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tgt
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How long does it take to cook chunks of steak or beef in water?
tgt said:How long does it take to cook chunks of steak or beef in water?
D H said:Fish: five minutes. A tough piece of shoe leather you want to turn into a tasty chili: hours.
Best to brown the meat first, by cooking in pan. Then cook in water, which would take a few hours depending. Is one make stew or soup?tgt said:How long does it take to cook chunks of steak or beef in water?
tgt said:How long does it take to cook chunks of steak or beef in water?
Poop-Loops said:Why would you boil beef? That's a total waste... even if you use it in a soup, you'd at least fry it on the pan first and then throw it in.
Evo said:Some cuts of meat are tough and need braising (browning then simmering in liquid).
tgt said:Haven't had a quantitative answer yet.
D H said:Fish: five minutes. A tough piece of shoe leather you want to turn into a tasty chili: hours.
lisab said:As other posters have said, it really depends on the cut. Some cuts of beef do very well in water (broth is better), but a cut that's better cooked in dry heat (e.g., steak) won't do so well.
Typically, a moist cooked meat will toughen in the first hour or so; as it continues to simmer, it will become more tender.
Oh, and don't boil it vigorously. Try for a slow simmer.
turbo-1 said:If you have a cheap cut of beef, coat it with salt and pepper and garlic powder and onion powder. Then brown it in peanut oil until every surface is browned and there is some dark residue on the bottom of the pan.
Once that is done, add at least a cup or so of dry red wine to the pot, enough water to cover the meat, put a lid on the pot so that the water doesn't go dry, and simmer for 3-4 hours. Add quartered potatoes, carrots, onions, cabbage, turnip, and other vegetables that you like and simmer for at least another hour or two. Congratulations! You've got a New England boiled dinner. If you want to perfect this, take out all the solid ingredients and whisk in a very thick flour-in-water paste while simmering the juices until the juiced thicken to a nice gravy. Don't say I didn't warn you - this stuff does not last long.
gravenewworld said:Cooking beef in broth or water is how you make the absolute best beef stew. It takes a hell of a long time though.
Evo said:It depends on the meat. You would always boil a corned beef brisket. Some cuts of meat are tough and need braising (browning then simmering in liquid).
tgt said:How about just frying the steak? From raw to eaten, cooked only on the fry pan. How long will that take?
cristo said:Well, it depends on how thick your steak is, and how you like it done (raw/medium/well-done?)
cristo said:Have a look here.
tgt said:Looks like only about 5min. Amazing. Many hours in water but only 5 min on a pan. Why is that?
Danger said:Just run your tap until it's hot, hold the meat under it for 30 seconds or so, and it's done. You certainly don't want to heat it up enough to stop the bleeding, but it should be at normal body temperature to taste right.
That's ten minutes, not five (it's five minutes per side).tgt said:Looks like only about 5min. Amazing. Many hours in water but only 5 min on a pan. Why is that?
seycyrus said:Are you doing homework?
Can you think of any differences between direct exposure to an open flame compared to boiling water?
D H said:That's ten minutes, not five (it's five minutes per side).
The reason for the difference is that you cook a good steak for a short time because the main goal is to kill the germs while you could a cheap cut of meat for a long time because the main goal is to break down the tough connective tissues. Different objectives means different cooking techniques and different cooking times.
A good steak is marbled with fat and doesn't have those tough connective tissues; the meat is already tender. Were it not for the dangers of pathogens, you could even eat a good cut of steak raw, as Danger is won't to do. A cheap roast is very lean and laden with long muscles. Hot water breaks apart the connective bonds, but only after a long time.
tgt said:Just had a thick steak cooked on a pan. Flame was a bit high and so the outside burned a little so had to take it out slightly prematurally resulting in some pink inside but not much. It was a bit too chewy I thought. A bit too tough for me.
tgt said:Which features of the animals determines if they have tender meat or not?
Or, heaven forbid, offer to help your parents shop for food, cook supper, do the laundry, clean the house, mow the lawn, fix the car, ...Moonbear said:Maybe you should do the younger folks here a favor and point out to them how important it is to pay attention to things like how your parents cook your food and do laundry, etc., before moving out so you know how to do these things when you're on your own for the first time.
tgt said:Haven't had a quantitative answer yet.
D H said:Or, heaven forbid, offer to help your parents shop for food, cook supper, do the laundry, clean the house, mow the lawn, fix the car, ...
turbo-1 said:If you have a cheap cut of beef, coat it with salt and pepper and garlic powder and onion powder. Then brown it in peanut oil until every surface is browned and there is some dark residue on the bottom of the pan.
Once that is done, add at least a cup or so of dry red wine to the pot, enough water to cover the meat, put a lid on the pot so that the water doesn't go dry, and simmer for 3-4 hours. Add quartered potatoes, carrots, onions, cabbage, turnip, and other vegetables that you like and simmer for at least another hour or two. Congratulations! You've got a New England boiled dinner. If you want to perfect this, take out all the solid ingredients and whisk in a very thick flour-in-water paste while simmering the juices until the juiced thicken to a nice gravy. Don't say I didn't warn you - this stuff does not last long.