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A few beef tips

Beef is a lot more in vogue in the North america than anywhere else in the world. If you were to sum up all the steaks, burgers and chilis cooked on the planet, you would be surprised to find that the 'u.s.' eats roughly 25% of the total.

In most circumstances you will be better off visiting a quality butcher instead of a generic food store. A specialist butcher will more often than not have a better range of beef cuts than the big-name general store, he will know the history of his beef, is likely to have looked after it in the right way, and he will be able to give you tips on cooking procedures.

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Cooking safety

  • If a deep fat frying pan catches fire never throw water over it, if you have a fire blanket, put it over the pan.
  • If a deep fat frying pan catches fire don't move it (it could give you terrible burns).
  • Keep the oven door shut.


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Cooking tips

Buy Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:
  • apples
  • bell peppers
  • celery
  • cherries
  • imported grapes
  • nectarines
  • peaches
  • pears
  • potatoes
  • red raspberries
  • spinach
  • strawberries
All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.

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Microwave Tip : Use your microwave as often as possible in the summer. You'll be more comfortable and save on air conditioning costs.

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Savory Beef Stew
Savory Beef Stew Category Beef Recipes 
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Ingredients And Procedures

1/4 c Oil

2 Parsnips, diced

2 Stalks celery, diced

1 Onion chopped

1 28 oz can crushed tomatoes

3/4 c Beef broth

1/2 ts Thyme, crushed

1/4 ts Salt

2 lb Chuck stew meat

2 Turnips, dices

1 Carrot, diced

2 Cloves garlic, minced

3/4 c Red wine

1/4 ts Rosemary, crushed

1 10 oz pkg frozen succotash

1/8 ts Pepper

In a large saucepan, heat oil over medium high heat. Coat the beef chunks with flour then add to the oil and cook, turning, until browned. Remove and set aside. Add next 6 ingredients to saucepan; saute 5 minutes. Return beef to saucepan. Add tomatoes, and next 5 ingredients. Bring to a boil. Reduce heat cover and simmer until meat is tender, about 45 minutes. Add succotash, salt and pepper. Cook until heated through. Serve over rice or noodles. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup

 
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