The food lab better home cooking through science ( PDFDrive ) 405
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (204.12 KB, 2 trang )
level of doneness. I treat my short ribs much as I would a
high-endJapaneseWagyu-stylesteak.Thatis,whetheryou
like your regular steaks rare or well-done, I very strongly
suggest cooking your short ribs to medium-rare—about
130°F.Any cooler than that, and the intramuscular fat will
remain solid and waxy, rather than turning unctuous and
juicy. Much hotter, and the fat will start running out
copiously,makingyourribstoughanddry.
Short ribs cook best over a moderately hot, not blazinghot fire. Like all things, fat has a tendency to burn when it
getstoohot.Ifyouweretocookyourribsoveraninferno,
thatdrippingfatwouldvaporize,leavingafoul-tastingsooty
deposit on the surface of your meat.You want to have the
short ribs cooked through to the center exactly when the
exteriorbecomesdeepbrownandcrusty.Theycanalsobe
cookedlikeasteakinahotcast-ironpan.
I prefer my short ribs theArgentine way: seasoned with
nothingbutsaltandservedwithchimichurrisauce.
Slicing and serving: Short ribs are a bit tougher than
premiumcutsofmeat,so,onceagain,slicingthinlyagainst
thegrainbeforeserving(orinstructingyourdinerstodoso)
isthewaytogo.
Trust me. Once you’ve tried short ribs on the grill, you
will never want to ruin them by braising them in the oven
again.Oratleastnotuntilwintercomes.
Tri-TipSteak
If you’re not from Santa Maria, California, you may not
haveheardoftri-tip,thelarge,tender,triangularmusclecut
from the bottom sirloin of a steer. If you are from Santa
Maria,youcanbetyourbowlofpinquitobeansthatyou’ve
hadmorethanyourshareofthecut.
It’s the primary cut used for Santa Maria–style barbecue,
a regional barbecue style that’s not well known outside of
central California and that, by some standards, wouldn’t
qualify as “real” barbecue at all. See, Santa Maria–style
barbecue is technically a fast-cooking method—that is, the
meat is cooked over an open pit burning with red oak just
