CREATIVE COOKING RECIPES
BEEF CUT SELECTION
THE ATB STAFF ARE ALWAYS HAPPY TO HELP WITH YOUR SELECTION AND GIVE COOKING TIPS
What cuts of beef are most tender?
Tenderloin is very good. David's personal favourite is a good rib steak.
BUT many cuts of less expensive beef can be very tender and delicious if cooked properly.
For example, a brisket cooked "low and slow" is delicious.
What's the difference between bone-in or boneless cuts of meat?
Bone-in meat, also called meat on the bone, means that all or some of the bones are included in the cut or portion. Examples include T-bone steaks, bone in chops, and short ribs. Depending on the cut and recipe, cooking meat bone-in can add flavour and allow the meat to cook more evenly.
THE ATB STAFF ARE ALWAYS HAPPY TO HELP WITH YOUR SELECTION AND GIVE COOKING TIPS
What does dry or wet aging beef mean?
All meat benefits from aging which makes the meat more tender and better tasting.
Dry-aged beef
This traditional process allows the meat to breathe. Sides of beef or selected cuts are hung or placed on racks in a cooler at a very low temperature (near freezing) and left for several weeks. The natural enzymes soften the tissues and the meat loses water which helps concentrate the flavour. Some cuts are not suitable for dry aging.
The downside is that you lose volume and weight due to moisture loss. In addition some of the dried surface needs to be trimmed away which adds to the volume loss.
Dry-aged beef will have better flavour and be more tender. It is often found in higher-end steak restaurants.
Wet-aged beef
Wet-aging is a relatively new approach that developed with advances in refrigeration and plastics. Most meat you buy at a super-market has gone through this process. Cuts of beef are vacuum-sealed in plastic wrap and shipped. The aging takes place in the time to transport the meat to market. The enzymes still tenderize the meat sufficiently to make it acceptable. Usually the meat is not stored for long and there is no weight loss from loss of moisture. Wet-aged beef therefore costs less to the consumer for the same cut.
HOW TO GRILL A STEAK
What is the best way to grill a steak on the BBQ?
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Take the steak out of the fridge and let it sit at room temperature for a short while.
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Season your steak with coarse salt and pepper.
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Hot is better. Have the grill at a high temperature.
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Grill for a few minutes. Every grill is a little different.
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Without turning it over, rotate the steak 90 degrees so you get the nice pattern of cross hatching marks from the grill on the surface.
Flip the steak over for another few minutes.
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Good chefs do not stick a fork or cut into the meat with a knife to see if it is ready. This lets the juices drain out. Instead you can tell how ready the steak is by carefully pressing the centre with a clean finger while it is still on the grill. Be careful not to get burnt!
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Soft - not done yet
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Gives a bit and springs right back - medium rare
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Doesn't give to finger pressure - medium or well done
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Remember the meat will still cook a bit even after you take it off the heat.
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Tent some tin foil over the meat for several minutes so that the cooking process finishes and and you will lose less of the juices once you cut into the meat.
HOW TO COOK & CARVE A TURKEY
Fresh Turkey
Fresh turkey should be stored as far back in the refrigerator as you can (this is usually the cooler part) for use within 2 days.
Oven Roasting
Remove the neck and giblets. Rinse the cavity with water and pat dry.
Insert your favourite stuffing. Wash your hands and place the bird breast up in the roasting pan.
If desired, brush with oil and sprinkle with poultry seasoning.
Oven temperature and time
Roast the turkey covered with a lid or aluminum foil in a
325 F degree (160 C degree) oven. Remove the cover one hour before the end of the suggested cooking time to allow the bird to brown. Check a few times that it is becoming golden but not burnt. Some suggested cooking times are below and remember to use a cooking thermometer to confirm that the bird is cooked properly. After removing it from the oven, cover it and let it rest a bit before carving.
The following is a cooking-time guide from
Turkey Farmers of Ontario:
IMPORTANT - USE A COOKING THERMOMETER
Cooking times will vary depending on the oven.
It is best to use a cooking thermometer to know if the turkey is properly cooked.
Insert the thermometer into the thickest part of the inner thigh so that it doesn’t touch the bone.
When fully cooked:
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The meat thermometer in the inner thigh reads 180 degrees F. (82 degrees C.)
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The legs move easily if twisted and the juices run clear.
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Remove from the oven and cover with foil and let stand for 30 minutes and carve.