Deepa Mohan wrote:
browned meat tastes good? oh. I think all meat is too....chewy...esp beef, though Mohan says Brazilian and Argentinian beef has to be tasted to be believed.
Well... it has to be cooked right. A steak's ideal juiciness, for example, stays that way in a very narrow temperature range - about 15 degrees Celsius.
With thick steaks, for instance, cooking on very high heat turns the outside very hard and the insides stay undercooked. A medium heat is what's required. And it also needs 5-10 minutes "resting" time so that the juices that have rushed to the surface of the meat get redistributed for a juicy steak.
With stewing meat, you need long cooking times on low heat to break down connective tissue and turn the meat tender.
And so on... I will be happy to cook a steak for you to demonstrate. ;) -- <<< * >>> Madhu Menon Shiok Far-eastern Cuisine Indiranagar, Bangalore Visit us @ http://www.shiokfood.com Phone: (080) 4116 1800
