Cooking Lessons

• Choose pans that are thick enough to heat evenly without scorching.
• Size matters! For best results, use the pan size specified in the recipe. If the pan is too small and beef is crowded, browning will be inhibited. If the pan is too large, overcooking may result.
• Nonstick pans are easier to clean and they allow cooking with less fat.
• When cooking with acidic ingredients, such as vinegar, wine and lemon juice, use pans with a non-reactive interior surface, such as nonstick, anodized aluminum and stainless steel. Reactive metals such as aluminum and cast iron can affect the taste and color of dishes with acidic ingredients.
• Place beef on a rack in the broiler (including meatloaves and patties) or in a roasting pan to allow fat to drip away during cooking.
• Use an oven thermometer to verify that your oven is accurate.


Getting It Ready: Follow these smart handling tips when preparing beef.

• The secret to moist flavorful meatloaves and meatballs
  is to mix lightly. Over mixing will result in a firm, compact   texture after cooking.

• Pat steaks, cubes and pot roasts dry with paper toweling
  for better browning.

• Partially freeze beef until just firm before cutting into strips
  for stir-frying.

• Salt beef after cooking or browning. Salt draws out
  moisture and inhibits browning.

Keep It Clean: To avoid cross-contamination and prevent food-borne illness, follow these easy steps.

• Wash hands well in hot soapy water before and after
  handling meat and other fresh foods.

• Keep raw meat and meat juices away from other foods,
  both in the refrigerator and during preparation.

• Wash all utensils, cutting surfaces and counters with
  hot, soapy water after contact with raw meat.

• Keep carving boards separate from other food
  preparation or serving boards.


Marinades

A marinade is a seasoned liquid mixture that adds flavor and, in some cases, tenderizes. Marinades are commonly used with thin cuts, such as steaks.

• A flavoring marinade is used with tender beef cuts for a  short time — 15 minutes to 2 hours.

• A tenderizing marinade is used with less tender beef cuts - usually from the chuck, round, flank and skirt.

• A tenderizing marinade contains a food acid or a tenderizing enzyme.

• Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine.

• Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi and figs.

• Less tender steaks should be marinated at least 6 hours, but no more than 24 hours. Marinating longer than 24 hours will result in a mushy texture.

• Tenderizing marinades penetrate about 1/4 inch into the meat.

• Marinate in a food-safe plastic bag or a non-reactive glass or stainless steel container.

• Turn steaks or stir beef strips occasionally to allow even exposure to the marinade.

• Allow 1/4 to 1/2 cup of marinade for each 1 to 2 pounds of beef.

• ALWAYS marinate in the refrigerator, NEVER at room temperature.

• If a marinade will also be used later for basting, or served as a sauce, reserve a portion of it before adding the raw beef. Marinade that has been in contact with uncooked meat MUST be brought to a full rolling boil before it can be  used as a sauce.

• NEVER save and reuse a marinade.

Rubs

A rub is a mixture of seasonings pressed onto the surface of meat before cooking. Rubs are commonly used on roasts, steaks and ground beef patties.

• Dry rubs consist of herbs, spices and other dry seasonings.

• Paste-type rubs are dry seasonings held together with small amounts of wet ingredients, such as oil, crushed garlic, mustard, soy sauce, Worcestershire sauce and horseradish.

• Rubs add flavor and in some cases seal in juices and form a delicious crust.

• Rubs can be applied just before cooking. For more pronounced flavor, apply rub and refrigerate for several hours.