Tips & Tricks #1 - Poor Man's Filet Mignon

Hey, how's Jax Califronia doing here and are you cooking with Jack? Welcome back to the program. Excuse my black hat, the yellow one is still a little dirty from my son's little antics with the big top cupcake scene, yeah, you know. That worked out anyway. I still have some cupcake cream in my eye, so the hat is drying. I had to wash it, but we're back with another episode. It's time to start picking up some lessons. That's right, we've done product reviews. We've done field trips, we've done, we've done special holiday events right now. I want to start teaching you some

tips

and

tricks

.

Well, every once in a while I'll do an episode that'll teach you something, whether it's parboiling or whether it's butterfly or whether it's just stuff you see on cooking shows and you wonder what they're talking about, here's a little trick right now for those of you. of you who eat steak or any type of cut of meat or any meat for that matter I guess this would work. So far I've only tried it with steak. Okay, it's called

poor

man's

filet

mignon

and what he does is a way of taking a really tough piece and I'm going to be honest, a really tough cheap piece. of junk steak, it's fine, and by making it tender and amazing, it falls apart.

I mean, you could probably separate it with your fingers instead of a knife and fork, so we'll show you this. It's really cool, my brother called me one day and says Jack Jack. Here I send you a link. Check this out online. There is a great method to tenderize meat before cooking and it only takes about one to two hours, depending on the thickness of the meat. It could take as little as 15 minutes, so let's show it. You tell how I went to the store and bought the cheapest piece of junk they had on sale, yeah, really cheap, okay, it was a dollar ninety-nine a pound, that's all I could find, ninety-nine cents a pound, it would have brought that house but it is called what is a select beef cross rib roast.

I don't know what that is. I don't know the bones anyway. Let me show you how to do this. We will do a side by side comparison. I asked the butcher to take a thick piece and cut it right in half so that we have two pieces of the same mistake, so there is no doubt about this test, if one comes out more tender than the other, they are from the same steak, okay? ? Okay, so let's take a look, okay, clean the pans, we'll open these steaks, but one and eat, don't forget to wash your hands, you haven't washed your hands, now is a good time to wash your hands.

Well, once again I took a piece of meat and asked the butcher to cut it in half. Okay, so it would be the same cut of meat. Ah, beautiful. I love beef, as you can see it looks good. There are so many things you can do with it. You can cook it a million different ways, this is not a good cut of meat, okay, I'm just telling you right now, okay, the next thing you're going to do is take sea salt or kosher salt, and that's very coarse salt and we're going to take we're going to cover one of them completely with sea salt okay so let's do it right now okay so we're going to do this now the rule is to find out how thick our fillet is.

It's about an inch and a half, so you'll have to leave this on. An inch is an hour, so an inch and a half would be an hour and a half again, each inch is an hour. You leave this salt in if it's half an inch, then you do half an hour, a quarter of an inch, a quarter of an hour, okay, don't be afraid to put too much because we'll wash it off when we're done, but this will do something. to the meat is really interesting, here we go, I've got everything covered a little more down here, okay, here we go.

I don't know why this works. I'm sure you do something and you can write to me and tell me. but what's going to happen is it's going to take the moisture out of this meat and it's also going to do something with the protein molecules, it's going to break them down and what's going to happen is this simple piece of meat, as you can see, it's nice, it's quite difficult. of course, there are no openings, okay, you can separate it, okay, this will open the meat, it does something with the protein molecules. I don't know the science, I just know that it works and I'm just going to show it. you guys right now so we're going to let this set break my tape measure which is about you know what about an inch and a quarter so we're going to do an hour and 15 minutes okay I'll be back. in an hour and 15 minutes to show you exactly a smallpox mouth warning, there's no moisture or water in there just salt, there's no moisture or water in this one, okay, let's look at this in an hour and 15 minutes you're watching the baking with Jack show , we will be right back after this message.

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I don't do free shipping, but now Canadians can order the sauces too. check it out, go to the best sauces com. See you there and now back to the cooking show with Jack, it's been an hour and 15 minutes and you can see all the salt has gotten really wet, it's pulling, it's drawing all the water out of it, you can also see if you spin this, let me move this one a little bit. If you rotate this, you could see like the salt, a lot of moisture collected there and you can see where the water is. it's coming out of the steak, it's just coming out of the bottom, so it's doing something to this meat, so let's take both of those and get them ready to cook.

The first thing you should do is rinse all day. of salt, let's take all the salt out of it and look, but you realize, look at all those openings, look at all those slot openings, it's starting to separate a little bit here, it's really penetrated, the average, rinse well now. I can see that's right, kind of a very loose feeling. I'll show you on the other one on the table. Well, let's look at the difference in the meat. Well, look how this hasn't been dealt with. How it looks directly. the butcher counter, okay and look at this, this is crumbling a lot more, you can already see the grooves, look at the separation, you see that separation right there, the separation right there, all these grooves that are created, it just seems to crumble. my hands are not so steady, yeah, we turn it in the right direction, there we go, there you go, okay, it seems to have opened the meat, it's really interesting, so there you have it, now we take them out, we'll roast them now, one once this is. without salt, season both as you like.

I'll season them, then I'll take them to the grill, I'll bring them back and then we'll do a taste test to see if this opened up and was more tender than this. one, okay, you just came off the grill. I want to show you some similarities and some differences. Okay, now I realized it while I was cooking them. These were cooked over their own flame. Each one had a flame underneath on the barbecue. They were cooked identically in the same position. I took them off the same amount of time, but the strange thing is that the untreated one looks like it curled up a little on this end and we can't see it, but it curled up and looked like that. cooked, overcooked or well done, but check this one out right here, this one is interesting because I still like my steak rare, this one looks rare and looks well done, they look completely different if they look like they were quickly different at completely different times, like this that one.

There are more things I want to do before I pick them up and which one has the most juice before I cut it. Okay, this one definitely has more juice than this one, but we're going to cut these bad boys right now, let me bring it up. on a plate, this is the one seasoned with salt, this one is not seasoned with salt, I'm going to cut right into it, we'll see exactly how they were cooked, oh yeah, good and rare, okay, that's beautiful, let's take a look at this. the same place, the same as you, both are beautiful, let's take a look now and see if one is cuter than the other.

I'm going to try to tear this flesh with my fingers, it's pretty easy, a little nervous. That was a little harder than I thought, but you can do it now, let's go over here and look at this same spot passing by. Wow, that was beautiful. It was much easier now. I think if you left the salt out a little. For longer, you would even have a better softening procedure, okay, so here's the deal. Take a piece of meat here. Wow, I know what I'm having for dinner. There is a piece. I don't want the same size here, so we try this.

At this point we let the meat set, it should be perfect, this is the good untreated seasoning. Wow, a lot of pepper, forgive me, mmm, I love black pepper, okay, it really has a lot of flavor, but it immediately hardens almost all the juices and it's. now it's harder to show the handler one mmm this is more like a New York steak I think we've improved to a New York steak right here mmm it's breaking down really easily it definitely makes a difference I've made this before but I had to share with you mmm delicious. I'm going to take some a1.

I'll sit down with these steaks and have a conversation. You go, try it. Write to me. Send me photos. Tell me no. lying please okay see you next time cooking with Jack take care