Content about Round
December 4, 2009
How to transform cheap meat.
This is why beef chuck roast cooked in a 131°F–140°F (55°C–60°C) water bath for 24–48 hours has the texture of filet mignon.
- Douglas Baldwin, A Practical Guide to Sous Vide Cooking
After my experiments with sous-vide chicken resulted in one of the finest birds I'd ever eaten, I immediately set off on a crusade to transform the cheapest cut of beef I could find into filet mignon. I know this...
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February 17, 2009
The German way with round.
Sauerbraten is a national dish of Germany, and there are many variations in its preparation, all hailing from different regions. However, I didn't have to look much further than Alton Brown for a good recipe--the reviews on the recipe's page at Food Network are almost exclusively raving. A combination of cider and red wine vinegar provide the recipe's twang, and all the traditional notes for the marinade are hit (...
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February 13, 2009
How to make this Chicago classic.
The other issue I had to face was how to cut the meat. As I remembered from my visit to Al's #1, the beef should be shaved as thinly as possible. Al's used an huge deli slicer, which I obviously didn't have. Saveur recommended just tossing the meat in the freezer for 2 hours before serving and then slicing it as thinly as possible with a chef's knife. Some recipes recommended taking the cooked meat...
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May 8, 2007
I have been meaning to get around to this earlier: I really like the food blog New Orleans Cuisine. I have no real connection to New Orleans outside of a dead great aunt and gorgeous visit a month before that storm came when my girlfriend and I flirted with the idea of staying. But that's really it. I listen to Louis Armstrong occasionally. I've heard of Juvenile. But I do love the food, and this site has...
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All content copyright Nick Kindelsperger and Blake Royer.
