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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food. |
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26 Feb 17, 11:50 PM |
#31
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Imagineer
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Diced steak is a casserole steak, needs to be cooked long and slow, for stir fry I use either rump or frying steak cut into strips, cooked quickly
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27 Feb 17, 12:00 AM |
#32
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Imagineer
Join Date: Sep 12
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I agree with others in regards to long and slow or slow cooker for casseroles, stews etc.
However, not for Asian food & stir frys. For this you definitely need a good cut of steak (not ready diced beef which is meant for slow braising). You need to cook it really hot and fast. Sliced into strips and 1-2 minutes cooking. I use a nice sirloin or fillet if I'm feeling really indulgent. The cooking techniques for the 2 types of dishes above are polar opposites.
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27 Feb 17, 12:01 AM |
#33
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Guest
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I always use rib eye steaks on top of stove, would use fillet tails if they have them. Would never use rump and only sirloin at a pinch.
For casseroles I always buy stewing beef (shin) you have to sift through the packets for nice meaty ones but if you do get the sinewy cuts you can with patience cut it with scissors. I do it because it is well worth it. The cheapest cut but the most delicious when slow cooked. Roast beef is always fore rib, never goes wrong. I won't touch topside or silverside joints. Edited at 12:02 AM. |
27 Feb 17, 12:15 AM |
#34
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Imagineer
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This is exactly what I do but leave most of the connective tissue as it does melt.
When cooking steaks on the hob I always wrap in foil and let it rest for a few minutes. YUM!
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27 Feb 17, 12:20 AM |
#35
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Guest
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27 Feb 17, 10:11 AM |
#36
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Serious Dibber
Join Date: Aug 10
Location: staffordshire
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Slow cooked roast beef amazing I will never roast beef in the oven again.
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Debbie |
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27 Feb 17, 10:14 AM |
#37
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Imagineer
Join Date: Apr 14
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27 Feb 17, 11:51 AM |
#38
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Excited about Disney
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I mostly use a slow cooker, but for steaks or fillet. I marinade the beef using a ziplock bag, put the meat in it with a little oil, peppercorns, chopped onion, garlic cloves (not crushed, just peeled) salt and pepper, marinade it for minimum of 30 mins and the flavour is great, and tenderises it.
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Louisa |
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27 Feb 17, 05:37 PM |
#39
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Imagineer
Join Date: May 10
Location: notts
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everyone seems to be commenting about how to cook the meat, but how to CUT the meat is just as important. slice AGAINST the grain.
have a read of this: seriouseats/2010/03/w...the-grain.html seriously, if you arent cutting your meat right, you're probably ruining a potentially great cut of beef! |
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27 Feb 17, 05:40 PM |
#40
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Imagineer
Join Date: Sep 12
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