Bone-in Filet Mignon

Page: < 12 Showing page 2 of 2
Author
tommyeats
Cheeseburger
  • Total Posts : 277
  • Joined: 2006/06/12 15:32:00
  • Location: north jersey
  • Status: offline
RE: Bone-in Filet Mignon 2008/07/05 16:00:23 (permalink)
i'm not convinced that having a bone next to a piece of meat is going to "impart" any flavor to the meat, or that it keeps the meat "juicy". i'm relatively certain that's poppycock when you're cooking a steak quickly and at high temps.

i would think that cooking, the maillard reaction, aging, and seasoning (s and p) add more flavor than does a cold bone.
#31
Twinwillow
Sirloin
  • Total Posts : 5120
  • Joined: 2006/04/15 23:17:00
  • Location: "Big D"
  • Status: offline
RE: Bone-in Filet Mignon 2008/07/05 16:32:19 (permalink)
quote:
Originally posted by Pigiron

One possibility: Is Moishe's of Montreal kosher? If it is, I believe (and I'm definitely not certain about this) that the cut of meat that we all call filet mignon cannot be served in a kosher restaurant due to it's location in the animal. Instead, they serve the eye of the rib steak as their "filet". In that case, it would be easy to serve it "bone in".

Can anyone confirm this?


A few years ago, I went to a relatives Kosher wedding in NY. They served, kosher (boneless) filet mignon. As it was, kosher, it had no flavor whatsoever. And, because it was kosher, it was, dry!
#32
ellen4641
Filet Mignon
  • Total Posts : 3531
  • Joined: 2004/05/01 01:44:00
  • Location: Egg Harbor Township, NJ
  • Status: offline
RE: Bone-in Filet Mignon 2008/07/05 16:46:49 (permalink)
quote:
Originally posted by Twinwillow
A few years ago, I went to a relatives Kosher wedding in NY. They served, kosher (boneless) filet mignon. As it was, kosher, it had no flavor whatsoever. And, because it was kosher, it was, dry!


AGREED!! The Kosher Chickens are good, but the Kosher BEEF tends to be too dry... (and that GLATT Kosher stuff is even worst, espescially that "first cut" stuff)
(JMO, everyone)
#33
tommyeats
Cheeseburger
  • Total Posts : 277
  • Joined: 2006/06/12 15:32:00
  • Location: north jersey
  • Status: offline
RE: Bone-in Filet Mignon 2008/07/05 16:59:43 (permalink)
quote:
Originally posted by ellen4641

quote:
Originally posted by Twinwillow
A few years ago, I went to a relatives Kosher wedding in NY. They served, kosher (boneless) filet mignon. As it was, kosher, it had no flavor whatsoever. And, because it was kosher, it was, dry!


AGREED!! The Kosher Chickens are good, but the Kosher BEEF tends to be too dry... (and that GLATT Kosher stuff is even worst, espescially that "first cut" stuff)
(JMO, everyone)

other than slaughtering practices, what makes beef kosher? or more to the point, why would the meat be any different than non-kosher meat? if they're raised and fed differently, that would answer the question.
#34
Twinwillow
Sirloin
  • Total Posts : 5120
  • Joined: 2006/04/15 23:17:00
  • Location: "Big D"
  • Status: offline
RE: Bone-in Filet Mignon 2008/07/05 17:04:10 (permalink)
As I understand it, after the animal is slaughtered, it is drained of all it's blood. Thereby, rendering it, dry and tasteless.
Can anyone confirm this?
#35
tommyeats
Cheeseburger
  • Total Posts : 277
  • Joined: 2006/06/12 15:32:00
  • Location: north jersey
  • Status: offline
RE: Bone-in Filet Mignon 2008/07/06 11:35:31 (permalink)
quote:
Originally posted by Twinwillow

As I understand it, after the animal is slaughtered, it is drained of all it's blood. Thereby, rendering it, dry and tasteless.
Can anyone confirm this?

As long as they don't drain the fat out I'd think it would be OK. I'm not sure if the juiciness and flavor that we experience from red meat comes from blood rather than fat.
#36
hutt
Cheeseburger
  • Total Posts : 103
  • Joined: 2008/04/28 11:36:00
  • Location: north branford, CT
  • Status: offline
RE: Bone-in Filet Mignon 2008/07/06 11:39:05 (permalink)
Hey, what about bone-in hot dogs?
#37
Robearjr
Double Chili Cheeseburger
  • Total Posts : 1102
  • Joined: 2007/06/17 21:48:00
  • Location: Baltimore, MD
  • Status: offline
RE: Bone-in Filet Mignon 2008/07/06 12:09:24 (permalink)
Well, I'm not sure if a kosher steak can be prepared on the rare side, and while brisket works well when it well done, the same can not be said about filet mignon.
#38
Foodbme
Porterhouse
  • Total Posts : 10407
  • Joined: 2006/09/01 14:56:00
  • Location: Gilbert, AZ
  • Status: offline
RE: Bone-in Filet Mignon 2008/07/06 12:19:54 (permalink)
I can't remember any kosher dish that has ever been anything less than "Well Done"
#39
Twinwillow
Sirloin
  • Total Posts : 5120
  • Joined: 2006/04/15 23:17:00
  • Location: "Big D"
  • Status: offline
RE: Bone-in Filet Mignon 2008/07/06 12:23:09 (permalink)
The filet mignon at the kosher wedding I attended in the above post was served, as we asked, a perfect, medium rare. But it tasted like it was, well done.
#40
Twinwillow
Sirloin
  • Total Posts : 5120
  • Joined: 2006/04/15 23:17:00
  • Location: "Big D"
  • Status: offline
RE: Bone-in Filet Mignon 2008/07/06 12:24:51 (permalink)
quote:
Originally posted by hutt

Hey, what about bone-in hot dogs?


Yeah, and we all know, you want yours with ketchup!
#41
Twinwillow
Sirloin
  • Total Posts : 5120
  • Joined: 2006/04/15 23:17:00
  • Location: "Big D"
  • Status: offline
RE: Bone-in Filet Mignon 2008/07/06 12:26:21 (permalink)
quote:
Originally posted by tommyeats

quote:
Originally posted by Twinwillow

As I understand it, after the animal is slaughtered, it is drained of all it's blood. Thereby, rendering it, dry and tasteless.
Can anyone confirm this?

As long as they don't drain the fat out I'd think it would be OK. I'm not sure if the juiciness and flavor that we experience from red meat comes from blood rather than fat.


I just know what I know.
#42
edwmax
Double Chili Cheeseburger
  • Total Posts : 2119
  • Joined: 2007/01/01 15:42:00
  • Location: Cairo, GA
  • Status: offline
RE: Bone-in Filet Mignon 2008/07/06 14:47:14 (permalink)
quote:
Originally posted by Twinwillow

As I understand it, after the animal is slaughtered, it is drained of all it's blood. Thereby, rendering it, dry and tasteless.
Can anyone confirm this?


Only the free flowing blood. The hemoglobin is what gives beef meat its red color. This does not make it dry and tasteless.
#43
Twinwillow
Sirloin
  • Total Posts : 5120
  • Joined: 2006/04/15 23:17:00
  • Location: "Big D"
  • Status: offline
RE: Bone-in Filet Mignon 2008/07/06 14:48:28 (permalink)
quote:
Originally posted by edwmax

quote:
Originally posted by Twinwillow

As I understand it, after the animal is slaughtered, it is drained of all it's blood. Thereby, rendering it, dry and tasteless.
Can anyone confirm this?


Only the free flowing blood. The hemoglobin is what gives beef meat its red color.


Yeah, that's what I meant.
#44
lleechef
Sirloin
  • Total Posts : 7384
  • Joined: 2003/03/22 23:42:00
  • Location: Gahanna, OH
  • Status: offline
RE: Bone-in Filet Mignon 2008/07/06 18:17:25 (permalink)
There is no such thing as a Bone-in filet mignon. Sorry. Does not exist in the culinary world.
#45
Russ Jackson
Double Chili Cheeseburger
  • Total Posts : 2257
  • Joined: 2007/11/28 14:42:00
  • Location: Xenia
  • Status: offline
RE: Bone-in Filet Mignon 2008/07/06 18:19:58 (permalink)
quote:
Originally posted by lleechef

There is no such thing as a Bone-in filet mignon. Sorry. Does not exist in the culinary world.


http://www.lobels.com/store/main/item.asp?item=234

Lobels doesnt seem to think so....Russ
#46
Twinwillow
Sirloin
  • Total Posts : 5120
  • Joined: 2006/04/15 23:17:00
  • Location: "Big D"
  • Status: offline
RE: Bone-in Filet Mignon 2008/07/06 18:20:20 (permalink)
quote:
Originally posted by lleechef

There is no such thing as a Bone-in filet mignon. Sorry. Does not exist in the culinary world.


Ok, lets change the description to, "bone-on" filet mignon. happy now?
#47
RubyRose
Double Chili Cheeseburger
  • Total Posts : 2189
  • Joined: 2003/05/07 16:26:00
  • Location: Lehigh Valley, PA
  • Status: offline
RE: Bone-in Filet Mignon 2008/07/06 18:58:51 (permalink)
I have to agree with the bones imparting more flavor in the case of a boneless chuck roast vs. one with bones or bone-in vs. boneless chicken breasts but have only experienced that effect when roasting or braising. When grilling or broiling, it seems as if the short cooking time would not make too much difference.

Bones are a hot trend right now. I always threw a couple of two inch pieces of marrow bones in with beef soups and stews until my butcher stopped selling them in his stall. His entire supply goes to a couple of trendy NYC restaurants, where they bake them and then serve the sliced marrow as a garnish for other dishes.
#48
Page: < 12 Showing page 2 of 2
Jump to:
© 2014 APG vNext Commercial Version 5.1