Beef, or Veggie Burger? How the Protein Package Matters for Health

Posted by on Feb 10, 2015 in beef | 0 comments

Beef, or Veggie Burger? How the Protein Package Matters for Health

  Protein is one of the essential building blocks of the human body. Found in muscle, bone, hair, skin, and throughout the organs and tissues, protein-based enzymes are responsible for fueling many of the crucial chemical processes that the body relies on daily. There are at least 10,000 distinct types of proteins that are active in keeping the human machine running, making it vital that the body replenish its stores through a protein rich diet. Considering Food’s Complete Protein Package However,...

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Rinderrouladen

Posted by on Jan 6, 2012 in Austrian/German, beef | 11 comments

Rinderrouladen

At first look you’ll know that this is like Morcon, a rolled meat with fillings of vegetables, cheese, hard-boiled eggs, hotdogs and pickles served on special occasions back home. Rouladen simply means rolled meat. The German and Austrian counterpart has less filling and has a different sauce from what I remember my mom makes. Well, I don’t expect them to be the same, that’s one good thing about food, there are similarities and differences that you get to enjoy whichever you like. Roulade: 4-5...

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Beef, braised

Posted by on Nov 19, 2011 in beef | 12 comments

Beef, braised

Back when hubby and I are still dating we would have favorite restaurants and certain dishes that we order in pair like our palate and tummies are synchronized. ^_^ There was a restaurant, whose name now lost in memory, that served a dish we still remember – it’s savory aroma still reminiscent of our visits. They have the best braised beef – a side dish of carrots and green onions on top of rice – that we often have for dinner. Been attempting to duplicate it since we moved here but to no...

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Rib-eye Steak

Posted by on Sep 17, 2011 in beef | 6 comments

Rib-eye Steak

— I’ve got Gordon Ramsay to thank for this rib-eye steak cooked right, juicy and tender. I’m not so good when it comes to meat, I almost always have them baked. Poor us! So this time I braved what reservations I have. Took out a grill pan, heated it and smothered with butter. I salt-peppered the steaks, rubbing them too gently. So here’s what I had: rib-eye steaks a teaspoon salt dash of pepper butter, cut into pieces And what I did: Placed the steaks on the grill pan and didn’t move...

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Phở bo (Vietnamese Beef Noodle soup)

Posted by on Dec 20, 2010 in beef, Noodles, Vietnamese | 6 comments

Phở bo (Vietnamese Beef Noodle soup)

My earliest memories of lime (dayap) was on those nights that my mom would be in the kitchen, late and cold putting yellowish mixture in aluminum molds covered with a thin layer of caramelized sugar (arnibal).  I used to help her prepare that mixture…little as I was I would stir the ingredients in the big bowl before me with all my might. On some occasions I only squeezed the lime. 😀 Fast forward to a few years, I was tasked to combine milk, sugar and duck egg yolks and mix them. I also learned how to make...

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Braised Beef with carrots

Posted by on May 6, 2010 in beef | 12 comments

Braised Beef with carrots

Braising is a process of slow cooking tougher cuts of meat in liquid in order to add flavor and to moisten and tenderize the meat. This technique is also known as pot-roasting. In a beef cut such as a chuck roast, there is a pattern of connective tissues and thick marbling that makes the meat tough if it is not cooked with a method that melts these tissues. Dry heat-cooking methods, such as oven roasting, do not allow the internal temperature of the meat to become high enough to break down the fat and connective...

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