Friday, January 9, 2009
What To Expect In 2009
Robert Graham thinks that chefs and kitchen staff will start to rely on cuts of meat that are not premium but are a lot less expensive like short ribs. Chef Rocky Rocha of the Magnolia Hotel in Omaha, Nebraska, believes that flat iron and hanger steaks will continue their popularity because of their relatively low cost. “This piece of beef is considered to be one of the most tender cuts on the market today,” says Rocha. “It cuts like a filet but tastes like a New York strip.” Cheaper cuts do require different cooking techniques like braising, but also neatly fit into the comfort food trend mentioned above.