Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Steaming beef/lamb
Users Browsing Forum
No Members and 3 Guests

Steaming beef/lamb  This thread currently has 952 views. Print Print Thread
1 Pages 1 Recommend Thread
yaeli
Monday, March 26, 2012, 11:10pm Report to Moderator Report to Moderator

SWAMI Gatherer / Taster / ISFJ
Ee Dan
Posts: 2,548
Gender: Female
Location: Yerushalayim, Israel
Age: 66
Has anyone experienced steaming beef or lamb?

I understand that the meat should be marinated and sliced into thin pieces, half an inch thick at most, before it is steamed.

How long approx. would it take for the marinated meat to turn soft in this method? I use back parts, which are usually fit for stewing/braising

I intend to try steaming the meat anyway, and hope for the best...  

Thank you!


Logged Offline
Private Message Private message
Possum
Monday, March 26, 2012, 11:28pm Report to Moderator Report to Moderator

Rh- Expluntherer... It means I'm an O...;-)
Ee Dan
Posts: 5,403
Gender: Female
Location: Wellington, New Zealand
Age: 53
Hi yaeli - wouldn't it create the same effect cooking it in a slow cooker? I cook my lamb that way until it literally falls off the bone *licks lips*
Logged Offline
Private Message Private message Reply: 1 - 23
C_Sharp
Monday, March 26, 2012, 11:37pm Report to Moderator Report to Moderator

Teacher Rh+ Lewis: a+b-, NN,Taster
Sa Bon Nim
Administrator
Posts: 8,484
Gender: Male
Location: Indiana
Age: 54
Time depends on how thinly you slice the meat. 1/4 inch slice are common I think. Place a single layer of meat on your rack.

Steam the meat until it is no longer pink. Check water level every half or so to make sure it does not run out. I would allow about two hours.


MIfHI                            I follow a SWAMI diet.
Logged
Private Message Private message Reply: 2 - 23
yaeli
Monday, March 26, 2012, 11:46pm Report to Moderator Report to Moderator

SWAMI Gatherer / Taster / ISFJ
Ee Dan
Posts: 2,548
Gender: Female
Location: Yerushalayim, Israel
Age: 66
Quoted from Possum
Hi yaeli - wouldn't it create the same effect cooking it in a slow cooker? I cook my lamb that way until it literally falls off the bone *licks lips*
Slow cooker is super, I just don't keep one yet, as my kitchen is small and too cluttered, has to be constantly re-organized, over and over again. Steaming is also special, it makes a very delicate dish, bacause the food doesn't touch the water and is cooked only by they steam which wraps it and go through it.

I am doubtful about the results of steaming hard cuts as I'd like to do, but I am too curious.  


Logged Offline
Private Message Private message Reply: 3 - 23
yaeli
Monday, March 26, 2012, 11:49pm Report to Moderator Report to Moderator

SWAMI Gatherer / Taster / ISFJ
Ee Dan
Posts: 2,548
Gender: Female
Location: Yerushalayim, Israel
Age: 66
Quoted from C_Sharp
Time depends on how thinly you slice the meat. 1/4 inch slice are common I think. Place a single layer of meat on your rack.

Steam the meat until it is no longer pink. Check water level every half or so to make sure it does not run out. I would allow about two hours.
Many thanks for this!   I'll do it accordingly.




Revision History (1 edits)
yaeli  -  Tuesday, March 27, 2012, 5:27am
Logged Offline
Private Message Private message Reply: 4 - 23
Possum
Monday, March 26, 2012, 11:55pm Report to Moderator Report to Moderator

Rh- Expluntherer... It means I'm an O...;-)
Ee Dan
Posts: 5,403
Gender: Female
Location: Wellington, New Zealand
Age: 53
Quoted from yaeli
Slow cooker is super, I just don't keep one yet, as my kitchen is small and too cluttered, has to be constantly re-organized, over and over again. Steaming is also special, it makes a very delicate dish, bacause the food doesn't touch the water and is cooked only by they steam which wraps it and go through it.

I am doubtful about the results of steaming hard cuts as I'd like to do, but I am too curious.  
Sounds delicious

Logged Offline
Private Message Private message Reply: 5 - 23
san j
Tuesday, March 27, 2012, 2:15am Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,417
Location: San Francisco, California, USA
I generally like my meat roasted over a fire, on a grill or in a pan or oven, though I've been known to braise poultry and fish, or even boil them.
Do you sear the beef/lamb first - before you steam it at least?


D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
Cyber-Newbie, as of 2004
Logged
Private Message Private message Reply: 6 - 23
C_Sharp
Tuesday, March 27, 2012, 3:53am Report to Moderator Report to Moderator

Teacher Rh+ Lewis: a+b-, NN,Taster
Sa Bon Nim
Administrator
Posts: 8,484
Gender: Male
Location: Indiana
Age: 54
Quoted from san j

Do you sear the beef/lamb first - before you steam it at least?


Not if you want to avoid Advanced Glycation End-products.


MIfHI                            I follow a SWAMI diet.
Logged
Private Message Private message Reply: 7 - 23
yaeli
Tuesday, March 27, 2012, 5:40am Report to Moderator Report to Moderator

SWAMI Gatherer / Taster / ISFJ
Ee Dan
Posts: 2,548
Gender: Female
Location: Yerushalayim, Israel
Age: 66
Quoted from san j
Do you sear the beef/lamb first - before you steam it at least?
No, no.  The purpose of searing is to seal the outer surface of the chunk so as to keep the juices from oozing into the cooking liquid and get a juicy dish.  In steaming the fish/meat/veggies don't touch the water and lose less juices. I think that cooking time is considerably shorter in steaming.



Logged Offline
Private Message Private message Reply: 8 - 23
Munchkin76
Tuesday, March 27, 2012, 6:03am Report to Moderator Report to Moderator

Swami: Hunter (66%) / RH- / ENFJ / Libra-Dragon
Ee Dan
Posts: 829
Gender: Male
Location: Colchester, UK
Age: 38
Thanks for starting this thread Yaeli, I'll be curious to know how your meat comes out this way and how it tastes. I love simple cooking methods!

Andy


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


Logged Offline
Site Site Private Message Private message Reply: 9 - 23
yaeli
Tuesday, March 27, 2012, 12:35pm Report to Moderator Report to Moderator

SWAMI Gatherer / Taster / ISFJ
Ee Dan
Posts: 2,548
Gender: Female
Location: Yerushalayim, Israel
Age: 66
Thank you! The lamb is thawing in the fridge...

I am too all for simple cooking. At least SOMETHING simple in this life!  


Logged Offline
Private Message Private message Reply: 10 - 23
yaeli
Wednesday, March 28, 2012, 2:05pm Report to Moderator Report to Moderator

SWAMI Gatherer / Taster / ISFJ
Ee Dan
Posts: 2,548
Gender: Female
Location: Yerushalayim, Israel
Age: 66
I buy leg of lamb diced, and they trim the fat for me at the butcher's. I marinated the lamb small pieces in cranberry juice, water, slices of new garlic, and chopped fresh mint.

In the steaming water I put chopped carrot, cilantro, turmeric, sweet paprika, cumin, and ginger.

But, I was too hungry, much too hungry. I rushed the procedure in order to get to the food as soon as possible, and got partial results.

I marinated the meat for only 20 minutes, and let it steam for only 30-35 minutes, then took it off the steaming rack an ate it, edible, as in "al dente", but not very soft.

Still it was delicious! As I expected, it came out drier than the stewed meat, so I drizzled it with olive oil.

I'll better take it slowlier next time.



Revision History (1 edits)
yaeli  -  Wednesday, March 28, 2012, 4:10pm
Logged Offline
Private Message Private message Reply: 11 - 23
Victoria
Wednesday, March 28, 2012, 7:43pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,410
Gender: Female
Location: Oregon
Let us know how the slow steam method works!  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 12 - 23
Amazone I.
Wednesday, March 28, 2012, 7:53pm Report to Moderator Report to Moderator

Rh+ GT 4...E/..INTJ ....prop.=non-taster..
Kyosha Nim
Columnists and Bloggers
Posts: 16,334
Gender: Female
Location: CH-Benglen Kanton Z�rich
Age: 56
it depends of the piece of lamb you want to prepare... I often use the Tajine similar to Römertopf gigot d'agneau.... soo yummy but it must be rosé inside, lamb racks too, filet even *bleu*.... ...what is really super good, a sort of stew with green beans and lamb .....loads of garlic and onions and a bit of tomate concassés
herbes de provence,seasalt and about one hour of cookings in the Tajine.....


MIfHI K-174
Logged
Private Message Private message Reply: 13 - 23
yaeli
Wednesday, March 28, 2012, 8:06pm Report to Moderator Report to Moderator

SWAMI Gatherer / Taster / ISFJ
Ee Dan
Posts: 2,548
Gender: Female
Location: Yerushalayim, Israel
Age: 66
Tajine is fantastic - it's works like a tiny oven placed on the stove, doesn't it? My friend of Morrocan-descent owns and uses one.

Isa, what do you mean that the lamb gigot must be rose inside? How do you keep it rose inside? Do you cook big chunks inside? Do you sear it first?


Logged Offline
Private Message Private message Reply: 14 - 23
yaeli
Thursday, March 29, 2012, 12:25am Report to Moderator Report to Moderator

SWAMI Gatherer / Taster / ISFJ
Ee Dan
Posts: 2,548
Gender: Female
Location: Yerushalayim, Israel
Age: 66
Quoted from yaeli
I marinated the lamb small pieces in cranberry juice, water, slices of new garlic, and chopped fresh mint.
I received the idea of cranberry juice from Deblynn3. This is quoted from the thread Fillet Steak :

Quoted from deblynn3
My marinade is cranberry juice or lemon juice/ kombucha tea, wine, or water/ spice herbs

paprika, turmeric, onion powder, garlic, marjoram, parsley or cilantro, oregano, ginger, dry mustard, whatever is on hand.  

The fruit juice, and wine or tea are what tenderize the meat.
Thank you Deblynn! It's a total upgrading, tastes just right and so good. I am going to use it also this way from now on.  Cranberry juice is a Swami diamond for me, and is genoharmonic with every food in the genoharmonic food list - except for oils and fats.


Logged Offline
Private Message Private message Reply: 15 - 23
yaeli
Saturday, May 19, 2012, 8:57am Report to Moderator Report to Moderator

SWAMI Gatherer / Taster / ISFJ
Ee Dan
Posts: 2,548
Gender: Female
Location: Yerushalayim, Israel
Age: 66
It seems that the idea to steam red meat is just right for me.

After soaking beef overnight in a marinade made of cranberry concentrate + red wine (black dot   ), water and my favotire spices, I steamed it earlier this morning, and it was soft and ready after only 1/2 an hour. The thickness of meat was a about third of an inch. It came out lean - I used no olive oil - and delicious.


Logged Offline
Private Message Private message Reply: 16 - 23
Lin
Saturday, May 19, 2012, 12:58pm Report to Moderator Report to Moderator

A+ Secretor, INFP
Ee Dan
Posts: 829
Gender: Female
Location: Maryland US
Age: 60
The marinade sounds delicious.  Also very intrigued about steaming it sounds like it would be very good.  I have used slow cooker and also done a very slow cook (like poaching) on the stove top and both leave poultry nice and tender.
These ideas above are all great, will experiment with that marinade.
Lin


Gluten/Casein and Yeast sensitivity.
Logged Offline
Private Message Private message Reply: 17 - 23
Victoria
Saturday, May 19, 2012, 5:45pm Report to Moderator Report to Moderator

Swami Nomad 56%
Sun Beh Nim
Moderator
Posts: 15,410
Gender: Female
Location: Oregon
Quoted from yaeli


After soaking beef overnight in a marinade made of cranberry concentrate + red wine (black dot   ), water and my favotire spices, I steamed it earlier this morning, and it was soft and ready after only 1/2 an hour.


How is white wine on your food list?



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
Logged
Site Site Private Message Private message Reply: 18 - 23
Seraffa
Sunday, May 20, 2012, 3:23am Report to Moderator Report to Moderator

Explorer!
Ee Dan
Posts: 2,394
Gender: Female
Location: Houston, TX
Age: 49
Quoted from C_Sharp


Not if you want to avoid Advanced Glycation End-products.

     I can never sear again????



INFJ/ENFJ wings 3+4, Numerology: 1
Sun Pisc. Moon Capr. ASC Virg. N.Node Gem. S. Node Sagg.

Mortal life is a stay in a vast hospital ward.
(Eastern Orthodoxy +)

Continuous effort - not strength or intelligence - is the key to unlocking our potential. (Churchill)

SWAMI-saved from bulimia!
Logged Offline
Private Message Private message Reply: 19 - 23
Seraffa
Sunday, May 20, 2012, 3:24am Report to Moderator Report to Moderator

Explorer!
Ee Dan
Posts: 2,394
Gender: Female
Location: Houston, TX
Age: 49
Quoted from yaeli
Has anyone experienced steaming beef or lamb?

I understand that the meat should be marinated and sliced into thin pieces, half an inch thick at most, before it is steamed.

How long approx. would it take for the marinated meat to turn soft in this method? I use back parts, which are usually fit for stewing/braising

I intend to try steaming the meat anyway, and hope for the best...  

Thank you!


I use a pressure cooker.  I follow the directions.  



INFJ/ENFJ wings 3+4, Numerology: 1
Sun Pisc. Moon Capr. ASC Virg. N.Node Gem. S. Node Sagg.

Mortal life is a stay in a vast hospital ward.
(Eastern Orthodoxy +)

Continuous effort - not strength or intelligence - is the key to unlocking our potential. (Churchill)

SWAMI-saved from bulimia!
Logged Offline
Private Message Private message Reply: 20 - 23
Amazone I.
Tuesday, May 22, 2012, 1:01pm Report to Moderator Report to Moderator

Rh+ GT 4...E/..INTJ ....prop.=non-taster..
Kyosha Nim
Columnists and Bloggers
Posts: 16,334
Gender: Female
Location: CH-Benglen Kanton Z�rich
Age: 56
Yaeli it's only done by the oven and it depends about the weight... I use to cook it inside rosé even sometimes a bit more... but normally I do it also or in a  special form for cooking in the oven... and yup I use Tajine as well ...


MIfHI K-174

Revision History (1 edits)
Amazone I.  -  Tuesday, May 22, 2012, 3:55pm
Logged
Private Message Private message Reply: 21 - 23
yaeli
Tuesday, May 22, 2012, 3:15pm Report to Moderator Report to Moderator

SWAMI Gatherer / Taster / ISFJ
Ee Dan
Posts: 2,548
Gender: Female
Location: Yerushalayim, Israel
Age: 66
Quoted from Victoria
How is white wine on your food list?
White wine is toxin in my SWAMI, and honestly I don't miss it, because it is too acid for me. I used to have lots and lots of white wine years back. Now that it is taken from me I say thank you...  



Logged Offline
Private Message Private message Reply: 22 - 23
yaeli
Tuesday, May 22, 2012, 3:18pm Report to Moderator Report to Moderator

SWAMI Gatherer / Taster / ISFJ
Ee Dan
Posts: 2,548
Gender: Female
Location: Yerushalayim, Israel
Age: 66
Quoted from Seraffa

     I can never sear again????
Remember your GI is grateful to you, and your whole being follows. For real  



Logged Offline
Private Message Private message Reply: 23 - 23
1 Pages 1 Recommend Thread
Print Print Thread

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Steaming beef/lamb

Thread Rating
There is currently no rating for this thread