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Steak experiment

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01 / Original postSteak experimentkoko · 27 Sep 2007 02 / This pagePosts 1–12Page 1 of 1 · chronological order 03 / Latest replyPost #12blake murphy · 29 Sep 2007

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General fitness, health and nutrition
Published
27 September 2007
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29 September 2007
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koko
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  1. Original post
    koko
    Archived post
    #1

    I read this post on Jaden's Steamy Kitchen blog so I had to try it.
    http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks/

    I used a Sommers Organic brand London Broil. I cut the steak into two
    pieces. Salting one, and treating the other as usual so I could
    compare the difference, if any. I didn't spice either steak other than
    a grinding of fresh black pepper before grilling.
    After I salted the larger of the two pieces, I thought, wrong choice,
    I should have experimented with the smaller piece.
    http://i20.tinypic.com/vsdy55.jpg

    After half an hour, the surface of the steak looks like it's doing
    what the post said it would.
    http://i21.tinypic.com/xenall.jpg

    Per directions I rinsed and dried the salted steak. I'm really scared
    now. The steak feels like it's seized up, tough and unyielding. I
    expected the discoloration but not the feel.
    http://i22.tinypic.com/jux20l.jpg

    Post grilling comparison. Salted steak on the right.
    http://i23.tinypic.com/ngv6vl.jpg

    Moment of truth.
    The salted steak is by far the most flavorful, tender, juicy,
    delicious steak I can remember having in a long time. It has a good
    mouth feel, not in the least "mooshey." <yes, that's a cooking term>
    Comparatively, the unsalted steak is chewier and the flavor is not as
    rich. Also the flavor of the meat doesn't last through the chewing of
    that bite of meat. When the flavor of the steak is gone you still have
    more meat to chew, if that makes any sense.
    http://i24.tinypic.com/11sph0p.jpg

    I served it with a little dab of basil butter and orange cauliflower.
    http://i24.tinypic.com/c6pv6.jpg

    Now I'm happy I experimented with the larger piece of meat. What to do
    with the other piece of steak? Perhaps I'll finely chop it in with
    some green chile.

    koko
    ---
    http://www.kokoscorner.typepad.com
    updated 9/13

    "There is no love more sincere than the love of food"
    George Bernard Shaw

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  2. stark
    Archived post
    #2

    Interesting. But what was your cut of meat? Flank, bottom round? Just
    curious.

    Report
  3. Bobo Bonobo®
    Archived post
    #3
    stark said:

    Interesting. But what was your cut of meat? Flank, bottom round? Just
    curious.

    It's definitely not flank, and since the OP described it as tender,
    not bottom round. I'd say it's probably a boneless strip. I would
    NEVER "rinse" a piece of beef unless I had dropped it on a dirty
    surface or something.

    This silly woman assumes that any restructuring of protein leads to
    increased tenderness. That's a load of [censored].

    --Bryan

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  4. Peter A
    Archived post
    #4

    In article <[email hidden]>,
    [email hidden] says...

    Quoted message said:

    This silly woman assumes that any restructuring of protein leads to
    increased tenderness. That's a load of [censored].

    She assumed nothing of the sort. She did an experiment and reported the
    results. She actually showed some intelligence and initiative, rare
    qualities on this group.

    --
    Peter Aitken

    Report
  5. The Kat
    Archived post
    #5
    koko said:


    I read this post on Jaden's Steamy Kitchen blog so I had to try it.
    http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks/

    A) I DO NOT buy it (cheap meat ISN'T just wetter), and

    B) Link locks up IE and Firefox long before I could read the whole page.

    --

    Lumber Cartel (tinlc) #2063. Spam this account at your own risk.

    This sig censored by the Office of Home, Land & Planet Insecurity...

    Remove XYZ to email me

    Report
  6. stark
    Archived post
    #6
    koko said:

    I read this post on Jaden's Steamy Kitchen blog so I had to try it.http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-ste...

    Still curious about your cut of meat, Koko. Uncooked it looks like
    flank, a round cut, even a well trimmed blade steak with little or no
    marbling. Cooked and sliced it looks like a thicker strip steak. If
    salting can make this conversion I'm all for it.

    A small point regarding the original blogger: Since when is "choice"
    "cheap?" She's talking about "choice" top line steaks like they were
    tossing 'em out the back door of the supermarket and she's forced to
    grab one to feed the family's steak addiction. Around here "choice"
    ribeyes, strips, etc. are going for $14.00 bucks a pound. I guess if
    you're entertaining the Queen you have to go with prime.

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  7. Clay Irving
    Archived post
    #7
    stark said:

    Interesting. But what was your cut of meat? Flank, bottom round? Just
    curious.

    She wrote: "I used a Sommers Organic brand London Broil."

    --
    Clay Irving <[email hidden]>
    H lp! S m b d st l ll th v w ls fr m m k yb rd!

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  8. Peter A
    Archived post
    #8

    In article <[email hidden]>, [email hidden]
    says...

    Quoted message said:
    stark said:

    Interesting. But what was your cut of meat? Flank, bottom round? Just
    curious.

    She wrote: "I used a Sommers Organic brand London Broil."

    London broil is not a cut of beef, it is a recipe. Usually it uses flank
    steak or round, hence the question.

    --
    Peter Aitken

    Report
  9. koko
    Archived post
    #9

    On Fri, 28 Sep 2007 04:48:34 -0700, stark <[email hidden]>

    Quoted message said:
    koko said:

    I read this post on Jaden's Steamy Kitchen blog so I had to try it.http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-ste...

    Still curious about your cut of meat, Koko. Uncooked it looks like
    flank, a round cut, even a well trimmed blade steak with little or no
    marbling. Cooked and sliced it looks like a thicker strip steak. If
    salting can make this conversion I'm all for it.

    I'm not positive but I'm thinking a blade steak. All the label said is
    London Broil steak, which I know is a method, not a cut.

    I hope you try it. Let me know.

    snip to my lou.

    koko
    ---
    http://www.kokoscorner.typepad.com
    updated 9/13

    "There is no love more sincere than the love of food"
    George Bernard Shaw

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  10. Edwin Pawlowski
    Archived post
    #10

    "stark" <[email hidden]> wrote in message

    Quoted message said:


    Around here "choice"
    ribeyes, strips, etc. are going for $14.00 bucks a pound. I guess if
    you're entertaining the Queen you have to go with prime.

    Where is "around here"? Around here (northeast CT) I can get choice rib eye
    or NY Strip for $8 to $10.

    Report
  11. Clay Irving
    Archived post
    #11
    Peter A said:

    In article <[email hidden]>, [email hidden]
    says...

    Quoted message said:

    On 2007-09-27, stark <[email hidden]> wrote:

    Quoted message said:
    Quoted message said:
    Quoted message said:

    Interesting. But what was your cut of meat? Flank, bottom round? Just
    curious.

    She wrote: "I used a Sommers Organic brand London Broil."

    London broil is not a cut of beef, it is a recipe. Usually it uses flank
    steak or round, hence the question.

    Probably this one: http://www.sommersorganic.com/pbf_fs_16.asp

    --
    Clay Irving <[email hidden]>
    I love to go shopping. I love to freak out salespeople. They ask me if they
    can help me, and I say, "Have you got anything I'd like?" Then they ask me
    what size I need, and I say, "Extra medium." - Steven Wright

    Report
  12. blake murphy
    Archived post
    #12

    On Sat, 29 Sep 2007 15:31:12 +0000 (UTC), Clay Irving <[email hidden]>

    Quoted message said:
    Peter A said:

    In article <[email hidden]>, [email hidden]
    says...

    Quoted message said:

    On 2007-09-27, stark <[email hidden]> wrote:

    Quoted message said:
    Quoted message said:

    > Interesting. But what was your cut of meat? Flank, bottom round? Just
    > curious.

    She wrote: "I used a Sommers Organic brand London Broil."

    London broil is not a cut of beef, it is a recipe. Usually it uses flank
    steak or round, hence the question.

    Probably this one: http://www.sommersorganic.com/pbf_fs_16.asp

    the pics on the web site originally pointed to didn't look like flank
    to me. no visible grain to it.

    your pal,
    blake

    Report

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