What is the key to successful
beef cookery? First, choose an
appropriate method for the cut
you’ve selected. For tender cuts,
dry heat methods such as broil
ing, roasting, pan-broiling,
sauteing/pan-frying, and grilling
are best. Moist heat methods,
such as braising and cooking in
liquid, are better choices for less
tender cuts. The following tips
help make cooking beef by any
method as easy as 1,2,3.
Pan-Broiling Beef
1. Heat heavy nonstick skillet
five minutes over medium heat.
2. Season beef (straight from
refrigerator), as desired. Place
beef in preheated skillet (do not
overcrowd). Do not add oil or
water. Do not cover.
3. Pan broil according to
recipe, turning once. (For cuts
one inch thick, turn occasion
ally) Remove excess drippings
from skillet as they accumulate.
After cooking, season beef with
salt, if desired.
Pan-Frying Beef
This cooking method is best
for thin, tender beef cuts. Lean
cuts, such as cubed steaks or
floured and breaded cuts, may re
quire additional oil to prevent
sticking.
1. Heat small amount of oil in
heavy nonstick skillet over
medium heat until hot.
2. Season beef (straight from
refrigerator), as desired. Place
beef in preheated skillet (do not
overcrowd). Do not add water.
Do not fcover.
3. Pan-fry to desired done
ness, turning occasionally. After
cooking, season beef with salt, if
desired.
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Broiling Beef
1. Set oven regulator for broil
ing; preheat for 40 minutes.
During broiling, the oven door
for electric ranges should be left
ajar; the oven door for gas
ranges should remain closed.
(However, consult you owner’s
manual for specific broiling
guidelines.)
2. Place beef (straight from re
frigerator) on rack of broiler
pan. Season beef, as desired. Po
sition broiler pan so that surface
of beef is within specified dis
tance from the heat as indicated
in chart.
3. Broil according to recipe,
turning once. After cooking,
season beef with salt, if desired.
Stir-Frying Beef
Cook beef and vegetables sepa
rately, then combine and heat
through. The cooking liquid may
be thickened with cornstarch dis
solved in water, if desired.
1. Partially freeze beef for
easier slicing. Cut into thin, uni
form strips or pieces. Marinate
to add flavor or tenderize while
preparing other ingredients, if
desired.
2. Heat small amount of oil in
wok or large heavy nonstick
skillet over medium-high heat
until hot.
3. Stir-fry beef in half-pound
batches (do not overcrowd), con
tinuously turning with a scoop
ing motion, until outside surface
of beef is no longer pink. Add
additional oil for each batch, if
necessary.
Roasting Beef
1. Heat oven to temperature
specified in chart.
2. Place roast (straight from
refrigerator), fat side up, on rack
in shallow roasting pan. Season
roast, as desired. Insert oven-
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Cooking Beef Is As Easy
The Chi Machine
The Sun Harmony Aerobic Exerciser
Does your body get the oxygen it needs?
f Adapted from j quiz b> Dr Eiui Noguchi)
Cheik all the bines n huh apph to you
□ I wake up tired, even alter eight hours of sleep
O I sleep restlessly, waking up frequently
O I suiter from chronic fatigue
Cl I have poor physical endurance
□ I tend to be moody and irritable
□ 1 am susceptible to colds and Hu
□ I suiter Irom allcigies
Cl I frequently led tense and on edge
Cl I am Irequently constipated
Cl I have Irequcnt pain in my shoulder and/or back
□ I have weight problems
Cll crave sweets, alcohol or soda
If you checked more than three boxes, your body
might not he assimilating sufficient oxygen
"Please consult your physician You may wish to
have your blood oxygen levels tested before and
after you begin to use the Chi Machine.
proof meat thermometer so tip is
centered in thickest part of
roast, not resting in fat or touch
ing bone. Do not add water. Do
not cover.
3. Roast according to recipe.
Transfer roast to carving board;
tent loosely with aluminum foil.
Let roast stand IS minutes.
(Temperature will continue to
rise 5 to 10°F to reach desired
doneness and roast will be easier
to carve.)
Grilling
1. Prepare charcoal for grill
ing. When coals are medium,
ash-colored (approximately 30
minutes), spread in single layer
and check cooking temperature.
Position cooking grid. (To check
temperature, cautiously hold the
palm of your hand above the
coals at cooking height. Count
the number of seconds you can
hold your hand in that position
Adams 4-H
Presentation Night
Adams County 4-H Presenta
tion Night was conducted at
Gettysburg Middle School April
27.
Fifteen junior and four senior
4-H illustrated presentations
were given. Five senior and
three junior prepared speeches
were presented. Three junior
and four senior 4-H members
presented impromptu speeches.
The objective of 4-H Presenta
tion Night is to provide an op
portunity for 4-H members to
"My research has
convinced me that lack
of oxygen is the root ot
most or perhaps even all
disease
l)i Shizuo Inouc
As 1,2, 3
before the heat forces you to pull
it away; approximately four sec
onds for medium heat).
2. Season beef (straight from
refrigerator), as desired. Place
on cooking grid directly over
coals.
3. Grill according to recipe,
turning occasionally. After
cooking, season beef with salt, if
desired. (Because gas grill
brands vary greatly, consult
your owner’s manual for grilling
guidelines.)
Cooking In Liquid
The cooking liquid may be re
duced or thickened for a sauce,
as desired.
1. Coat beef lightly with sea
soned flour, if desired. Slowly
brown on all sides in small
amount of oil in heating pan.
Pour off drippings. Omit brown
ing step for corned beef brisket.
2. Cover beef with liquid (e.g.
a 4-H
HAPPENINGS
practice organizing and present
ing an idea in front of a group.
They are able to demonstrate
their communication skills in a
competitive format and receive
constructive comments from
judges. 4-H leaders and parents
were judges for the evening.
Junior presenters were Joel
Gilbert, York Springs; Charlotte
Battersby, Fairfield; Braeden
Eastman, Biglerville; Sara
Oyler, Biglerville; Corbin Wood,
Littlestown; Zach Nell, Gettys
burg; Anna Rebman, Gettys
burg; Luke Reichart,
Littlestown; Lee Wilkinson,
Aspers; Hanna Barra, New
Oxford; Steph Barra, New
Oxford; Adam Smelser,
Arendstsville; Jacob Oyler,
Biglerville; Taylor Diaz,
Orrtanna; Cassie Bishop, Bigler
ville.
Senior presenters were Jessi
JUNE DAIRY MONTH
Lancaster Farming, Saturday, May 20, 2000-B7
broth, water, juice, beer or
wine). Add seasoning, as de
sired. Bring liquid to boil; reduce
heat to low.
3. Cover tightly and simmer
gently over low heat on top ol
the range according to recipe or
until beef is fork-tender.
The cooking liquid may be re
duced or thickened for a sauce,
as desired.
1. Slowly brown beef on all
sides in small amount of oil in
heavy pan. Pour off drippings
Season beef, as desired.
2. Add small amount (Vi to 2
cups) of liquid (e.g. broth, water,
juice, beer or wine).
3. Cover tightly and simmer
gently over low heat on top ol
the range or in a 325°F oven ac
cording to recipe or until beef is
fork-tender.
Leister, Biglerville; Missy Jeff
coat, Littlestown; Steve Norris,
Emmittsburg; Christina Dille,
Fairfield.
The following 4-H members
presented senior division pre
pared speeches: Vincent Gilbert,
York Springs; April Smelser,
Arendtsville; Carl Wilkinson,
Aspers; Detra Deatrick, New
Oxford; and Chris Jeffcoat, Lit
tlestown.
Junior impromptu speeches
were given by Alyssa Biesecker,
Biglerville; Meagan Cole, Bigler
ville; Anna Coinbert, Biglerville;
Clayton Wood, Littlestown;
Laura Bishop, Biglerville; and
Katy Baldwin, Biglerville.
Senior impromptu 4-H speak
ers were Meaghan Rudolph,
Hanover; Erin Davis, Orrtanna;
Jonathan Reinecker, York
Springs; and Andrew Reinecker,
York Springs.
Braising Beef