Chef/Culinary Talk with Cooking Tips

[d`monyita]

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@TONIOYANTAO - meron available nun dito sa cebu city? the one from the milk station?

[KE-25]

nope thats not always the case.

it always depends on the size of the steak. or the availability of equipment.

if it's thick around 1 inch to 2 inch thick finishing the steak in the oven is best. example when cooking beef medallions. they are thick so imagine searing it in a pan longer than a thinner steak. you'll end up searing it longer and dryng the outside making it tougher.

while searing the steak and finishing it in the oven ensures that you don't dry the meat too much on the outside since the meat is not in direct contact with the heat.

as for what to do in making steak more tender.
1. go buy a good quality beef "imported" aus. angus. brazilian. our local beef here in cebu sucks big time even the tenderloin is amazingly tough! local beef is only good for slow cooking. stewing.

2. Choose the right cut of beef. in short you don't buy a shank and make it a steak or you dont buy a sirloin and make a pochero out of it.

3. DO NOT OVERCOOK YOUR STEAK. so i suggest start learning to eat your steak medium. even an expensive cut of beef when overcooked will become though.

4. always let your steak rest after cooking about 5 mins. this will ensure that any juices inside stays inside.
keeping it moist.

5. if you cant afford cheat.
kung mahal ra kaayo ang importen then buy local and tenderize the meat and marinate it a MINIMUM of 12 hours. the longer the better.

Uhuh...hmmmmm reading , reading yup I agree not always the case in placing in oven... in fact while i'm making my sauce I place it in oven to just warm it (I always cook w 2 inch cuts or more) and I don't leave it long in oven too. Just enough to serve it warm if you decided to make a sauce from drippings.

Note: after taking beef out of pan the meat is still cooking , but it depends how you want to cook it ie rare, med rare, well done so on...leaving it longer in pan or not. Guys cooking steak isn't as easy as putting in pan and walla!.... You have to be able to look at the cut of beef and know when to flip it and take it out...yes there is a process

Folks if your cooking steak you need good beef .. trust me no exceptions

When your cutting into a steak , the first thing you want to taste is flavor ... good beef flavor
If you have really good beef , heck you can eat it with just a bit salt and pepper ( place after cooking).

And I agree with quote above , no. 1 - local beef isn't going to do it .... the only local beef I tasted wc was okay was in Cagayan, Camp Philips... ( and locals mentioned because they are fed pineapple , maybe ?? who knows), or in Baguio ( look for the steakhouse downtown ) you'll love it I'll leave it up to you to find this gem, and its cheap too.

Folks , just remember when cooking steak , get a good cut of beef - I personally go for Angus certified. I have tried Wagyu, while the cut is tender and soft even at med well, for some reason mom and i thought it lacked the flavor of Angus 2 cents

Enjoy

OT: jan, whewwww got hungry looking at that fabulous cheese plate
And mom D, I have some herbs for you that is placed in little tiny pots ....

[d`monyita]

OT for KE: aylabet! thanks dear. pass by for it this week-end? txt kita before going there.

[tonioyantao]

@TONIOYANTAO - meron available nun dito sa cebu city? the one from the milk station?

i dont think nga meron. but sumtimes fooda sells kesong puti.

the difference of kesong puti sold locally and the kesong puti that milk station sells is that the local cheese crumbles readily and a bit dry indication that it was made carelessly. but the one from milk station has a young fresh mozarella consistency, it is maleable enough that it stretch lightly when pulled especially ones that are made from carabao milk which has a higher fat content.

road trip nalang tayo!!! malapit lang naman hehehe

[KE-25]

OT for KE: aylabet! thanks dear. pass by for it this week-end? txt kita before going there.

D, still out of town , ill be back first week of may pa sorry....

[dirk14]

i dont think nga meron. but sumtimes fooda sells kesong puti.

the difference of kesong puti sold locally and the kesong puti that milk station sells is that the local cheese crumbles readily and a bit dry indication that it was made carelessly. but the one from milk station has a young fresh mozarella consistency, it is maleable enough that it stretch lightly when pulled especially ones that are made from carabao milk which has a higher fat content.

road trip nalang tayo!!! malapit lang naman hehehe

have you tried the quiseo sold by manoy at the side sa redemptorist kana mamaligya every wed he has binka and bud2x and masareal too. Iam not a fan of cheese.. but my mom likes it..

[baLLooN]

@KE - boss r u a chef?pa tutor ko beh k murag dghan kaau kag nahibaw.an da...hehe...

[baLLooN]

ei guys unsay mga herbs nga mo tubo dri pilipinas?naa man gud ko plano mg tanom for seld consumption lang ba...

[d`monyita]

road trip nalang tayo!!! malapit lang naman hehehe

toinks. galing na kami dun.

D, still out of town , ill be back first week of may pa sorry....

no problem dear. just text me when you are home... naa ra bitaw you here sa duol hehehe.

ei guys unsay mga herbs nga mo tubo dri pilipinas?naa man gud ko plano mg tanom for seld consumption lang ba...

i just harvested some flat-leaf parsley for my son's omelet this lunch time. i got basil too. basically you can grow any herb i believe. as long as you plant it and take care of it.


OT ----@KE - how bisaya and layshu can u get with anton eh? he ate inun-on na budburon (which i cooked for lunch gyud) plus an omelet with chopped italian parsley cooked in EVOO. (which he requested) susme. hahahahahahaha

[KE-25]

D , allrighty on herbs ....

On OT: forgive me but whats inun-on budburon ? can't seem to remember what it is ... but omelet with flat leaf sounds good