Video: How To Butcher An Entire Cow

Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop. There are four sections Yang moves through:

1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco)
2. LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak
3. RIB: skirt steak, ribeye steak
4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak

Watch video at You Tube (18:47 minutes) . . . . .

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A Healthy Version of the French Classic Beef Burgundy

Ingredients

l kg lean boneless topside or rump steak, trimmed of all visible fat, cut into 5 cm cubes
1 onion, sliced
1 tablespoon plain flour
3 tablespoons brandy, warmed
2 cloves garlic, crushed
bouquet garni
freshly ground black pepper
about 750 ml dry red wine or homemade low-salt beef stock
20 tiny pickling onions, peeled
185 g button mushrooms, thickly sliced
chopped parsley to garnish

Method

  1. In large, deep, flameproof casserole, heat about 1 tablespoon olive oil over moderate heat. Cook meat in batches until evenly browned.
  2. Add sliced onion. Cook and stir until softened.
  3. Add the flour. Cook and stir a few minutes more.
  4. Add brandy and ignite. When flames disappear, reduce heat to low.
  5. Add garlic, bouquet garni and plenty of pepper to taste. Add enough wine or stock to cover meat. Cook until simmering.
  6. Cover casserole with lid or foil. Bake at 160°C for 1-1/2 hours, stirring occasionally.
  7. Stir in whole onions. Cover and bake 20 minutes.
  8. Stir in mushrooms. Continue baking until meat and vegetables are tender, 5 to 10 minutes more.
  9. Discard bouquet garni. Sprinkle stew generously with parsley. Serve directly from the casserole.

Makes 6 servings.


How the recipe was made more healthy than the traditional recipe:

  • By leaving out the bacon from the original recipe, we’ve considerably reduced the salt content (you’ll find the wine and beef naturally salty) and omitted much of the fat.
  • By trimming all visible fat from the leanest beef, we’ve reduced fat and cholesterol.
  • Instead of browning the meat in butter, we’ve used polyunsaturated olive oil to reduce cholesterol and calories. (You can omit the oil entirely. The meat will brown in a heavy-based saucepan if you add just a little stock to prevent it sticking.)
  • By not frying the whole onions in butter to glaze them, we’ve again omitted cooking fat and thus calories.
  • For a gluten-free recipe, substitute half a tablespoon potato flour or cornflour for the regular plain flour.
  • By using plenty of fresh herbs in our bouquet garni (thyme, bay leaves, parsley, a stick of celery), we’ve enhanced the flavour without the need for salt.

Source: Family Circle magazine

How Hawaiian Street Food Took Over Takeout

Kate Krader wrote . . . . . .

First there was the cupcake. Then cold-pressed juice. Now, poke.

Known as Hawaii’s original street food, poke (pronounced po-kay) today mostly consists of diced raw tuna, salmon, or some other fish, served over rice and mixed greens, with add-ons such as edamame, avocado, seaweed, and toasted nuts. And suddenly it’s everywhere.

The dish ticks multiple boxes. It’s a fresh, healthy, high-protein, and, at about $13 a bowl, relatively inexpensive lunch or late-night working dinner. A poke bowl takes the efficiency and compose-it-yourself satisfaction of a Chopt salad and gives it the deluxe sheen of sushi.

But that doesn’t explain the dish’s swift march from Maui to Midtown. In the past two years, almost 300 Hawaiian restaurants have opened in the U.S., the majority of them featuring poke, and for one exquisitely simple reason: To open a poke place, all you need is an electrical outlet to cook the rice and a refrigeration unit for the fish. This also makes it easier to get landlords to approve—they’ll always prefer a restaurant that doesn’t require noisy venting systems and smelly cooking.

“A chef who wants a decent kitchen will pay $500,000 just for that,” says LB Realty Services LLC principal Leslie Siben, who’s worked on New York restaurant projects such as the Meatpacking District anchor Buddakan. “Just venting a space can cost a few hundred thousand dollars.” Poke sidesteps those concerns, because there’s no industrial-strength stove.

Sweetcatch Poke, a New York spot across the street from Citigroup Center and around the corner from the $30 million-plus revamp of the former Four Seasons, sells as many as 800 bowls a day of a traditional poke with marinated fish. Owner Bobby Kwak has hired Top Chef star Lee Anne Wong and Kohei Kishida, a disciple of New York sushi chef Eiji Ichimura, to oversee the menu. Kwak also plans to open a 3,000-square-foot flagship south of Times Square at a projected cost of $600,000. “It would have been three times as much if it had a real kitchen,” he says. “Poke is a winning formula.”

At the new Poke Chan, on the edge of Koreatown, maestro Masashi Ito doesn’t use the same Japanese imported fish as he does at Sushi Zo, where meals run north of $200. But Ito, who grew up in Hawaii, employs similar techniques to prepare it. An outpost opened in April on William Street in New York’s financial district, and there are plans to colonize Miami and Las Vegas.

The business of poke is attracting the Wall Street crowd as owners, not just customers. Drew Crane used to work in Goldman Sachs’s Asset Management division. A trip to Hawaii and an assessment of the lack of good, high-protein food options convinced him to transform a 750-square-foot former jewelry store in Chelsea into Wisefish Poke. (He says it wasn’t hard to make the space a proper poke spot.)

In Los Angeles, Mainland Poke is expanding with customizable sauces and seafood ranging from toro to octopus to salmon belly. The craze has even spread to London, where former Nobu Europe executive Kurt Zdesar has opened an upscale, dimly lit sit-down spot called Black Roe Poke Bar & Grill.

If there’s one thing that can halt the spread of poke, it’s limited resources. Owners may pay lip service to freshness and sustainability, but the most popular order is the tuna bowl, and stocks of most tuna varieties are declining and prices are rising.

Others still see an opportunity. Pokee NYC co-owner Sa Wang is targeting students. She invested $300,000 to open a location near New York University; another restaurant is under construction not far from the University of Virginia. Says Pokee NYC manager Angel Li: “That part of Virginia doesn’t have a lot of poke. Yet.”

Source: Bloomberg

Video: 7 Step Challenge to Prevent Falls

Falls can be serious events, even fatal ones. One in 3 people over 65 years of age fall each year. The number increases as you get older.

Drs. Shan Liu and Katie Davenport, who are emergency physicians, walk you through how to avoid falls and what to do in case of a fall.

Watch video at You Tube (6:48 minutes) . . . . .

Study: Learning with Music Can Change Brain Structure

Using musical cues to learn a physical task significantly develops an important part of the brain, according to a new study.

People who practiced a basic movement task to music showed increased structural connectivity between the regions of the brain that process sound and control movement.

The findings focus on white matter pathways — the wiring that enables brain cells to communicate with each other.

The study could have positive implications for future research into rehabilitation for patients who have lost some degree of movement control.

Thirty right-handed volunteers were divided into two groups and charged with learning a new task involving sequences of finger movements with the non-dominant, left hand. One group learned the task with musical cues, the other group without music.

After four weeks of practice, both groups of volunteers performed equally well at learning the sequences, researchers at the University of Edinburgh found.

Using MRI scans, it was found that the music group showed a significant increase in structural connectivity in the white matter tract that links auditory and motor regions on the right side of the brain. The non-music group showed no change.

Researchers hope that future study with larger numbers of participants will examine whether music can help with special kinds of motor rehabilitation programmes, such as after a stroke.

The interdisciplinary project brought together researchers from the University of Edinburgh’s Institute for Music in Human and Social Development, Clinical Research Imaging Centre, and Centre for Clinical Brain Sciences, and from Clinical Neuropsychology, Leiden University, The Netherlands.

The results are published in the journal Brain & Cognition.

Dr Katie Overy, who led the research team said: “The study suggests that music makes a key difference. We have long known that music encourages people to move. This study provides the first experimental evidence that adding musical cues to learning new motor task can lead to changes in white matter structure in the brain.”

Source: EurekAlert!


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