Text 16688, 74 rader
Skriven 2008-11-21 21:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: Recovery
====================
-=> Quoting Burton Ford to Dave Drum <=-

 dd->   and let rest 10 minutes before serving.

 BF> To an Eat that sounds like way too long to let a steak cool off. 
 BF> Won't it be cold when you tie into it?

I'd rest it 5 minutes or less that way. Some cooks will "tent" the
meat in aluminum foil so it stays warmer longer. My trick is to hold
in the oven at its lowest setting which is 140 F.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: About Wok-Seared "Shaking" Beef - Thit Bo Luc Lac
 Categories: Vietnamese
      Yield: 4 servings
 
           Beef
 
  Some Vietnamese foods have been poorly translated into English, and
  thit bo luc lac is one of them. Thit bo means beef and luc lac
  refers to how you have to shake the skillet or wok to cook the small
  pieces of meat. For years, my husband expected the meat to quiver
  and I assured him that the dish wasn't all that dramatic. It's had
  its usefulness at crossover Vietnamese restaurant menus where it's
  presented as the meaty option for steak lovers. Let's just say it's
  become downright popular, despite it not being part of many
  Vietnamese home cook's repertoire. It's actually a celebratory dish.
  
  In general, Vietnamese people, like many other Asian people, don't
  eat large piece of meat unless they're cut into small pieces. We
  just traditionally didn't (and people still don't) have enough meat
  for things like roast beef. And, if you slice anything up, it will
  feed people on biblical proportions! In the case of thit bo luc lac,
  named after the back and forth shaking of the skillet as you sear
  the cubes of beef, was likely a clever dish invented to deal with
  tough cuts of steak.  Many Vietnamese restaurants in America prepare
  this dish with super tender, expensive fillet but it's rather hard
  to find such a splendid preparation in Vietnam. And the beef you get
  in Vietnam is likely to be tough and from an animal that's walked
  plenty of miles and eaten lots of grass, not grain. The meat will
  have some good chew and flavor. It's not for those with weak teeth.
  
  Abroad we have lots of good tender, flavorful beef for tasty
  renditions of this dish without having to spend tons of money.
  When I prepare "shaking" beef, I use my favorite inexpensive cut
  of beef - tri tip (bottom sirloin, cullotte steak) and have the
  butcher select marbly pieces. At my local grocery store, Shopper's
  Corner, I typically pay about $6/pound for the steaks. Once home, I
  trim off most of the excess fat before cutting the beef into
  cubes.
  
  With its peppery bite, the watercress is a great contrast to the
  beef. Coating the watercress in a light dressing and then putting
  the hot beef over the top, the cress wilts ever so slightly and the
  beef juices and dressing blend together into a tangy sauce that's
  great spooned over rice. This is a pretty easy dish to whip up from
  readily available ingredients.

  From: Andrea Nguyen's Viet World Kitchen
 
MMMMM

Recipe to follow.


Cheers

YK Jim


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