Lots of people believe that a tough piece of meat will be made tender by a good marinade, so they buy cheaper grades than they should. Unfortunately, that is not really the case. Good meat has to start out as good meat, and while many marinades taste great, they do not tenderize all that much. Let us look at three major categories of marinade and see how they work.
Marinades come in three basic types – acidic, enzymatic, and dairy. Acidic marinades that are too strong can make your food tough, while enzymatic marinades at an overly high strength will turn many steaks to mush. Dairy marinades can improve the tenderness of meat, but they are not necessarily suited to certain kinds of cooking.
Acid marinades are among the most common in Western cooking, and use vinegar, wine and citrus to denature the proteins in the meat, unwinding them and tangling them back together. The same general process occurs when we heat food. This mesh of proteins will trap water initially, and the steak will be more tender. However, highly acidic marinades will tighten those bonds further, forcing out the water and making the food tougher.
Milder acid marinades are preferable to really strong ones, since they allow us to add plenty of flavor without the danger of tightening the meat and toughening it. Meats that start out with a closer grain, including flank steak, will do okay in a stronger acidic marinade, but they are also tougher to being with.
Enzyme marinades actually have the ability to break down animal tissue, including muscle fiber and connective tissue. Many fruits contain enzymes that can break down protein, but papaya and pineapple are probably the most common. Overuse them, and they will create a mushy, unappealing piece of meat. The same thing happens if you use them too long. This kind of activity is present in commercial meat tenderizers, too.
The last category of easy steak marinades is based on mildly acidic dairy products, like yogurt or buttermilk. These are commonly used in India for goat and lamb, as well as for southern fried chicken.
Steaks can be interesting in this kind of marinade, but you may need to look at how you are cooking them, since this is not the most common type of marinade used for them. Try curry flavors along with your marinade for a good result.
Marinades do not have to be complicated, and if you know the kind of results to expect from your ingredients, you will have no problem getting a great end product every time. Take a little while to investigate the different varieties of marinades to find the one that is likely to go best with your steak. The results might surprise you.
Knowing the different types of marinades makes it easy and fun to make great steak every time you set out to make great steak. Just like there are different types of steak, there are different types of marinades and using the right marinade with the right cut of meat is a must but if you pair these two together properly, the results will be well worth the time and effort it takes to learn these tricks.
Looking for quality steak recipes and tips that will improve an already great steak? When you need to know how to make a great steak tips marinade you want to find out all the secrets to produce a great steak. But where do you get this information? These secrets can be found at http://www.EasySteakMarinades.net for advice informative articles and terrific recipes that you will love.Article Source:http://www.articlesbase.com/food-and-beverage-articles/so-what-are-the-principles-for-easy-steak-marinades-1446711.html
Filed under Recipe, Techniques by on Nov 11th, 2009. Comment. 
Who doesn’t love a good steak? Of course we all do but when you’re buying online prime beef, how can you tell the quality you are going to receive?
When you begin your internet search for mail order steaks you’ll want to be sure to find companies that offer a 100% guarantee that you will receive the best quality and grade meat. If you order prime beef, you want to be delivered just that, not an inferior quality steak.
Be aware that there are many cuts of steak. There is rib-eye, rib roast and back ribs as well as short loin and sirloin steaks. The short loin consists of the T-bone, top loin, tenderloin and Porterhouse. Other cuts are chuck, round and flank steak, but be aware that they are not as tender and therefore, usually less money to purchase.
If you are looking for the most tender mail order steaks, then you will want to purchase filet mignon, tournedos or chateaubriand. What is interesting about these steak cuts is that although they really are the most tender, they don’t have as much flavor as other cuts.
If you want flavor then the rib-eye is much more flavorful as well as a prime cut that has a bit of fat marbled throughout the steak. Remember that even though this is true, if you want a lot of flavor as well as tenderness, marinating your steak helps this as well as cooking it perfectly.
If you want purchase mail order steaks to BBQ then probably the best cut would be the the flank steaks. Leaving the fat on until after this meat is cooked and using a great marinade makes these a wonderful summer grilling treat.
Now that you are an expert in the cut and use of these meats, you are probably ready to order. Look over the site very well because there can be specials as well as monthly packages of meat. If you’d like to give a unique gift, there are gourmet gift plans with all kinds of combinations of meats that the recipient will love.
Watch for minimums when you are ordering. Some companies offer free shipping on a certain amount ordered so if you have a freezer, this definitely saves money. Also remember that beef is edible which makes it considered a food product which saves the sales tax in most states.
For more resources regarding Tender Ribeye Steak or even about Best Porterhouse Steaks and especially about Sirloin Tip Roast please review these pages.
Article Source:http://www.articlesbase.com/food-and-beverage-articles/what-to-look-for-when-you-buy-mail-order-steaks-1285047.html
Filed under Source by on Sep 30th, 2009. Comment.
Many of us have trouble determining which steak is the right one for you, especially if we mostly see steak on our plate in a restaurant. This can make it seem pretty intimidating for those of us who would like to start cooking our own steaks at home. Let us take a look at some of the steaks we can buy, and the best way to prepare them.
Rib Eye – A good cut for beginners and popular all round choice in restaurants, this fatty steak is flavorful and juicy, and works well in most cooking situations, whether broiled, grilled, or pan-fried.
New York Strip – A tender, versatile cut that has a reasonably good level of flavor, this steak grills, or pan cooks well, but do not bother broiling it. Trim fat only after cooking to preserve the greatest amount of flavor.
Tenderloin – Steaks from the tenderloin are among the most expensive cuts available, but are lean and extremely tender, due to the limited use these muscles receive. The low fat of this steak causes many people to wrap it in bacon before cooking or sear it in butter. High in price, tenderloin is usually a choice for important occasions.
T-Bone – We have all heard of the t-bone, a combination tenderloin and New York Strip. Porterhouse steaks are a kind of large, tender t-bone steak that is cut further up the loin. They can be pretty tricky to cook, since the bone makes it hard to cook evenly throughout. This is not a steak for those who prefer their meat well done, and it does not sear or pan fry well. Try broiling or grilling a t-bone for best results.
Flank Steak – This long thin cup of meat is traditionally used for making London Broil. Many people like it during grilling season, as it is a good choice for large groups. This steak is more flavorful but tougher than the above steaks, and should be marinated, grilled or broiled whole, and sliced across the grain on the diagonal.
Skirt Steak – A lot like a flank steak, this is a piece of meat that can be cooked a number of different ways. Many choose a pan, but cooking steak on a grill works well here, too. Use this kind of steak in traditional fajitas and have a great Mexican or Tex-Mex themed cookout.
Top Sirloin – This popular steak is affordable, and more tender than flank and skirt steaks. It is tougher than the fanciest cuts, however, and is very lean. Pound and marinate it for cooking on the grill, or use it in kebabs.
Now that you have a better idea of the many different cuts of steak and their various cooking methods, you will be better informed the next time you are shopping for a good steak for dinner. Picking great steaks does not have to be difficult if you keep the information in this article in mind when making your decision. Once you have some experience at this, it becomes almost second nature and you will be amazed at the difference in your guest and family’s reaction to the steak choice of old.
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If you have ever wondered about cooking steak in frying pan our site has your answers to this question and more. If you would like to know more about the different kinds of steak and the best ways to cook them, check out the site at http://www.EasySteakMarinades.net marinades, tips for cooking, recipes and more are available to help you put together a great steak meal you can be proud of.Article Source:http://www.articlesbase.com/food-and-beverage-articles/how-to-pick-and-cook-popular-steak-cuts-1279505.html
Filed under Source by on Sep 28th, 2009. Comment.
