"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-16-2018, 10:03 PM   #41
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,191
Quote:
Originally Posted by Rascal View Post
http://www.discusscooking.com/forums...1&d=1537141571

I cooked these mothers last night. Massive compliments. Aged fillet steak. S and p both sides, sat in fridge for 3 days.

Equal amounts butter and extra virgin oil, (1 tablespoon) cooked on searing skillet. Turned once. Never ever had a complaint, ever. Served with garlic sauce and also mushroom sauce. D.i.l loves both. Her birthday, her choice.

Russ

Great looking bacon wrapped filet's there Russ. I love using these silicone bands instead of toothpicks, and they can be reused many times.
Attached Thumbnails
Click image for larger version

Name:	silicone bands.jpg
Views:	99
Size:	33.6 KB
ID:	31544  
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 09-17-2018, 01:07 AM   #42
Head Chef
 
Rascal's Avatar
 
Join Date: Jun 2018
Location: Christchurch nz
Posts: 1,383
Quote:
Originally Posted by Kayelle View Post
Great looking bacon wrapped filet's there Russ. I love using these silicone bands instead of toothpicks, and they can be reused many times.
Thanks for the name. My kids always trying to find something nice for me.
They would be time saving.

Russ
__________________

Rascal is offline   Reply With Quote
Old 09-17-2018, 05:16 PM   #43
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,191
Quote:
Originally Posted by Rascal View Post
Thanks for the name. My kids always trying to find something nice for me.
They would be time saving.

Russ

I know you'll love those cooking bands Russ. Not only are they perfect for bacon wrapped steaks, you'll never have to string truss a roast again.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 09-17-2018, 06:28 PM   #44
Head Chef
 
Rascal's Avatar
 
Join Date: Jun 2018
Location: Christchurch nz
Posts: 1,383
Amazon don't ship here but found someone that does. $14 us.
Thanks

Russ
Rascal is offline   Reply With Quote
Old 09-19-2018, 09:29 AM   #45
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 805
This is my Turkish meat hammer. Grisly, isn't it! Does a wonderful job of tenderising meat! I bought it from a butcher in Istanbul in 1971.

di reston



Enough is never as good as a feast Oscar Wilde
di reston is offline   Reply With Quote
Old 09-19-2018, 09:41 AM   #46
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 805
Turkish Meat Hammer

This is my Turkish meat hammer. Grisly, isn't it! Does a wonderful job of tenderising meat! I bought it from a butcher in Istanbul in 1971.

This time with picture!

di reston

enough is never as good as a feast Oscar Wilde

Attached Thumbnails
Click image for larger version

Name:	turkish meat hammer 2.JPG
Views:	157
Size:	26.4 KB
ID:	31563  
di reston is offline   Reply With Quote
Old 09-19-2018, 09:47 AM   #47
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 805
There we go again! I'd like to think that it was so wierd it had tio go in twice, but the reality is I'm useless with computers, as you already know!

di reston


Enough is never as good as a feast Oscar Wilde
di reston is offline   Reply With Quote
Old 09-19-2018, 09:57 AM   #48
Assistant Cook
 
Scott-180's Avatar
 
Join Date: Sep 2018
Location: London
Posts: 46
Quote:
Originally Posted by di reston View Post
This is my Turkish meat hammer. Grisly, isn't it! Does a wonderful job of tenderising meat! I bought it from a butcher in Istanbul in 1971.

This time with picture!

di reston

enough is never as good as a feast Oscar Wilde

If I ever take up wrestling, Turkish Meat Hammer would be my name !!
Scott-180 is offline   Reply With Quote
Old 09-19-2018, 12:25 PM   #49
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,088
Quote:
Originally Posted by Mad Cook View Post
And off at a tangent, I wouldn't knowingly give my money to a restaurant which used sous vide. Basically, it's stewing the meat before browning it off, which may allow them to serve up inferior meat as "steak" but doesn't do real steak any favours! (As I said at first, I have connections at all ends of the trade and am well versed it what goes on in some establishments!)
Sous vide is in no way stewing!!

And it does do steak a nice favor.

You would be very surprised at how many high-end restaurants employ a sous vide set up -- for many things, not just protein
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 09-20-2018, 07:44 AM   #50
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 805
Dear friends, when I posted my pictures of my meat hammer, it was to illustrate that it doesn't tear the fibres in the meat - which something many of them do.
You can see, by the sheer weight of the hammer, and the fibres aren't torn at all, although the meat comes out very tender.

You shouldn't have said what you did, it makes me look like an idiot, and it isn't funny.

I'm going to let this go this time, but be careful what you say in future, especially when it comes to other members of the group. What you said was hurtful and nasty.

di reston


Enough is never as good as a feast Oscar Wilde
di reston is offline   Reply With Quote
Old 09-20-2018, 08:52 AM   #51
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,628
Quote:
Originally Posted by di reston View Post
Dear friends, when I posted my pictures of my meat hammer, it was to illustrate that it doesn't tear the fibres in the meat - which something many of them do.
You can see, by the sheer weight of the hammer, and the fibres aren't torn at all, although the meat comes out very tender.

You shouldn't have said what you did, it makes me look like an idiot, and it isn't funny.

I'm going to let this go this time, but be careful what you say in future, especially when it comes to other members of the group. What you said was hurtful and nasty.

di reston


Enough is never as good as a feast Oscar Wilde
If you are referring to the Wrestling Name joke, methinks you are taking offense where none was intended. Professional Wrestlers assume "Wrestling Names," which are meant to make them into "Superhumans." Names like The Rock, Stone Cold, The Anvil, or The Mongolian Stomper.

Scott just quipped that Turkish Meat Hammer might make a clever Wrestler's name.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 09-20-2018, 09:57 AM   #52
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,858
Quote:
Originally Posted by caseydog View Post
I honestly prefer a meat mallet to tenderize a cheap cut of steak, over a jaccard (the name of the meat puncture-er). I used to have a jaccard, but got rid of it. IMO, the mallet does a better job.

Yes, a fork will work like a jaccard. It will just take longer. I'd still go with a meat mallet.

The "manager's specials" at Kroger/Ralph's are hit and miss. Every time I go to Kroger, I look at the manager's specials section in the meat department. Sometimes there is nothing I want (today, for example), but sometimes I hit the mother lode. Just look! You have nothing to lose if you are already in the store.

CD
I only use the mallet when I want a thinner piece of meat for the dish I'm making, and I mostly use it for chicken breast. My Jaccard doesn't mash the cut down so much, but still does its job of cutting the tough fibers and tenderizing a round steak or the like for dishes like chicken fried steak or some sort of Swiss steak. I use it quite vigorously, punching the entire steak with parallel stamps, then rotating 90° and going over it again.

To the OP: It's not something you would typically do for a steak that you are grilling. For that you really want a better quality cut.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 09-20-2018, 12:53 PM   #53
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,667
I think it’d be a great name for a metal band, too!
__________________

__________________
Dance like no one’s watching, sing like no one’s listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Reply

Tags
steak

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 03:23 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×