primitives regard a piece of meat and how to handle it

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x86916

Oh my.

Tuesday Afternoon  (1000+ posts)        Mon Apr-04-11 01:19 PM
Original message
 
regarding a piece of meat and how to handle it

do you stab or pierce the meat or do you handle it with tongs in order to keep the meat intact?

franksolich jabs it, and presses it down hard, so as to squeeze out all the grease.

Denninmi  (733 posts)      Mon Apr-04-11 03:33 PM
THE WOLVERINE PRIMITIVE
Response to Original message

1. Don't pierce.

Every place you do that, you will lose fluids as it cooks (I am going to assume we are talking a roast of some kind here, cooked with dry heat). The only reason I can think of to violate this general rule is if you need to or want to introduce something into the roast, such as garlic cloves or an injected marinade.

No, no, no.

Pierce it; one wants the grease to be spurted out.

EFerrari  (1000+ posts)        Mon Apr-04-11 03:59 PM
DOUG'S STUPID EX-WIFE, #03 TOP PRIMITIVE OF 2010
Response to Reply #1

2. Or if you want fat to drain out as with a skin-on chicken breast for purposes of crisping.

Denninmi  (733 posts)      Mon Apr-04-11 04:42 PM
THE WOLVERINE PRIMITIVE
Response to Reply #2

3. Now that I've not heard of.

I guess the closest thing I've heard of or done is to score the fat cap on a ham to help it to render and crisp.

Does it really work? -- I've never heard of piercing the skin on a chicken.

EFerrari  (1000+ posts)        Mon Apr-04-11 05:23 PM
DOUG'S STUPID EX-WIFE, #03 TOP PRIMITIVE OF 2010
Response to Reply #3

7. Just over the breast when roasting.

It's worked for me.

Tuesday Afternoon  (1000+ posts)        Mon Apr-04-11 04:53 PM
Response to Reply #1
 
4. I don't pierce but, I saw it done (to my horror) to a good cut of rib-eye and a roast. They said they knew what they were doing and to leave them alone. They like their meat well done ... I thought maybe that had something to do with it.

yellerpup  (1000+ posts)        Mon Apr-04-11 05:17 PM
Response to Reply #4
 
5. Tongs, please.

Although I do score hams and pierce the skin of ducks because both are so fatty.

Tuesday Afternoon  (1000+ posts)        Mon Apr-04-11 05:20 PM
Response to Reply #5
 
6. yes, I understand scoring fat but, NOT piercing MEAT

I was aghast. simply aghast, I say.

Warpy  (1000+ posts)        Mon Apr-04-11 10:18 PM
THE KNOW-IT-ALL DEFROCKED WARPED PRIMITIVE
Response to Original message

8. If you're talking about flipping it while searing, always use tongs or a spatula. Spearing it is akin to pressing down on a burger, it causes juices to be lost from the interior. You don't want to do that. You don't even want to remove it from the grill with that handy dandy BBQ fork. You want to remove it and let it rest with no holes in it.

Well, unless you're willing to endure shoe leather just to justify having to buy that stupid, useless fork with the rest of the set.

The fork can be used to stabilize meat but it should never pierce that meat.

Tuesday Afternoon  (1000+ posts)        Tue Apr-05-11 03:13 PM
Response to Reply #8
 
9. actually what I watched this person do was stab the raw meat repeatedly before placing it on the grill.

Warpy  (1000+ posts)        Tue Apr-05-11 05:43 PM
THE KNOW-IT-ALL DEFROCKED WARPED PRIMITIVE
Response to Reply #9

10. Maybe he was trying to tenderize cheap meat

There are better ways to accomplish that, along with marinating it to finish the job plus supply lost moisture and supply flavor.

Tuesday Afternoon  (1000+ posts)        Tue Apr-05-11 08:15 PM
Response to Reply #10
 
11. it was a nice rib-eye, although this person does like the meat well done

pengillian101  (1000+ posts)        Tue Apr-05-11 11:57 PM
Response to Reply #10
 
12. Maybe he was trying to tenderize cheap meat

Yup, that had to be it. I have two meat tenderizers. One is a mallet with different sized spikes, and one is a roller version. To clean, an old toothbrush is a must. I store old toothbrushes in the dishwasher. Always a conversation starter with new dining folks who come over and load their own dirty dishes.

What? You store your toothbrushes THERE?

franksolich stashes his used toothbrushes in the garbage can.

Warpy  (1000+ posts)        Wed Apr-06-11 12:39 PM
THE KNOW-IT-ALL DEFROCKED WARPED PRIMITIVE
Response to Reply #12

13. It's not a bad place to store toothbrushes, actually since the dishwasher usually uses ultra hot water that gets them cleaner than rinsing in cold water in the bathroom sink.

In addition, they're well out of range of the flush spray that deposits a nice film of coliform bacteria over everything every time you flush with the seat up.

[thundley4]

To clean, an old toothbrush is a must. I store old toothbrushes in the dishwasher. Always a conversation starter with new dining folks who come over and load their own dirty dishes.

Ugh! That is disgusting. If the primitive is going to use a toothbrush for cleaning cooking utensils, please by a new one for that purpose.  OTOH, they make special brushes for scouring scouring hard to reach places. Shouldn't the DUmmie have one of those specialty brushes?

[BlueStateSaint]

Some of Teh Gheys over there might have slightly different ideas of "handling meat" . . . 

[NHSparky]

Coach, one would think that in Nebraska, you could find far better cuts of meat that would be far lower in fat and therefore not necessary to turn into sawdust.

I'm also assuming you're not one for meat cooked to the lower end of the scale--you strike me as a person who likes his steak just the other side of charcoal.  Tragic, that.

As for steaks, chicken, etc., best NOT to pierce it.  I usually do a nice medium to medium high heat grill so the outside has a nice char, but the inside, while done, is still juicy.

And of course, as with all meats, best to let it "rest" for a few moments before serving, particularly larger pieces such as ribs, London Broil, etc.

[Ralph Wiggum]

Some of Teh Gheys over there might have slightly different ideas of "handling meat" . . .  

Get out of my brain!  

BTW, great headline Frank!

[franksolich]

Coach, one would think that in Nebraska, you could find far better cuts of meat that would be far lower in fat and therefore not necessary to turn into sawdust.

I'm also assuming you're not one for meat cooked to the lower end of the scale--you strike me as a person who likes his steak just the other side of charcoal.  Tragic, that.

As for steaks, chicken, etc., best NOT to pierce it.  I usually do a nice medium to medium high heat grill so the outside has a nice char, but the inside, while done, is still juicy.

And of course, as with all meats, best to let it "rest" for a few moments before serving, particularly larger pieces such as ribs, London Broil, etc.

But, sir, you know when I describe my own tastes and preferences in food, I'm not really criticizing the tastes and preferences of others--and I urge you to rest assured that if you were a guest of mine, you would get what you wanted, how you wanted it, with no unkind words from me.

franksolich after all is not a Massachusettsian Italianate grandmother.

[GOBUCKS]

Well, unless you're willing to endure shoe leather

This DUmmy has apparently dined at coach's place.

[Karin]

Are you suggesting, GOBUCKS, that Frank and Warpy had an intimate dinner date? 

[GOBUCKS]

Are you suggesting, GOBUCKS, that Frank and Warpy had an intimate dinner date? 

Not a match made in heaven. No one short of stevenumbers would hit that.

Coach was enamored of the soil scientist. Warpy is more like the soil.

[Randy]

I take my steaks and fork them well so the garlic salt I use on it penetrates inside. I then grill it just right and it comes off the grill tender, juicy and very very tasty.

DUmmies fail at grilling just as they teh fail at life.

[GOBUCKS]

I never ever puncture a piece of meat, never ever trim off even a sliver of fat before grilling, and never ever let the center of the steak get much above room temperature. Otherwise, I'd just as soon have a Big Mac.