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I'd like a nice big fat juicy steak, cooked blue.
* Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo. * Blue rare or very rare - (37.8°C/100°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as 'blood rare'. In the United States this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'. * Rare - (48.9°C/120°F core temp) The outside is gray-brown, and the middle of the steak is red and slightly warm. * Medium rare - (52.2°C/126°F degrees core temp) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level. * Medium - (57.2°C/135°F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown. * Medium well done - (62.8°C/145°F degrees core temp) The meat is light pink surrounding the center. * Well done - (73.9°C/165°F degrees core temp) The meat is gray-brown throughout and slightly charred.
boeuf bourguignonI am making some now and the smell is driving me mad - it will be tomorrow, however, before it is at it's prime.
This is a rather easy recipe. I use any cheap red wine, and I leave out a lot of the steps, such as removing the Garni, blanching the onions - anything that will cut down the work. It is more a stew than the traditional dish but it has the same taste. The French tend to overdo directions and complicate things waaaay too much.Boeuf bourguignonActive time: 1 1/4 hr Start to finish: 4 1/4 hrServings: Makes 8 servings.subscribe to GourmetIngredients1/4 lb thick-sliced bacon, cut into 1-inch pieces3 lb boneless beef chuck, cut into 2-inch pieces1/3 cup all-purpose flour2 tablespoons vegetable oil4 1/2 tablespoons unsalted butter1/2 cup brandy1 (4-inch) piece of celery4 fresh parsley stems (no leaves)4 fresh thyme sprigs2 bay leaves (not California)2 cloves2 onions, finely chopped3 large garlic cloves, finely chopped2 carrots, cut into 1/4-inch-thick slices1 tablespoon tomato paste1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)1 lb small (1 1/2-inch) boiling onions or pearl onions1 lb mushrooms, quartered if largeAccompaniment: peeled boiled potatoes tossed with butter and parsleySpecial equipment: kitchen stringPreparationCook bacon in boiling salted water 3 minutes, then drain.Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat.Heat 1‚ tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining ‚ tablespoon oil as needed. Transfer to a bowl.Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they don’t fall out).Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then sauté bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then sauté, stirring, until onions are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel.Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saute boiling onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then saute mushrooms, stirring, until golden brown and any liquid the mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper.Cooks' note:Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it’s easier to remove fat from surface after chilling.
* Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo.
Quote from: JimBob on 30/01/2009 23:50:40boeuf bourguignonI am making some now and the smell is driving me mad - it will be tomorrow, however, before it is at it's prime.That's a very good thing to cook JimBob and as you say so much better the next day. Intrigued about the left-out step, removing the garni. Exactly what are you going to do with the time saved here - all []0.000001 seconds?