:09:20+00:00

Petite Tender Medallions A shoulder tender also called beef shoulder, petite tender, beef shoulder tender petite roast, bistro filet, rat or teres major steak is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the most tender beef muscles and is said to be

Petite Tender Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:09:58+00:00

Petite Tender Roast recipenotes

Picnic Shoulder

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T15:32:28+00:00

Picnic Shoulder This affordable cut can be sold bone-in or boneless. It is rich in fat and connective tissue. Just below the pork butt, where the pig’s front leg meets its torso, is the picnic shoulder, also called the pork shoulder. Like the pork butt, the shoulder is fatty and needs long cooking, but unlike the butt, it’s usually sold bone-in. The picnic shoulder has a considerable cap of fat and skin—perfect for making crackling. Don’t confuse picnic shoulders with picnic hams: The latter a…

Play Dough

Anonymous (anonymous@undisclosed.example.com) — 2016-12-08T19:49:34+00:00

Play Dough (Nancy Carlsson-Paige) * 1 1/2 C flour * 3/4 C salt * 1 Tablespoon cream of Tarter (don't omit) * 1 1/2 Tablespoon oil * 1 C water * Food coloring Put dry ingredients in a pot and mix. Add whatever food coloring you like to the water. Put the pot on low heat and slowly add the liquid to the dry ingredients. When it's warm, knead. Keeps in the refrigerator for months

Pork Butt

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T15:28:48+00:00

Pork Butt This large, flavorful cut (often labeled Boston butt or pork shoulder at markets) can weigh as much as 8 pounds when sold with the bone in. Many markets take out the bone and sell this cut in smaller chunks, often wrapped in netting to hold the roast together.

Pork Shoulder

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T15:33:14+00:00

Pork Shoulder Pork shoulder is a funny one. It can refer to both the Butt and the Picnic shoulder cuts. Ask which one. recipenotes

Porterhouse Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:10:06+00:00

Porterhouse Steak The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries). Both steaks include a “T-shaped” bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.

Recipe Notes

Anonymous (anonymous@undisclosed.example.com) — 2017-01-16T15:20:39+00:00

Recipe Notes Books & Restaurants Buying Guides Menus Misc Techniques Tips

Recipes To Find

Anonymous (anonymous@undisclosed.example.com) — 2017-01-09T21:05:10+00:00

Recipes To Find recipenotes misc

Remove Silverskin

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T15:54:34+00:00

Remove Silverskin Pork, beef, and lamb tenderloins all have an area of connective tissue known as silverskin for its silvery-white appearance. Silverskin doesn't dissolve when the tenderloin is cooked, so it needs to be trimmed away. Position the tip of a boning knife about 1/2 to 1 inch from one end of the visible silverskin. Push the tip under a strip of silverskin about 1/2 to 3/4 inch wide. Angle the knife slightly up toward the silverskin as you slide the knife down the tenderloin, freein…

Rib Chop

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T15:47:06+00:00

Rib Chop Cut from the rib section of the loin, these chops have a relatively high fat content, rendering them flavorful and unlikely to dry out during cooking. They are a favorite in the test kitchen. These chops are easily identified by the bone that runs along one side and the one large eye of loin muscle. Note that rib chops are also sold boneless. In fact, most boneless pork chops you’ll find are cut from the rib chop.

Rib Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:10:14+00:00

Rib Roast A Prime Rib Roast is also often referred to as “Standing Rib Roast.” It is cut from the rib section which is one if the eight primal cuts of beef and is comprised of ribs 6 through 12 and a standing Prime Rib Roast can be 2 to 7 ribs. Once roasted to the desired temperature, it is sliced into portions which are called

Rib Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:11:12+00:00

Rib Steak Essentially the “Ribeye” and “Rib Steak” are the same. Except the Ribeye is boneless and the Rib Steak includes the rib bone and is often called a “Bone-In Rib Eye Steak”. Regardless of which steak you choose, when you take that first bite, you'll know you chose one of the best cuts of steak particularly if it's certified USDA Prime Beef which is the ultimate in taste and tenderness.

Ribeye Cap Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:11:22+00:00

Ribeye Cap Steak More flavor than a Ribeye Steak but more tender than a Filet Migon. Meet the Ribeye Cap Steak, also known as Spinalis Dorsi. When the Butcher trims it off the top of the Ribs before cutting them into steaks, you get an entire 16 inch long muscle of the most amazing tender yet flavorful meat.

Ribeye Filet

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:11:30+00:00

Ribeye Filet Primary muscle is the large center muscle (ribeye) of the rib cut lengthwise and sliced into 1- to 1 1/2-inch thick steaks. recipenotes

Ribeye Petite Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:11:38+00:00

Ribeye Petite Roast Primary muscle is the large center muscle (ribeye) of the rib cut lengthwise as a roast. recipenotes

Ribeye Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:11:50+00:00

Ribeye Roast If you turn a rib roast and look at the end, you'll see that it's composed of one large, cylindrical mass of muscle surrounded by several areas of fat and thinner muscles. The large central muscle is referred to as the “eye” of the roast. If you cut your prime rib roast away from the bones, leaving that eye and a protective layer of fat, you have what's termed a

Ribeye Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:11:58+00:00

Ribeye Steak rib-eye steak = Delmonico steak = Spencer steak = market steak = fillet steak = beauty steak Notes: Rib-eye steaks are very tender, well marbled with fat, and fairly expensive. They're usually boneless, but you can sometimes find bone-in rib-eye steaks. Note that club steaks are also sometimes called Delmonico steaks. Substitutes: club steak OR Porterhouse steak OR T-bone steak OR strip steak

Roasted Red Peppers

Anonymous (anonymous@undisclosed.example.com) — 2016-12-12T14:16:38+00:00

Roasted Red Peppers * Preheat the oven to 425 degrees * Place 2 Red bell Peppers (remove the blasted sticker!) on a baking sheet, place in the oven. In 15-20 minutes flip it over. Leave it in the oven for another 15-20 minutes. * Remove from the oven, place in a container and cover with plastic wrap. Let stand for about 10-15 minutes, this makes the skin come off more easily.

Round Tip Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T02:26:58+00:00

Round Tip Steak Round tip steak comes from the round, the rear hindquarters of the animal. This is a well-exercised area that produces lean, somewhat tough meat. recipenotes

Rump Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T02:31:14+00:00

Rump Roast A Rump roast is most often a bottom (outside) round, cut from the sirloin end of the round (different muscle from the eye). Somewhat tough, some marbling - can be braised or roasted. Traditionally used for thin sliced roast beef by deli's etc. Roast rare, thin slice and serve with mashed potatoes and mushroom gravy. Everyday meat and potatoes.

Shank

Anonymous (anonymous@undisclosed.example.com) — 2016-11-17T03:09:46+00:00

Shank The beef shank is the shank (or leg) portion of a steer or heifer. In Britain the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat.

Short Ribs

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:12:06+00:00

Short Ribs recipenotes

Shoulder Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:13:12+00:00

Shoulder Roast shoulder roast = shoulder pot roast = English roast Notes: This boneless cut is located right behind the arm roast on the carcass. It's rather tough, so it's usually cooked in a liquid. Substitutes: arm roast OR bottom round OR cross rib roast

Shoulder Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:13:26+00:00

Shoulder Steak shoulder steak = English steak = clod steak Notes: This makes for a fairly tough steak, but you can grill or broil it provided that you first marinate it overnight. It's even better braised. Substitutes: top blade steak OR chuck eye steak

Sirloin Chop

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T15:48:46+00:00

Sirloin Chop These chops, cut from the sirloin, or hip, end of the pig, are tough, dry, and tasteless. The chops contain tenderloin and loin meat, plus a slice of hipbone. We do not recommend this cut. recipenotes

Sirloin Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T15:49:52+00:00

Sirloin Roast This sinuous cut with a good amount of connective tissue is difficult to cook evenly and to carve. recipenotes

Sirloin Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-17T02:09:24+00:00

Sirloin Steak The sirloin steak is cut from the back of the animal. In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as

Sirloin Tip Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T02:33:58+00:00

Sirloin Tip Roast Lean, tender and economical, this roast's small size is perfect for an easy family dinner. Best when cooked to medium rare and sliced thin against the grain. recipenotes

Sirloin Tip Side Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T02:35:18+00:00

Sirloin Tip Side Steak Economical and lean, this steak is best when marinated and cooked to medium rare. recipenotes

Skirt Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-17T03:11:52+00:00

Skirt Steak Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal's rear quarter. The inside skirt steak is often confused with the flank steak, which is the tail of the porter house and T-bone steaks of the short loin found on the flank. It has similar cooking properties.

Slow Cooker To Dutch Oven

Anonymous (anonymous@undisclosed.example.com) — 2017-08-08T17:12:13+00:00

Slow Cooker To Dutch Oven A recipe that is cooked on the low setting in your slow cooker will take about a quarter as long in a Dutch oven in a 325-degree oven (if it cooks for 8 hours on low, it will take two to three hours in the Dutch oven). A recipe that is cooked on high setting will take about half as long. But remember, that's only an estimate, so leave yourself a little extra time.

Spareribs

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T16:11:26+00:00

Spareribs Cut from near the fatty belly of the pig, spareribs include the rib bones, the meat between them, and the brisket bone near the pig’s chest. They can weigh more than 4 pounds per rack. We prefer the slightly smaller St. Louis–style ribs (seen here), which fit better on a backyard grill because the bones and meat from the brisket section have been removed. They cook more quickly and evenly, too.

Steak Cooked On Weber Grill

Anonymous (anonymous@undisclosed.example.com) — 2016-12-09T15:14:56+00:00

Steak Cooked On Weber Grill 1st/2nd side in minutes: Thickness Medium-Rare Medium Medium-Well1“4/55/66/71 1/2”5/66/89/102“7/88/1012/133”17/1824/2427/28 recipenotes techniques

Steak Tips

Anonymous (anonymous@undisclosed.example.com) — 2016-11-17T01:52:28+00:00

Steak Tips I first knew flap meat by its local New England name of sirloin tip. Go to any old school dive or tavern with a menu, and you're bound to run into them, cut into cubes, stuck on a skewer, and grilled over an open coal fire, just like they do at Santarpio's over in East Boston. When grilled right, they're tender, juicy, takes on marinades extremely well, and have a robust beefy flavor that a lot of other cuts-for-kebabs lack. That and they're cheap. Not just

Steamship Round

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T02:38:10+00:00

Steamship Round The “Steamship Round” is basically the whole primal Round (Top Round, Bottom Round and Eye Round) with the shankmeat removed from the bone and the Sirloin Tip removed. But, that depends on the packer also. It can weigh up to 50-60 lbs, sometimes smaller, depending on the size of the cow.

Sterilizing Jars

Anonymous (anonymous@undisclosed.example.com) — 2016-12-07T13:15:30+00:00

Sterilizing Jars Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Sterilizing Tips: * Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

Strip Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:13:56+00:00

Strip Steak The New York Strip is the half-brother of the T-Bone Steak. Confused? Play along with me for a moment. The T-bone steak gets its name because it has a bone that is shaped like a “T”. On one side of the bone is a strip steak. On the other is a piece of tenderloin filet. Hence, the T-bone is really two steaks in one.

Cutting a Pork Chop for Stuffing

Anonymous (anonymous@undisclosed.example.com) — 2017-01-10T20:17:27+00:00

Cutting a Pork Chop for Stuffing * First off, don't butterfly it! The stuffing will leak out all over the place and be a mess. * Insert knife at the top end of the pork chop, near the bone. * Slide knife in and create a pocket inside the pork chop from the bone to 1/2

T-bone Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:14:12+00:00

T-bone Steak The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries). Both steaks include a “T-shaped” bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.

Tenderloin

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T16:20:18+00:00

Tenderloin This lean, delicate, boneless roast cooks very quickly because it’s so small, usually weighing just about 1 pound. Since there is very little marbling, this roast (which is equivalent to beef tenderloin) cannot be overcooked without ruining its texture. Tenderloins are often sold two to a package. Many tenderloins sold in the supermarket are enhanced; look for one that has no ingredients other than pork on the label.

Top Blade Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:41:46+00:00

Top Blade Roast top blade pot roast = flat iron roast = lifter roast = puff roast = triangle roast Notes: This is both literally and figuratively a cut above the tougher under blade pot roast. Meat from the top blade often is made into a pot roast, or cut up, marinated, and used for fajitas. A steak cut from the top blade pot roast is called a top blade steak. Substitutes: 7-bone pot roast OR under blade pot roast

Top Blade Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:41:58+00:00

Top Blade Steak top blade steak = book steak = butler steak = lifter steak = petite steak = top chuck steak = flat iron steak Notes: Though a lowly chuck steak, this cut is tender enough to grill, broil, or pan-fry, as long as you marinate it first. If you don't mind cutting around some gristle, this is an economical and flavorful steak. It's also great for making fajitas. Substitutes: eye of round steak OR top sirloin OR round tip steak

Top Loin Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:42:06+00:00

Top Loin Roast New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by 1 1/2. Either way, have your butcher trim some of the fat, leaving about 1/4 inch for the best flavor.

Top Round Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T02:40:00+00:00

Top Round Roast This is the inside leg muscle, opposite the Bottom Round. Top Round Steaks are thick slices cut crosswise from the roast. Thinner slices are called simply Round Steaks. The Top Round Steak is sometimes called a London Broil, but that is the name of a menu item, not a cut, and it is more commonly from the Flank. This cut is very lean but not quite as tough as the Bottom Round.

Top Round Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-22T02:40:54+00:00

Top Round Steak This is the inside leg muscle, opposite the Bottom Round. Top Round Steaks are thick slices cut crosswise from the roast. Thinner slices are called simply Round Steaks. The Top Round Steak is sometimes called a London Broil, but that is the name of a menu item, not a cut, and it is more commonly from the Flank. This cut is very lean but not quite as tough as the Bottom Round.

Top Sirloin Filet

Anonymous (anonymous@undisclosed.example.com) — 2016-11-17T02:21:20+00:00

Top Sirloin Filet A top sirloin filet is the upper part of a top sirloin steak and has less fat than many other cuts, but, if well-cooked, it is flavorful and not dry. The top sirloin filet resembles the more expensive tenderloin fillet and is a fine replacement for the higher-end meat when large quantities are needed, such as at banquets.

Top Sirloin Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-17T02:28:42+00:00

Top Sirloin Roast Top sirloin is one of the medium to higher priced roasts. There are definitely some cheaper roasts (eye of round and chuck roasts) and more expensive roasts (tenderloin and prime rib), but the top sirloin is a great middle of the road choice. It does not break the bank and it is still a nice and tender cut of beef. Top Sirloin, also known as Whole Top Butt Sirloin, can be a very good choice for a Roast Beef if you take the time to roast low and slow. There are many recipes cal…

Top Sirloin Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-17T02:11:52+00:00

Top Sirloin Steak Top sirloin is a cut of meat from the primal loin, subprimal sirloin, of a beef carcass. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak). Some American butchers call a thick top sirloin steak a chateaubriand, although the French reserve that term for a more premium cut from the tenderloin.

Tri-tip Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-17T02:40:08+00:00

Tri-tip Steak The tri-tip is a cut of beef from the bottom sirloin subprimal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. Juicy, tender and versatile, this roast offers rich beef flavor. Easily recognized by its triangular shape, this West Coast favorite is gaining broader popularity. This ultra-thick, nicely marbled, strongly flavored steak is perfect for roasting, broiling or a combination of stove-top and oven cooking.

Under-Blade Roast

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:42:22+00:00

Under-Blade Roast Under blade pot roast = bottom chuck roast = California roast = under-cut roast Notes: This cut is tougher than a top blade pot roast, but it's flavorful and economical. It makes a fine pot roast, but it's too tough to roast with dry heat. A steak cut from this is called an under blade steak. Substitutes: 7-bone pot roast OR top blade pot roast

Under-blade Steak

Anonymous (anonymous@undisclosed.example.com) — 2016-11-16T14:42:28+00:00

Under-blade Steak under blade steak = bottom chuck steak = California steak Notes: This is a steak cut from an under blade roast. It's not tender enough to grill, broil, or fry, but it's quite flavorful if braised. Substitutes: top blade steak (more tender) OR arm steak