Who doesn't love the taste of a tender steak fresh off the grill? A great-tasting steak begins with a good cut of meat. Use this guide to get the meaty details you need! Whether you're barbecuing at home or ordering at a great steakhouse restaurant, here' what you need to know.
PORTERHOUSE
This is the classic steak house steak that features both a strip steak and filet mignon, separated by a bone.
T-BONE
A T-bone is just like a porterhouse except the piece of filet mignon is not as big, because this steak is cut a little farther forward on the animal.
FLAT IRON
The flat iron is nestled into a tender area of the shoulder, so it's an exception to the rule that shoulder steaks are always tough. Plus it's cheap.
FILET MIGNON
Pricey and velvety soft, filet mignons make a nice splurge for special guests, though it's really the tenderness you are buying.
BONE-IN RIB EYE
This incredibly tender and succulent steak includes an actual rib, which adds even more flavor.
STRIP
A New York strip is a relatively lean cut with a firmer texture than a rib eye or filet mignon, but the flavor is great.
RIB EYE
A rib eye steak's abundant internal fat melting into the meat creates one of the juiciest steak-eating experiences imaginable.
FLANK
You can quickly spot this steak by its flat oval shape and its long, clearly defined grain. Minimize the chewy effect of the grain by slicing across it.
HANGER
Each animal has only one hanger steak, weighing in at about [conversion imperial="2 pounds" metric="900 grams"]. The beefy flavor is enormous, but a tendon runs down the center of each one, so cut that out before grilling.
SKIRT
Like the flank steak, the coarsely grained skirt steak is cut from the chest area of the animal, so "chewiness" is an issue, but the taste is fabulous.
TOP SIRLOIN
This flat, firmly grained steak brings kabobs quickly to mind because it's so easy to cut it into solid cubes.
TRI-TIP
A tri-tip is taken from the sirloin area. It's not so much a steak as it is a skinny roast, but you can grill it like a thick steak. Just don't overcook it.
Are you looking for the best pancakes in Sacramento? We're the city that is home to the Pancake Circus for 58 years, but their pancakes are so-so. You'll find the Sacramento's best breakfast at restaurants like Bacon & Butter, where the chefs believe in hands-on artisan cooking. They make everything from scratch and shop at local farmers markets for the finest, freshest ingredients. The restaurant is recognized by several publications, and the Sacramento Bee says that the "menu is robust and the food is unlike anything else in town." The pancakes, perfectly cooked, made-from-scratch buttermilk pancakes in rotating flavors like blueberry ricotta and pumpkin bacon that just might be the best flapjacks in town are a customer favorite, and they're topped with maple syrup, diced fruit, and whipped butter.
What do you need to make your own sushi? I'm always up for a date to a sushi restaurant , but what if you're trying to eat more meals at home? How hard is it to make sushi? What do you need to get started? Have you ever come into a Japanese restaurant and found yourself stunt at a numerous options in their long lists of sushi? Do you want to make sushi at home or at special occasion? If you answer yes to any of the above questions and possibly any other, then this is the article for you. Beware though, you will be hitting a wall of text (and pictures) on various different types of sushi, but hopefully you will get a clearer pictures on all the sushi variety, their ingredients, terms/names and sidekicks. Most Sushi beginners tend to confuse between sushi and sashimi. Just remember that while sushi is the piece with seasoned rice and toppings, sashimi is just the “meat” itself, often raw. Zushi or sushi? You would come across this occasionally. They’re both correcte...
Comments
Post a Comment