Basically the foodie trend spread word around about all the "cheap" cuts of meat. This caused all of those cuts to rocket up in price because everyone in the meat industry noticed people actually wanted those chunks now. Basic supply and demand.
It makes a ton of recipes from even only like 10 years ago kinda annoying in terms of advice. Tons of talk about "affordable meals" that now involve some of the priciest cuts of meat you can find.
The TooLongDidn'tWatch is chuck them in the pan with some water and cook them till the water is all gone. This will collapse the mushrooms which prevents them from sucking up oil during the rest of the cooking process. At that point you can basically do whatever the fuck you want with them. Throw in a little oil to fry them and it will all stay on the surface and help them brown instead of getting sucked up into the mushrooms. You can even take them out and brown them later if you want. And it only takes like 5 minutes or so to steam them like that.
Basically the foodie trend spread word around about all the "cheap" cuts of meat. This caused the price of all of those cuts to rocket up in price because everyone in the meat industry noticed people actually wanted those chunks now. Basic supply and demand.
It makes a ton of recipes from even only like 10 years ago kinda annoying in terms of advice. Tons of talk about "affordable meals" that now involve some of the priciest cuts of meat you can find.
This is my personal favorite budget cookery course.
Basically the foodie trend spread word around about all the "cheap" cuts of meat. This caused all of those cuts to rocket up in price because everyone in the meat industry noticed people actually wanted those chunks now. Basic supply and demand.
It makes a ton of recipes from even only like 10 years ago kinda annoying in terms of advice. Tons of talk about "affordable meals" that now involve some of the priciest cuts of meat you can find.
Skirt steak had demand shoot up before that just because it's the commonly used meat in fajita recipes. I can still find it at a decent price in some stores but not many.
Basically the foodie trend spread word around about all the "cheap" cuts of meat. This caused the price of all of those cuts to rocket up in price because everyone in the meat industry noticed people actually wanted those chunks now. Basic supply and demand.
It makes a ton of recipes from even only like 10 years ago kinda annoying in terms of advice. Tons of talk about "affordable meals" that now involve some of the priciest cuts of meat you can find.
This is my personal favorite budget cookery course.
Living in another country is going to drastically change what's affordable too. Lamb is way more available in many other countries that aren't as gungho about cows and chickens as the US and the cut used is a slice of the leg so also not as costly as one of the lamb chop cuts.
Chicken thighs are still cheaper than breast meat, at least
I've tried getting into chicken thighs multiple times, but I still prefer breast meat. Just something about the taste/texture/mouth feel of the thigh meat rubs me the wrong way. Wish I liked it, tho, because it's definitely cheaper.
We took 2 portions of deer backstrap/loin, added butter, a sprinkle of ranch mix, and some au jus mix, and pepperoncinis. Best non-beef Mississippi Pot Roast I've had. The meat didn't dry out at all, despite being extremely lean.
Chicken thighs are still cheaper than breast meat, at least
I've tried getting into chicken thighs multiple times, but I still prefer breast meat. Just something about the taste/texture/mouth feel of the thigh meat rubs me the wrong way. Wish I liked it, tho, because it's definitely cheaper.
Thighs can definitely take a bit more heat than the rest of the bird. I usually try to cook it well done (165-170F) to help with that slimy texture.
Basically the foodie trend spread word around about all the "cheap" cuts of meat. This caused the price of all of those cuts to rocket up in price because everyone in the meat industry noticed people actually wanted those chunks now. Basic supply and demand.
It makes a ton of recipes from even only like 10 years ago kinda annoying in terms of advice. Tons of talk about "affordable meals" that now involve some of the priciest cuts of meat you can find.
This is my personal favorite budget cookery course.
Living in another country is going to drastically change what's affordable too. Lamb is way more available in many other countries that aren't as gungho about cows and chickens as the US and the cut used is a slice of the leg so also not as costly as one of the lamb chop cuts.
Chicken thighs are still cheaper than breast meat, at least
I've tried getting into chicken thighs multiple times, but I still prefer breast meat. Just something about the taste/texture/mouth feel of the thigh meat rubs me the wrong way. Wish I liked it, tho, because it's definitely cheaper.
Thighs can definitely take a bit more heat than the rest of the bird. I usually try to cook it well done (165-170F) to help with that slimy texture.
I think I have some thigh left in the freezer from the last time I tried working with it. I'll give that a shot next time I try a recipe that calls for thighs.
Chicken thighs are still cheaper than breast meat, at least
I've tried getting into chicken thighs multiple times, but I still prefer breast meat. Just something about the taste/texture/mouth feel of the thigh meat rubs me the wrong way. Wish I liked it, tho, because it's definitely cheaper.
Thighs can definitely take a bit more heat than the rest of the bird. I usually try to cook it well done (165-170F) to help with that slimy texture.
You should probably be getting them to 74C / 165F anyway because, speaking from personal experience, salmonella poisoning is not in the slightest bit fun.
Chicken thighs are still cheaper than breast meat, at least
I've tried getting into chicken thighs multiple times, but I still prefer breast meat. Just something about the taste/texture/mouth feel of the thigh meat rubs me the wrong way. Wish I liked it, tho, because it's definitely cheaper.
Thighs can definitely take a bit more heat than the rest of the bird. I usually try to cook it well done (165-170F) to help with that slimy texture.
You should probably be getting them to 74C / 165F anyway because, speaking from personal experience, salmonella poisoning is not in the slightest bit fun.
That temperature is where salmonella dies instantly. You can safely cook food borne bacteria out at lower temperatures you just need to keep it elevated for a little longer.
Not that I am at all interested in medium-rare chicken, but salmonella is not an issue if core temp of your meat has been above 150F for more than a minute. I did pork chops in my sous vide last night at 140F with no concern since it was in there for almost two hours. Meant to take a picture and post since they were fantastic but...they were half gone before i remembered.
Basically the foodie trend spread word around about all the "cheap" cuts of meat. This caused the price of all of those cuts to rocket up in price because everyone in the meat industry noticed people actually wanted those chunks now. Basic supply and demand.
It makes a ton of recipes from even only like 10 years ago kinda annoying in terms of advice. Tons of talk about "affordable meals" that now involve some of the priciest cuts of meat you can find.
This is my personal favorite budget cookery course.
Living in another country is going to drastically change what's affordable too. Lamb is way more available in many other countries that aren't as gungho about cows and chickens as the US and the cut used is a slice of the leg so also not as costly as one of the lamb chop cuts.
The saffron is what really makes it hilarious.
I imagine that being that much closer to Spain makes Spanish saffron a lot more affordable. Though even here on the east coast I can pick up enough saffron for a few dishes from Trader Joe's at a pretty cheap price. My real source is a Persian market though. It's owned by the same family that runs a Persian restaurant next door and you have to ask for the saffron at the counter. The fact that the price is extremely competitive, the label on the bag contains no English text, and it's still real saffron all make me suspect the family just picks up a bunch to bring back in their suitcases during visits to Iran.
I do think people play up saffron's expense a bit though. It's expensive compared to other spices of course but unless you're cooking dishes that use it every single day a small amount is going to last a person a really long time. A few threads is enough for most uses.
I'd rather have the scraps, scraps are useful for all kinds of stuff!
"You're telling me actually would have preferred all the odd bits intact?"
"Yes."
"What would you do with the tail?"
"It would have been great for stock."
"And the lower legs that don't have much meat?"
"Maybe jerky."
"And the head?"
"Well duh. I'd mount it on a cairn to hasten the coming of the sixth age."
". . . and the neck?"
"More stock."
Basically the foodie trend spread word around about all the "cheap" cuts of meat. This caused the price of all of those cuts to rocket up in price because everyone in the meat industry noticed people actually wanted those chunks now. Basic supply and demand.
It makes a ton of recipes from even only like 10 years ago kinda annoying in terms of advice. Tons of talk about "affordable meals" that now involve some of the priciest cuts of meat you can find.
This is my personal favorite budget cookery course.
Living in another country is going to drastically change what's affordable too. Lamb is way more available in many other countries that aren't as gungho about cows and chickens as the US and the cut used is a slice of the leg so also not as costly as one of the lamb chop cuts.
The saffron is what really makes it hilarious.
I imagine that being that much closer to Spain makes Spanish saffron a lot more affordable. Though even here on the east coast I can pick up enough saffron for a few dishes from Trader Joe's at a pretty cheap price. My real source is a Persian market though. It's owned by the same family that runs a Persian restaurant next door and you have to ask for the saffron at the counter. The fact that the price is extremely competitive, the label on the bag contains no English text, and it's still real saffron all make me suspect the family just picks up a bunch to bring back in their suitcases during visits to Iran.
I do think people play up saffron's expense a bit though. It's expensive compared to other spices of course but unless you're cooking dishes that use it every single day a small amount is going to last a person a really long time. A few threads is enough for most uses.
I mean, it's more amusing then anything. Especially with the difference in prices between here and there since I assume lamb is way cheaper in the UK whereas up here it's a speciality meat commanding speciality prices. It's just pretty funny from a north american perspective, as basically all the videos comments note, that the cheap meals video starts with lamb and saffron.
But if you really want to examine it closely, the bigger cost there after the meat is all the other ingredients imo. The little add-ins that are what make the dish. But those things have to be bought in much larger quantities then you use in a single recipe and then stored and are you gonna use them again? It's a long term investment in ingredients you may find out you don't even like. Saffron is in many ways the most obvious example of that. That shit is very expensive comparatively. The container it's sold in is like 3x the price of the other spices next to it in similar containers. (weight varies per container obviously) It's the same kind of thing you run in to anytime you wanna start trying out a different cuisine.
I'd rather have the scraps, scraps are useful for all kinds of stuff!
"You're telling me actually would have preferred all the odd bits intact?"
"Yes."
"What would you do with the tail?"
"It would have been great for stock."
"And the lower legs that don't have much meat?"
"Maybe jerky."
"And the head?"
"Well duh. I'd mount it on a cairn to hasten the coming of the sixth age."
". . . and the neck?"
"More stock."
I wonder if I can get them to throw in the bones as well since I make stock with whatever bones I get from the lamb normally anyway.
The good news is that stir frying wasn't that hard in the end. the big issue was that at points i had the pan entirely full and could definitely use a big wok for future attempts.
i guess the next step is learning how to make my own sauce. the bottle stuff is very sweet even cutting it a bit and my family always made a really nice stir fry sauce so I'm gonna have to figure out that recipe by calling my mother.
Basically the foodie trend spread word around about all the "cheap" cuts of meat. This caused the price of all of those cuts to rocket up in price because everyone in the meat industry noticed people actually wanted those chunks now. Basic supply and demand.
It makes a ton of recipes from even only like 10 years ago kinda annoying in terms of advice. Tons of talk about "affordable meals" that now involve some of the priciest cuts of meat you can find.
This is my personal favorite budget cookery course.
Living in another country is going to drastically change what's affordable too. Lamb is way more available in many other countries that aren't as gungho about cows and chickens as the US and the cut used is a slice of the leg so also not as costly as one of the lamb chop cuts.
The saffron is what really makes it hilarious.
I imagine that being that much closer to Spain makes Spanish saffron a lot more affordable. Though even here on the east coast I can pick up enough saffron for a few dishes from Trader Joe's at a pretty cheap price. My real source is a Persian market though. It's owned by the same family that runs a Persian restaurant next door and you have to ask for the saffron at the counter. The fact that the price is extremely competitive, the label on the bag contains no English text, and it's still real saffron all make me suspect the family just picks up a bunch to bring back in their suitcases during visits to Iran.
I do think people play up saffron's expense a bit though. It's expensive compared to other spices of course but unless you're cooking dishes that use it every single day a small amount is going to last a person a really long time. A few threads is enough for most uses.
I mean, it's more amusing then anything. Especially with the difference in prices between here and there since I assume lamb is way cheaper in the UK whereas up here it's a speciality meat commanding speciality prices. It's just pretty funny from a north american perspective, as basically all the videos comments note, that the cheap meals video starts with lamb and saffron.
But if you really want to examine it closely, the bigger cost there after the meat is all the other ingredients imo. The little add-ins that are what make the dish. But those things have to be bought in much larger quantities then you use in a single recipe and then stored and are you gonna use them again? It's a long term investment in ingredients you may find out you don't even like. Saffron is in many ways the most obvious example of that. That shit is very expensive comparatively. The container it's sold in is like 3x the price of the other spices next to it in similar containers. (weight varies per container obviously) It's the same kind of thing you run in to anytime you wanna start trying out a different cuisine.
I think a big part of deciding whether you want to start trying to cook a different cuisine is to actually try it somewhere first. When I first stocked my spice pantry as I started to cook, a friend took me to an Indian market and mostly had me buy things for Indian food despite me not having much experience with it. I like it, but wasn't nearly as big a fan as she was. I use a lot of the stuff now in some other cooking styles but using up some of the pre-mixed spices is still ongoing 9 years later.
Stocking a spice pantry is one of the initial hurdles with cooking but once you've started you have a lot of ingredients at the ready. I've still got most of my saffron years later (in an airtight container). It really does help to avoid picking up spices and dried herbs from a western supermarket though. I restock from a Penzey's spice shop, usually picking the biggest bag size available. When I helped a friend stock his kitchen the other week, I met him at a Korean market and picked out a mix of bagged products and stuff in really large plastic shakers. Either method avoids the cost of the tiny glass shaker supermarket spices come in that is a significant part of the cost.
I tend to cook my mushrooms first, get them good and cooked down.
After that, it goes on what cooks longer. Carrots go in before corn kernels, for instance.
But yeah, depends on your end goals
And how much time you want to spend, really.
If your veg are all roughly the same size, you could get away with all at once. But the higher density tends to go first for me
there is a cool mushroom technique where you shallow-boil mushrooms with a little oil or butter, and just keep them cooking after the water boils off until they're well-browned. It really teases out great mushroom flavor, especially on white/ button mushrooms (which often don't have a lot of flavor)
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ChanusHarbinger of the Spicy Rooster ApocalypseThe Flames of a Thousand Collapsed StarsRegistered Userregular
The good news is that stir frying wasn't that hard in the end. the big issue was that at points i had the pan entirely full and could definitely use a big wok for future attempts.
i guess the next step is learning how to make my own sauce. the bottle stuff is very sweet even cutting it a bit and my family always made a really nice stir fry sauce so I'm gonna have to figure out that recipe by calling my mother.
all you really need is soy sauce, mirin (sweet rice wine), sesame oil, and red pepper flakes and garlic, or a garlic-chili mix
after that you can add brown sugar to get to the sweetness level you want if you don't get enough from the mirin
corn starch to thicken if needed
anything beyond that is just adding more flavor complexity if you want to
I tend to cook my mushrooms first, get them good and cooked down.
After that, it goes on what cooks longer. Carrots go in before corn kernels, for instance.
But yeah, depends on your end goals
And how much time you want to spend, really.
If your veg are all roughly the same size, you could get away with all at once. But the higher density tends to go first for me
there is a cool mushroom technique where you shallow-boil mushrooms with a little oil or butter, and just keep them cooking after the water boils off until they're well-browned. It really teases out great mushroom flavor, especially on white/ button mushrooms (which often don't have a lot of flavor)
Will have to try that some time. It sounds like the reverse method for doing pan-fried dumplings.
I tend to cook my mushrooms first, get them good and cooked down.
After that, it goes on what cooks longer. Carrots go in before corn kernels, for instance.
But yeah, depends on your end goals
And how much time you want to spend, really.
If your veg are all roughly the same size, you could get away with all at once. But the higher density tends to go first for me
there is a cool mushroom technique where you shallow-boil mushrooms with a little oil or butter, and just keep them cooking after the water boils off until they're well-browned. It really teases out great mushroom flavor, especially on white/ button mushrooms (which often don't have a lot of flavor)
Sounds like basically the same thing I mentioned above. Basically steaming the mushrooms in a pan until all the water boils off to deflate them and then you keep going with a little fat for browning.
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It makes a ton of recipes from even only like 10 years ago kinda annoying in terms of advice. Tons of talk about "affordable meals" that now involve some of the priciest cuts of meat you can find.
order doesn't really matter.
I just do them in batches and take them out otherwise the later ones just won't cook. Then add them all in at the end when the sauce gets added
harder ones anyway, you don't want to par boil anything that will cook thoroughly in a couple minutes
After that, it goes on what cooks longer. Carrots go in before corn kernels, for instance.
But yeah, depends on your end goals
And how much time you want to spend, really.
If your veg are all roughly the same size, you could get away with all at once. But the higher density tends to go first for me
Democrats Abroad! || Vote From Abroad
The TooLongDidn'tWatch is chuck them in the pan with some water and cook them till the water is all gone. This will collapse the mushrooms which prevents them from sucking up oil during the rest of the cooking process. At that point you can basically do whatever the fuck you want with them. Throw in a little oil to fry them and it will all stay on the surface and help them brown instead of getting sucked up into the mushrooms. You can even take them out and brown them later if you want. And it only takes like 5 minutes or so to steam them like that.
This is my personal favorite budget cookery course.
Skirt steak had demand shoot up before that just because it's the commonly used meat in fajita recipes. I can still find it at a decent price in some stores but not many.
Living in another country is going to drastically change what's affordable too. Lamb is way more available in many other countries that aren't as gungho about cows and chickens as the US and the cut used is a slice of the leg so also not as costly as one of the lamb chop cuts.
Steam Profile
3DS: 3454-0268-5595 Battle.net: SteelAngel#1772
I've tried getting into chicken thighs multiple times, but I still prefer breast meat. Just something about the taste/texture/mouth feel of the thigh meat rubs me the wrong way. Wish I liked it, tho, because it's definitely cheaper.
Thighs can definitely take a bit more heat than the rest of the bird. I usually try to cook it well done (165-170F) to help with that slimy texture.
The saffron is what really makes it hilarious.
I think I have some thigh left in the freezer from the last time I tried working with it. I'll give that a shot next time I try a recipe that calls for thighs.
You should probably be getting them to 74C / 165F anyway because, speaking from personal experience, salmonella poisoning is not in the slightest bit fun.
Thoughts of a Part-Time Hobbyist - A Wargaming and RPG Blog
That temperature is where salmonella dies instantly. You can safely cook food borne bacteria out at lower temperatures you just need to keep it elevated for a little longer.
http://www.foodprotect.org/issues/packets/2012packet/attachments/iii_018__all.pdf
Not that I am at all interested in medium-rare chicken, but salmonella is not an issue if core temp of your meat has been above 150F for more than a minute. I did pork chops in my sous vide last night at 140F with no concern since it was in there for almost two hours. Meant to take a picture and post since they were fantastic but...they were half gone before i remembered.
Google says you get about 500lbs of cut meat from a 1200lb (average) animal, so your 1/12th would be like 42lbs of beef.
I stand corrected, that's a lot of meat wow.
I already called dibs on the face cuts and asked about the bones and fat.
I'm not big into steaks so this is all news to me.
Oh man...I should also make sure we can get some beef ribs. I love beef ribs.
Thing is about 50% of that is ground meat. So hopefully you like cheeseburgers/chili/etc.
why is that?
I imagine that being that much closer to Spain makes Spanish saffron a lot more affordable. Though even here on the east coast I can pick up enough saffron for a few dishes from Trader Joe's at a pretty cheap price. My real source is a Persian market though. It's owned by the same family that runs a Persian restaurant next door and you have to ask for the saffron at the counter. The fact that the price is extremely competitive, the label on the bag contains no English text, and it's still real saffron all make me suspect the family just picks up a bunch to bring back in their suitcases during visits to Iran.
I do think people play up saffron's expense a bit though. It's expensive compared to other spices of course but unless you're cooking dishes that use it every single day a small amount is going to last a person a really long time. A few threads is enough for most uses.
Steam Profile
3DS: 3454-0268-5595 Battle.net: SteelAngel#1772
I found the same thing happened when I would get a whole lamb.
It was 2 legs, and then the rest was 1/4 chops, 1/4 steak, 1/8 stew meat, and then the rest ground
this is basically because the option after all the cuts are made is a pile of scraps or ground meat
"You're telling me actually would have preferred all the odd bits intact?"
"Yes."
"What would you do with the tail?"
"It would have been great for stock."
"And the lower legs that don't have much meat?"
"Maybe jerky."
"And the head?"
"Well duh. I'd mount it on a cairn to hasten the coming of the sixth age."
". . . and the neck?"
"More stock."
Steam Profile
3DS: 3454-0268-5595 Battle.net: SteelAngel#1772
I mean, it's more amusing then anything. Especially with the difference in prices between here and there since I assume lamb is way cheaper in the UK whereas up here it's a speciality meat commanding speciality prices. It's just pretty funny from a north american perspective, as basically all the videos comments note, that the cheap meals video starts with lamb and saffron.
But if you really want to examine it closely, the bigger cost there after the meat is all the other ingredients imo. The little add-ins that are what make the dish. But those things have to be bought in much larger quantities then you use in a single recipe and then stored and are you gonna use them again? It's a long term investment in ingredients you may find out you don't even like. Saffron is in many ways the most obvious example of that. That shit is very expensive comparatively. The container it's sold in is like 3x the price of the other spices next to it in similar containers. (weight varies per container obviously) It's the same kind of thing you run in to anytime you wanna start trying out a different cuisine.
I wonder if I can get them to throw in the bones as well since I make stock with whatever bones I get from the lamb normally anyway.
i guess the next step is learning how to make my own sauce. the bottle stuff is very sweet even cutting it a bit and my family always made a really nice stir fry sauce so I'm gonna have to figure out that recipe by calling my mother.
I think a big part of deciding whether you want to start trying to cook a different cuisine is to actually try it somewhere first. When I first stocked my spice pantry as I started to cook, a friend took me to an Indian market and mostly had me buy things for Indian food despite me not having much experience with it. I like it, but wasn't nearly as big a fan as she was. I use a lot of the stuff now in some other cooking styles but using up some of the pre-mixed spices is still ongoing 9 years later.
Stocking a spice pantry is one of the initial hurdles with cooking but once you've started you have a lot of ingredients at the ready. I've still got most of my saffron years later (in an airtight container). It really does help to avoid picking up spices and dried herbs from a western supermarket though. I restock from a Penzey's spice shop, usually picking the biggest bag size available. When I helped a friend stock his kitchen the other week, I met him at a Korean market and picked out a mix of bagged products and stuff in really large plastic shakers. Either method avoids the cost of the tiny glass shaker supermarket spices come in that is a significant part of the cost.
Steam Profile
3DS: 3454-0268-5595 Battle.net: SteelAngel#1772
(I can't decide whether Hannibal helps or hurts their cause...)
there is a cool mushroom technique where you shallow-boil mushrooms with a little oil or butter, and just keep them cooking after the water boils off until they're well-browned. It really teases out great mushroom flavor, especially on white/ button mushrooms (which often don't have a lot of flavor)
all you really need is soy sauce, mirin (sweet rice wine), sesame oil, and red pepper flakes and garlic, or a garlic-chili mix
after that you can add brown sugar to get to the sweetness level you want if you don't get enough from the mirin
corn starch to thicken if needed
anything beyond that is just adding more flavor complexity if you want to
Will have to try that some time. It sounds like the reverse method for doing pan-fried dumplings.
Sounds like basically the same thing I mentioned above. Basically steaming the mushrooms in a pan until all the water boils off to deflate them and then you keep going with a little fat for browning.