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[aayushi-rawat]

Vindulge Wine Food Travel Lifestyle Blog

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[vn-digital]

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[piyush-rawat]

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[hoardingrecipes]

Smoked Salmon Eggs Benedict

[phoffman1974]

Another freezer/pantry/fridge dive. #brisketchilinachos with a quick pico. Pairs beautifully with @schellsbeer Helles and Ocktoberfest. Rocking this #fridaynightin #vindulge

[muhtarfezame]

Carne Asada - Skirt Steak Tacos (Recipe and Video) - Vindulge

[derek-fang]

Purchasing Meat and Game

Chosen animal and cut

Since I have always been a big fan of beef, the animal which I have chosen for this assignment is the Black Angus and the specific part or cut which I will be talking about is the Chuck Short rib.

As I have mentioned that I am a true beef lover but my knowledge about the product has always been limited to just burgers and steak. It was only after I came to Canada that I learnt about the broad characteristics of the protein.

Background

In general, cattle are segregated depending on their age, gender and weight.

·       Bull – A male cattle between the age of 3 to 10 years and weigh from 1100 to 2000 pounds. Instead of being used for its meat, bulls are used mainly for the purpose of breeding.

·       Steer – Male cattle between the age of 1 ½ to 2 ½ years and weigh from 1000 to 1250 pounds. Steers are used for slaughter and commercial purpose.

·       Heifer – Are basically young female cattle which have already reproduced. Heifers are used largely for milk production.

·       Heiferette – Are young females that have not yet reproduced.

·       Cow – Adult females between the age of 3 – 10 years.

 While being slaughtered the Steer is divided into 9 basic portions. These initial cuts are known has primal cut. Primal cuts consist of:

·       Chuck – which is the area from the upper chest right around the shoulder blade.

·       Fore Shank/ Shank – the front leg.

·       Brisket – the breast portion.

·       Plate – the portion from the lower chest till the stomach.

·       Flank – the abdominal part of the cattle.

·       Hip/Round – refers to the thigh portion or the hind of the cattle.

·       Ribs – bone cage of the upper back which connect to the loin.

·       Loin – tender muscle which runs down the spine till the hip.

The cut which I have chosen is the chuck short ribs. As the name suggest this cut is made from the chuck of the beef. It is cut out of the rib cage closer towards the chest on the inner side of the chuck.

Price and Productivity

For the purchase of the short ribs I had visited the St. Lawrence market. The specific cut of chuck short ribs was being sold for $ 14.99 per pound.

There was also another stall at which the same cut was being sold for a cheaper price which was at $ 12.99. After analysing it came to my notice that the reason for such difference in price for the same cut of beef being sold at the very same market was the quality of the product. The one which was listed at $ 14.99 had comparably lesser fat than that listed at $ 12.99. Generally, it would seem pointless for many to spend $ 2 dollars extra for the same cut of beef. But if we keep in consideration the quality of the product then the one which was listed at a cheaper price but contained more fat percentage would affect the quality of the dish if it was to be used for making clear stocks or jus. In order to get the final product it would require more time and work. Which means to get that perfect clear product it would require more skimming and longer time to get that result.

The short rib is one of the few parts of the beef which can have multiple uses. For example, along with the meat it can be used for making dishes such as braised short rib or barbequed ribs. Apart from that they can also be used for creating beef stock or even a flavourful jus.

 Preparation

Two of the most common methods of preparing short rib are braising (searing it to create the maillard reaction and then braising it in its stock and juices over medium heat for a long period of time), and stewing (adding liquid to any dish, bringing it to a boil and then cooking it on low simmer for long time).

Apart from these two basic methods, short ribs can also be prepared in several other ways. For example,

·       Smoking – oiled and marinated ribs smoked in a smoker at 225 degree Fahrenheit for at least 3 hours.

·       Steaming – this was a method which was used at Chinoiserie Chinese restaurant where I worked previously. In this method any tough protein (mostly red meat) was marinated with salt, crushed black pepper and baking soda and then cooked in a steamer on high steam for at least 1 ½ - 2 hours.

These methods are perfectly suitable for cooking short ribs as these are all slow cooking methods. Slow cooking methods take longer time and therefore, helps in tenderizing tough cuts of meat such as the short ribs.

 Recipe

Ingredients

·       Beef short ribs – 250 grams

·       Baking powder – 1 tablespoon

·       All purpose flour – 1 cup

·       Garlic minced – 2 cloves

·       Fresh red chilly (finely chopped) – 10 grams

·       Green onion leaf (chopped) – 20 grams

·       Light soya sauce – 1 tablespoon

·       Sesame oil – 1 teaspoon

·       Salt – ½ teaspoon

·       Crushed black pepper – a pinch

·       Cilantro(finely chopped) – 2 sprigs

 Method

·       Marinate the short ribs with flour and baking powder for 20 minutes.

·       After 20 minutes wash off the flour and baking powder from the ribs and drain of excessive water.

·       Add garlic, red chillies, green onions, light soya sauce, sesame oil, salt and crushed black pepper to the short ribs and marinate well.

·       Place short ribs into a deep dish or plate and transfer into a steamer.

·       Steam on high steam for at least 1 ½ - 2 hours.

·       Garnish with shopped cilantro and serve hot.

 Work cited:

·       Eatingrichly.com.

               N.p., 2020. Web.

               1 Feb. 2020.

·       "Smoked Beef Short Ribs -- The Ultimate Comfort Food."

                Vindulge. N.p., 2020.

                 Web. 1 Feb. 2020.

 ·       "Stewing." TheFreeDictionary.com.

                   N.p., 2020.

                   Web. 1 Feb. 2020.

[cmonboardportland]

“Of all the meals I could have made him, and of all the restaurants in #Portland he could have chosen for his Father’s Day meal, @emberandvine chose @fotmpdx wings. Go figure🤦‍♀️. What can I say? The man loves his wings. 🔥🍗🔥🍗”

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credit: @vindulge .

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C’monBoard #Portland brings together the best #Portland happenings. To discover things to do in Portland, keep an eye on the C’monBoard website [link in the bio] .

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Make sure to check out our Portland-themed products at www.cmonstore.com

[yangsubinie]

Art of Sparkling / wine label design scholarship (first image from Vindulge)

[thegrillinfool]

I have a pretty eclectic food bucket list. I want to have a BBQ platter from @hoodoobrownbbq, I soooooo want a @bleeckerburger, I want to have some Kobe served by @wagyumafia, I want to just watch @dennistheprescott food style (eating some of it would be an added bonus), I want to cook pork belly burnt ends with @emberandvine and @vindulge, and I want paella from this guy @chefbenedetti. My actual list is much longer than this so don't be upset if I left someone off. 🦐🦀🐟🦞🐟🦀🦐 Pic and wicked paella courtesy of @chefbenedetti : Hoje foi mais um dia de preparar uma paella para um evento super especial! Inovei na decoração, o que acharam? Ps: dá um ZOOM! . . . . . . . . . . . #chefbenedetti #chef #chefslife #chefs #paellaspepe #paellavalenciana #paellamarinera #shrimp #mussels #socarrat #paella #shrimps #paellapan #seafood #crab #lobster #prawn #prawns #shrimps #fish #clams #clam #mussel https://ift.tt/2JyL3C1