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What to do with beef heart?

Maybe if you did a 50/50 ratio but beat some of the standard ground beef til it formed an emulsion, kind of like when you make sausage? Kind of as a binder.

Sep 14, 2014
LaureltQ in Home Cooking
1

What to do with beef heart?

I saw this and figure I may be able to get my husband on board now that it was cooked successfully on master chef. I got him to agree to try tongue tacos as a result of that episode.

Sep 14, 2014
LaureltQ in Home Cooking

What to do with beef heart?

Haha, most people don't want the heart, so he had some leftover from other steer from the same farm. Maybe we will try searing part of it to see if it's a flavor that we find inoffensive, then move on to tartare. Haha. I am feeling overly cautious trying to honor this cow in every dish I cook.

Sep 14, 2014
LaureltQ in Home Cooking

Learn me on cooking grass fed korean style short ribs

Me too! Thanks!

Sep 11, 2014
LaureltQ in Home Cooking

Learn me on cooking grass fed korean style short ribs

140 should be a perfect medium, so a super hot charcoal grill to sear/char the outside should be perfect, no?

Would I be better off making my marinade and then immediately beginning to SV @ 140? That'd give me a full 24 hrs of cook time before the sear.

Sep 11, 2014
LaureltQ in Home Cooking

Learn me on cooking grass fed korean style short ribs

This looks great! My concern is that the grainfed beef is more tender (its marbling looks a lot more consistent). Have you cooked grassfed using this recipe?

Sep 11, 2014
LaureltQ in Home Cooking

Learn me on cooking grass fed korean style short ribs

If I marinate as soon as I get home (5pm), I can pop it in the bath before I go to bed(9ish). I'll be home from work by 2 tomorrow, but can push dinner off til 5ish.

Does this timeline seem reasonable?

And yes, tender but not falling apart like a braise.

Sep 11, 2014
LaureltQ in Home Cooking

Learn me on cooking grass fed korean style short ribs

I tend to feel the same way. What would be the proper cooking technique for this cut? That's what I've been trying to get at?!

Sep 11, 2014
LaureltQ in Home Cooking

Learn me on cooking grass fed korean style short ribs

It looks good, but their short ribs are the more "traditional" english style cut, not 1/2" thick.

Sep 11, 2014
LaureltQ in Home Cooking

Learn me on cooking grass fed korean style short ribs

I was thinking 140ish. In the past, SV grassfed steaks at 130 have taken 3-4 hours to tenderize to the point where they're really pleasant to eat, but they still held up. Maybe I'll do half and half.

Sep 11, 2014
LaureltQ in Home Cooking

Learn me on cooking grass fed korean style short ribs

Would it hurt? I could marinate overnight and then toss them in the water oven while I'm at work (maybe 8 hrs). Then fire up the grill and give them a nice char before serving over rice?

If it's unlikely they'll be tough, I could forego it, but setting up the bath would take under 5 minutes and I need it for something tomorrow evening anyway.

Sep 11, 2014
LaureltQ in Home Cooking

Learn me on cooking grass fed korean style short ribs

They're 1/2" cut. Photos above. :)

Sep 11, 2014
LaureltQ in Home Cooking

Learn me on cooking grass fed korean style short ribs

I've just never seen a cut of grassfed beef that was so fatty, regardless of the cut! I'm not complaining!

I'm heading to the store to pick up a kiwi this afternoon and I guess I'll go from there. I'm still not sure, but this will be the first cut from our portion of a cow, so I don't want to have it be a bust! I may be better off just braising it!

Sep 11, 2014
LaureltQ in Home Cooking

Learn me on cooking grass fed korean style short ribs

That has been my experience. I'm not sure if I might be better off cooking them sous vide for several hours to tenderize and then searing them on the grill.

Sep 11, 2014
LaureltQ in Home Cooking

Learn me on cooking grass fed korean style short ribs

Photos of the ribs this morning. They look pretty high fat for grassfed, however I've never dealt with this cut that was grass fed before.

Sep 11, 2014
LaureltQ in Home Cooking

Learn me on cooking grass fed korean style short ribs

OK, so it sounds like the grassfed beef will not be too tough if I marinate with some kiwi. I'll hold off til tomorrow to cook these so I can collect a few additions to the marinade. CI did a test on marinades with ginger and found that they made meat "spongey." Will a long marinade in ginger destroy the short ribs?

Sep 11, 2014
LaureltQ in Home Cooking

Learn me on cooking grass fed korean style short ribs

I planned to marinate overnight. Will a simple tamari/brown sugar/garlic, etc marinade do the trick?

Sep 10, 2014
LaureltQ in Home Cooking

Learn me on cooking grass fed korean style short ribs

I think you are thinking of english-cut ribs. The korean style cut is basically slices across the rib, like in this photo. http://thelastwonton.typepad.com/the-...

Sep 10, 2014
LaureltQ in Home Cooking
1

Learn me on cooking grass fed korean style short ribs

We got some 1/2" cut grass fed short ribs from the butcher. I am concerned that grilling them will result in shoe leather, but braising seems like an odd way to cook this cut of beef. I've braised korean style ribs before and ended up with hunks of bone in my final braise. Tips, tricks, suggestions?

Sep 10, 2014
LaureltQ in Home Cooking

Measure by Weight

I do this for the vast majority of my cooking. Any recipes that aren't written by weight get notes taken the first time I cook.

Sep 09, 2014
LaureltQ in Home Cooking
1

What to do with beef heart?

OK, so I did some reading on ground heart, and people had trouble keeping it together. Think mixing it 50/50 with ground beef and then adding a little ground pork fat or bacon to add some additional moisture to the party would help hold everything together?

Sep 09, 2014
LaureltQ in Home Cooking

What to do with beef heart?

Oh, it may or may not be pertinent, but I have a foodsaver and a Dorkfood SV Temp controller, and have one of the new Anova Immersion Circulators coming in a couple months.

Sep 08, 2014
LaureltQ in Home Cooking

What to do with beef heart?

I'm not sure I can sell my husband on that quite yet. I had trouble getting him to eat beef cheeks after seeing them raw.

Sep 08, 2014
LaureltQ in Home Cooking

What to do with beef heart?

Bought 1/4 steer and the butcher had some extra hearts that he gave me. I have 2 large hearts and then a 1lb package of what I assume must be part of a heart. I've heard that it's an iron-y, liver-y tasting muscle, and has a tendency to be a bit rubbery. I am not a lover of liver, but we love gamy meats like lamb, so I am excited to try cooking this. Based on my research, it needs some time in a brine to help draw out some of the extraneous blood.

My initial ideas are:
Ground - (I have a meat grinder) mixed 50/50 with standard ground beef, and turned into burger, served with a roasted hatch chile chimichurri and garlicky aioli

Braised - make something akin to boeuf bourguignon with a rich beef stock, tons of red wine, thyme, tomato paste, mushrooms, etc.

What do you think? Have you cooked heart? Did you like it?

Sep 08, 2014
LaureltQ in Home Cooking

Smoked beef tongue?

I got 2 grassfed beef tongues over the weekend. They're in the freezer, and I am trying to decide how to cook them. I know that tongue makes great tacos, and I would like to try that out, but I was wondering if anyone has ever pre-cooked, peeled, rubbed with mustard & spices and then smoked a beef tongue, kind of like one might smoke a brisket?

Sep 08, 2014
LaureltQ in Home Cooking

Recipes for canned tuna other than salad or pasta - lower carb options

Deli style tuna salad in the costco mini romaine lettuce leaves makes a great "wrap." Or fancy oil-packed makes a nicoise salad, minus the potatoes.

Sep 03, 2014
LaureltQ in Home Cooking

Suggestions for what to do with a quart of bacon fat?

I like using it for oven fries. Toss a few tablespoons of bacon fat on a sheet pan, put it in the oven to melt, and prep sweet potatoes, squash, regular potatoes, whatever. Then I let them "fry" on the pan in the oven. Adds a nice salty smoky flavor to the oven fries.

Sep 03, 2014
LaureltQ in Home Cooking

Successful orange curd - at any cost?

Well, great success! I made my standard lemon curd recipe, but subbed in orange juice concentrate for the lemon juice, forgot to get an orange at the store, so used some lemon zest, and added 2 extra yolks to help set it. Then I tried to add a tiny bit of orange food coloring (my orange cupcakes this was going into were pretty bright and I didn't want the curd to look pale in comparison) turned it a tang-color, but otherwise, it's pretty incredible.

Aug 12, 2014
LaureltQ in Home Cooking
1

Successful orange curd - at any cost?

This is exactly what I needed. I had thought of orange juice concentrate initially, but then I got in my head and figured that fresh must be better, otherwise RLB wouldn't advocate going to the effort of reducing, but I think I'll stick with concentrate and add an extra yolk. Plus maybe add the zest of one orange to the mixture while it cooks, then strain out at the end?

Aug 08, 2014
LaureltQ in Home Cooking

Successful orange curd - at any cost?

The cake bible recommends reducing down the orange juice from something like 1 cup to 2 tablespoons, so I suppose I am on the right track. Rose did mention that blood orange juice is more acidic, so does a better job of setting a curd.

I wonder if a starch would be more conducive to piping the curd into a cupcake, whereas gelatin may get globby?

Aug 08, 2014
LaureltQ in Home Cooking