Preparing and Cooking #5 Flatiron Steaks

September 16th, 2014

At every meat counter and in every freezer in supermarkets throughout Israel, consumers are offered the exact same cuts of meat, helpfully numbered. As I’ve discussed previously, there are many, many ways to butcher meat, but because local livestock is still in such small demand, we have to rely on what we are sent from South America. So instead of having cuts of meat that we might readily recognize from our respective countries of origin, we are left with what has been preordained as the ‘Israeli’ cuts of meat.

Then there’s the odd notion in household cooking that the form in which one receives a protein is the form in which it intended to be cooked. Therefore a whole chicken is cooked whole, fish fillets are cooked as fillets, and a roast is meant to be cooked whole. Well, I reject that idea.

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A Clever Food Hack: Slicing Cherry Tomatoes

August 14th, 2014

I came across this video, and I thought that it is the safest way I’ve seen to slice cherry tomatoes, which are both small and round, making it one of the more difficult foods for inexperienced cooks to cut safely.

The whole channel is full of ideas, some cute, some corny.

Q&A: Is it better to cook a steak frozen or thawed?

August 12th, 2014

There’s an article on Gizmodo that was brought to my attention by a reader. In it, they cite an America’s Test Kitchen video that did a side by side comparison of a steak that was divided in half and frozen, then cooked, half still frozen and half that was thawed.

I was asked what my opinion was on the subject.
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Q & A: Substitute for Farmer Cheese

May 22nd, 2014

Hey chef love the blog. What do you use as farmer cheese here in Israel? In the past we have used the Tuv Taam from tereh but its just pretty expensive @ NIS10 apiece on sale. (We use tons on Shavuos so it adds up fast) Wondering if there is a good, cheaper alternative.

Farmer cheese is simply cottage cheese that has been drained of all the whey. Pour it into a colander lined with cheesecloth, then place a weighted plate over it, or squeeze-twist it until you get the desired texture.

If you want to go totally crazy, bring four liters of milk up to 88°C (190°F); you’ll need a thermometer. Turn off the fire, add 1 cup of vinegar and a tablespoon of salt, then stir. Drain in a colander lined with cheesecloth, then place a weighted plate over it, or squeeze-twist it until you get the desired texture.

Preparing and Cooking a #11 Sinta

May 14th, 2014

For those of us who have made aliyah, it is our first exposure to meat from the part of the beef forbidden to us by edict. It appears on menus in upscale restaurants, and is spoken of in hushed, reverent tones. Finding it glatt kosher/mehadrin is even more elusive. Even the name suggests a bit of guilty pleasure. I’m talking, of course, about sinta.

Before I continue, I want to make something clear: sinta is not tenderloin. Let me repeat that: sinta is not the beef tenderloin.

Wait, what?
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How kosher butchers could decide the fate of Obamacare

April 7th, 2014

Call it the Glatt Kosher Constitution. One of the most startling features of the United States Supreme Court case on Obamacare is that the whole edifice could be brought down over the question of kosher butchers. Even more amazing is the fact that if it happens, it wouldn’t be [...]

Pesach Menu Review

April 7th, 2014

I know I haven’t been keeping up to date with things, but I have been taking pictures. I’m hoping to have at least a couple of new Pesach posts, but in case I don’t, or in case you didn’t catch these the first time around, or if you’re looking for something new to try this year, here is my recipe list of thirty-two Pesach recipes inspired by the Seder plate.
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More cool stuff on Culinart Kosher: close

Meat Cuts by the Numbers

800 grams of beefy goodness

Confused by the meat in Israel? This simple chart will get you the right cut, every time.

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