my_psychosis
Senior Cook
What is Kobe Beef, and does anybody have a recipe they will share?
Please and Thank you.
Please and Thank you.
It's not a recipe or a dish but a particular kind of beef from Japan. It's EXTREMELY expensive and very hard to find in the U.S. Here's a link for more information: CLICK ME
p.s. -- You can join a Kobe Beef of the Month Club for only $1,439.99 per year. That gets you 4 steaks per month, except in March and November when you get 12 burger patties. Such a deal! CLICK ME
This explains why I could not find a recipe, Thank you.It's not a recipe or a dish but a particular kind of beef from Japan
if you're near houston, texas, go down to Central Market (HEB) on Westheimer and 610.
they have wagyu beef there, and you can get the ribeye cut for $38/pound. once a month or so, i buy one 1-1/4 inch thick, approximately 1.5 lb steak.
i season it with salt and pepper (2:1 ratio) let it get to room temperature, sprinkle it down with some dried and "powdered" porcini mushroom and I sear it on both sides for 4 - 5 minutes. let it rest for 5 minutes and ENJOY.
you haven't had beef until you've had a GOOD piece of wagyu beef... the taste & texture are of another world.
While it is true that salting draws out moisture that is not the whole story. Salting steak ahead of time (say 24 hours or so) is an excellent technique known as dry brining that does not result in dry meat. Initially the salt draws moisture out, but then if you wait a little bit that now salty liquid in then drawn back into the meat and seasons the entire piece from the inside out.Just a word of caution: don't salt your steak until just before you cook it. Salting the meat in advance helps to pull the natural moisture out of it, and can result in dry steak.
Just a word of caution: don't salt your steak until just before you cook it. Salting the meat in advance helps to pull the natural moisture out of it, and can result in dry steak.
Mislabelling a product to create the impression of a superior product is a pet peeve of mine. A chain restaurant here lists an american kobe hamburger. Most beef sold as Kobe in US is probably Waygu, and may or may not meet the standards of Kobe. Cheeses are commonly mislabeled. Try to find a Swiss made swiss. To the wine industries credit, I find less mislabeled wines than in most food products. I have never seen an american Bordeaux or Burgundy or Chianti, except maybe in jug wines. One product that has gained favor as a superior product is Angus Beef. This is a brand name, not an indication of quality. There is even a USDA choice Angus listed on their web site.
Whoa there!! First off, how the heck do you get any shopping done what with all that label checking? Good grief!
Second - "Angus" beef is not only an indication of quality, it's a BREED. Both Black & Red Angus beef are considered superior beef. As is Charolais. As is Hereford. As is Wagyu/Kobe. It's all in the mouth of the beholder, & you have no business laying down determining whether it's quality or not. That's just your opinion.