Where`s The Beef ?

[khairyexpat]

Thank you. Unless you're fairly skilled long cooking carne in the oven is usually going to give you some dry chewy flavorlessness. Not to mentioned you have to be a freaking genius to get anywhere near the performance of the average US oven from the POS average Argentine oven.

What is a POS?
Why does an average Argentine (gas)oven cook differently from US (electric)oven?
Would a (electric)Black & Decker toaster do the trick as US oven?

 

[robwerwe]

Your steak can sit on your granite counter top (in a dish) and be perfectly fine for at least an hour out of the fridge and you are not going to get sick. Now ground beef, it's a bit of a different story -- it's made from all the off-cuts of the animal and yes, there is a higher chance of bad bacteria contained in the meat, so no I woudn't recommend letting ground beef sit and warm up -- unless you are then going to cook it until black, at which point it will be horribly dry and will have not only killed off all bacteria but all enjoyment as well.

Its funny to see so many paranoid people on this forum say stuff like "where can I get my brand X of that chemically produced cereal I eat at home in the US"

 

[khairyexpat]

I am fully aware that after posting this probably not a single one of you will want to eat at my house, thinking we have filthy meat hygiene... Too bad you'll miss out on the 5hr slow cooked lamb roasts, bbq ribs, and full traditional asados...

Invite me ... I`ll be damned if I complain.
Just kidding ... but ... drooling !!!!

 

[syngirl]

Khairy -- Another carneceria that is a must visit is Piaf, you can get some great cuts there. And with their location in Palermo Hollywood/Colegiales I'm pretty sure if you tell them in english what you want they'll be able to figure it out.

POS = piece of s$%!

 

[fifs2]

What can compare to a Prime Rib end cut brown and crunchy , on the cart, a whole beef side, with Gravy.
Gravy is a mystery to me , however must seal the meat to get plenty of drippings and generate the Gravy...?

Let me reveal the mysteries of a basic gravy for any meal. The secret is to build up layers of flavour so you need a larder with lots of bottles and potions like a magician

1. Take the juices of the meat/chicken/pork etc being cooked.
2. Leave to stand so fats rise to the top
3. Strain off the fat with a spook so only real meat jiuces are left
4. Melt butter on top of the stove and fry finely chopped shallots
5. Add acc. to your flavour palette a selection of mustard, cranberry sauce, worchester sauce, soy sauce, fish sauce, meat stock, wine, fresh herbs, organze/lemon zest (thyme, rosemary and oregano work well in a gravy), and the meat juices..leave to simmer for 15 mins until slightly reduced and add creme fraiche to thicken.
6. Pour and enjoy...

The use of gravy granules or powder is strictly forbidden and may result in large fines or a good smack on the bottom! .

 

[PhilipDT]

People are WAY too over panicked about bacteria. They are overly cautious with expiration dates, with time out of the fridge, even keeping one cutting board for meat and for veg -- if you have glass or marble cutting boards and are cleaning them properly after using meat on the surface, you are going to be fine.

Your knives are crying in agony.

 

[khairyexpat]

Let me reveal the mysteries of a basic gravy for any meal. The secret is to build up layers of flavour so you need a larder with lots of bottles and potions like a magician

1. Take the juices of the meat/chicken/pork etc being cooked.
2. Leave to stand so fats rise to the top
3. Strain off the fat with a spook so only real meat jiuces are left
4. Melt butter on top of the stove and fry finely chopped shallots
5. Add acc. to your flavour palette a selection of mustard, cranberry sauce, worchester sauce, soy sauce, fish sauce, meat stock, wine, fresh herbs, organze/lemon zest (thyme, rosemary and oregano work well in a gravy), and the meat juices..leave to simmer for 15 mins until slightly reduced and add creme fraiche to thicken.
6. Pour and enjoy...

The use of gravy granules or powder is strictly forbidden and may result in large fines or a good smack on the bottom! .

What you just described is classified as torture or enhanced technique.

 

[fifs2]

What you just described is classified as torture or enhanced technique.

The gravy or the bottom spanking? both are at advanced technique level!!

 

[PhilipDT]

What is a POS?
Why does an average Argentine (gas)oven cook differently from US (electric)oven?
Would a (electric)Black & Decker toaster do the trick as US oven?

Temperature regulation is terrible I once set an oven in my last place to 100 with an oven thermometer in there. 3 hours later the oven thermometer was blackened and the needle was touching maximum. The handle on the out side of the oven also melted off.

Buy an oven thermometer! I'd be shocked if your "average" oven stays at the temperature that you set.

Much larger hot spots and cold spots in the oven due to lousy construction.

And the biggest is most people use electric ovens as a broiler which is impossible with a pure gas oven.

 

[khairyexpat]

Philip --- Tenes mucha razon ... I did not know all this ... though oven is an oven