Post by Takeda Sanjuichiro on Nov 13, 2005 21:38:09 GMT -5
This is an aged dish (marinated) so while it may be cooked quickly, it needs to hang around a couple of days marinating.
Ingredients:
1-2 lbs of venison, preferably flank, beef may be substituted.
1 lb. Miso (high salt content a must)
1/4 - 1/2 cup of water
Preparation:
Get yourself a good sharp (and I do mean sharp!) non-serrated knife. With the meat cool, rinse briefly in water to remove excess blood, pat dry.
Slice thinly (1/8 - 3/16in.) along the bias. (see below)
Thin the miso with water until it is easily spreadable.
Slather and coat each piece entirely in miso, coat the interior of the marinating container thoroughly as well.
Layer in the meat, making sure that the miso encases each piece.
Store for 1-3 days in a cool dark place (warmest part of the fridge is best)
Over the few days the meat ferments slightly and is pickled by the miso, when you remove the meat it should be very dark red almost black.
Cooking it:
Remove the meat from the container, scrape off the miso and grill/broil under high heat until the outside browns.
Note:
There is a difference between "beef" and "steaks" the difference is the direction of the grain of the meat.
Waring Gross Content
Imagine your bicep. Nice happy muscle the grain of it runs from your shoulder to the inside of your elbow. To prepare a "beef" cut one would simply slice the tendons on each end and pull it away from the humerus bone. If one wished to make 2 beef cuts out of it, one would slice it parallel to the bone, ideally along any striation lines thus preserving the integrity of the individual cells of the meat. "Steaks" conversely are cut perpendicular to the humerus, severing all the individual cells, thus allowing the meat to become "juicer" and more "tender" without having to cook for a long time.
A cut on the bias runs diagonally, instead of parallel or perpendicular to the grain of the meat.
By cutting on the bias you ensure that enough of the cells are ruptured along the surface to permit salt transfer for the aging process, but enough cells remain intact to prevent excessive juice loss, or the meat from falling apart from being sliced so thinly. This is the same technique that is used by sushi itamae to slice the fish to provide the correct tenderness yet firmness for the fish.
-Takeda
Ingredients:
1-2 lbs of venison, preferably flank, beef may be substituted.
1 lb. Miso (high salt content a must)
1/4 - 1/2 cup of water
Preparation:
Get yourself a good sharp (and I do mean sharp!) non-serrated knife. With the meat cool, rinse briefly in water to remove excess blood, pat dry.
Slice thinly (1/8 - 3/16in.) along the bias. (see below)
Thin the miso with water until it is easily spreadable.
Slather and coat each piece entirely in miso, coat the interior of the marinating container thoroughly as well.
Layer in the meat, making sure that the miso encases each piece.
Store for 1-3 days in a cool dark place (warmest part of the fridge is best)
Over the few days the meat ferments slightly and is pickled by the miso, when you remove the meat it should be very dark red almost black.
Cooking it:
Remove the meat from the container, scrape off the miso and grill/broil under high heat until the outside browns.
Note:
There is a difference between "beef" and "steaks" the difference is the direction of the grain of the meat.
Waring Gross Content
Imagine your bicep. Nice happy muscle the grain of it runs from your shoulder to the inside of your elbow. To prepare a "beef" cut one would simply slice the tendons on each end and pull it away from the humerus bone. If one wished to make 2 beef cuts out of it, one would slice it parallel to the bone, ideally along any striation lines thus preserving the integrity of the individual cells of the meat. "Steaks" conversely are cut perpendicular to the humerus, severing all the individual cells, thus allowing the meat to become "juicer" and more "tender" without having to cook for a long time.
A cut on the bias runs diagonally, instead of parallel or perpendicular to the grain of the meat.
By cutting on the bias you ensure that enough of the cells are ruptured along the surface to permit salt transfer for the aging process, but enough cells remain intact to prevent excessive juice loss, or the meat from falling apart from being sliced so thinly. This is the same technique that is used by sushi itamae to slice the fish to provide the correct tenderness yet firmness for the fish.
-Takeda
Thanks for catching that. It is now edited.