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Cooking and Food Prep Tips

Age your beef by placing in non-reactive container. Leave uncovered in ref. for 6-8 days. After aging bring to room temp and season. Rub oil over all surface. This will seal the meat. Bake at 225-250 until done. This will tenderize the toughest meat.
By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008

For easy storage and thawing of ground meats, before freezing divide the meat into several equal parts and place between pieces of wax paper. Use a rolling pin to flatten meat into a thin, wide patty. Layer the wax paper and rolled out patties and store in a large freezer bag. Not only do the thin patties take less freezer space than the store wrapped heap of meat, they also take less time to defrost and you can defrost only the amount you need! Especially handy if you're buying in bulk and only cooking for two!
By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008

While not needed for tenderization, moist cooking methods can be used for ground beef when making chilis or soups.
By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008

The key to browning meat before moist cooking is to do it slowly, as a slow browning adheres to meat better than a quick one.
By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008

Slow cookers and pressure cookers are ideal for cooking less tender cuts of beef.
By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008

Moist heat means gently simmering, not boiling, which keeps the meat from shrinkage and keeps it moist and juicy. We've all had dry pot roast. This was most likely due to boiling rather than simmering.
By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008

Moist heat and long, slow simmering in a tightly covered pan results in fork tender meat.
By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008

Make sure meat for stew or chilis is cut to uniform size so the pieces cook at the same rate.
By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008

Grill beef over medium, ash covered coals. To check for temperature, cautiously hold the palm of your hand over the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away. It should take about 4 seconds for medium heat coals.
By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008

Dry cooking methods like broiling, roasting, pan frying, sauteeing, grilling work best for more tender cuts of meat.
By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008

Dredging beef or other meatsin flour helps seal in flavors and moisture, espedcially for cuts that are very lean.
By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008

Cooking bags, such as those made by Reynolds, are great for moist cooking beef and can actually reduce cooking time. They also greatly reduce the mess to be cleaned up afterward!
By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008

Browning meat usually requires a small bit of oil, and always if the meat has been dredged in flour as it will otherwise stick to the pan.
By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008

Browning beef prior to cooking by moist heat methods adds rich color and flavor.
By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008

A tight cover is imperative for retaining the steam necessary for moist heat cookery.
By FabulousFoods.comJuly 14th, 2008 , July 14th, 2008

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