Question: Rib eye steak ok for fondue?
Dwight
for tenderloin or sirloin.
Thank you in advance.
Dwight Gibb
Chemo the Clown
For fondue? Of course!
Bryan
I think rib eye is too fatty. If cost wasn't an issue, then strip.
>
> Dwight Gibb
--Bryan
Chemo the Clown
Well, I like a little fat with my meat.
sf
wrote:
> We see a sale on rib eye and wonder if it is suitable - most recipes are
> for tenderloin or sirloin.
>
> Thank you in advance.
>
Rib eye is tender enough for fondue, but fattier than tenderloin and
sirloin. It's more tender than sirloin, which I'd say is as "chewy"
as you want to get. These charts might help you understand what comes
from where a little better.
http://www.gourmetsleuth.com/Articles/Cooking-Tips--Techniques-642/beef-cuts.aspx
http://www.reluctantgourmet.com/beef_chart.htm
--
Never trust a dog to watch your food.
Kent
"Dwight" <dwigh...@earthlink.net> wrote in message
news:5YydnYtUYZo5zZTQ...@earthlink.com...
strip is too chewy, and ribeye contains too much fat. You do need the
tenderness oif the psoas major and minor muscle in the filet. You don't need
the fanciest most expensive tenderloin. It's one of the rare times I'll
buy the absolute cheapest I can find, even sometimes at the local
Safeway[Prophylactic Emporium].
Kent
Dimitri
It would have more fat and it has more to do with the thickness of the
slices. Rib eye is a favorite used in some oriental noodle soups like PHO.
Dimitri
sf
wrote:
and discard the visible fat. The little marbling left, if there is
any at all, won't matter.
Sqwertz
> We see a sale on rib eye and wonder if it is suitable - most recipes are
> for tenderloin or sirloin.
The eye of the rib eye would be OK, but probably not the fattier
parts that are more prevalent in the large end of the ribeye unless
trimmed carefully. That out rib may actually work pretty good,
come to think of it.
-sw
Nancy2
It certainly would be suitable, but there's no need to "waste" a good
ribeye cutting it up into chunks for fondue - use sirloin instead - it
has just as much flavor, if not more, and costs about half.
N.
Nancy2
> "Dwight" <dwightn...@earthlink.net> wrote in message
OTOH, some of us find sirloin perfect - I've never found it to be
"chewy."
N.
Doug Freyburger
>
> I think rib eye is too fatty. If cost wasn't an issue, then strip.
It should not matter in a fondue. Cooking in oil will draw out the fat.
The result will be a small cube of meat that got converted towards lean
and the cooking oil will slightly change composition. If you cook
enough rib eye to significantly change the behavior of your cooking oil
you eat a lot more eat in your fondue meals than I can.
Dan Abel
<0ecfd4b3-74c4-46e7...@g26g2000vba.googlegroups.com>,
Nancy2 <nancy-...@uiowa.edu> wrote:
> On Dec 15, 8:08�pm, "Kent" <lgb...@yahoo.com> wrote:
> > "Dwight" <dwightn...@earthlink.net> wrote in message
> >
> > news:5YydnYtUYZo5zZTQ...@earthlink.com...
> We see a sale on
> > rib eye and wonder if it is suitable - most recipes are
> > > for tenderloin or sirloin.
> > You have to have tenderloin. Everything else, including sirloin or new york
> > strip is too chewy, and ribeye contains too much fat.
> OTOH, some of us find sirloin perfect - I've never found it to be
> "chewy."
I've noticed a disturbing tendency on this group in the last couple of
years to complain that sirloin is too tough. When I have steak, which
isn't often, I usually get sirloin, mostly because it is cheap. The
tenderness is perfectly acceptable to me. That's why steak knives were
invented, IMNSHO. On the other hand, there are some cuts of beef with
the word "sirloin" in them that are tougher, and anything below "choice"
in grade will be tough.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
sf
> I've noticed a disturbing tendency on this group in the last couple of
> years to complain that sirloin is too tough. When I have steak, which
> isn't often, I usually get sirloin, mostly because it is cheap. The
> tenderness is perfectly acceptable to me. That's why steak knives were
> invented, IMNSHO. On the other hand, there are some cuts of beef with
> the word "sirloin" in them that are tougher, and anything below "choice"
> in grade will be tough.
Sirloin, even choice sirloin, has always been chewy. I know. It was
my father's favorite cut of beef steak and that's what I ate growing
up. When I was older, I learned about other cuts of meat, like
porterhouse and I learned that I didn't need to cut the meat on my
plate with a saw blade knife.
sf
> I can't see cubing steak for fondue. At least it should be cooked and
> carved correctly, then divided into bite-sized shorter strips, so it
> doesn't run the risk of being chewed against the grain, imho.
>
I don't think about it in that detail because I don't do meat fondue.
I do cheese and I do chocolate, but I don't want my meat boiled in
oil.
Nancy2
> Sirloin, even choice sirloin, has always been chewy. I know. It was
> my father's favorite cut of beef steak and that's what I ate growing
> up. When I was older, I learned about other cuts of meat, like
> porterhouse and I learned that I didn't need to cut the meat on my
> plate with a saw blade knife.
>
> --
>
> Never trust a dog to watch your food.
Ah, but where did your beef come from when you were a child? That
makes a big difference.
N.
sf
<nancy-...@uiowa.edu> wrote:
>
> > Sirloin, even choice sirloin, has always been chewy. I know. It was
> > my father's favorite cut of beef steak and that's what I ate growing
> > up. When I was older, I learned about other cuts of meat, like
> > porterhouse and I learned that I didn't need to cut the meat on my
> > plate with a saw blade knife.
> >
>
> makes a big difference.
>
I don't see why. It came from the butcher counter at the small town
grocery store and it was the kind of place that ordered whole sides of
beef to butcher on the premises. Meat wasn't sold prepackaged. The
butcher brought out a primal cut and we told him how thick to cut it.
All beef at any butcher shop was either choice or prime back in those
days.
ImStillMags
> I don't see why. It came from the butcher counter at the small town
> grocery store and it was the kind of place that ordered whole sides of
> beef to butcher on the premises. Meat wasn't sold prepackaged. The
> butcher brought out a primal cut and we told him how thick to cut it.
> All beef at any butcher shop was either choice or prime back in those
> days.
Remember when beef short ribs were the cheapesst thing ever? They
were poor folks food. Have you priced short ribs lately?
It's ridiculous.
sf
At least you get some meat with all that bone when you buy short ribs.
Take a look at where ox tails are now! Remember when hamburger was on
sale 3 pounds for a $1 more often than not?
Sky
Heh, even flank steak used to be very inexpensive. Nowadays, it's
downright pricey! Then, there are mysterious "names" of cuts for
mystery meat, although I cannot think of an example at this very moment
- will try to noticed when shopping next time.
Sky
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!
Steve Pope
>Heh, even flank steak used to be very inexpensive. Nowadays, it's
>downright pricey!
Has something to do with beef requiring enormous amounts of water/energy
resources to produce. It was only inexpensive while the nation was
still plundering resources in its western expansion.
Damned closing of the frontier!!
S.
dsi1
> Remember when beef short ribs were the cheapesst thing ever? They
> were poor folks food. Have you priced short ribs lately?
> It's ridiculous.
>
What's strange is that short ribs and flank steak were once considered
edible only if you braised them. These days, a grilled marinated flank
steak is pretty good eats.
The Koreans have a method of butterflying a short rib block that's
pretty amazing if you haven't seen it before:
http://www.youtube.com/watch?v=st72pJsqljg
I don't do it this way myself but it's a good intro to the technique.
sf
wrote:
> Then, there are mysterious "names" of cuts for
> mystery meat, although I cannot think of an example at this very moment
> - will try to noticed when shopping next time.
How about "flap" meat? That's a new one for me.
jmcquown
"sf" <s...@geemail.com> wrote in message
news:cnokg655eu5l7kt0c...@4ax.com...
steak knives was to appease some people who wouldn't eat seafood. Surf &
Turf. And what they served was sirloin. Tough, chewy sirloin. With
serrated steak knives. Sorry, Dan, but sirloin is a chewy cut of meat
unless you marinate the heck out of it. I never understood the ads on TV
for Outback Steakhouse - sirloin on the barbie! Oh pulleeze... tell me you
have something better than sirloin!
Back on topic: I wouldn't waste a good ribeye on fondue. And now that I
think about it, I should get some kirsch and make cheese fondue on christmas
eve... :)
Jill
Wayne Boatwright
Beef fondue is rarely made in our house, and when it is, it's usually
an informal company meal, often served at the coffee table with every
seated around it. Because we make it so seldom, I usually spring for
ternloin. It cooks very quickly and is always extremely tender.
One other reason I use tenderloin is that it has much less flavor
than ribeye and will be dipped in an assortment of flavored sauces.
I'll keep the rib steaks or rireyes for the grill.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Nancy2
I know! Everytime they show up in some fancy FTV show, I just laugh.
The same goes for "pork belly."
N.
Nancy2
> On Thu, 16 Dec 2010 21:22:24 -0600, Sky <skyho...@NOsbcglobal.SnPeAtM>
> wrote:
>
> > Then, there are mysterious "names" of cuts for
> > mystery meat, although I cannot think of an example at this very moment
> > - will try to noticed when shopping next time.
>
> How about "flap" meat? That's a new one for me.
>
> --
>
> Never trust a dog to watch your food.
I've never seen "tri-tip" in any of my supermarkets here - but I know
it exists in other places. I've never seen "flap meat," or "skirt
steak," either. My grocery chain seems to use mostly the good old-
timey names for cuts.
N.
Brooklyn1
<nancy-...@uiowa.edu> wrote:
>On Dec 16, 11:54 pm, sf <s...@geemail.com> wrote:
>> On Thu, 16 Dec 2010 21:22:24 -0600, Sky <skyho...@NOsbcglobal.SnPeAtM>
>> wrote:
>>
>> > Then, there are mysterious "names" of cuts for
>> > mystery meat, although I cannot think of an example at this very moment
>> > - will try to noticed when shopping next time.
>>
>> How about "flap" meat? That's a new one for me.
>>
>> --
>>
>> Never trust a dog to watch your food.
>
>I've never seen "tri-tip" in any of my supermarkets here - but I know
>it exists in other places. I've never seen "flap meat," or "skirt
>steak," either.
That's from obtaining all your food at the chuch food bank, soup
kitchen, and meals on wheels.
sf
<nancy-...@uiowa.edu> wrote:
> On Dec 16, 11:54�pm, sf <s...@geemail.com> wrote:
> > On Thu, 16 Dec 2010 21:22:24 -0600, Sky <skyho...@NOsbcglobal.SnPeAtM>
> > wrote:
> >
> > > �Then, there are mysterious "names" of cuts for
> > > mystery meat, although I cannot think of an example at this very �moment
> > > - will try to noticed when shopping next time.
> >
> > How about "flap" meat? �That's a new one for me.
> >
>
> I've never seen "tri-tip" in any of my supermarkets here - but I know
> it exists in other places. I've never seen "flap meat," or "skirt
> steak," either. My grocery chain seems to use mostly the good old-
> timey names for cuts.
>
You probably aren't in a big fajitas at home area. I'm not enamored
with tri-tip, but I really do like skirt. Haven't tried flap because
I *just* started seeing it. It was cheap the first time I saw it and
I thought that was the regular price. A few days later, it was up to
almost $5 a pound. <sigh> I missed the boat.
sf
I don't live in a "find pork belly in the regular grocery store" city
either. I saw it for the first time at an Asian market last week. In
any case, wouldn't buy a whole package just to make a pot of beans and
I don't make my own bacon; so pork belly is safe from me.
L G
it really sets in?
ster...@gmail.com
> We see a sale on rib eye and wonder if it is suitable - most recipes are
> for tenderloin or sirloin.
>
>
> Dwight Gibb
Reposada
sf
> ster...@gmail.com wrote:
> > On Wednesday, December 15, 2010 at 6:36:07 PM UTC-5, Dwight wrote:
> >> We see a sale on rib eye and wonder if it is suitable - most recipes are
> >> for tenderloin or sirloin.
> >>
> >> Thank you in advance.
> >>
> >> Dwight Gibb
> >
> > A nice rib eye is wonderful for fondue! I love having a fondue of peanut oil, and another with a good cheese dip. I cut my (aged) rib eye into bite size chunks, dip it into the peanut oil util it's medium rare, then dip it into the cheese dip. Decadent!
> >
> Heart killing too.
die with a smile on their lips.
--
sf