1. Tips for Cooking Beef
Cooking beef does require some special techniques, but once achieved the results are delicious. There are various ways
that you can cook beef, and there are also many different cuts of beef. The steer (cow) when it is cut up has nine
primary sections of beef. They are as follows: chuck, rib, brisket, shank, flank, short loin, round, sirloin and tenderloin.
Some cuts of beef are more tender than others. The tenderloin is the most tender and expensive cut of beef.
You can cook beef in a pan, crock pot, pressure cooker, oven, barbeque grill, or even on an open fire. Depending on the
beef recipe that you are cooking will determine the device that you should utilize to get the best results.
There are two instruments that you should have available when cooking beef. And, those are a good knife and a meat
thermometer. A meat thermometer is utilized to make sure the meat is properly cooked. This is especially important
when cooking a large cut of beef like a roast. And, a good knife is needed to cut or trim your beef to your liking prior to
cooking. Purchasing a good set of knives for your home kitchen will help you in preparation time.
Beef Recipes
The art of cooking a good steak is learned with practice. Searing and timing the steak makes all the difference in the
flavor. Whether you like it rare, medium, medium well, or well done, it's knowing how many minutes to cook the steak
on each side depending the thickness of the cut of beef.
There are various cooking charts available online to help you with the timing involved with cooking beef. An
undercooked or overcooked steak is the most common error for novice cooks. Once you've mastered your techniques
like a good chef you will know when it is cooked to the desired outcome. Below are 3 delicious beef recipes.
Net of beef fried in morels and in balsam of Venice
Ingredients:
800 g of net of beef
50 g of butter
4 tomatoes
200 g of peas fond of good food
4 potatoes
400 g of shiitake (replaced according to season by trumpets of
death, chanterelles or rosés)
50 g of morels
50 cl of cream
20 cl of balsam of Venice
salt and pepper of the mill
Method:
Take potatoes, which you pick to make it of rosettes. Especially do not wash them, to keep starch so that potatoes can
stick between them, add a little pepper of the mill. Take a little well-blended butter, blend it, so that washers are coated
well with butter, put them in an oven to 180 degrees, during about 10 minutes. Cook peas fond of good food in well
salted scalding water, once peas fond of good food are cooked, take them out and plunge them immediately into a
water with the ice, to cool them down very fast, what allows to keep them very green. Take away the pédoncule and
cœur of the tomato with a spoon. Having brushed well them and washed, take away the tails of mushrooms, these
are shitakés, but these can be substituted, according to season, by trumpets of death, chanterelles, rosés. Cut them in
fine small strips. Grab your mushrooms, to make them return all excess of water which they have. Take
tomatoes(pliages serviettes facile), season inside and stuff tomatoes with mushrooms. Make 2 fans of peas fond of good
food, which you will use as decoration later, with tomatoes and potatoes. When all decorations are ready, start a quick
baking of the net of bœuf and the finishing of sauce. Grab the nets of the 2 sides. Clear them out in a dish, then
continue baking according to your taste (rare, blue, just in time or cooked). Clean off the net of bœuf and, during this
time, summits sauce in morels. Take morels, put them in the frying pan and add cream to your sauce. Having boiled
cream slowly, sauce being in practice ended, take tomatoes, as well as peas fond of good food and make them heat
about 4 minutes in an oven to 160 degrees. Once cream becomes very smooth, add some butter, made a circular
movement with your frying pan, to take up your sauce well, add pepper.