Beef Tips: 

Because of its lack of internal fat and connective tissue, Fillet Steaks or Tenderloin Steaks tend to shrink a lot less than other

steaks. When cooking Tenderloin steak it really is best cooked no more than medium in doneness. Again because of its lack of internal fat (marbling) and connective tissue it will tend to be dry, tough and tasteless if cooked more than this

 

If you enjoy your steak cooked more than this then the other steaks are best suited to your palate: sirloin, Ribeye, rump or T- bone, these have a higher degree of internal fat and connective tissue. 

Beef Trivia: 

When you go to the meat shop to purchase beef, there are a wide variety of options from which to choose. All of these options can make it confusing if you don't know what to look for. If you understand what the names mean, you'll be one step closer to proper selection. 

       • "Loin" and "rib" are clues that the beef is a more tender cut. 
       • "Chuck", "round" and "flank" indicate a less tender cut. 

Less tender cuts will require marinating or a slower, moist cooking method. 

The USDA has three grades that they generally give beef: 

      • Prime 
      • Choice 
      • Select 

Grades are determined by the amount of marbling (flecks of fat within the meat), the texture of the meat and its color and appearance. Prime meat has the most marbling and Select has the least. 

Less marbling means less fat, therefore Select has fewer calories. But remember, it may not be as tender, juicy or flavorful as Choice or Prime. 

When purchasing beef, there are a few things to watch for no matter what grade or cut you choose: 

Choose beef that is bright red in color in the fresh meat case. Remember, vacuum packaged beef in the self-serve case will be maroon because it has not been exposed to oxygen.

· Choose beef that is firm to the touch.

· Choose beef that has little or no excess liquid in the package.

· Look for packages that are cool to the touch and have no wear or punctures.

· Always check the "sell-by" date.

Beef tips       
Source: Bistro Group

 

 

 

 

 

                              0 units                          -          bell peppers, pimento, Hungarian wax

                        500 to 1,000 units                -         New Mexico, Anaheim

                     1,000 to 1,500 units                 -         ancho, pasilla, Poblano, espanola

                     1,500 to 2,500 units                 -         sandia, cascabel

                     2,500 to 5,000 units                 -         ja;apeno, chipotle, mirasol

                     5,000 to 15,000 units               -          serrano

                   15,000 to 30,000 units               -          de arbol

                   30,000 to 50,000 units               -          piquin, cayenno, tabasco

                   50,000 to 100,000 units             -          chiltopin, Thai

                 100,000 to 300,000 units             -          habanero, Scotch bonnet

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Coca-Cola cure for rust... Forget those expensive rust removers. Just saturate an abrasive sponge with Coca Cola and scrub the rust stain. The phosphoric acid in the coke is what gets the job done.

Drinking two glasses of Gatorade can relieve headache pain almost
immediately -- without the unpleasant side effects caused by traditional "pain relievers." 

Kills fleas instantly. Dawn Dish Washing Liquid does the trick. Add a few drops to your dog's bath and shampoo the animal thoroughly. Rinse well to avoid skin irritations. Good-bye fleas.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rainy day cure for dog odor... Next time your dog comes in from the rain, simply wipe down the animal with Bounce or any dryer sheet, instantly making your dog smell springtime fresh. 

If menacing bees, wasps, hornets, or yellow jackets get in your home and you can't find the insecticide, try a spray of Formula 409. Insects drop to the ground instantly. 

Capsaicin is the oil in chiles that makes them hot. The heat in chiles is measured in what are called Scoville units. This is only guide through as the heat in each individual chili pepper can vary from each plant or individual pepper pod.

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