Monday, January 25, 2010

Myth: Sealing in Juices

A prevalent myth in grilling steaks is that "Searing the outside of a steak seals in its juices."

Fact: Searing the outside of a steak creates no “seal” or waterproof barrier to prevent juices from escaping from the inside.

Reason: Steaks do not have pores. Pores exist only in the skin (epidermis) of an animal. Searing the outside of a steak does not close any pores or create any seal or waterproof barrier. In fact, rather than sealing in the juices, searing the meat does almost the opposite: it dries out and removes the moisture near the meat's surface, so searing causes a loss of moisture rather than protecting against it.

Note: In fact, there is a valid reason to sear the outside of a steak, but it is not to "seal in" the juices. Instead, the reason to sear the outside of the steak is to caramelize the surface (i.e. use the Maillard or browning reaction) to create an exterior crust. When steaks are grilled in the heat and smoke of a wood fire, the result produces wonderful contrasts: contrasts between the surface crunchiness and the soft, buttery interior; contrasts between the surface dryness and the juicy interior; and contrasts between the surface’s complex grilled flavors and the interior’s beefy flavor. In short, searing intensifies the taste, tenderness and appearance of the exterior while keeping the interior rare and juicy.

Harold McGee, the esteemed author and food scientist, explains, in "On Food and Cooking: The Science and Lore of the Kitchen", p. 112:
SEARING IN JUICENESS AND FLAVOR

There is one misconception about meat cookery that still enjoys great popularity, even though it has long since been discredited. Does the gist of this description of cooking sound familiar?

"Thus as the exterior pores contract, the moisture contained in the object cannot escape any more, but is imprisoned there when the pores close."

This quotation comes not from a blurb for convection ovens, but from Aristotle's treatise on meteorology (Book 4). The theory has changed little except for the terminology -- today we would say that the food's juices are "sealed in" by high temperatures, keeping it moist and tender.

McGee then traces the history of this theory through the 17th, 18th, 19th and 20th Centuries, including the mid-19th Century explanation of the "science" for the "sealed in" theory by the German chemist, Justus von Liebig in his "Researches on the Chemistry of Food. McGee continues:

We know today that most of [Liebig's science] is simply not true. . . . Any crust formed around the surface of the meat is not waterproof. . . . But in its day, Liebig's account answered the unspoken need for some rational, systematic approach to cookery. . . . But even after Liebig's rationale for the early-searing method had been disproven, the method itself lived on under various guises, often rather eccentric. . . . [T]he grounds of the argument have shifted since Liebig's time. The issue is no longer nutritional value or juiciness, but taste. And here we are on firmer ground. We do know for a fact that whether done early or late, searing does not seal, but it does brown: it won't prevent flavor from escaping, but it creates flavor via the complex browning reactions. . . . So there is a good reason to sear meat, but it has nothing to do with nutrition or juiciness. The many recipes and ads that perpetuate Liebig's theory probably do so because the image it evokes is vivid and appealing.

Perhaps it is understandable that laymen and amateurs wax poetic about how high heat "sears in" their steaks' flavor and juiciness. But steakmasters and other experts should dispel this prevalent myth and teach others the basic science of SteakPerfection.

SteakPerfection is a complex process that involves every detail, from pasture to plate.
Click here for our Steak Perfection Twitter.

Click here for our Steak Perfection Facebook.


Click here for our Steak Perfection Blog.


Click here for our Steak Perfection LinkedIn.


Click here for our Steak Perfection Wave.


Click here for our Steak Perfection website.


A short link to this blog is http://bit.ly/apACTJ

Friday, January 22, 2010

Terminology: "Grass-Fed"

In the United States, the term "grass-fed" has been defined legally and clearly. In summary, "grass-fed" means that the steak or other meat has been raised only on milk, prior to weaning, and then on grass.

The USDA has adopted the following regulation concerning any "grass fed" claim or label:

Claim and Standard:

Grass (Forage) Fed – Grass and forage shall be the feed source consumed for the lifetime of the ruminant animal, with the exception of milk consumed prior to weaning. The diet shall be derived solely from forage consisting of grass (annual and perennial), forbs (e.g., legumes, Brassica), browse, or cereal grain crops in the vegetative (pre-grain) state. Animals cannot be fed grain or grain byproducts and must have continuous access to pasture during the growing season. Hay, haylage, baleage, silage, crop residue without grain, and other roughage sources may also be included as acceptable feed sources. Routine mineral and vitamin supplementation may also be included in the feeding regimen. If incidental supplementation occurs due to inadvertent exposure to non-forage feedstuffs or to ensure the animal’s well being at all times during adverse environmental or physical conditions, the producer must fully document (e.g., receipts, ingredients, and tear tags) the supplementation that occurs including the amount, the frequency, and the supplements provided.

Grass (Forage) Fed Marketing Claim Standard (October 16, 2007, Federal Register Notice (72 FR 58631)) - PDF

Citations:

Grass Fed Marketing Claim Standards

For the formal notice, including comments and information, see Federal Register Notice


SteakPerfection is a complex process that involves every detail, from pasture to plate.
Click here for our Steak Perfection Twitter.

Click here for our Steak Perfection Facebook.


Click here for our Steak Perfection Blog.


Click here for our Steak Perfection LinkedIn.


Click here for our Steak Perfection Wave.


Click here for our Steak Perfection website.


A short link to this blog is http://bit.ly/76Rg56

Wednesday, January 20, 2010

Food Myths and Legends

What are today's food myths and legends? On January 19,2010, this was the #FoodChat topic in a discussion hosted by Michele Payn-Knoper (@mpaynknoper) on Twitter.

The discussion was organized into nine questions.
  • What resources can help identify healthy foods?
  • What are some of the myths and legends about organic food?
  • How accurate are food healing myths/legends like chicken soup and ginger ale for a stomach ache?
  • How can we dispel the food myth to teens that eating ANY kind of fat is bad?
  • Should there be regulations on dollars spent to market/advertise food products to fight obesity?
  • What specific food myths or legends concern you most?
  • How does food labeling perpetuate or dispel food myths?
  • How can agriculture overcome food myths spread by marketing in the food industry?
  • What are you going to do differently or better as a result of being on #foodchat tonight?
The discussions about these questions are available at the #AgChat archives.

#FoodChat takes places once per month on Twitter. The discussion occurs every third Tuesday of the month, from 8:00 to 10:00 pm EST. To participate in the online chat session, use your Twitter name to log into Twubs.com or TweetChat.com

SteakPerfection is a complex process that involves every detail, from pasture to plate.
Click here for our Steak Perfection Twitter.

Click here for our Steak Perfection Facebook.


Click here for our Steak Perfection Blog.


Click here for our Steak Perfection LinkedIn.


Click here for our Steak Perfection Wave.


Click here for our Steak Perfection website.


A short link to this blog is http://bit.ly/7bFI4v

Thursday, January 7, 2010

@SteakPerfection: Who Should Follow Us, and Whom We Follow

THOSE WHO FOLLOW US

Those who should follow @SteakPerfection include those interested in learning about steak. Our tweets focus exclusively on steak-related topics, including the following:
  • Breeds of beef cattle;
  • Feed for beef cattle;
  • Sex for beef cattle;
  • Age of beef cattle at harvest;
  • USDA Inspection, including health and safety issues;
  • USDA Grades for beef;
  • Marbling scores;
  • Cuts of steak;
  • Aging methods and time;
  • Trimming and pre-cooking preparation;
  • Cooking methods at home and restaurants;
  • Online steak sellers;
  • Steakhouses and restaurants;
  • Science; and
  • Scientifically valid blind taste tests.
Every steak cooked at home or ordered in a restaurant cannot always be the most expensive available. However, our goal is to help our followers learn how to cook and order an inexpensive steak that is as close as possible to steak perfection.

Since we limit our tweets solely to steak-related topics, we limit the topics of our tweets as follows:
  • No non-steak tweets;
  • No idle chit-chat;
  • No jokes;
  • No non-steak recipes;
  • No politics; and
  • No flames.
In summary, we tweet about steak, and only about steak. We learn about steak and help others to learn about steak. We do not tweet about other topics.

Our philosophy @SteakPerfection is that consumers should know as much as possible about the steak that they purchase so that they can make informed decisions. In the case of steaks at steakhouses and restaurants, we focus on the steak rather than on other entrees, side dishes, service, ambiance, prices or restrooms (see e.g.

THOSE WHOM WE FOLLOW

@SteakPerfection limits the number of those whom it is following, so that we can read their tweets and process their information.

We will be pleased to follow you, and we invite you to notify us if you tweet regularly about any steak-related topics, including the following:
  • Agriculture, farming and ranching;
  • Breeds, numbers and markets for beef cattle;
  • Grass-fed and grain-finished cattle ranchers;
  • How age, sex, feed, geography and other variables of beef cattle affect the look, taste and texture of steak;
  • USDA Inspection, including health and safety issues;
  • USDA Grade issues;
  • Marbling scores;
  • Cuts of steak;
  • Aging methods and time;
  • Trimming and pre-cooking preparation;
  • Cooking methods at home and restaurants;
  • Online steak sellers;
  • Steakhouses and restaurants;
  • Science; and
  • Scientifically valid blind taste tests.
Every week, @SteakPerfection uses the Tweepi cleanup tool to review and edit the list of those whom we are following. We do not strive to inflate the numbers of our followers and therefore limit those whom we are following to those who provide information about steak and steak-related topics.

SteakPerfection is a complex process that involves every detail, from pasture to plate.
Click here for our Steak Perfection Twitter.

Click here for our Steak Perfection Facebook.


Click here for our Steak Perfection Blog.


Click here for our Steak Perfection LinkedIn.


Click here for our Steak Perfection Wave.


Click here for our Steak Perfection website.


A short link to this blog is http://bit.ly/8xkDEs

Monday, January 4, 2010

Cuts: London Broil

London Broil is not a steak or cut of meat. Instead, London Broil is a method of cooking. Moreover, London Broil is not a method of cooking a steak. Instead, London Broil is sometimes used as a method of cooking a roast.

The confusion over London Broil is one of many examples of the confusing terms that are used to label beef. Butchers avoid this confusion by not relying on common terms. After all, depending on the location or restaurant, a "Delmonico Steak" may mean 8 different steaks. Therefore, to avoid confusion, butchers and other experts use the "Meat Buyers Guide", which has a standardized set of definitions with photographs and diagrams, so there is no confusion about the steak or cut of meat. It is published by the North American Meat Processors ("NAMP").

In the case of London Broil, cooks have used traditionally a variety of cuts. Today, cooks often use a top round roast for London Broil. Traditionally, however, cooks use a flank steak. There are many different recipes for London Broil. One of the better recipes follows.

Begin with a flank steak, approximately 2" thick and weighing 5 to 6 lbs. Dry its exterior, and place the steak into a shallow dish.

Prepare the marinade as follows, in order to tenderize and flavor the steak. In a covered jar or blender, combine the following ingredients:
  • 1/4 cup of salad oil
  • 1/4 cup of dry red wine
  • 2 cloves garlic, minced or pressed
  • 1 bay leaf, finely chopped
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. of Dijon mustard
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. sugar
  • 1/4 tsp. crumbled fresh rosemary
  • 1/4 tsp. coarse ground pepper
  • 1 sprig of parsley, for garnish.
Blend the ingredients thoroughly.

Pour the marinade over the steak, turning the steak to coat it well. Cover and refrigerate, turning occasionally, at least 8 hours.

Approximately 30 minutes before cooking, remove the steak from the refrigerator, remove the steak from the marinade and set it aside, covered with foil, so that its temperature can rise to room temperature (approximately 70F).

Take the remaining marinade, cover and return to the refrigerator.

Prepare a grill of live coals for cooking.

When the temperature at the grill level is 750F, place the steak on the grill. Retrieve the marinade from the refrigerator, to use it for basting. After the steak has been on the grill for two minutes, flip the steak and brush it with marinade.

Every two minutes, flip the steak, rotate it so that it acquires distinct grill marks, and baste it with marinade.

After a total cooking time of approximatley 20 minutes -- until the steak is rare with an internal temperature of 115F -- remove the steak from the grill and cover with foil. Allow the steak to rest for 5 minutes.

After the steak has rested, remove it to a cutting board and slice it very thinly, at the diagonal across the grain at a 45 degree angle.

Arrange the sliced steak on a platter, sprinkle with chopped parsley, and serve.

SteakPerfection is a complex process that involves every detail, from pasture to plate.
Click here for our Steak Perfection Twitter.

Click here for our Steak Perfection Facebook.


Click here for our Steak Perfection Blog.


Click here for our Steak Perfection LinkedIn.


Click here for our Steak Perfection Wave.


Click here for our Steak Perfection website.


A short link to this blog is http://bit.ly/bVqudH

Friday, January 1, 2010

2010 National Survey of Online Steak Vendors

(Updated January 15, 2010 at 8:04 pm PST)

The 2010 National Survey of Online Steak Vendors will be completed this month. Every January, SteakPerfection publishes its annual survey, and this year's survey will be completed and available beginning on Monday, February 1, 2010.

The survey provides information for consumers about online steak sellers. The compilation includes basic information about each online steak seller, including the following:
  • Company name
  • Company location
  • Farm and geography where cattle were raised
  • Cattle breed
  • Feed for cattle (whether grass-fed only or finished on grain)
  • Whether the cattle were treated with antibiotics and/or artificial hormones
  • Company which processed the cattle
  • Types of steaks sold
  • Whether the steaks are USDA inspected
  • Whether the steaks are USDA graded and, if so, the range of grades offered
  • Whether the steaks are scored for marbling and, if so, the scoring range
  • Whether the steaks are dry-aged or wet-aged and, if so, for how long
  • Whether the steaks have been blade- or otherwise mechanically tenderized
  • Whether the steaks are or have ever been frozen
  • Approximate steak price range
  • Website address
  • email address and contact info
So far, SteakPerfection has compiled information concerning 84 known online national steak sellers. Each year, SteakPerfection adds several new companies to the survey, including smaller companies and others which commence online operations. In addition and unfortunately, every year a few companies cease their online operations, and these are removed from the survey.

Please email SteakPerfection (or use Twitter or post a Comment) to provide the names of newer and smaller online steak sellers which sell on the national market. All companies will be included in this year's survey, whose names are received by SteakPerfection no later than the close of business on Friday, January 29, 2010 .

SteakPerfection is a complex process that involves every detail, from pasture to plate.
Click here for our Steak Perfection Twitter.

Click here for our Steak Perfection Facebook.


Click here for our Steak Perfection Blog.


Click here for our Steak Perfection LinkedIn.


Click here for our Steak Perfection Wave.


Click here for our Steak Perfection website.


A short link to this blog is http://bit.ly/8J6ETU