Preparing and Cooking #5 Minute Steaks

October 1st, 2014

Do you miss cutting into a nice piece of juicy, steak? Well, before you reach for those ridiculous hockey pucks they call “steak” in this country, or shell out a couple hundred shekels for ribeye roast, put a #5 Minute Steak Roast in your cart and fire up the grill, cause we’re having steak for dinner tonight!

Yeah yeah, there’s a big fat piece of gristle in the middle. So what?

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Kashering Liver

September 19th, 2014

Of all the organ meats, liver is the most popular. Don’t ask me why. But, as the organ responsible for filtering blood, there are certain steps you need to take to make it edible, since we aren’t allowed to eat blood. The procedure for making kosher liver edible is not particularly complicated. That being said, there are plenty of things you can do that would make it unfit for Jewish consumption. And, of course, there are no absence of expert opinions on how to do it.

Oh boy, now I’m stepping into the thick of it, aren’t I?

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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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More cool stuff on Culinart Kosher: close

Hebrew English Poultry Chart


I’ve prepared this chart so you can name the different types of poultry available as well as the names of the various cuts and parts.

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