Re: Worlds Best Nihari as I cook it…
Shokhi Ladies & mentlemen, this episode of Copy & paste is brought to you by:
What Makes Beef Tender or Tough? - FineCooking
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I am afraid you dont even know the basics of cooking, do you know the different cuts of meat. The difference between boiling, braising, sauteing r
roasting, broiling, searing. What is the reason for browning etc. Shank has a lot of connective tissue and can only be softened by slow moist heat. Nihari is not your regular salan, garlic will mask the fragrance of the aromatic spices. We never use garlic or ginger on steak, so always is not the correct term. Whose Nihari do you think that is?
Match the cut to the cooking method
By its very composition, meat poses a challenge to cooks. The more you cook muscle, the more the proteins will firm up, toughen, and dry out. But the longer you cook connective tissue, the more it softens and becomes edible. To be specific, muscle tends to have the most tender texture between 120° and 160°F. But connective tissue doesn’t even start to soften until it hits 160°F, and it needs to reach 200°F to completely break down. By the time connective tissue is becoming edible, the muscle has completely overcooked.
So the trick to getting good results is deciding at the outset what sort of treatment the beef needs. Is it a mostly tender cut that needs to be cooked only long enough to make it safe to eat and develop good flavor? Or is it a mostly tough cut that needs ample time for connective tissue to break down? Every cut has its own particular needs.
Tender cuts with little connective tissue can take high, dry heat. This creates delicious browning on the outside without overheating the muscle inside. Steaks and other small tender cuts take well to quick cooking methods like grilling, pan searing, and frying. Larger cuts like prime rib are good candidates for roasting. (I like to start in a hot oven—just long enough to brown the surface—and then lower the heat for the remaining cooking time to let the heat slowly diffuse through the meat, until it reaches the temperature and color I want.)
Tougher cuts with lots of connective tissue do best with gentle, moist heat and lots of time. Long-cooking stews and braises are ideal for cuts like beef brisket and short ribs (the braising liquid ensures that the meat’s temperature hovers at about the boiling point). The slow, low-heat cooking allows connective tissue to break down into soft, silky gelatin, which gives the braise or stew a wonderful, rich mouth-feel. Also, as the collagen between the muscle fibers breaks down, the meat takes on a desirable “falling-apart” texture. At this point, the meat is technically overcooked, but the texture doesn’t seem tough or dry because the muscle fibers fall apart easily when chewed, and the dissolved collagen and juices add succulence.
Comments
Re: Worlds Best Nihari as I cook it…
^ I am no fan of Bobby. But unless someone has claimed that the information they posted was written by themselves…then nothing is wrong with copy-pasting.
It becomes an issue when you take someone else’s words and pass them off as your own; known as plagiarism. It’s better to just copy and past the link instead of the whole article and that lets members know that you are citing a source and not speaking from yourself.
It all boils down to what Bobby’s neeyat was when he posted the above info.
Bobby1
May 29, 2017, 10:35pm
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Re: Worlds Best Nihari as I cook it…
^ I am no fan of Bobby. But unless someone has claimed that the information they posted was written by themselves…then nothing is wrong with copy-pasting.
It becomes an issue when you take someone else’s words and pass them off as your own; known as plagiarism. It’s better to just copy and past the link instead of the whole article and that lets members know that you are citing a source and not speaking from yourself.
It all boils down to what Bobby’s neeyat was when he posted the above info.
But you so are my biggest fan..lol
Re: Worlds Best Nihari as I cook it…
Yeh rahi Bobby ki niyat…
Re: Worlds Best Nihari as I cook it…
One should try to be fair even in their dislike of someone. To call me a fan would be a gross misinterpretation. But eh…narcissism has its perks. Enjoy.
Bobby1
May 30, 2017, 3:23am
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Re: Worlds Best Nihari as I cook it…
Personally, I think people who believe in religious fascism are the narcissists.
Bobby1
May 30, 2017, 3:35am
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Re: Worlds Best Nihari as I cook it…
You seem like a very disturbed person, are you okay?
Re: Worlds Best Nihari as I cook it…
Bahot khoob. You are the one who even has imaginary pets, yet I am the disturbed one. Smh.
Re: Worlds Best Nihari as I cook it…
Come on yaar, his billi was not imaginary…okay? Where else to do you think that tender, melt-off-the-bones, cut for the nihari came from?
Bobby1
May 30, 2017, 1:15pm
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Re: Worlds Best Nihari as I cook it…
Come on yaar, his billi was not imaginary…okay? Where else to do you think that tender, melt-off-the-bones, cut for the nihari came from?
Yeah Snowball is so imaginary
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Re: Worlds Best Nihari as I cook it…
Rest in peace, Snowball. No wonder, your master is so attached to his nihari. :naak:
queer
May 30, 2017, 2:18pm
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Re: Worlds Best Nihari as I cook it…
snow ball the olympic kayaker turned nihari.
Bobby1
May 30, 2017, 2:44pm
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Re: Worlds Best Nihari as I cook it…
I thought you get locked up for a month, how are you out in the month of ramadan
queer
May 30, 2017, 2:56pm
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Re: Worlds Best Nihari as I cook it…
that joke is adorably uncleji… <3
Bobby1
May 30, 2017, 5:06pm
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Re: Worlds Best Nihari as I cook it…
But then I had already made a joke about snowball having a more expensive haircut than you. Why you grouchy all da tyme!! my guess u is unloved, uncared for!!
Re: Worlds Best Nihari as I cook it…
Dude, even the rich folks can manage to behave with CLASS by not always tooting their own horn. Try it; it’s part of good manners. Stop using your lifestyle to look down on others.