I want to make the Thai beef recipe from the latest America's Test
Kitchen show, but I can't find blade steak.

Does it go by another name?
If not, which alternative?

On Aug 15, 9:26 am, Mitch <Mitch@...> wrote:
> I want to make the Thai beef recipe from the latest America's Test
> Kitchen show, but I can't find blade steak.
>
> Does it go by another name?
> If not, which alternative?

Chuck steak.

--Bryan

>
>Chuck steak.

Thanks. Is round steak meant for long, slow cooking?

On Aug 15, 10:02 am, Mitch <Mitch@...> wrote:
> >Chuck steak.
>
> Thanks. Is round steak meant for long, slow cooking?

What I'd ideally do with round steak is slice it VERY thin (you can
also pound it with a mallet), salt it, pepper it, dredge it in flour
and chicken fry it in peanut oil. You can also do this with thicker
cut RS that you buy already cut, but it is a tough cut. I don't
really mind, but I have good teeth, and don't mind tough cuts. I also
use it for stock.

I have a bottom round roast that I've been making chicken fried steaks
from. Time for breakfast.

--Bryan

Mitch wrote:
>
>
> Thanks. Is round steak meant for long, slow cooking?


It can be fried, grilled or broiled, but it needs to be marinated first to
tenderize the meat. It can also be braised, or you can cut in into very
thin strips to stir fry. To make thin slices, it helps to have the meat
partially frozen.

In article >,
Mitch <Mitch@...> wrote:

> I want to make the Thai beef recipe from the latest America's Test
> Kitchen show, but I can't find blade steak.
>
> Does it go by another name?
> If not, which alternative?

7 bone chuck roast, or shoulder steak/roast of any type.

7 bone tends to be more tender.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Mitch <Mitch@...> wrote:

> >
> >Chuck steak.
>
> Thanks. Is round steak meant for long, slow cooking?

Chuck is better than round. It generally has more marbling.

Yes, round is better slow cooked.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com>,
The Truthful Assh0le > wrote:

> On Aug 15, 10:02 am, Mitch <Mitch@...> wrote:
> > >Chuck steak.
> >
> > Thanks. Is round steak meant for long, slow cooking?
>
> What I'd ideally do with round steak is slice it VERY thin (you can
> also pound it with a mallet), salt it, pepper it, dredge it in flour
> and chicken fry it in peanut oil. You can also do this with thicker
> cut RS that you buy already cut, but it is a tough cut. I don't
> really mind, but I have good teeth, and don't mind tough cuts. I also
> use it for stock.
>
> I have a bottom round roast that I've been making chicken fried steaks
> from. Time for breakfast.
>
> --Bryan

I eat top round raw.

And I'm not trolling...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Aug 15, 11:10 am, Omelet > wrote:
> In article . com>,
> The Truthful Assh0le > wrote:
>
>
>
> > On Aug 15, 10:02 am, Mitch <Mitch@...> wrote:
> > > >Chuck steak.
>
> > > Thanks. Is round steak meant for long, slow cooking?
>
> > What I'd ideally do with round steak is slice it VERY thin (you can
> > also pound it with a mallet), salt it, pepper it, dredge it in flour
> > and chicken fry it in peanut oil. You can also do this with thicker
> > cut RS that you buy already cut, but it is a tough cut. I don't
> > really mind, but I have good teeth, and don't mind tough cuts. I also
> > use it for stock.
>
> > I have a bottom round roast that I've been making chicken fried steaks
> > from. Time for breakfast.
>
> > --Bryan
>
> I eat top round raw.

So do I. I eat bottom round raw too. My favorite is strip.
>
> And I'm not trolling...

When I was a kid 11, 12, 13, I used to buy bottom round steaks and eat
them raw.
My parents would not let me have beef any less than medium well. Even
at restaurants they wouldn't let me order steaks rare because my
asshole father said the "blood" disgusted him.

> --
> Peace, Om

--Bryan

In article om>,
The Truthful Assh0le > wrote:

> > I eat top round raw.
>
> So do I. I eat bottom round raw too. My favorite is strip.

Hm, I have some fresh strip in the freezer. I'll have to look at that
and decide. I prefer really lean for raw as raw beef fat repulses me.

> >
> > And I'm not trolling...
>
> When I was a kid 11, 12, 13, I used to buy bottom round steaks and eat
> them raw.
> My parents would not let me have beef any less than medium well. Even
> at restaurants they wouldn't let me order steaks rare because my
> asshole father said the "blood" disgusted him.

That's funny. :-)

It was my mom that taught me to appreciate raw beef with a bit of salt.

Mom was so Bohemian...
and that is not a bad thing!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:


> I eat top round raw.
>
> And I'm not trolling...

I believe you, I eat round (top and bottom) raw. It's not very fatty. I
think slice round for stir-fry, and some pieces always manage to get
eaten raw.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article >,
"Default User" > wrote:

> Omelet wrote:
>
>
> > I eat top round raw.
> >
> > And I'm not trolling...
>
> I believe you, I eat round (top and bottom) raw. It's not very fatty. I
> think slice round for stir-fry, and some pieces always manage to get
> eaten raw.
>
>
>
> Brian

Yummy.

With just a smidge of salt. ;-d

I get cravings for Tartar from time to time, and I usually use Top round.
Or a good lean bottom round it one appears.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Mitch <Mitch@...> wrote:
> I want to make the Thai beef recipe from the latest America's Test
> Kitchen show, but I can't find blade steak.
>
> Does it go by another name?
> If not, which alternative?

Chuck. But blade chuck is generally too fatty for typical Thai
cookery, where sliced thinly, marinated, and grilled briefly or
marinated, grilled and then sliced thinly. Unless you're willing to
buy more expensive cuts (tenderloin) I think top round would be a
better choice than chuck.

YAM NEUA

(Grilled Beef Salad)
The following grilled beef salad has as many versions as there are
cooks in Thailand. The success of the dish depends upon starting with
good-quality tenderloin and achieving a balance of hot, sour, and
salty. Before serving, be sure to sample the salad and adjust the
amount of chili, lime, fish sauce - and, if desired, sugar - to your
taste.

1 pound center cut beef tenderloin at room temperature
1/2 teaspoon freshly ground black pepper
5 tablespoons fresh lime juice, or to taste
2 tablespoons Asian fish sauce (preferably naam pla), or to taste
1/2 teaspoon sugar, or to taste, if desired
2 to 3 small fresh red or green Thai (bird) chilies or serrano
chilies, or to taste, seeded and minced (wear rubber gloves)
1/2 cup thinly slices shallots (about 2 large)
4 scallions, cut into 1/2-inch pieces
1/2 cup packed fresh coriander leaves, washed well and spun dry
2 tablespoons finely chopped fresh mint leaves
1 seedless cucumber

Garnish: fresh coriander sprigs

Accompaniment: Thai Sticky Rice or Thai Jasmine Rice

Prepare grill (or preheat broiler).

Halve tenderloin horizontally to form 2 approximately 1-inch-thick
pieces. Rub both sides of each piece with black pepper, pressing it
into meat.

Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to
8 minutes on each side for medium-rare. (Alternatively, broil beef on
oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7
minutes on each side for medium-rare.) Transfer beef to a cutting
board and cool 30 minutes. If desired, chill beef, loosely wrapped, at
least 2 hours and up to 1 day to facilitate thin slicing. Cut beef
across grain into very thin slices.

In a large bowl stir together lime juice, fish sauce, sugar, and
chilies until combined will (sugar should be dissolved if using).

Add beef, shallots, scallions, coriander, and mint and toss will.
Score cucumber lengthwise with tines of a fork and cut crosswise into
thin slices.

Arrange cucumber around edge of a platter and mound beef salad in
center. Garnish beef with coriander sprig and serve with rice.

Serves 6 as part of a rice based meal.

Gourmet
April 1996
---

Sheldon

In article >,
Mitch <Mitch@...> wrote:

> I want to make the Thai beef recipe from the latest America's Test
> Kitchen show, but I can't find blade steak.
>
> Does it go by another name?
> If not, which alternative?

Chuck steak -- tasty but needs marinating to tenderize some - and don't
overcook it.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
Mitch <Mitch@...> wrote:

> >
> >Chuck steak.
>
> Thanks. Is round steak meant for long, slow cooking?

Yes. I use round for making swiss steak -- braised.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Aug 16, 9:22 am, Steve Wertz > wrote:
>
> >> Does it go by another name?
>
> Top blade roast/steak.
>
> >> If not, which alternative?
>
> > Chuck steak.
>
> I would use a strip or chuck eye steak. Regular chuck would be
> tougher.
>
> -sw

Ok, so I understand that blade is chuck, but in my experience a "blade
steak" is a sort of small (sometimes) thin and round (shaped) steak
with a nasty bit of connective tissue running down the middle. I
guess it all has to do with how the chuck is cut. My Moroccan husband
LOVES these. He just pan fries them. They taste a little bit like
liver to me. Not my favorite.

-Tracy

In article . com>,
Tracy > wrote:


> Ok, so I understand that blade is chuck, but in my experience a "blade
> steak" is a sort of small (sometimes) thin and round (shaped) steak
> with a nasty bit of connective tissue running down the middle.

That bit is the cartilaginous edge of the shoulder blade.
Blade steaks I have bought also usually have actual wedges of bone from
the shoulder blade as well.

> I
> guess it all has to do with how the chuck is cut. My Moroccan husband
> LOVES these. He just pan fries them. They taste a little bit like
> liver to me. Not my favorite.
>
> -Tracy

Stick with Rib cuts then. <G>
They are my favorite too, but I still like shoulder/chuck.

If it's tasting like liver, you are most likely over-cooking it?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

> > Ok, so I understand that blade is chuck, but in my experience a "blade
> > steak" is a sort of small (sometimes) thin and round (shaped) steak
> > with a nasty bit of connective tissue running down the middle.
>
> That nasty bit of gristle usually gets tender and manageable when
> cooked.
>
> > guess it all has to do with how the chuck is cut. My Moroccan husband
> > LOVES these. He just pan fries them. They taste a little bit like
> > liver to me. Not my favorite.
>
> If yours taste like liver, then you're getting am inferior piece
> of meat, IMO.
>
> -sw-

I don't think the meat is bad - maybe liver is too strong a word
choice/flavor comparison. I just don't like the texture of the meat.
I don't like the little filet part of a t-bone or filet mignon either
- too mushy. I do buy a lot of 7 bone chuck and boneless chuck.

-Tracy