Beef

Question: What Beef cut is the equivalent to TENDERLOIN? I am getting married and wanted to do Beef Tenderloin as one of the choice meats, i found it on sale for $2.49 a pound but sadly they were SOLD OUT and they don't do rain checks! I am wondering what beef cut is equivalent to tenderloin OR what is another beef cut that is good quality and under $5.00 per pound? Thanks! Yes US $$ - It was a grand opening price at WINCO foods!

Answer: Try "Flat Iron" steaks. This is very tender cut from the chuck, and it should be a lot cheaper than tenderloin. http://www.paylessforfood.com/savvy-food-substitutions/expensive-steak-taste-at-a-budget-price/ Just shop around, I'm sure you can find it on sale or get a good deal from a butcher. A lot of times butcher shops will cut you a better deal if you're buying large amounts. The prices are negotiable.

Question: Is the beef suet used in pastry recipes cooked or uncooked? I am using a pastry recipe that calls for shredded beef suet. My butcher gave me raw, uncooked beef suet. Prior to using it, do I need to melt(boil) and refridgerate the beef suet?

Answer: I am a former chef and you do not need to boil it, but for a flakey pastry for savoury pies or puddings, if it is chilled it melts slower and makes a better crust. Suet is the fat from around the kidneys in a beef cattle, I use it for Xmas pudding, Spotted D**k, savourys like steak and kidney pie, pudding, steak and mushroom or steak and oyster pies. While it is a good fat for cooking, it is not exactly dietetic, but the use used portion can be frozen until the enxt time, that is how I find it here in my shops in Canada. But it finely chopped almost a ground texture.

Question: What is the best type of beef to use for beef stroganoff? I am having trouble finding the best type of beef to use for stroganoff. I believe I used beef chuck round last time and cut it up into small pieces but the meat comes out tough. What is the best beef to use to the beef is tender?

Answer: Making beef tender depends on two things, the cut and cooking time. If you buy a cheaper, tougher cut you will need to simmer it longer. If you an expensive cut it will not need to cook as long. It is about breaking down the tissue. Fattier cuts have more flavor, but there are fattier. This is why prime rib or ribeye taste so good.

Question: How do you cook beef cubes for Asian dishes? I am making an Asian peanut sauce stir-fry dish, and I want to add beef. The only beef I have are raw beef cubes and I need to know how to cook them to use them in this dish. I just don't know how to cook beef in general, and don't want to end up over or undercooking it. I also don't know which method is usually used in dishes like this. Thank you.

Answer: You can simply pan-fry them in a little bit of oil (one or two tablespoons), on medium high heat, until the cubes are brown on all sides. If the cubes are small (less than half an inch), this should be more than enough cooking; it's okay if they're still pink in the middle. If you have a wok, I'd use that instead. If you use vegetable oil, don't turn the heat all the way up, or you'll get a lot of smoke. If you use peanut oil, you can use higher heat.

Question: What is the difference between beef ribs and pork ribs? I want to cook some ribs on my new charcoal grill. I have never had beef ribs before. Someone told me that beef ribs are gross and too fatty and that I should always eat pork ribs. Someone else said beef ribs are better than pork because they have more meat. Which is better, beef or pork? If your answer is pork, what type of pork ribs should I get?

Answer: Obviously it all depends on taste. In both cases, ribs are best when they've been marinated over night in the fridge, then cooked slow for a long time. Not like a burger with high heat and you're done right away, but slow like for 2-3 hours on the grill. If you're new to ribs, you'll find that they can dry out pretty quickly, so it's a very good idea to include a pan of water (keep it filled) inside the CLOSED grill while you're slowly cooking the ribs. Pork Ribs are spare ribs (mostly bone, sort of sticks in your teeth). Country-Style Ribs are the big thick ones ... a little more fat, but a whole lot more meat too ... they are much juicier too. You can get all sorts of marinade recipies ... I just wash them off, stick them in a big zip lock baggy w/ some Soy Sauce, Worchestershire Sauce, some Garlic, a little salt, some pepper, whatever suits your fancy. The trick is to cook all ribs slow ... put on the BBQ sauce only at the last minute before you serve them. To keep your new grill looking good and for easy clean up ... when the ribs are done, throw on a pan or some good thick Tin foil and put the ribs covered in sauce there ... makes it much easier to clean the grill later. Hint: After you're done cooking, with all the food and stuff off of your grill, close the lid and let it go on HIGH for about 5-7 minutes ... that will burn off all of the meat/BBQ stuff on the grill ... after it cools down, it's a simple wipe-down job. I prefer country-style ribs ... they don't stick in your teeth as much, there's more meat, but more fat too. Grilling is pretty healthy though ... just do it slow and ensure that you include a pan of water (increase the humidity inside the grill) ... always cook ribs with the lid closed ! Check your water frequently. Very low heat for like 2-3 hours ! Have fun ... now you've made me seriously hungry ! Darn You ! ;-)

Question: How can I make beef jerky with these ingredients? I have 2 1/4 pounds ground beef, limes and ca jun seasoning. I obviously have other things if I need them, but those are the 3 things I want to be able to taste. ca jun lime beef jerky. How much juice and seasoning should I put in the beef jerky to make it right?

Answer: I'm not sure how you make beef jerky from ground beef - I normally used skirt steak. However, to taste the limes, I would recommend adding lime zest (the outer green part of the lime rind). Zest has all the lime oil in it which actually tastes more like lime than the juice. Add as much of this as you can and you should be able to taste the lime beautifully. For the cajun seasoning, I would recommend at least a tablespoon or two to make it really flavorful.

Question: I have beef bullion the little squares and packets can I make white rice? I want to make the beef broth white rice?? How do I do it with beef squares to make broth??? Does it taste better than regular white rice? Do i put salt in the boiling water?

Answer: Put the beef bullion in the boiling water you are going to use to cook your rice in add the rice until it's finished cooking. This gives your rice a lot of flavor I tried this with the chicken kind.

Question: Do you have to cook the beef to make beef jerky? I got a food dehydrator for christmas, and I would like to try making beef jerky. The recipe says that you don't have to cook the meat if it is fish or beef. You do have to cook chicken or turkey. (What about pork?) So, if I make beef jerky in the dehydrator without cooking it first, do I have to cook it after I dehydrate, or can I just eat it like it is?

Answer: NO!!! Marinate the beef in liquid smoke, or whatever you prefer and dehydrate. Thats it... Good luck

Question: What is the difference between beef consomme and beef broth? My recipe calls for beef consomme and I don't want to drive 60 miles for a can. I have Campbell's Beef Broth on hand. Aren't they basically the same thing?

Answer: Consomme is a clear, strong broth often served as the first course of French meals. Consomme is made from stock but is clarified by straining the stock. It can be made from traditional meat stocks or from vegetables. Stock itself is made from lengthy cooking, particularly of vegetables or the bones of meat in order to yield a broth. Traditionally consomme also has egg whites added to it when the stock is cold. The consomme is then reheated and impurities are theoretically supposed to stick to the egg whites. Once the consomme is fully hot, the egg whites tend to form foam at the top. This is pushed to the side and the consomme is then strained again. The result is a clear golden to brown soup. Broth and consomme are both types of soup. The water in which you poach a chicken or beef ribs is technically a broth. If you try to make a classic sauce with broth, it will be too light. Note that broth is not made from boiling bones, thus it does not have the collagen found in stock, therefore, broth is much more thin than consomme. Additionally, broth isn't clarified.

Question: For beef curry, slow cooker recipe, do I cook the beef first before throwing it in the pot? I know with the chicken I cook it first, but with the beef I don't cook it before putting it into beef stew. But I'm unsure about curry. It's beef for stew. I don't need a recipe so don't bother giving me one. -_- Thanks lol Thanks. :) I know with the chicken I'm over cautious about salmonella and stuff like that. lol My husband always loves how it tastes.

Answer: The optimum word is slow COOKING. You don't need to cook the meat either chicken or beef before adding it to the pot. You can sear it for color but I never do - but don't actually cook it through, otherwise you have soooo over-cooked food in your slow cooker. Everything goes in raw with the sauces then set the temp and cook away!

Question: How long is beef good for when it is frozen? I was cleaning out my freezer and found a package of beef that expired two weeks ago. It wasn´t frozen when I bought it, I put it in the freezer and then forgot about it. Is the expiration date only for when the beef is fresh, or would it matter now too? I´d like to find out if it is still safe to use it or not, because it seems like a waste to throw it out. Plus, isn´t freezing something supposed to keep it longer?

Answer: You can freeze meat for about six months that has been covered in airtight material.

Question: Corned beef from beef brisket? What do I do to make it corned beef? What constitutes making the beef brisket into a "corned beef"? How do I do this? Thanks in advance.

Answer: Ummm, I think it needs to be pickled in a salt brine, but I think it would just be easier to buy one at the store....

Question: What is a beef recipe where you deglaze the pan with cooking wine or sherry? I have a craving for one of those beef dishes where you cook the beef, but after you take the meat out, all those meaty flavorful bits are stuck to the pan, and you "deglaze" it with cooking wine or sherry to make a sauce. Please recommend a recipe, and if its online, a link to the recipe is appreciated. Thanks!

Answer: What you're wanting to do is make a pan sauce. Do a search on pan sauces and you'll find many. Specific recipes... Steak Diane, Steak Madiera are steak dishes that have a wine type sauce.

Question: How much ground beef I need to buy to serve 100 peole spaghetti? I need to know how much ground beef i need to buy so that i can feed 100 people spaghetti. The largest packages of beef they sell are in 5 pound boxes. How much do I need to serve 100 people?

Answer: here's a couple of thoughts to bring to light. first) cheap hamburger is sometimes more expensive and is 65% fat. I buy london broil cheaper add garlic and onions put it in chunks in a food processor and it's the least expensive hamburger meat that falls apart. and no fat. I figure a quarter pound per person I am feeding but I would also be adding mushrooms, artichoke hearts, italian squash and turkey sausage to the sauce so figure a 1/4 pound per person and that'd be 25 pounds and at $3.79 /lb second) I think you should go to an italian dinner house and ask them what they would charge to bring it over done, no work, no mess, no clean up, except the eating dishes?

Question: What cut of beef is most often used in chinese food? I have mastered mexican and now would like to learn how to cook chinese yum! I'm wondering what cut of beef is most popular in dishes like mongolian beef and chow mein and pretty much every takeout box i've ever gotten. They all seem to have the same texture to me. Any chinese food experts out there? Also, what type of oil do they usually cook with, peanut? I'm talking about your every day chinese takeout, nothin fancy here.

Answer: flank steak or sirloin are most commonly used. any vegetable oil is used for basic sauteing or frying but for adding flavor sesame oil is used frequently EDIT: teriyaki is a japanese dish, not chinese

Question: How Is Chipped Beef Casserole Made? On last nights episode of the 1980's sitcom "Mama's Family", Mama made chipped beef for dinner. All of my family that were watching with me were curious to know what is chipped beef, even my mother asked if I knew what it was and how it is made. I had no idea. Does anyone know how it is made? If so, can you provide ingredients or direct me to websites that show how to prepare it. Thank you!

Answer: My mom used to make Chipped Beef on Toast. It was basically a simple White Sauce with shredded Chipped Beef (which is dried, salted beef). There's a good explanation with photos on Wikipedia: http://en.wikipedia.org/wiki/Chipped_beef