Hoping you can help.
I am looking for a typical American flank steak cut. I see from your chart that should be 15 or 17. In Supersol they have a #15 but it’s quite thick and I think I want a #17, but they said they don’t get those.
Any idea if a #15 will work with a marinade and grilling recipe? It looks too thick to grill nicely whole. Alternatively, any idea where I can get a #17? I suppose I need a specialty butcher.
I order meat from my son-in-law’s chavruta. He gets the meat from South America and it is usually very good. One of the items on the brochure is called Spare Rib Fingers and it is listed as #9. However, with the exception of one time, it is never available. He asked why and they said something about it being illegal because of the meat being too close to the bone (???). Do you have any idea about what this situation is?
Well, illegal it isn’t, but impractical it very much is.
I have a fantastic appetizer recipe for salmon. My vegetarian daughter is coming for a visit and I’d love to make her a main dish from it. Do you have any idea how long I would have to steam a large piece of salmon that way?
The simple answer is: ten minutes. Let me explain why.
In a word, Yiddish. Remember when I said that there were a bazillion ways to butcher a cow? Well, Yiddish is apparently one of them. Fleisch, a frozen meat brand here in Israel, markets some of the alter haim cuts of meat. So when you’re in Osher Ad and you keep picking up and putting down this cut, at least now you’ll know what it is. It means, literally, under the rib. Rib is “rif” in Yiddish. It’s a cut from the chuck, under the shoulder (what I would call the #4,#5, & #6), next to the French Roast. It’s good for pot roast, chulent, or other moist heat cooking methods.
How do I know? I tracked down Yaakov, the butcher who named it. And it was no surprise that he spoke with a Yiddish accent. Mystery solved.
So now here’s the real question: should I add it to my meat chart? Leave your vote in the comments below.
There’s an article on Gizmodo that was brought to my attention by a reader. In it, they cite an America’s Test Kitchen video that did a side by side comparison of a steak that was divided in half and frozen, then cooked, half still frozen and half that was thawed.
I was asked what my opinion was on the subject.
Hey chef love the blog. What do you use as farmer cheese here in Israel? In the past we have used the Tuv Taam from tereh but its just pretty expensive @ NIS10 apiece on sale. (We use tons on Shavuos so it adds up fast) Wondering if there is a good, cheaper alternative.
Farmer cheese is simply cottage cheese that has been drained of all the whey. Pour it into a colander lined with cheesecloth, then place a weighted plate over it, or squeeze-twist it until you get the desired texture.
If you want to go totally crazy, bring four liters of milk up to 88°C (190°F); you’ll need a thermometer. Turn off the fire, add 1 cup of vinegar and a tablespoon of salt, then stir. Drain in a colander lined with cheesecloth, then place a weighted plate over it, or squeeze-twist it until you get the desired texture.
My wife is allergic to wine, even cooked. What can I use to cook/tenderize meat? She is also allergic to tomato(products) eggplant, green peppers and potatoes. (The Israeli national diet.)
Well, there are a bunch types of tenderizing, mechanical and chemical, so you have plenty to choose from.
I saw your recent post about boning-out lamb quarters and have a question for you. Is the taste of the lamb quarters very “gamey” (like the taste of lamb stew made with lamb shanks) or if I grill/sear it and then finish it in the oven will the taste be more on par with lamb chops/shipudim/kebab?
Asked another way, if I once threw out a lamb stew because the gamey smell was so strong, but love the latter, should I cook this cut of meat or not?