I made Italian beef and it was delicious… so I made it again with the same recipe and the beef had no flavor. I tried a third time, and again, no flavor. Am I cooking it too quickly or too slowly? I can’t figure out what the problem might be. I don’t know how to cook. Help!
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Patti Wray - said
January 29 2011 @ 03:00
Did you add seasoning or is it old beef…..Blessings Yahoo
Callie Ann D - said
January 29 2011 @ 03:00
Cattle are fed differently per culture. Most countries let cattle graze on fields, in America cattle are grain fed, thus taking on a different taste.
Chetak. - said
January 29 2011 @ 03:00
I find browning meat first helps improve the flavour.
You question lacks clarity. Were you using the same cuts each time….different cuts take different cooking times.
Different heat settings come into the calculation.
Long and slow generally is the best method.
Lack of salt can make a world of difference.
Catalina - said
January 29 2011 @ 03:00
Italian cooking uses lots of herbs to give flavor to the dishes, try to add few fresh or dry herbs nex time. If it’s the meat which is different, this will help.
stef - said
January 29 2011 @ 03:00
It is not a matter of what you put to make the meat tastier. It’s the meat itself to be or not to be tasty!!!! Unfortunately as far as I know American cattle are grown up by injecting hormones, apart from normal antibiotics, to make the animal grow and be sold asap. That is why European countries have always banned the American one. As a consequence of the treatment and other aspects such as different food provided to the animals, the meat tastes different. Have you ever wondered why Italians cook their meat very simply not using particular sauces while Americans need a lot of flavoring to eat their meat….?