steak lover! - need help

[william webster]

OILS

The 6 Best Oils To Use When Frying

Frying sometimes conjures up chilling images of steaming pans, dangerous oil splatters and blaring fire alarms. But it doesn't have to be that way. Choosing

cookingtipstrick.com

 

[NanSanPedro]

OILS

The 6 Best Oils To Use When Frying

Frying sometimes conjures up chilling images of steaming pans, dangerous oil splatters and blaring fire alarms. But it doesn't have to be that way. Choosing

cookingtipstrick.com

We only pan fry, never deep fry. There is only olive oil in our house. Never had a smoking issue.

 

[william webster]

The temperature stats were what interested me.....butter (as suggested above) is not high on the list
I don't deep fry either - but still, don't want to burn the oil

 

[Nadie21]

It's all in the technique bud. I've taken a thin chuck cut from Janets. I have a Lodge cast iron. Heavy salt and pepper. Veg oil in the pan. Very very hot. Sear hard. 3 min each side. Rest 7 to 10 min. Delish

Wrong! It is the Meat! Not the technique. Sad! You can’t make a silk purse out of a cow’s ear.

 

[Nadie21]

I get a whole filet of dominican beef at Nacional in santiago, sometimes in LaSirena (but not always ), very good and relatively cheap ( compared to France, at least ).

Sometimes I am in luck and they have côte-de-boeuf ( not sure what the name is in english, kind of like a very very thick T-bone ), and that's great and tasty on the barbecue.

Marble is not my thing. Very over rated if you ask me. I was disappointed with those US japanese style steak houses....... give me a ChateauBriand any day over 90 day aged beef.

What do you describe as a Chateaubriand?

 

[Nadie21]

I disagree.

Most of the beef in the US is full of hormones and doesn't have the taste of Dominican "Nacional" beef or #1 Argentine beef. Both of these countries rely mostly on the natural feeding of the cow.

In most cases, the highly touted "American Imported" beef on DR restaurant menus is hard and disappointing. I also think the imported beef from the US is probably the worst grade. Regardless, of what the B.S. menu states.

Someone please say something to this person.

 

[bob saunders]

Someone please say something to this person.

It is an opinion, you are under no obligation to agree. What part of his opinion do you disagree with? The first part is factually correct.

 

[El Hijo de Manolo]

Wrong! It is the Meat! Not the technique. Sad! You can’t make a silk purse out of a cow’s ear.

There's no way you read this thread. There's simply no way. I don't know what you know or not, but there are techniques to make a poor quality beef taste good.

You can't teach pig to sing, it wastes your time and irritates the pig

 

[D'Arcy (Apostropheman)]

There are so many techniques based upon poor people having to make the worst cuts of meat appetizing that it's silly to try and deny it.

Marinating, stewing, etc... Many recipes for cheaper, tougher cuts of meat are as tasty or even better than many of the results from using more expensive cuts with poor technique. French cuisine comes to mind and Dominican cookbooks are chock-full of such recipes.

 

[Big]

Someone please say something to this person.

All the best steak house's in Santo Dom serve U.S imported "prime", everything else may as well be cow tongue

 

[El Hijo de Manolo]

All the best steak house's in Santo Dom serve U.S imported "prime", everything else may as well be cow tongue

When I lived there, I used to love Davey Crockett don't know if it's still there.

 

[NanSanPedro]

When I lived there, I used to love Davey Crockett don't know if it's still there.

It doesn't show up on google maps.

 

[La Profe_1]

All the best steak house's in Santo Dom serve U.S imported "prime", everything else may as well be cow tongue

Prepared properly, tongue can be delicious.

 

[Nadie21]

There's no way you read this thread. There's simply no way. I don't know what you know or not, but there are techniques to make a poor quality beef taste good.

You can't teach pig to sing, it wastes your time and irritates the pig

No way! The meat is the meat is the meat. Yup you can season and/or boil it to death. Braise it make a tasty grVy but you do Not change the taste of the meat. Do you understand … somehow I think not. I don’t care how you cook.

 

[Big]

Prepared properly, tongue can be delicious.

Well I am in a situation we're I don't have to eat Spam, pigs feet, chuck, hot dogs, oxtail or chitterlings, have at it and wash it down with a bottle of Boons Farm while you're at it.

 

[D'Arcy (Apostropheman)]

Well I am in a situation we're I don't have to eat Spam, pigs feet, chuck, hot dogs, oxtail or chitterlings, have at it and wash it down with a bottle of Boons Farm while you're at it.

Ladies and Gentlemen, we have a S N O B! LOL

 

[Big]

Ladies and Gentlemen, we have a S N O B! LOL

Just a steak aficionado,...OK OK a bon vi-vant

 

[JD Jones]

You cant until the end. You can baste at the end yes. If you sear in butter from the beginning it burns. Butter has the lowest of smoke points.

I hear ya. I'm not searing; I do mine in a pan with low heat. I'm no expert but I love the way they turn out and there's enough garlic left to spread on English muffins and make garlic bread. LOL

 

[La Profe_1]

Well I am in a situation we're I don't have to eat Spam, pigs feet, chuck, hot dogs, oxtail or chitterlings, have at it and wash it down with a bottle of Boons Farm while you're at it.

I'm referring to an ethnic recipe from my late husband's country.

I realize that familiarity with preparation of things like tongue is unusual for North Americans.

I had dinner once with a woman from Colombia. She had prepared tongue, but described it to me as "res." My "me gusta la lengua" compliment left her totally shocked.

ETA: My recipe calls for sherry and mushrooms, not Boone's Farm.

 

[Tamborista]

Are criadillas popular here, they are popular tapas in Spain and South America.