COOKING TEMP FOR BEEF : COOKING TEMP

COOKING TEMP FOR BEEF : COOKING LESSONS SCHOOLS : VEGETARIAN COOKING CLASS BRISBANE.

Cooking Temp For Beef


cooking temp for beef
    cooking
  • Food that has been prepared in a particular way
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • The process of preparing food by heating it
  • (cook) someone who cooks food
  • The practice or skill of preparing food
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
    temp
  • The Temp is a 1993 thriller film about a cookie company executive whose temp starts killing his employers. The film stars Timothy Hutton, Lara Flynn Boyle and Faye Dunaway. It was released from Paramount Pictures on February 12, 1993.
  • TEMP (upper air soundings) is a set of World Meteorological Organization (WMO) alphanumerical codes used for reporting weather observations of the upper regions of the atmosphere made by weather balloons released from the surface level (either at land or at sea).
  • Temperature
  • a worker (especially in an office) hired on a temporary basis
    beef
  • cattle that are reared for their meat
  • Flesh or muscle, typically when well developed
  • meat from an adult domestic bovine
  • The flesh of a cow, bull, or ox, used as food
  • A cow, bull, or ox fattened for its meat
  • gripe: complain; "What was he hollering about?"

Brisket for Easter Sunday
Brisket for Easter Sunday
I started out with a 14 lb. brisket. I like using larger ones because the small end is not so thin. I used to think I cooked a mean brisket until I dropped in at the BBQ Forum and started paying attention (just google "bbq forum" and it'll be the first and second hits). Here's how you do it, a couple different ways: Before I get into the details, first I need to mention that brisket is barbecued, not grilled. And using the indirect heat method is best. You don't need a fancy side-box smoker to do a good brisket (although it helps). You just need a grill that's big enough so that you can locate the brisket away from the fire. Charcoal works fine for the fire, although you'll want to supplement it with your choice of smoke wood, soaked before you put it on the fire. I prefer red oak, pecan, hickory, and mesquite -- more or less in that order. If you have access to enough good hardwood to burn instead of charcoal, this is best. I've been using red oak ever since Hurricane Ike blew through town, knocking down about a million tons of it. I scavenged all I could, and have enough to last me for a couple years of barbecues. OK, now for the details: First, get the fire going. Arrange the coals on one side of your grill, well away from where the meat will be. Better, use the sidebox if you have one. You don't need to build a big fire. I use a charcoal starter chimney to light my charcoal (or hardwood), and one load in the chimney is enough to get started. Starting off: trim the brisket. I remove as much of the hard fat as possible, but I leave most of the fat blanket alone. Next, apply a dry rub. Your choice of seasonings. There are many recipes for dry rubs. After the fire has warmed up the grill, lay the brisket down, fat side up, as far away from the fire as possible. Point the thick end toward the fire. Add some soaked smoke wood pieces to the fire if you're using charcoal. Close the lid and adjust the air outlets so that the fire will have to settle down and cook low. Chances are, when you first put the brisket on, the fire is HOT and the temp inside your smoker may be 350F or higher. Don't worry about it; it won't stay that high for all that long. Besides, the brisket has quite a bit of thermal mass and will soak up that heat. You need to watch the fire pretty closely at the first. Once the temperature starts to drop, you want to let it fall to about 225F, and then the challenge is to keep it right around that temp for the next 12 to 14 hours. Hehe. Actually, this is what you do: You need a meat thermometer. Check the temp of the meat after it's been smoking for four to six hours at its widest spot. When it reaches 165F, get some large-sized aluminum foil, and wrap the brisket in the foil, using two or three layers. Put the brisket back on the fire and continue to cook until it reaches an internal temperature of 185F. When it hits 185F, it's done, and so are you. Go get some sleep. Or, you can do like I did this time: once the brisket hit 165F, I wrapped it in foil, brought it inside, and put it in the oven at 200F. Then I got some sleep. I chose 200F because it's below the boiling point of water, but hot enough to cook, and I knew I could leave the brisket in there as long as I wanted and it wouldn't dry out. I removed the brisket from the oven 9 hours later, and the pics show you the results. Very tender, very succulent, and because I cooked using red oak, it has a nice, rich smoke flavor with great smoke rind. Give it a try, and let me know how it worked out for ya.
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amazing delicious beef noodle bowl. here is the recipe i posted in my blog (i stole it from gourmet magazine): For 2 people, you will need: 1 lb (I bought a little over a half pound and it was plenty, btw) flank steak 1 red bell pepper, sliced 1 bunch of scallions, cut into 3-inch sections (I also added a handful of asparagus. yessss.) 2 shallots, slivered 1 tbsp (PSH. only a tablespoon? puhlease.) chopped ginger some 'asian' noodles. i used the dry 'flour stick' noodles that come with the weird little shrimp on the package. 1 tbsp soy sauce 1 tbsp mild honey 2 tbsp fish sauce 1 1/2 tsp. green curry paste (i used thai kitchen brand) 1 3/4 c. beef broth 1 tbsp lime juice steak prep: marinate flank steak in a shallow pan using 1 tbsp soy sauce, 1 tbsp fish sauce, & 1 tbsp honey. i left it at room temp for about 20 minutes (turning every once in awhile to get the juice on it.) and then popped it in the fridge til i was done with all my other prep. broth: saute shallots & ginger until shallots become caramelized. add curry paste, lime juice & beef broth and let simmer. heat a cast-iron grill pan to medium high. grill steak for aprox. 3-4 minutes per side, depending on the size. place on a cutting board to rest for 20 minutes. grill chopped vegetables (pepper, scallions, asparagus- pretty much whatever you want, i guess. green beans?) until they have little blackened bits on them and they're softened. while you're grilling the vegetables, cook your noodles and then drain them. slice your steak super thin. toss the noodles at the bottom of your bowl, then layer on the veggies and steak, and finally pour the broth over the whole thing. garnish with chopped scallions, and a lime wedge. HOLY CRAP IT WAS TASTY!

cooking temp for beef
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cooking for two people recipes
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twisted cooking momma
online cooking clubs
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