1. Steak
A steak pertains to any of a variety of meat cuts usually grilled, pan-fried, or broiled. It is among the few
foodsthat are widely consumed and enjoyed by many people during special occasions especially since
prime meat cuts that can cost a hefty sum. Some restaurants serving this as their most special item
sometime call themselves a steakhouse though other dishes are frequently on the menu.
Though there are many eateries serving affordable steaks
tenderized with other ingredients, serious fine dining steak
restaurants showcases the finestbeef meat cuts like
ribeye, prime rib, tenderloin and Tbone from expensive
breeds of cattle. Wagyu ishighly regarded by chefs as the
royalty of beef. It is raised in Japan, massaged and fed
with beer developing amazingly tender meat. Such
fantastic meat lends itself to be prepared rare, medium or
well done.
Another distinct quality of Wagyu and other prime kinds of
beef like Black Angus is the fantastic marbling of the meat
that makes for the most succulentsteak.Though animal fats are usually cholesterol laden, those found in
Wagyu marbling is composed of monounsaturated fats which melts at room temperature making it a part
of a reasonable diet when consumed in modest quantities – which is good because a single Wagyusteak
can cost hundreds of dollars!
Other less tender meat cuts are better served rare to
medium rare as cooking it through can toughen the meat.
Affordable flank steaks are usually cooked as a large slab
and cut across the grain yielding tender slices.
Unlike chicken and fish which can be prepared freshly
butchered of caught, beef, other red meats and game
develop a better texture if these are allowed to age.
Established steakhouses know the benefits of ageing
which ultimately yields a more tender flavorful dish. Dry
aging entails allowing the meat to stand in a carefully controlled environment to allow natural enzymes in
the muscle to break down hard connective tissues and evaporate excess fluids.
Though this increases the meat considerably per pound, gourmets easily recognize the flavor and texture
nuances of a fine aged steak especially if it is from choice USDA graded cattle. Steaks of this quality are
usually prepared in very simple ways–a quick pan fry or grill and served with a starch and vegetable siding
like mashed potatoes, French fries, a salad or buttered vegetables. Asian restaurants sometimes offer rice
as a siding. Surf and turf is usually the most expensive item on a Continental restaurant’s menu combining
a sizable cut of meat and a portion of seafood usually lobster or fish.
Innovations in steakhouses include serving game meats like deer and wild boar. And though steaks are
usually served in a single impressive cut, some restaurants offer all-you-can-eat steakpromotions or include
it in a buffet spread.
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