Ask Me Anything (A pro's perspective)

[Tangerine]

Any special tips to prevent drying of meats and fish during grilling?

Any good seasoning you can recommend for grilled veggies? thanks

I have tried few drops of balsamic vinegar b4 and some ground pepper/salt/oregano- it tasted good but am still looking for alternative seasoning- so it's not always that same taste

OOh, you're gonna get me on a soapbox here. I spent several years as Exec Sous Chef of a very high-end steak house, and have grilled thousands and thousands of steaks. So it's a topic I'm very keen on, and have very passionate "truths" I believe in. A grilling-related question in another thread was actually the thing that sparked the idea for THIS thread. Let me gather up some thoughts, and I will make a post that is my "Grilling Bible" soon.

For the veggies, good marinades can do wonders, and there's lots of choices. One that I've used a lot is balsamic, honey, minced garlic and salt/pepper. The extra sugars from the honey help caramelize the veggies quicker, so they are on the grill less time to get nice and brown - therefore not overcooked and soggy. Italian dressing works great. Really any combination of oil, acid and herbs. Try olive oil, lime juice and thyme, or oil, white wine vinegar and tarragon as a starting point.

 

[Guyzerr]

On to the other part of your question:

Sounds like they are making a bolognese sauce sans tomato. I'd bet money there is milk in it, and then beef or veal stock used as the main liquid instead of tomato sauce. And the cinnamon and probably allspice components you taste are probably accurate. They are often found in the seasoned meat that is cooked for Pastitsio - a Greek version of lasagna. (Which happens to be one of my two or three favorite foods on Earth.)

You seem like you are handy enough to where you don't need an exact recipe, so I will tell you how I would go about making your sauce, and hopefully you can do it too.

I would use a mix of ground beef and ground pork, probably 60/40 beef or 50/50. Brown that and drain the fat. In the same pan, lightly brown some small-diced onion and a little minced garlic. Return the meat to the pan, add enough milk to just barely cover it, add your spices, and simmer it on low heat until the milk is entirely gone and only the dry milk solids remain. Then add beef or veal stock (you can buy in most grocery stores now, if not use beef broth) and maybe a touch of red wine - enough to just cover the meat again. Simmer that for hours, until it's nice and thick in the consistency you are looking for. Finish seasoning with salt and pepper and maybe some fresh herbs - but AFTER you've done all the sauce reducing, so as not to concentrate the saltiness.

Go for it!

It sounds like a cakewalk Tang and I'm going to give it a shot.


I never thought to use ground pork which is surprising because I make a deadly toutier meatpie almost the way you laid your recipe out with the exception of the milk and wine. I don't like cooking with wine and would like your comments on what you would think of leaving it out. I'll certainly try the milk though. I also like to use beef broth quite a bit and that's readily available but I've never seen beef broth in our stores. I will have to look closer for that. Salt is something I rarely cook with either. We tend to like to add that per taste at the table. Make sense or would it ruin the sauce?

One more thing... it was cinnamon sticks and nutmeg sticks, not allspice which I know can be a substitute for nutmeg. They would be removed after the sauce has been simmered to it's desired consistency.

 

[Tangerine]

Any idea as how to make Yakitori???

Small charcoal grill like a hibachi. Skewer up your favorite items. (I like chicken hearts, monkfish, quail eggs, and octopus to break up the monotony of the usual chicken and pork) Brush them with a mixture of soy sauce and hoisin sauce and grill them slowly over fairly low heat.

 

[Tangerine]

It sounds like a cakewalk Tang and I'm going to give it a shot.


I never thought to use ground pork which is surprising because I make a deadly toutier meatpie almost the way you laid your recipe out with the exception of the milk and wine. I don't like cooking with wine and would like your comments on what you would think of leaving it out. I'll certainly try the milk though. I also like to use beef broth quite a bit and that's readily available but I've never seen beef broth in our stores. I will have to look closer for that. Salt is something I rarely cook with either. We tend to like to add that per taste at the table. Make sense or would it ruin the sauce?

One more thing... it was cinnamon sticks and nutmeg sticks, not allspice which I know can be a substitute for nutmeg. They would be removed after the sauce has been simmered to it's desired consistency.

Sure.. whatever spice you prefer. And yes, remove them before serving. If possible, tie them in a little bag of cheesecloth before you drop them in - then it's a snap to just pull out the spice bag.

Beef STOCK would be much better, because it has the thickening power of some natural collagen from the beef bones. You may already know this, (but for those who don't) the difference is that broth is made by simmering meat in liquid, stock is made by simmering bones. Stock is much thicker and flavorful. Why not ask at your butcher counter for some bones and make your own stock? Brown them in the oven for a few hours, add some onion/carrot/celery/garlic/bay leaf and cover them with lots of water. Simmer a lot! We do ours in the restaurant for 24 hours.

Wine is optional. You need a little acid component though, since you have no tomato. Try squeezing a lemon or two into the sauce after it's reduced halfway or so.

As for salt, I understand why many people are reluctant because salt level is SO subjective. But I would encourage you to use at least a LITTLE bit while cooking the meat. The fats that are released become the flavor vehicle for everything else you put in the pot, and with no seasoning at all, they can't do their job and meld all the other flavors together. Nothing to say you can't just go lightly, and allow others to "finish" the seasoning at the table.

 

[Guyzerr]

Tang I printed the whole shebang out and and going to try this or the weekend after for sure.

 

[Tangerine]

Tang I printed the whole shebang out and and going to try this or the weekend after for sure.

Awesome! I look forward to hearing how it turned out.

 

[Guyzerr]

Awesome! I look forward to hearing how it turned out.

I'll be sure to let you know.

 

[Tangerine]

I've never tried it, but I've been told it helps A LOT to brine the meats. Is that right, Chef Tang???

For SOME meats, yes. I see a lot of people doing things that make me scratch my head, though, like brining pork chops. Pork is already one of the most flavorful meats and has a fantastic amount of marbling fat that keeps it tender and tasty. Can't imagine why you'd want to mess with that?

Chicken breast? Yes. A very bland piece of meat in it's natural state with little fat content, so it dries quickly and tragically. A simple brine can help save it.

Basic brine formula is 1 gallon of water, 1 cup salt (always use kosher salt!) and 1 cup sugar. Add any other herbs/flavorings you like.

 

[HottyToddyChick]

How do you reheat steak? I went to Morton's tonight and brought home leftover medium rare porterhouse. Is there anyway to have it for breakfast and NOT completely destroy it?

 

[Tangerine]

How do you reheat steak? I went to Morton's tonight and brought home leftover medium rare porterhouse. Is there anyway to have it for breakfast and NOT completely destroy it?

That's a tough one. The ONLY chance would be to let it come completely to room temp first. Then, either re-heat it in a blazing-hot pan for a minute or two on each side, or in a super-hot over for a just a minute or two. You'll probably wind up with something between medium and medium-well, but it's not a total loss.

If it were me, I'd slice it up and sear the pieces and serve it wth eggs. You won't get the enjoyment of cutting into a juicy porterhouse, but it will still taste great and be a "new" meal, and it wouldn't matter as much if it were overcooked a bit.

 

[HottyToddyChick]

Thanks. I've got no eggs, so blazing hot pan it is. Safe to assume cast iron will do?

 

[Tangerine]

Thanks. I've got no eggs, so blazing hot pan it is. Safe to assume cast iron will do?

Best possible scenario!

 

[JoeCool10]

I forgot my question. It was a good one too.

 

[Tangerine]

Thanks to Tang for this thread

I hope it stays active as I look forward to the input


My question is probably a tough one Tang

I grew up hating vegetables. I have been advised that maybe it had a good part due to how they were cooked.

So you have any ideas to give me something to try?

Sorry, almost blew past this.

Hard to recommend WHICH veggies to try - everyone's taste buds are soooo different. What I will suggest though is to roast them. I do a lot of roasted veggies as opposed to steamed, boiled etc. You get a nice color, change in texture and usually some more sweetness comes out. (Browning in any food is the result of sugars in the food turning to caramel)

Brussel sprouts are a GREAT example. Lots of people don't like them at all, but most have only had them boiled or steamed and they are kind of mushy and bitter. Slice them in half, toss with a little olive oil, salt and pepper and lay them out flat on a sheet pan. Roast in a 350F oven for 15 to 20 minutes, or until they feel soft and have some golden brown color. Most people are shocked at how different they are compared to what they have experienced before. Drizzle them with a tiny bit of balsamic vinaigrette and sprinkle some fresh grated parmesan on them and see how completely transformed they are.

You can try the same with broccoli, cauliflower, asparagus, zucchini, ... pretty much any vegetable.

 

[cam elle toe]

am I being impatient?

and I think it was caster sugar, not brown

 

[Tangerine]

am I being impatient?

and I think it was caster sugar, not brown

No you're not, but you've found my kryptonite, a little. My book with notes on all things sweets and sugars is at the restaurant, and I am off work tomorrow. But I promise I will spend some time doing a little research tomorrow from home. I know a wizard pastry chef I can call who I think can help me out.

 

[cam elle toe]

No you're not, but you've found my kryptonite, a little. My book with notes on all things sweets and sugars is at the restaurant, and I am off work tomorrow. But I promise I will spend some time doing a little research tomorrow from home. I know a wizard pastry chef I can call who I think can help me out.

tomorrow!!!!!! I cant wait that long:willy_nilly:

Nah...thanks. I used to know it off by heart...I really only need the amounts to use as Im sure they are all the ingredients..but for a while here you couldnt get liquid glucose in the shops, so I stopped making them

 

[Alien Allen]

Thanks Tang

I will give it a try on the veggies

What brought that to mind was some kind of a leafy vegetable that I had once that was deep fried. It was one I would never like but it was totally different.

 

[Tangerine]

Thanks Tang

I will give it a try on the veggies

What brought that to mind was some kind of a leafy vegetable that I had once that was deep fried. It was one I would never like but it was totally different.

Ever try a grilled salad? We would take small heads of romaine, lightly toss with a little olive oil and salt and pepper and place on the grill for just a minute or so until it would barely begin to wilt. A creamy italian dressing and some shaved romano cheese. The little addition of the smoky flavor was out of this world.

 

[USF Sam]

I remember some drama about a cast iron skillet being dunked into soapy water.

I literally have no idea what the drama is here... what is "seasoning" a skillet? What's the benefits?

Enlighten a barbarian here.