You can also use a "touch test" for steak doneness. With your off hand open, use your dominant hand to tap the pad at the base of your thumb. That's rare. On the off hand touch the thumb to your index finger for medium rare, to the communication finger for medium, to the ring finger for medium well, and to the pinky for well done. This is from a French chef from the book Consider the Fork, which is available from BARD and is a great book about the history of cooking implements.
-----Original Message----- From: Food Dude via Cookinginthedark [mailto:[email protected]] Sent: Friday, June 23, 2017 1:14 PM To: [email protected] Cc: Food Dude <[email protected]> Subject: Re: [CnD] Steaks - Cuts Defined & Suggested Cooking Methods Hi, I posted a meat doneness chart to the list. The best way to check for these temperatures is to use a cooking thermometer. Blind Mice Mart has a nice one, the tct572 Talking Cooking Thermometer which has a range of -56 degrees F to 572 degrees F. It can also be used as a candy thermometer plus a lot more... The Grips Mitts are water repellent but not water proof. Water can still seep in around their seams. Keep On Cooking! Dale Campbell and the Cooking In The Dark Gang On 6/23/2017 8:01 AM, Andrew J. LaPointe via Cookinginthedark wrote: > ` Hi Dale, do you have an article of how to tell if beef is rare, > medium, or well done? I know I had the article sometime in the past > but, I have since lost my computer and files. > Also, I will be calling you to order the gloves that handle high and > cold temps. Do you know if these gloves can handle placing hands in > boiled water?? I want to experiment with washing the floors with > these gloves instead of a steam mop. Steam mops are not worth the > money and probably won't clean my floors as good as very, very hot > water on my hands and knees. Thanks so much, Andy and Shubert > -----Original Message----- From: Food Dude via Cookinginthedark > Sent: Friday, June 23, 2017 7:56 AM > To: cooking in the dark > Cc: Food Dude > Subject: [CnD] Steaks - Cuts Defined & Suggested Cooking Methods > > Howdy All, > > Hope y'all find this info helpful. > > > Filet Mignon > Common Names: > Filet > Filet Mignon > Fillet > Tenderloin Filet > Tenderloin Steak > Tournedos (Tenderloin Tips) > > The most tender beef cut. Lean yet succulent and elegant. > Melt-in-your-mouth texture, subtle flavor and compact shape. > Cooking Methods: > Grilling > Sauteing > Sirloin Steak > Common Names: > Top Sirloin > Family-sized steak that offers lean, well-flavored and moderately > tender beef at an affordable every day price. Convenient and a great > value with no bones Cooking Methods: > Broiling; > Grilling; > Sauteing > T-bone Steak > Common Names: > T-Bone > > This well-marbled cut consists of two lean, tender steaks - the strip > and tenderloin - connected by a telltale T-shaped bone. In a T-Bone, > the tenderloin is between 1/2 and 1 1/4 inches in diameter. > > Cooking Methods: > Grilling > Sautéing > > Porterhouse > Common Names: > Porterhouse > This well-marbled classic steakhouse cut comes from the T-Bone which > consists of two tender steaks - the strip and tenderloin - connected > by a telltale T-shaped bone. a Porterhouse is the tenderloin and is 1 > 1/4 inch or larger in diameter. > > Cooking Methods: > Grilling > Sautéing > > Strip Steak > Common Names: > Kansas City Steak > Manhattan Steak > New York Strip > This premium lean steak is a steakhouse classic, known for its > marbling, tenderness and flavor. > > Cooking Methods: > Grilling > Sautéing > > Flank Steak > Lean and flavorful, and should be thinly sliced against the grain when > carving. An ideal choice to marinate. > Cooking Methods: > Grilling > > > Tenderloin Steak > Common Names: > Filet > Filet Mignon > Fillet > Tenderloin Filet > Tournedos (Tenderloin Tips) > > Description: > > The most tender beef cut. Lean yet succulent and elegant. > Melt-in-your-mouth texture, subtle flavor and compact shape. > > Cooking Methods: > Grilling > Sautéing > > Ribeye Steak > Common Names: > Delmonico Steak > Filet of Ribeye > > This boneless steak is rich, tender, juicy and full-flavored, with > generous marbling throughout. > Cooking Methods: > Grilling > Sautéing > > > Prime Rib > Common Names: > Ribeye Roast > > Rich flavor, juicy tenderness and majestic appearance. The grand > champion of beef roasts. One of the most tender beef cuts. > Fine-grained with generous marbling throughout. > > Cooking Methods: > Roasting > > > > Cowboy Steak > Common Names: > Bone-in Ribeye > Rib Steak Bone-In > Tomahawk Steak > Rich, juicy and very flavorful, with generous marbling throughout. A > cowboy steak has a short frenched bone; the tomahawk Cooking Methods: > Grilling > Sautéing > > > Which is better, grass-fed or grain-finished beef? > > All cattle are grass-fed and spend the majority of their lives on > pasture eating grass. As cattle grow, grains like corn and wheat are > added to their diets. This “grain finishing” enhances marbling in > beef, giving it the great flavor we all enjoy. All beef, no matter how > it was finished, is a good source of many essential nutrients, > including zinc, iron and protein. And all beef is raised by farmers > and ranchers who are passionate about bringing safe and wholesome beef > to the table. As beef lovers, we appreciate all types of beef, and we > believe this answer is a matter of taste. > > What USDA grade of beef is equivalent to the Certified Angus Beef ® > brand? > > > > While there is overlap between U.S Department of Agriculture (USDA) > grades of beef and premium brands like ours, there are some > differences – and our standards have always ensured a great eating > experience that goes beyond the USDA grade. > > The USDA first inspects all beef for wholesomeness and safety, > regardless of the grade or brand it may earn. Then, most beef is > graded by the USDA, to give consumers an indication of its quality. > The grades of beef you’re likely to see are Prime (the very best), > then Choice, then Select. USDA grades are primarily based on the > amount of marbling – the small flecks of fat that melt during cooking > and deliver flavor and juiciness. > > Beyond USDA grades, beef may earn our premium Certified Angus Beef ® > brand name if it meets all of our 10 quality standards – the most > important of which is marbling. Our beef must have at least as much > marbling as the very best of USDA Choice or Prime, plus meet our > additional requirements – ensuring it is truly a cut above. > > > Is your beef really from Angus cattle? > > Angus cattle, which are known to produce higher-quality beef, are > typically black in color. This black hair trait is a strong indicator > of Angus genetics, and has become the USDA standard by which cattle > are considered for all Angus brands and products. Beef that qualifies > for any Angus brand, including ours, is determined not by pedigree, > but rather by traits, like hair color, that are highly associated with > the Angus breed. For some brands, like the Certified Angus Beef ® > brand, Angus heritage is just the starting point. In addition, we have > 10 exacting quality standards, which ensure only consistently > flavorful, tender and juicy beef earns our brand name. > > Our Angus heritage is important to us, because Angus farmers and > ranchers actually own the Certified Angus Beef ® brand, and created > the vision for our high-quality beef nearly 40 years ago. In fact, > ours is the only brand owned by the American Angus Association®. We > encourage you to “meet” some Angus ranching families bringing high > quality beef to your table. > > How does beef fit in a healthful diet? > > Beef is a powerful protein that helps fuel active lifestyles for all > ages. And beef is the No. 1 food source for Protein, Vitamin B12 and > Zinc – we like to think of it as nature’s tastiest multivitamin! > Science continues to highlight the role beef plays in a healthful, > well-balanced diet. > It’s a great source of lean protein, too. > There are lots of lean cuts, which include choices for every craving – > look for “loin” or “round” in the name. Best of all, lean beef can > help control cholesterol and maintain heart health. > > > Keep on Cooking! > > Dale Campbell and the Cooking in the Dark Gang > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
