I'd buy a pot, cookbook over a dress. I'd buy dishes over shoes. Loved ones round our table is preferred over the most sought after invitation in Washington, DC.
Hello Dorie. Thank you for the very prompt response. I feel I may have expressed myself poorly in that I didn't find it burdensome to do the internet search. To me that's part of the adventure of new or different foods / recipes.
I'm looking forward to what your butcher has to say.
Re chainette, doing some sleuthing online I came upon an egullet thread from 2015 in which chainette was described as one of five different kinds of bavette cut of beef. (BTW, I loved Dorie's photo of how the butcher trimmed the meat and laid it out in the neat rectangle. I so miss having a skilled butcher like this in the mix for shopping where we are now. First time in over 30 years and I miss this "partner".)
Here's the part of the thread that is specific to the mention of chainette for beef cut. And below this insert in " " offered up by ScorchedPalate, I'll post the link so interested people can read the entire thread which was started by blueavergne.
"From my reading, the part of the cow that's becoming known as bavette in the States -- quite trendy in San Francisco these days, by the way -- is more-commonly known as flap steak here. But I think this is a marketing liberty, more than actual fact.
Paraphrasing from my favorite reference, Field Guide to Meat:
Flank steak is known as bavette de flanchet; it's a single muscle from the flank region, beneath the loin and in front of the back legs. It has a coarse, lengthwise grain; moderately fatty, with no connective tissue.
Skirt steak is known as bavette de aloyau or hampe in French; it's a long, thin fan-shaped cut from the plate (belly). Inside skirt is preferred; it's the part used for authentic fajitas. The outside part is the animal's actual diaphram. Both have a coarse texture and pronounced crosswise grain.
Chain is the cut of beef that's usually known simply as bavette or chainette. This is the long, thin muscle outside the main tenderloin muscle.
Niman Ranch -- a favorite of local restaurateurs -- sells a cut called Bavette, which appears to be the end of the flank steak, a cut that our grandmothers knew as "flap steak": Niman Ranch Bavette (This is the cut that I am seeing in my area, listed simply as "bavette", almost always served cut across the grain, with a bit of sauce. It's a good, beefy cut of meat.) Edited to add: The article posted upthread says that the Niman cut is the bavette de aloyau , which is entirely possible, although the Field Guide says the flap is the end of the flank, not the belly/skirt.
Sounds divine! Do you think this would work with venison? I've got a freezer full of chunky cuts that I usually sear and serve rare, but would be happy to try with your marinade in a stew.
I have made this stew from Everyday Dorie so many times and it never fails to impress me. I added white miso when I first started making it and it does add an extra element of depth and complexity. Last time I made it I served it with my mother’s favourite mashed turnips and carrots with grated ginger and lots of butter and pepper. I usually serve it with egg noodles or spaetzl and It is also delicious with celeriac and potato mash. Everyday Dorie is on constant rotation in my kitchen and entertaining roster. Thanks Dorie!
I can't tell you how much I like this post. The unusual seasoning that you used, that you can't duplicate Michael's mother's brisket and the supermarket potatoes. You are the best.
I cook beef infrequently, so the last time I made a stew (with Guinness), I asked the butcher what he recommended and he suggested using Denver steak. Do you know it? It was meltingly tender and delicious. I wonder what an equivalent to chainette is here.
Yummy marinade! Great tips, and prayers that my daughter and her fiancée don’t get stuck in LA today! We’re celebrating her brother’s January birthday--finally!--tomorrow, starting with your gougeres recipe and plenty of champagne! Enjoy blustery paris! 🇫🇷❤️
Hi Dori! This year, I made my annual spiced pecans with gochujang instead of hot sauce. I found that Greek honey makes gochujang more viscose, and by whisking them together, I got the coating I needed. You may not need the heating step (I like to avoid using energy when possible).
I'd buy a pot, cookbook over a dress. I'd buy dishes over shoes. Loved ones round our table is preferred over the most sought after invitation in Washington, DC.
Hello Dorie. Thank you for the very prompt response. I feel I may have expressed myself poorly in that I didn't find it burdensome to do the internet search. To me that's part of the adventure of new or different foods / recipes.
I'm looking forward to what your butcher has to say.
Thanks again
Re chainette, doing some sleuthing online I came upon an egullet thread from 2015 in which chainette was described as one of five different kinds of bavette cut of beef. (BTW, I loved Dorie's photo of how the butcher trimmed the meat and laid it out in the neat rectangle. I so miss having a skilled butcher like this in the mix for shopping where we are now. First time in over 30 years and I miss this "partner".)
Here's the part of the thread that is specific to the mention of chainette for beef cut. And below this insert in " " offered up by ScorchedPalate, I'll post the link so interested people can read the entire thread which was started by blueavergne.
"From my reading, the part of the cow that's becoming known as bavette in the States -- quite trendy in San Francisco these days, by the way -- is more-commonly known as flap steak here. But I think this is a marketing liberty, more than actual fact.
Paraphrasing from my favorite reference, Field Guide to Meat:
Flank steak is known as bavette de flanchet; it's a single muscle from the flank region, beneath the loin and in front of the back legs. It has a coarse, lengthwise grain; moderately fatty, with no connective tissue.
Skirt steak is known as bavette de aloyau or hampe in French; it's a long, thin fan-shaped cut from the plate (belly). Inside skirt is preferred; it's the part used for authentic fajitas. The outside part is the animal's actual diaphram. Both have a coarse texture and pronounced crosswise grain.
Chain is the cut of beef that's usually known simply as bavette or chainette. This is the long, thin muscle outside the main tenderloin muscle.
Niman Ranch -- a favorite of local restaurateurs -- sells a cut called Bavette, which appears to be the end of the flank steak, a cut that our grandmothers knew as "flap steak": Niman Ranch Bavette (This is the cut that I am seeing in my area, listed simply as "bavette", almost always served cut across the grain, with a bit of sauce. It's a good, beefy cut of meat.) Edited to add: The article posted upthread says that the Niman cut is the bavette de aloyau , which is entirely possible, although the Field Guide says the flap is the end of the flank, not the belly/skirt.
Edited December 13, 2005 by ScorchedPalate (log)"
https://forums.egullet.org/topic/79464-french-beef-cuts-the-bavette/
Sounds divine! Do you think this would work with venison? I've got a freezer full of chunky cuts that I usually sear and serve rare, but would be happy to try with your marinade in a stew.
I see several folks have asked about the chaînette. 45 minutes of internet searches has produced nothing.
Thank You
I have made this stew from Everyday Dorie so many times and it never fails to impress me. I added white miso when I first started making it and it does add an extra element of depth and complexity. Last time I made it I served it with my mother’s favourite mashed turnips and carrots with grated ginger and lots of butter and pepper. I usually serve it with egg noodles or spaetzl and It is also delicious with celeriac and potato mash. Everyday Dorie is on constant rotation in my kitchen and entertaining roster. Thanks Dorie!
Love this stew! Thanks for the reminder to make it again.
I can't tell you how much I like this post. The unusual seasoning that you used, that you can't duplicate Michael's mother's brisket and the supermarket potatoes. You are the best.
I cook beef infrequently, so the last time I made a stew (with Guinness), I asked the butcher what he recommended and he suggested using Denver steak. Do you know it? It was meltingly tender and delicious. I wonder what an equivalent to chainette is here.
Dorie, I love your attitude and talents! xoxoxoxoxoox from Colorado
Yummy marinade! Great tips, and prayers that my daughter and her fiancée don’t get stuck in LA today! We’re celebrating her brother’s January birthday--finally!--tomorrow, starting with your gougeres recipe and plenty of champagne! Enjoy blustery paris! 🇫🇷❤️
Looks scrumptious!
Hi Dori! This year, I made my annual spiced pecans with gochujang instead of hot sauce. I found that Greek honey makes gochujang more viscose, and by whisking them together, I got the coating I needed. You may not need the heating step (I like to avoid using energy when possible).
What can use substitute for the miso paste . I will never use it again.
MMMMMMMmmmmmmmm!!!!!
Thank you! Much appreciate your kindness. ❤️