Tuesday, June 18, 2013
MDM Search
6 Results found for 'meat tenderizer'
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1. How to Pick the Best Cut of Meat
[FOOD&RECIPES]
With soaring food prices, many of us meat eaters are forced to reconsider our choices at the grocery store. With choice steaks running $11 or $12 a pound, it's time to start exploring other options! There are several ways to cut your meat budget and still enjoy tender, tasty meats. PORK: Pork is inherently more tender than beef, so you don't have to worry so much about... Read More
With soaring food prices, many of us meat eaters are forced to reconsider our choices at the grocery store. With choice steaks running $11 or $12 a pound, it's time to start exploring other options! There are several ways to cut your meat budget and still enjoy tender, tasty meats. PORK: Pork is inherently more tender than beef, so you don't have to worry so much about... Read More
2. How to Make Lean Meats Tasty
[FOOD&RECIPES]
There's good news for health-conscious meat lovers -- you can enjoy heart-friendly leaner varieties without having to choke down your meal for survival. These may be new methods to you, but they won't require very many new tools or techniques. Fatty meat is dangerous for your circulatory system but your taste buds give it a "thumbs up" because fat, along with salt, excites our oral sensors. It also provides "lubrication" within the meat which... Read More
There's good news for health-conscious meat lovers -- you can enjoy heart-friendly leaner varieties without having to choke down your meal for survival. These may be new methods to you, but they won't require very many new tools or techniques. Fatty meat is dangerous for your circulatory system but your taste buds give it a "thumbs up" because fat, along with salt, excites our oral sensors. It also provides "lubrication" within the meat which... Read More
3. Gourmet Sauces, Rubs and Marinades - Give Your BBQ a Gourmet Kick
[FOOD&RECIPES]
Many individuals agree that the sauce on barbecued meat is like the icing on a cake. Gourmet barbecue sauces, rubs and marinades are commonly served on (or on the side of) the finished dish. Barbecue sauces are used to add flavor and sweeten the meat for a better tasting meal. The types of barbecue sauces available throughout the world are endless. Barbecue sauces, rubs and marinades are the three basic methods of seasoning and each... Read More
Many individuals agree that the sauce on barbecued meat is like the icing on a cake. Gourmet barbecue sauces, rubs and marinades are commonly served on (or on the side of) the finished dish. Barbecue sauces are used to add flavor and sweeten the meat for a better tasting meal. The types of barbecue sauces available throughout the world are endless. Barbecue sauces, rubs and marinades are the three basic methods of seasoning and each... Read More
4. Boneless Prime Roast Recipe
[FOOD&RECIPES]
When it comes to prime rib and there are two basic camps. One side says you must cook it with the bones attached. The idea is that the bones give more flavor to the meat. The other side says that the meat can be just as flavorful without the bones, and easier to carve. If you want to give it a try, here is a boneless prime roast recipe. There are plenty of variations on the basic boneless prime roast recipe so feel free to improvise. ... Read More
When it comes to prime rib and there are two basic camps. One side says you must cook it with the bones attached. The idea is that the bones give more flavor to the meat. The other side says that the meat can be just as flavorful without the bones, and easier to carve. If you want to give it a try, here is a boneless prime roast recipe. There are plenty of variations on the basic boneless prime roast recipe so feel free to improvise. ... Read More
5. The Art of the Marinade
[FOOD&RECIPES]
It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them. I'll go into why that is the case a bit later on, but for the time being let's just examine why we use marinades at all. Principally there are two reasons. One is to add flavor, and the other is to tenderize. Usually, we are trying to do both. It's worth bearing in mind that marinating is a cooking... Read More
It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them. I'll go into why that is the case a bit later on, but for the time being let's just examine why we use marinades at all. Principally there are two reasons. One is to add flavor, and the other is to tenderize. Usually, we are trying to do both. It's worth bearing in mind that marinating is a cooking... Read More
6. Cooking Filet Mignon
[FOOD&RECIPES]
Filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat. This also means that the meat lacks some of the flavor held by meat that... Read More
Filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat. This also means that the meat lacks some of the flavor held by meat that... Read More
