Okay, now this is awesome.
Our friends over at Science-of-Food.com have posted “The Big Steak List” which includes every which way for garnishing/cooking steaks imaginable. About 180 ways, actually.
It includes sauces, too. Oh, and a little introduction to further explain some of the terms used.
It’s a treasure trove to go back to when you’re in a rut, want a steak, but want something different.
Check it out!
Delectable steak photo courtesy of Ed Alcock at Travel.NYTimes.com.
We’ve all ordered a steak the way we want it and then found out the chef had a different idea of what “medium rare” means.
Here’s a guide from “bis” at www.Everything2.com on what the doneness labels mean . . .
So, you’ve gone through life ordering your steak “medium“, because you didn’t know what “rare” or “medium well” meant, have you? Well, you need not do this anymore, for here is your guide to the doneness of steak:
Of course, you might still order medium (*cough*wuss!*cough*) after all of that, but hey, at least now you’re educated, eh?
You can check out Everything2.com for even more ideas on steak doneness. May the fork be with you!
Photo courtesy of NoSaladAsAMeal.com.
It’s an age-old question.
Well, it’s as old as refrigeration. And that’s old.
What is the best way to thaw a steak?
There are many schools of thought.
Some, like AlmostLuver over at Help.com, says “Put the package in really warm water…keep it wrapped, though. Also, you can thaw it in the microwave…most microwaves have a defrost setting. 🙂 Good luck!!”
Others, like Sully, say, “The best way to thaw a steak (or any meat) is to put it in the fridge the day before. It will never get warm enough this way for bacteria to start becoming active. They are already in the meat. You want them dormant until cooking. Thats the healthiest way. The worst way is the microwave. If you are needing it thawed quickly, then put it in warm water. Warm means 145 Fahrenheit. As soon as it is thawed, cook it or refrigerate it. Never re-freeze meat! It will sour much quicker if you do.”
I, personally, like to go by the guidelines given by the Kansas City Steak Company. They say this. . .
Thawing Instructions
Do thaw your meats in the refrigerator, because it enhances the flavor by preserving the natural tenderness. It will take at least 24 hours for steaks and at least 3 days for roasts to thaw depending on the thickness.
Don’t use a microwave or soak your meats in water to hasten thawing. Microwaving and soaking affect the rich flavor and tenderness that make these steaks and roasts so special.
Now that sounds like good advice.
Another good resource is this fabulous article over at ehow.com. It even has cool vintage photos of an old, old freezer. Awesomeness.
What do you think?
Photo courtesy of ehow.com.
Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.
I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.
