Almost Summer Time
We are almost into Summer (June 20) and should well be into grilling time. So I thought I would go back and pull some of my material from the Your Smart Kitchen newsletters and republish them here. These tips and recipes were good then and should still be useful. Tips for beef: When picking steaks, choose cuts that are close in size and thickness–preferably over one inch thick–and marbled throughout. Not all meat has a grade or quality designation, but the higher grades (i.e., prime and choice) mean more marbling. Steaks should be bright red, with no gray or brown patches. If vacuum-packed, they may be darker, but once exposed to oxygen should become bright red again. Fresh beef should be refrigerated and used within…
