A little rendered bacon fat goes a long way with very lean cuts of meat. I save my bacon fat just for that reason.
I guess lard could be substituted as well.
The Fillet I did the other day received a teaspoon of bacon fat on both sides per cut.
DPH,
I did a digressive temp profile with the hottest first for a half hour, then drop the temp to the next step for a half hour, and finally the lowest temp for two hours. I added cold water to drop the temp after setting the lower step so it didn't have to convection cool.
Surprisingly Victoria ate her steak with a pink hot center and enjoyed it. Normally she wants it done grey (which to me is dry and tough).
I did a digressive temp profile with the hottest first for a half hour, then drop the temp to the next step for a half hour, and finally the lowest temp for two hours. I added cold water to drop the temp after setting the lower step so it didn't have to convection cool.
Surprisingly Victoria ate her steak with a pink hot center and enjoyed it. Normally she wants it done grey (which to me is dry and tough).
> Normally she wants it done grey (which to me is dry and tough).
Yea . The way my Grandma and Mom always done it .
I'll never forget ( I was 21 and out of the Navy ( where the steaks were also grey ) )
When a girlfriend turned me onto a rare steak ........... Holy Cow !
What I'd been missing : )
Yea . The way my Grandma and Mom always done it .
I'll never forget ( I was 21 and out of the Navy ( where the steaks were also grey ) )
When a girlfriend turned me onto a rare steak ........... Holy Cow !
What I'd been missing : )
I always wonder how "they done it" -- I am sure that part of it is the reason we are all here.
(ps, Monica thought that she had spinach dip on her dress.)
I used to get veal tongue ( sometimes lamb ) and braise it .
Guaranteed to smell good .
Me too, quite cheap. The butchers selling this stuff have mostly vanished. I used to do the "fine dining" thing for friends in the 70's an all day demi-glace of veal stock was on every Saturday morning.
The Asian markets have a lot, these days folks have mostly moved on and my wife is not into innards so I'm relegated to a pot of shanks once and a while. The big loss is the decimation of Boston's North End Italian food culture.
Mine too, hers rose out over the top of a standard bread pan like a giant muffin I never could figure that out.
*ahem* It has been said that some bakers, especially female, contribute their own unique yeast strain which makes their baked goods different. We all carry a vast amount of micro organisms on and in our bodies. Still it's a bit weird to think Grandma's wonderful baking might have had less to do with her feel for dough than with her yeast infection.
