HeloiseDear Readers: Do you know the grades of beef? Is it worth paying more for the best quality? The United States Department of Agriculture (USDA.gov) has standards for meat grading.
The most common grades of beef are prime, choice and select. Let's take a look at these:
Prime has lots of fat marbling for juiciness and flavor. High-end steakhouses usually serve prime. Prime roasts and steaks are excellent for broiling, roasting and grilling.
Choice is high quality beef but has less marbling. Roasts and steaks from the loin and rib will be tender and flavorful, but cuts from the rump, round or chuck will be most tender if braised.
Select is still fairly tender, but may lack some of the flavor and juiciness because of less marbling.
Always read the label, visit the USDA website for more information, or check with your butcher to make sure you're getting the quality grade of meat you desire. — Heloise
Pet Pal
Dear Heloise: A pair of mourning doves built a nest in a hanging plant on my sister's deck. She named them John and Yoko. Attached is a picture of their hatchlings, Imagine and Peace! — Shaun L., via email
Love these amazing creatures! Readers, do you have funny, furry or feathery friends you'd like to share? Email a picture and description to HeloiseHeloise.com. — Heloise
Low Salt Mushroom Soup
Dear Heloise: I'd like to have a recipe for cream of mushroom soup that doesn't contain as much salt as canned soup. Do you have one? — Terry in New York
Terry, yes, I do! This generic cream soup recipe can be the base for any cream soup you make, including mushroom. You'll need:
1 cup nonfat dried milk powder
1 tablespoon dried onion flakes
2 tablespoons cornstarch
2 tablespoons chicken bouillon powder
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
Mix all of these ingredients together.
To make the soup base, add 2 cups cold water to the mix in a large saucepan and stir CONSTANTLY over medium heat until thick. Then, add your main ingredient, such as mushrooms, potatoes, broccoli or celery and cook for a few minutes longer. Salt can be added if desired. Soup is great for lunch or dinner, especially on chilly, fall days. I've put together a collection of favorite soup recipes into a handy pamphlet. To receive one, visit Heloise.com to order, or send $5 and a long, self-addressed, stamped (70 cents) envelope to: Heloise/Soups, P.O. Box 795001, San Antonio, TX 78279-5001. — Heloise
FYI: You can mix up the dry ingredients for the cream soup base in an airtight container to be used whenever you crave a nice, hot bowl of homemade soup.
King Features Syndicate
November 01, 2020 at 07:36AM
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Know about how beef is graded - Texarkana Gazette
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Beef
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