Meat Shopping Infomation needed.
This may sound like a silly question.. but here goes. What kind of cut of
beef should I buy? What is good… What is not? Should I be buying
different cuts for different dishes? What should I buy say.. for stir fry.
Since I am cooking for one, it seems hard to buy the right portions. Sure
would appreciate some advice if you have the time.
Thanks,
Terry
January 26th, 2003 at 2:12 pm
In a message dated 10/14/1999 11:00:57 PM Eastern Daylight Time,
jverner@… writes:
<< This may sound like a silly question.. but here goes. What kind of cut
of
No, Terry, not at all silly. Cooking for one has to have a practical side
too. I try to find one item to purchase that works in several different
ways. An example. I don’t like to buy ground beef - that’s too often the
catchall for fat and scrap. I have had very good luck with a cut that
Costco/Sam’s Club calls sirloin tail strips. Usually in the 3.00 per lb.
range and of course their quantity packaging puts 4-5 pounds in the package.
So I pick out the pieces that would cook nicely as moderate size servings of
steak, put them in plastic sandwich bags and freeze. Some pieces cube up
nicely for stew with veggies. A frozen piece about half thawed slices into
nice thin “chips” for stir fry. Scrap pieces flavor a pot of soup nicely.
Very little goes to waste that way and I get a variety of dishes.
February 3rd, 2003 at 7:51 pm
In a message dated 10/15/1999 10:21:08 AM Eastern Daylight Time,
aikya@… writes:
<< even thinking of wild ideas for sauces. My
latest mad thought is a sauce made of pureed stewed prunes to which has been
added a teaspoon of cumin and between 1/4 to 1/2 T of cayenne
Hey, I’d give that a try. Sounds good. The Caribbean and the tropics do a
lot of sauces with mixtures of fruits and seasonings that sound unlikely, but
blend wonderfully. Throw a mango into just about anything.
Betsy