What a great few days with these kids!
Showing posts with label meat science. Show all posts
Showing posts with label meat science. Show all posts
Friday, August 10, 2012
Friday, July 20, 2012
Spicy Beef And Potato Curry
Ingredients
1/2 onion, chopped
2 serrano chiles (remove seeds for a more mild taste)
3 cloves garlic
1 tablespoon peanut or expeller-pressed canola oil
1 3/4 pounds sirloin tip steak, cut into 3/4-inch cubes
1/2 teaspoon fine sea salt, plus more to taste
1 cinnamon stick
1 1/4 teaspoons coriander seeds
1 1/4 teaspoons ground cumin
1 teaspoon ground turmeric
1 (13.5-ounce) can light coconut milk
1 (14.5-ounce) can diced tomatoes, drained
1/2 teaspoon sugar
1 pound red potatoes, cut into 1-inch pieces
1/3 cup packed cilantro leaves
Directions
In a blender, combine onion, chiles, garlic and 1/2 cup water and blend until smooth. Set aside.
In a large skillet with a tightly fitting lid, heat oil over high heat. Sprinkle steak with salt. Add half the steak pieces to the skillet and cook, stirring occasionally, until lightly browned. Transfer to a bowl with a slotted spoon; repeat with remaining steak. Set aside.
Return the skillet medium-high heat and add cinnamon, coriander, cumin and turmeric; stir for 10 seconds and then add the onion and chile mixture. Simmer for 1 minute and then stir in coconut milk, tomatoes and sugar. Add the beef back in, cover the skillet, and simmer 40 minutes. Stir in potatoes and continue to simmer until beef and potatoes are very tender, about 20 minutes more; remove the lid during last 10 minutes of simmering if you would like a thicker sauce. Remove cinnamon stick; taste curry and add more salt if desired. Serve garnished with cilantro.
This recipe serves 4-6. You could also add 2 cups of frozen peas or sliced okra during the final 10 minutes of cooking and serve over rice!
Find the recipe here.
1/2 onion, chopped2 serrano chiles (remove seeds for a more mild taste)
3 cloves garlic
1 tablespoon peanut or expeller-pressed canola oil
1 3/4 pounds sirloin tip steak, cut into 3/4-inch cubes
1/2 teaspoon fine sea salt, plus more to taste
1 cinnamon stick
1 1/4 teaspoons coriander seeds
1 1/4 teaspoons ground cumin
1 teaspoon ground turmeric
1 (13.5-ounce) can light coconut milk
1 (14.5-ounce) can diced tomatoes, drained
1/2 teaspoon sugar
1 pound red potatoes, cut into 1-inch pieces
1/3 cup packed cilantro leaves
Directions
In a blender, combine onion, chiles, garlic and 1/2 cup water and blend until smooth. Set aside.
In a large skillet with a tightly fitting lid, heat oil over high heat. Sprinkle steak with salt. Add half the steak pieces to the skillet and cook, stirring occasionally, until lightly browned. Transfer to a bowl with a slotted spoon; repeat with remaining steak. Set aside.
Return the skillet medium-high heat and add cinnamon, coriander, cumin and turmeric; stir for 10 seconds and then add the onion and chile mixture. Simmer for 1 minute and then stir in coconut milk, tomatoes and sugar. Add the beef back in, cover the skillet, and simmer 40 minutes. Stir in potatoes and continue to simmer until beef and potatoes are very tender, about 20 minutes more; remove the lid during last 10 minutes of simmering if you would like a thicker sauce. Remove cinnamon stick; taste curry and add more salt if desired. Serve garnished with cilantro.
This recipe serves 4-6. You could also add 2 cups of frozen peas or sliced okra during the final 10 minutes of cooking and serve over rice!
Find the recipe here.
Monday, July 16, 2012
Roast Beef Tenderloin
Ingredients
1/3 cup dried porcini mushrooms
1 cup warm water
2 1/2 pounds trimmed beef tenderloin roast, tied
Salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1/2 cup sliced shallots
1 pinch salt
1/4 cup tarragon vinegar
1 cup veal or chicken stock
1/4 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon chopped fresh tarragon
Salt and ground black pepper to taste
Directions
1. Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
2. Preheat oven to 325 degrees F.
3. Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
4. Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
5. Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
6. Pour in veal or chicken stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
7. Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F. Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
8. Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.
Find the recipe here, also, a helpful video on how to make it!
1/3 cup dried porcini mushrooms
2 1/2 pounds trimmed beef tenderloin roast, tied
Salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1/2 cup sliced shallots
1 pinch salt
1/4 cup tarragon vinegar
1 cup veal or chicken stock
1/4 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon chopped fresh tarragon
Salt and ground black pepper to taste
Directions
1. Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
2. Preheat oven to 325 degrees F.
3. Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
4. Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
5. Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
6. Pour in veal or chicken stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
7. Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F. Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
8. Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.
Find the recipe here, also, a helpful video on how to make it!
Friday, July 13, 2012
"Deb's Meatloaf"
Rainy weather makes comfort food taste even better.
Meatloaf Ingredients
Meatloaf Ingredients
2 lb. hamburger meat
1 lg. chopped sweet onion
1 tsp. dry mustard
1 egg
2 tsp. Worcestershire
1 cup ketchup
1 cup oatmeal
For Topping
1 cup brown sugar
1 cup ketchup
4 tsp. dry mustard
(Bring to a boil and pour on top of meatloaf)
Directions
Mix meatloaf ingredients and bake in a 9x9 baking dish with the lid on for 45 minutes at 350 degrees. Mix topping and put on top of meatloaf for 15 more minutes with the lid off.
Thursday, July 5, 2012
Independence Day!
Meat is the most nutrient rich part of most Independence Day celebration by far (Protein, vitamins, and minerals).
Tuesday, July 3, 2012
Monday, July 2, 2012
Monday, June 18, 2012
BBQ Camp 2012
This year was the 2nd Annual Barbecue Summer Camp here in College Station! We here in the Meat Science section partnered with Foodways Texas and welcomed participants for a weekend full of barbecue cooking.
During the weekend-long event, the participants were able to meet our award-winning meat science professors, pit masters, and many other well-known individuals in the barbecue world. The attendees learned about different types of meat, smoke, and spices, and how these different meats, smokes, and spices affect taste, flavor, juiciness, etc.
Participants also learned about BBQ history, touring the legendary, Martin’s Place, located in Bryan.
For more information, contact us, or visit the Barbecue Summer Camp page.
Thanks & Gig Em!
Beef 101!
Here at Texas A&M, the Meat Science section has been very busy! Not only are we welcoming the Class of 2016 through their New Student Conferences, but Beef 101 was in session from June 4-June 6!
We like to use the tagline of, “Everything You Wanted to Know About Beef”, and the 40 men and women who attended this three-day program certainly learned everything they wanted to know about beef and more! It is the leading education program for the basics about the beef industry.
While the participants were here, they interacted with our faculty, staff, and graduate student instructors. The workshop began with the evaluation of beef cattle: how cattle are raised, fed, and handled. Later, the participants learn about how to grade beef carcasses. The second day is when one of our most popular activities takes place: The participants are given the opportunity to team up in small numbers with an instructor to cut an entire side of beef into component parts!
To finish out the program (along with many other activities taking place throughout the week), and another favorite part of Beef 101, was sampling various cuts to demonstrate how the different cuts, grades, and technologies affect the experience consumers have while consuming beef.
If you are interested in attending Beef 101, our next session is December 5-7, 2012. If you are interested in attending, email Dr. Davey Griffin (dgriff@tamu.edu). For more information, visit the Beef 101 website.
Thanks & Gig Em!
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