1 / 20

Restaurant Secrets

The Keys to a Perfect Steak Dinner. Restaurant Secrets. The How To Guide. I: Love Your Meat II: Accompaniments III: The Menu IV: Tools V: Recipes. Love Your Meat. Grades 3 Major Grades

binah
Download Presentation

Restaurant Secrets

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. The Keys to a Perfect Steak Dinner Restaurant Secrets

  2. The How To Guide • I: Love Your Meat • II: Accompaniments • III: The Menu • IV: Tools • V: Recipes

  3. Love Your Meat • Grades • 3 Major Grades • Select-The least amount of marbling; tends to have much more undesirable qualities (gristle, toughness, etc.) • Choice- Middle of the road; shows more marbling; small amounts of undesirable qualities; most common among major grocery stores • Prime- Best available; the most amount of marbling; hardly any, if at all, undesirable qualities http://www.boqueteguide.com/?p=9203

  4. Love Your Meat (cont.) • Cuts • How to decide?! • Cooking method- i.e. some cuts are perfect for grilling but not braising • Texture- something that melts in your mouth or to withstand hearty accompaniments • Final product- after contemplating the first two, find your direction; some cuts are better for different meals

  5. http://www.edmundsonbeef.com/beefweightscuts.htm

  6. Love Your Meat (cont.) • Key Areas • Chuck • The area just after the neck • Majority of these cuts are best when prepared “low and slow” • Typically tough • i.e. Short ribs, chuck roast, etc. • Plate/Flank • The “belly” • “Fibrous” and can see the muscle striations • Chewy if cut wrong! • i.e. Flank steak, skirt steak

  7. Love Your Meat (cont.) • Round • The butt and hind leg • Similar to the chuck • Usually tough with gristle • Inexpensive • i.e. “Rump roast,” top and bottom round roast, etc. • Rib/Short Loin • The BEST! • Between the chuck and the sirloin of the cow • Most flavor because of the amount of bone and fat located in this region • You will find the most tender cuts here • i.e. Ribeye, back ribs, export rib (prime rib roast), tenderloin, hanger steak, etc.

  8. Love Your Meat (cont.) • Temperature • The Range • Rare (125-130°F)- RED, cool center, fat has just begun melting • Culinary Opinion: always recommended for a true meat lover • Medium Rare (130-135°F)- Red, slightly warm center, fat has melted • Culinary Opinion: the standard and middle ground for the balance of texture and flavor; please do not go any further • Medium (135-140°F)- Pink, warm center, fat has completely melted and rendered • Culinary Opinion: the safe temp., integrity of the meat begins to diminish and texture becomes more firm

  9. Love Your Meat (cont.) • Medium Well (140-150°F)- Slightly pink, hot center • Culinary Opinion: integrity of the meat is essentially gone and you have ruined the texture • Well Done (150°F +)- Completely cooked through, hot center • Culinary Opinion: No.

  10. Accompaniments • Starch • Common • Mashed Potatoes • One of the great blank canvases of the culinary world • Go classic with a roasted garlic and butter base • Be Creative! Caramelized onion and thyme (my favorite), loaded baked potato (bacon, cheddar, scallion), basil/lemon, etc. • New Trends • Roasted Fingerlings • Small, finger looking potatoes that are similar to Yukon Gold’s • Simply roasted at high temperatures with herbs

  11. Accompaniments (cont.) • Sweet Potato Mash • A great combo with BBQ or Spicy foods • Add a touch of nutmeg, cinnamon, clove and brown sugar or molasses • Potatoes Anna (A classic re-introduced) • Thinly sliced and layered with butter, cheeses and seasonings • Great accompaniment to any dish • The hard work pays off (it is labor intensive) http://www.jeffruby.com/cincinnati/menu

  12. Accompaniments (cont.) • Veg. • Common • Asparagus • Adds color and crisp texture • Many ways to prepare for the perfect side • Grilled, steamed, poached... You cannot go wrong • Finish with Sauce Béarnaise (stay tuned) for a classic touch • Be Creative! Honey/balsamic reduction, or tempura battered • Carrot • Easy and classic • Steamed carrots finished in a pan with a sugar based glaze (usually honey) and seasoning • Be Creative! Carrot purée (adds great color), or simply roasted with herbs (for a concentrated and sweet flavor)

  13. Accompaniments (cont.) • New Trends • Broccolini • Looks like broccoli, tastes like broccoli, but it’s not broccoli • Hybrid between broccoli and a Chinese broccoli called Kai-lan • Smaller florets an longer stems with a flavor profile similar to the combination of both broccoli and asparagus (slightly bitter) • Treat simply like the asparagus example or steam it followed by a quick sauté in butter, garlic and red pepper flake http://www.foodismmom.com/2010/05/broccolini.html

  14. Accompaniments (cont.) • Seasonal • Seasonal cooking in general has taken off as a huge food trend in the restaurant industry; so much so, it has almost become a standard • Purées, roasted combinations and succotashes are common preparations

  15. Accompaniments (cont.) • Sauce • Common/Classic/Best • Demi, demi, demi! • Start with a well-made, gelatinous beef stock and reduce it by half • Usually a 48 hour process; tack on an additional 4-12 hours if you make the stock too (depending on the yield) • Your patience will be rewarded with the most delicious, rich, meaty, liquid heaven • The stem of many sauces http://www.insidecolumbia.net/Chefs-Corner/January-2013/Veal-Stock-Demi-Glace/

  16. Accompaniments (cont.) • Hollandaise • An egg yolk and butter sauce always with a hint of lemon and spice (usually cayenne) • Heavy, rich, decadent accompaniment that makes just about anything amazing • Throw in tarragon for the classic filet accompaniment (Sauce Béarnaise) or get creative and add your own combination of herbs and spices • Sauce Au Poivre • The only thing that many be better than a straight-forward Demi-glace (DEMI Gl-ahh-ss) • Start by sautéing shallots and cracked pepper corns with a pad of butter. Add brandy or cognac. Cook out the alcohol and add the demi • Do not be creative with this sauce. You will ruin it by making any additions or substitutions.

  17. The Menu 18 oz. Center Cut, 28 Day Dry-Aged Ribeye Sauce Au Poivre Herb Roasted Fingerling Broccolini http://www.foodnetwork.com/recipes/bobby-flay/coffee-rubbed-rib-eye-recipe/index.html

  18. Tools • Cutting board • Chef Knife • Kitchen Towels • Mixing Bowls • Tongs • Sauté pans • Sheet pan • 3 qt. sauce pan • Grill • Oven • Stovetop burners http://thechefsknives.blogspot.com/2009/10/8-inch-chefs-knifeshun-classic-8-inch.html http://nycfireplaces.com/productgallery.php?level=album&id=130&plog_page=2 http://www.cookswarehouse.com/all-clad-stainless-saute-pan-3-qt.html http://www.melcottons.com/products2.cfm/ID/1011464/name/HD-SS-TONGS http://www.houzz.com/photos/5756612/BlueStar-Platinum-Series--PrimaNovaTM-burners-with-25-000-BTU-flame-modern-gas-ranges-and-electric-ranges-philadelphia

  19. Recipes http://www.thekitchenhacker.com/?p=1217 http://andrewhillman.me/tips-for-grilling-the-perfect-steak-2/

  20. Recipes (cont.) http://colourfulappetite.avantagepoint.com/blanching-healthy-cooking/

More Related