tag:blogger.com,1999:blog-7173052990851751381.post1289862174492731397..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Miso-Glazed Skirt Steak – There is Nothing More American Than Foreign IngredientsChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-7173052990851751381.post-8500654857875091162018-05-17T04:35:53.334-04:002018-05-17T04:35:53.334-04:00Oh!! Now, I'm so hungry TT
I want to eat it no...Oh!! Now, I'm so hungry TT<br />I want to eat it now.<br /><a href="https://goldenslot.gclub-casino.com" rel="nofollow">goldenslot</a><br /><a href="https://www.g-club.net/" rel="nofollow">gclub</a><br /><a href="https://www.golden-slot.com" rel="nofollow">goldenslot</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73435404133871615412017-07-10T16:28:34.678-04:002017-07-10T16:28:34.678-04:00Miso as a marinade for meats and fish are quite co...Miso as a marinade for meats and fish are quite common. Yellow miso is white miso. It actually comes in a whole range of lovely colors, and they have different flavors. There is a type of middling miso that is kind of all purpose, called awase. It's neither fish nor fowl and works in almost any miso recipe adequately. Since it lasts forever in the fridge, and I only use so much of it, I get the awase and use it for everything. Most of the miso marinade recipes I have found call for much longer time marinade. Also, it's a good idea to pat it dry before grilling. Jackiehttps://www.blogger.com/profile/15107865732254049213noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37375143899909846882013-06-18T11:19:55.919-04:002013-06-18T11:19:55.919-04:00By the way -- I'm making it again tonight so I...By the way -- I'm making it again tonight so I thought I'd share: I've used this recipe twice now with a pork tenderloin and think it's absolutely great that way, too. I've taken to butterflying the tenderloin to make it flatter for the grill. Goes nicely with homemade fried rice.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7217823922096462422013-02-23T19:24:55.643-05:002013-02-23T19:24:55.643-05:00Thanks for sharing!! enjoy!Thanks for sharing!! enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23564024464051776132013-02-23T19:16:41.252-05:002013-02-23T19:16:41.252-05:00I made this again tonight for my kids and me... T...I made this again tonight for my kids and me... Two of three kids (ages 7,7, and 5) proclaimed that it was "the best dinner ever" and the third conceded that it was better than McDonalds. My kids are picky eaters and aren't known for eating a whole lot, but everyone asked for seconds.<br /><br />As for me -- I thought this was even better the second time making it. Really is a winning recipe, and can be prepared so quickly.<br /><br />Since my wife didn't dine with us tonight, I have just enough left over to through into an omelette tomorrow morning. Oh yeah!<br /><br />Thanks again Chef John!<br /><br />Tomorrow: Food Wishes (Christmas) lasagna and cheese straws... I've had such a craving to try your lasagna recipe that I had to invite my brother and sister (and their families) over just to try it! I can hardly wait!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29207193690957574092013-02-14T13:00:01.222-05:002013-02-14T13:00:01.222-05:00"Doesn't even come close to covering the ..."Doesn't even come close to covering the tenderloin" - LMAO that was awesomeKennyhttps://www.blogger.com/profile/13566728916281078674noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42082171784330060882013-02-10T19:42:11.083-05:002013-02-10T19:42:11.083-05:00I made this tonight for my family. I used a flank...I made this tonight for my family. I used a flank steak and used red miso (because that's what my grocery had) and let it marinate in the fridge for about two hours. Flank steak is a staple in my house, but this came out so tender and flavorful it's hard to describe. I'd say this is similar tasting to my go-to soy/marsala/garlic marinade, but not quite as sweet and had just a hint of beaniness from the miso. <br /><br />Thanks Chef John -- this is definitely going into rotation in my house!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33804590202787335532012-07-15T23:33:54.686-04:002012-07-15T23:33:54.686-04:00My buddy and I found this to be insanely delicious...My buddy and I found this to be insanely delicious. Used on sirloins and marinated for 2-3 hours.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27830809121025457502012-07-04T10:51:35.081-04:002012-07-04T10:51:35.081-04:00can't answer, both would be great!can't answer, both would be great!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86842557462691589622012-07-04T04:39:35.999-04:002012-07-04T04:39:35.999-04:00I live in Israel and Skirt steak (as well as Flank...I live in Israel and Skirt steak (as well as Flank) is hard to find here, since the cuts are different. I was able to find some Hanger (Butcher's Cut) steak and was wondering which recipe fits better - this one, or the Tuscan flank one.<br /><br />Happy 4th of July!Gavihttps://www.blogger.com/profile/09291164462726431741noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47951190154191589562012-07-02T18:42:24.677-04:002012-07-02T18:42:24.677-04:00Chef, I borrowed from this recipe and your Tuscan ...Chef, I borrowed from this recipe and your Tuscan flank steak recipe and made a miso marinated flank steak grilled over charcoal on the Weber. I pierced the flank steak well and let it marinate for 6 hours. I grilled it on both sides for 6 minutes. It was a 1.8 lb. steak. The result was tremendous. It looked just like your skirt steak, glossy and pink and I am now a miso fan. By the way, I served it with one giant potato pancake using your recipe as well. Thanks, Chef!Axel14222noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62543842696798761492012-07-02T12:22:34.489-04:002012-07-02T12:22:34.489-04:00Oh yes, I remember the 10 and 2 method, but I was ...Oh yes, I remember the 10 and 2 method, but I was referring to doing both raw sides first before going back for the cross-hatch.pmichaelhttps://www.blogger.com/profile/15920421725337561353noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32863547905625204732012-06-30T17:55:27.263-04:002012-06-30T17:55:27.263-04:00you can use the same way or marinate longer before...you can use the same way or marinate longer before!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52668724274848799022012-06-30T16:49:57.499-04:002012-06-30T16:49:57.499-04:00I went to a large supermarket (Wegmans) and a butc...I went to a large supermarket (Wegmans) and a butcher shop. Only the butcher shop has skirt steak and it was frozen. I opted instead for a fresh flank steak. I'm wondering if I should use this glaze more as a marinade given the switch in steaks, or if you have any other recommendations, Chef. I'm using your Father's Day flank steak recipe as a guide also.Axel14222noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31233098751403272152012-06-28T23:41:06.370-04:002012-06-28T23:41:06.370-04:00you mean like this? :-) http://foodwishes.blogspot...you mean like this? :-) http://foodwishes.blogspot.com/2010/05/how-to-make-grill-marks-with-10-and-2.htmlChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78609648162280790402012-06-28T22:56:27.643-04:002012-06-28T22:56:27.643-04:00Hi Chef,
Just saw Pepin with some interesting gri...Hi Chef,<br /><br />Just saw Pepin with some interesting grill mark technique. Not that it matters that much, but interesting...<br />http://youtu.be/qZKYAPZkaNQ?t=17s<br /><br />Do you know about this?pmichaelhttps://www.blogger.com/profile/15920421725337561353noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70551658736719912212012-06-28T22:34:50.376-04:002012-06-28T22:34:50.376-04:00Chef John: Again I wish to jump your bones:) Miche...Chef John: Again I wish to jump your bones:) Michelle is so lucky!!! Just adding a F***wish here..Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31189122598137711692012-06-28T15:49:34.998-04:002012-06-28T15:49:34.998-04:00Using the butcher paper as a prep plate!? Brillian...Using the butcher paper as a prep plate!? Brilliant!!! Why did I never think of that?Daniel W.noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19736813405716245122012-06-28T11:18:25.076-04:002012-06-28T11:18:25.076-04:00I keep both red and white miso in the fridge. Whit...I keep both red and white miso in the fridge. White is great on fish and I use both to make miso soup. I never thought of using it on beef. What a great idea. Think I'll try the red on the meat. I've always been pleased with the results using miso. A miracle food.philogaiahttps://www.blogger.com/profile/02570156509307983353noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6163915211910631892012-06-28T02:28:24.264-04:002012-06-28T02:28:24.264-04:00I am Japanese.It's always enjoyable to watch y...I am Japanese.It's always enjoyable to watch your videos.<br />In all of my research,Miso has masking effect and contains Kojic acid (a natural by-product from the fermentation stage) which helps lighten skin by blocking an enzyme crucial in the production of skin melanin.<br />Keep up your great job!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20567841072663973012012-06-27T23:10:01.602-04:002012-06-27T23:10:01.602-04:00i'm guessing yes. ;)i'm guessing yes. ;)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1147250957054288932012-06-27T23:03:44.241-04:002012-06-27T23:03:44.241-04:00Hi Chef John,
Can I use white miso instead of yel...Hi Chef John,<br /><br />Can I use white miso instead of yellow? I can't seem to find yellow, only white.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39099405085595980782012-06-27T22:27:51.977-04:002012-06-27T22:27:51.977-04:00sure! just use broiler on high with meat close to ...sure! just use broiler on high with meat close to it!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73836473714245304192012-06-27T21:36:15.470-04:002012-06-27T21:36:15.470-04:00Can you cook this in the oven or on the stove-top?...Can you cook this in the oven or on the stove-top? You do a lot of grilling recipes because of summer, but I don't have a grill. I know it won't have that smokey flavor but I love miso and steak, so I want to try this even if it ends up a bit lame by comparison.Candacehttps://www.blogger.com/profile/14895817735318693143noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76027060859490703362012-06-27T20:01:17.438-04:002012-06-27T20:01:17.438-04:00sounds like a great plan!sounds like a great plan!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com