Posted on Fri, Dec. 30, 2005
FOOD
How do you like Kobe-style steak?
Associated PressWASHINGTON -
For the first time in four years, a gourmet extravagance -- authentic Japanese Kobe beef -- is allowed back into the United States.
The U.S. banned Japanese beef after mad cow disease was discovered there in 2001. Officials ended the ban earlier this month, after Japan ended its own embargo on American beef.
Kobe-style beef should be cooked differently than the average steak.
The pricey indulgence is most often sold in high-end restaurants but can be purchased online.
Here are some tips for cooking at home from Tom Schneller of the Culinary Institute of America:
• Prepare steaks as you would a fine, dry-aged prime beef: Grill, broil or pan-sear a Kobe-style steak.
• Don't cook a thick Kobe-style steak very rare.
The thickly marbled fat needs to melt to infuse the steak with flavor; if it's too rare, the steak could taste like tallow.
Schneller said Culinary Institute chefs roasted a whole strip loin at 325 degrees for about 21/2 hours, until it reached an internal temperature of 120 degrees to 130 degrees, let it rest for about 10 minutes and sliced it a quarter-inch to a half-inch thick.
FOOD
How do you like Kobe-style steak?
Associated PressWASHINGTON -
For the first time in four years, a gourmet extravagance -- authentic Japanese Kobe beef -- is allowed back into the United States.
The U.S. banned Japanese beef after mad cow disease was discovered there in 2001. Officials ended the ban earlier this month, after Japan ended its own embargo on American beef.
Kobe-style beef should be cooked differently than the average steak.
The pricey indulgence is most often sold in high-end restaurants but can be purchased online.
Here are some tips for cooking at home from Tom Schneller of the Culinary Institute of America:
• Prepare steaks as you would a fine, dry-aged prime beef: Grill, broil or pan-sear a Kobe-style steak.
• Don't cook a thick Kobe-style steak very rare.
The thickly marbled fat needs to melt to infuse the steak with flavor; if it's too rare, the steak could taste like tallow.
Schneller said Culinary Institute chefs roasted a whole strip loin at 325 degrees for about 21/2 hours, until it reached an internal temperature of 120 degrees to 130 degrees, let it rest for about 10 minutes and sliced it a quarter-inch to a half-inch thick.