Freddie Said:Do you have to cook the beef to make beef jerky?
We Answered:NO!!! Marinate the beef in liquid smoke, or whatever you prefer and dehydrate. Thats it...
Ida Said:What is the best type of beef to use for beef stroganoff?
We Answered:Making beef tender depends on two things, the cut and cooking time.
If you buy a cheaper, tougher cut you will need to simmer it longer. If you an expensive cut it will not need to cook as long.
It is about breaking down the tissue. Fattier cuts have more flavor, but there are fattier. This is why prime rib or ribeye taste so good.
Roy Said:How can I make beef jerky with these ingredients?
We Answered:I'm not sure how you make beef jerky from ground beef - I normally used skirt steak. However, to taste the limes, I would recommend adding lime zest (the outer green part of the lime rind). Zest has all the lime oil in it which actually tastes more like lime than the juice. Add as much of this as you can and you should be able to taste the lime beautifully. For the cajun seasoning, I would recommend at least a tablespoon or two to make it really flavorful.
Jaime Said:I have beef bullion the little squares and packets can I make white rice?
We Answered:Put the beef bullion in the boiling water you are going to use to cook your rice in add the rice until it's finished cooking. This gives your rice a lot of flavor I tried this with the chicken kind.
Lewis Said:Is the beef suet used in pastry recipes cooked or uncooked?
We Answered:I am a former chef and you do not need to boil it, but for a flakey pastry for savoury pies or puddings, if it is chilled it melts slower and makes a better crust.
Suet is the fat from around the kidneys in a beef cattle, I use it for Xmas pudding, Spotted D**k, savourys like steak and kidney pie, pudding, steak and mushroom or steak and oyster pies.
While it is a good fat for cooking, it is not exactly dietetic, but the use used portion can be frozen until the enxt time, that is how I find it here in my shops in Canada. But it finely chopped almost a ground texture.
Brandy Said:What is the difference between beef consomme and beef broth?
We Answered:Consomme is a clear, strong broth often served as the first course of French meals. Consomme is made from stock but is clarified by straining the stock. It can be made from traditional meat stocks or from vegetables. Stock itself is made from lengthy cooking, particularly of vegetables or the bones of meat in order to yield a broth.
Traditionally consomme also has egg whites added to it when the stock is cold. The consomme is then reheated and impurities are theoretically supposed to stick to the egg whites. Once the consomme is fully hot, the egg whites tend to form foam at the top. This is pushed to the side and the consomme is then strained again. The result is a clear golden to brown soup.
Broth and consomme are both types of soup. The water in which you poach a chicken or beef ribs is technically a broth. If you try to make a classic sauce with broth, it will be too light. Note that broth is not made from boiling bones, thus it does not have the collagen found in stock, therefore, broth is much more thin than consomme. Additionally, broth isn't clarified.
Derrick Said:How do you cook beef cubes for Asian dishes?
We Answered:You can simply pan-fry them in a little bit of oil (one or two tablespoons), on medium high heat, until the cubes are brown on all sides. If the cubes are small (less than half an inch), this should be more than enough cooking; it's okay if they're still pink in the middle.
If you have a wok, I'd use that instead.
If you use vegetable oil, don't turn the heat all the way up, or you'll get a lot of smoke. If you use peanut oil, you can use higher heat.