I think everyone had those moments that you want to do something, but you just don’t get the time for it to do it…
It has been extremely busy at work and privately is not much different for me. Don’t get me wrong, I am not complaining. But there was this one thing I really wanted to have a try at….
Recently a colleague of mine offered me the opportunity to get hold of meat (beef) of a rare quality. Let me explain…
Every time meat gets frozen to below 0 degrees, the quality of the meat reduces.
For meat in the supermarket this mostly happened already 2 times (some times even more than that). Then there is a big chance it gets frozen for the third at your home (and don’t underestimate what happens during the transport with the meat from the supermarket to your home).
Meat from a good butcher gets at least once frozen. Much better than with a supermarket, but still.
Now the beef my colleague gave me was never been frozen before… and that is something really rare. Due the amount of the beef and the lack of time, I had to freeze it. But wow, beef that only has been frozen once!
Today I had finally really time to spend in the kitchen.
So today early in the morning I took a package with two pieces entrecôte from the freezer. So it has all day to thaw and adjust to the temperature in the kitchen.
On advice of Miranda I only used some salt and pepper (“Allow this meat to show its natural quality”, she said). On high fire (or electronic heat :-) ) two minutes on one side, two minutes on the other side. Some minutes on low heat. And finally letting it rest for 5 minutes under aluminium foil.
The result? Some extreme delicious beef! I had very good entrecôte before, but the entrecôte I had today belongs to the very best. Normally entrecôte is already very tasteful, after all it belongs to the best meat of a cow. But this was way superior!
So proven for me is: We need freezing of meat (among other food) to keep it longer usable, but it affects really the quality!
Next weekend the beef steaks?