Comments on: 3 Ways To Improve The Cooking Quality of Lean Meats ? http://www.secretsinbaking.com/3-ways-to-improve-the-cooking-quality-of-lean-meats/ What's cookin in the kitchen??? Fri, 18 Mar 2011 03:05:22 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Jo W http://www.secretsinbaking.com/3-ways-to-improve-the-cooking-quality-of-lean-meats/comment-page-1/#comment-12072 Jo W Sun, 17 Oct 2010 19:16:45 +0000 #comment-12072 let meat sit a room temp. before cooking brush with evoo if grilling let meat sit under a foil tent for 5 min. before carving or cutting so the juices settle (won't run all over platter sugar (just a very little) is a natural tenderizer let meat sit a room temp. before cooking
brush with evoo if grilling
let meat sit under a foil tent for 5 min. before carving or cutting so the juices settle (won’t run all over platter
sugar (just a very little) is a natural tenderizer

]]> By: LifeObserver http://www.secretsinbaking.com/3-ways-to-improve-the-cooking-quality-of-lean-meats/comment-page-1/#comment-12073 LifeObserver Sun, 17 Oct 2010 19:16:45 +0000 #comment-12073 for softer meat try using an acidic marinade (pineapples, papaya, vinegar), baking soda or other tenderizers, or just pound the meat to break down muscle fibers . of course, always try to undercook the meat so it won't be tough and dry for softer meat try using an acidic marinade (pineapples, papaya, vinegar), baking soda or other tenderizers, or just pound the meat to break down muscle fibers . of course, always try to undercook the meat so it won’t be tough and dry

]]> By: jc http://www.secretsinbaking.com/3-ways-to-improve-the-cooking-quality-of-lean-meats/comment-page-1/#comment-12074 jc Sun, 17 Oct 2010 19:16:45 +0000 #comment-12074 Actually you should buy the meat with fat( unless you can't afford it). It's a much better quality and therefore much more expensive. The fat burns off during cooking but the "marbled" meat is much more tender. 1 way is to use a juice( such as Papaya or Pineapple juice as a tenderizer. Another is to pound it with a spiked metal tenderizer. The other is to cook it to death with a sauce. or you can use something like "Adolphs" meat tenderizer. TX 2 step, you know as much about meat as a kindergarden kid. Why is Prime meat( the fattiest meat) so much more expensive? Meat is graded on fat content and milk is graded the same way. the fattier the meat, the more expensive, the higher the cream content in milk--the more expensive. I'm not talking abouit cheap chuck chopped. I'm talking about Prime vs Choice vs Select. What is so strange about that? Are you a butcher? Actually you should buy the meat with fat( unless you can’t afford it).
It’s a much better quality and therefore much more expensive.
The fat burns off during cooking but the "marbled" meat is much more tender.

1 way is to use a juice( such as Papaya or Pineapple juice as a tenderizer.
Another is to pound it with a spiked metal tenderizer.
The other is to cook it to death with a sauce.
or you can use something like "Adolphs" meat tenderizer.

TX 2 step, you know as much about meat as a kindergarden kid.
Why is Prime meat( the fattiest meat) so much more expensive? Meat is graded on fat content and milk is graded the same way.
the fattier the meat, the more expensive, the higher the cream content in milk–the more expensive.

I’m not talking abouit cheap chuck chopped.
I’m talking about Prime vs Choice vs Select.
What is so strange about that?
Are you a butcher?

]]> By: Ashley S http://www.secretsinbaking.com/3-ways-to-improve-the-cooking-quality-of-lean-meats/comment-page-1/#comment-12075 Ashley S Sun, 17 Oct 2010 19:16:45 +0000 #comment-12075 Marinate the meat to make it flavorful and tender. Let it come to room temp before cooking. Let it rest at least 10 minutes before slicing or cutting. Serve with a sauce if desired for more flavor. You can also wrap a piece of meat in turkey bacon before cooking. Just don't ever use a spiked metal tenderizer...it will just tear the meat and won't make it any more tender. Good luck! Marinate the meat to make it flavorful and tender. Let it come to room temp before cooking. Let it rest at least 10 minutes before slicing or cutting. Serve with a sauce if desired for more flavor. You can also wrap a piece of meat in turkey bacon before cooking. Just don’t ever use a spiked metal tenderizer…it will just tear the meat and won’t make it any more tender. Good luck!

]]> By: jamaale1 http://www.secretsinbaking.com/3-ways-to-improve-the-cooking-quality-of-lean-meats/comment-page-1/#comment-12076 jamaale1 Sun, 17 Oct 2010 19:16:45 +0000 #comment-12076 wetter cooking methods like brazing can compensate for the moister and over all flavor lost by the lack of fact - u could always introduce a healthier alternative fat for basting and that should work as well wetter cooking methods like brazing can compensate for the moister and over all flavor lost by the lack of fact – u could always introduce a healthier alternative fat for basting and that should work as well

]]> By: jautomatic http://www.secretsinbaking.com/3-ways-to-improve-the-cooking-quality-of-lean-meats/comment-page-1/#comment-12077 jautomatic Sun, 17 Oct 2010 19:16:45 +0000 #comment-12077 lean protein needs to be cooke either fast and hot or low and slow. Big cuts of lean meats like roasts should be cooked slowly in moist heat - a crock pot is ideal for these. things like skinless, boneless chicken breasts should be quickly sauteed or grilled on an well oiled surface. Slightly undercook the meat as it will continue to cook while off the heat. let it rest loosely covered to finish cooking and reabsorb its juices. Marinate your meat first. Brine your meat if you have time. lean protein needs to be cooke either fast and hot or low and slow. Big cuts of lean meats like roasts should be cooked slowly in moist heat – a crock pot is ideal for these.

things like skinless, boneless chicken breasts should be quickly sauteed or grilled on an well oiled surface. Slightly undercook the meat as it will continue to cook while off the heat. let it rest loosely covered to finish cooking and reabsorb its juices.

Marinate your meat first.

Brine your meat if you have time.

]]> By: Seonaid http://www.secretsinbaking.com/3-ways-to-improve-the-cooking-quality-of-lean-meats/comment-page-1/#comment-12078 Seonaid Sun, 17 Oct 2010 19:16:45 +0000 #comment-12078 grilling is by far the best - I always use cooking spray on the grills so the meat won't stick. broiling is also good but becareful not to scorch. then I think stir frys are a super healthy way to both cook and stretch the amt of meat you have on hand. If you are looking for some low fat marinades - just use low fat salad dressing. grilling is by far the best – I always use cooking spray on the grills so the meat won’t stick.
broiling is also good but becareful not to scorch.
then I think stir frys are a super healthy way to both cook and stretch the amt of meat you have on hand.
If you are looking for some low fat marinades – just use low fat salad dressing.

]]> By: jimmy d. http://www.secretsinbaking.com/3-ways-to-improve-the-cooking-quality-of-lean-meats/comment-page-1/#comment-12079 jimmy d. Sun, 17 Oct 2010 19:16:45 +0000 #comment-12079 Lean cuts of beef especially, need to be seared and moist cooked until tender. 1. season well with salt & pepper and brown all over in deep fry pan. 2. add vegetables such as sliced onions, carrot and celery for flavor. 3. add broth, wine or water and cover, simmer hours, until tender. Add potatoes if you like here. Lean cuts of beef especially, need to be seared and moist cooked until tender.
1. season well with salt & pepper and brown all over in deep fry pan.
2. add vegetables such as sliced onions, carrot and celery for flavor.
3. add broth, wine or water and cover, simmer hours, until tender. Add potatoes if you like here.

]]> By: carpediemmaster http://www.secretsinbaking.com/3-ways-to-improve-the-cooking-quality-of-lean-meats/comment-page-1/#comment-12080 carpediemmaster Sun, 17 Oct 2010 19:16:45 +0000 #comment-12080 braising, stewing, crock pot.... I use lean top sirloin in thin strips in stir fry ... with a sauce, it's great braising, stewing, crock pot….
I use lean top sirloin in thin strips in stir fry …
with a sauce, it’s great

]]> By: TX2step http://www.secretsinbaking.com/3-ways-to-improve-the-cooking-quality-of-lean-meats/comment-page-1/#comment-12081 TX2step Sun, 17 Oct 2010 19:16:45 +0000 #comment-12081 I use 96/4 lean ground sirloin whenever I make chili, spaghetti, hamburgers, meatloaf etc. If I need "fat", I'll add some olive oil ..... I marinate flank & skirt steak before I grill it; and slow cook briskets ......Lean meats actually may cost MORE per pound than fatty meats, but there's less shrinkage.... ( jc's answer was very strange. I'm not sure where he's finding 96/4 ground sirloin CHEAPER than fatty ground chuck! And flank steak actually costs more per pound than ribeye steaks!) I use 96/4 lean ground sirloin whenever I make chili, spaghetti, hamburgers, meatloaf etc. If I need "fat", I’ll add some olive oil ….. I marinate flank & skirt steak before I grill it; and slow cook briskets ……Lean meats actually may cost MORE per pound than fatty meats, but there’s less shrinkage…. ( jc’s answer was very strange. I’m not sure where he’s finding 96/4 ground sirloin CHEAPER than fatty ground chuck! And flank steak actually costs more per pound than ribeye steaks!)

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