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----- Original Message -----
From: "phil"
To: phaedrus@hungrybrowser.com
Sent: Wednesday, April 13, 2011 11:31 AM
Subject: Looking for recipe for making dried (chipped) beef
> Not the Creamed chipped beef on toast recipe, the actual way to make that
> dried beef itself. The mahogany brown colored dried beef you used to go to
> the butcher or deli and have then slice paper thin for making that creamed
> chipped beef on toast or dried beef logs, etc.
> I know it's probably brined, then smoked and dried, but from what cut of
> beef? The ones at the deli where we used to buy it when I was a kid were
> probably a good 6 or 7 pounds finished, and from a single cut of beef.
> That means a rather large roast to start I'd think. And what's in the
> brine? How long to smoke versus how long to hang to cure and dry, etc...
> Thanks!
> Phil
>
Hello Phil,
I had no success finding a recipe for deli-style chipped beef. There doesn't
seem to be a specific recipe for "deli style chipped beef". It's not even
consistently called "chipped beef" - it's called "dried beef" just as often.
As you say, it's marinated, then smoked or simply dried. The cut of beef
used would likely vary from cook to cook and also according to what was
available. The leaner, the better, I believe. Amish dried beef is supposed
to be excellent, but I was not able to locate a recipe for it.
There are plenty of recipes for "dried beef", but this is usually more along
the lines of jerky, not like what you describe. Armour sells those little
jars of "chipped beef", but I had no success locating a copycat recipe for
their product.
There are a couple of recipes on these message board-type sites:
Chipped Beef
Homemade Chipped Beef
Here's one description, also from a message board, that says round roast is
used:
"Chipped beef or dried beef, is made by curing, salting, and sometimes
smoking an entire beef round roast, before hanging the roast to dry for
several weeks. The resulting hard, dry beef is then sliced very thin and
used to make chipped beef gravy, and other dried beef recipes."
Wikipedia has an article about it here:
Wiki Chipped Beef
Couple of recipes for homemade dried beef (strips) below.
Phaed
Dried Beef
Cut lean round steak into thin slices. You can slice it thinner if it is
partly frozen. It is easier to do if you have a thick steak 2 or 3 inches
thick and then cut with a sharp knife into strips by cutting down and
across. Pound the pieces a little using the smallest notched side of the
meat tenderizer. Brush both sides of meat with a mixture of a small amount
of liquid smoke, ground pepper, salt, Accent, sugar, and a little garlic
powder. Brush lightly. Place on a glass baking dish and let set at room
temperature for 8 hours. Set oven at lowest temperature possible; spread
meat on the racks and dry from 6 to 8 hours. (Better place a sheet of foil
or cookie sheet to catch any drippings.)
-------------------------------
Dried Beef
1 c. soy sauce
1 c. Worcestershire sauce
1 tbsp. black pepper
2 tbsp. onion powder
2 tbsp. garlic powder
1 tbsp. Lawry's seasoning salt
1 tsp. liquid smoke sauce
Cut meat into thin strips. Pour mixture over meat and refrigerate for 24
hours. Put oven on 150 degrees and leave oven door cracked for 2 1/2 to 3
hours or until dry, turn over once during cooking.
-------------------------------------------------------
Thanks.
Yeah, I grew up with the amish style dried beef. I've been looking for the
"recipe" for years on the net, even asked a few amish, and am still looking.
I thought maybe you had some special resources.
Thanks again!
Phil
==============================================================================
I was looking over your website once again and saw that "Phil" was looking for
the recipe for Chipped beef. I am a lover of chipped beef and it intrigued me to
look for the recipe also. I believe I have found it in one of my many cookbooks,
"the New Putting Food By" by Ruth Hertzberg. If Phil can find that book, he is all set.
Janet
Amazon has some used copies cheap: "The New Putting Food By" by Ruth Hertzberg
27 used copies starting at $0.22
Hello Phil,
I recently acquired an old cookbook from 1947 that has some old Pennsylvania Dutch recipes in it.
Included was a recipe “To Dry Beef” which I thought might interest you.
See below.
Phaed
Pennsylvania Dutch Dried Beef
200 pounds good fresh-killed beef (the rounds)
1 pint fine salt
1 teaspoon saltpeter
1/4 pound brown sugar
Mix last 3 ingredients well, rubbing out all lumps. Divide
mixture into 3 equal portions. Place meat in a large bowl and
rub thoroughly with one portion of the above mixture. Let
stand 1 day. Follow same procedure on second and third days.
Turn meat several times a day. Allow meat to remain in bowl
for 7 more days, then hang in a warm place until meat stops
dripping. When dripping has stopped, hand in a cool shed about
6 weeks to dry thoroughly.Wrap meat in clean muslin bags
and keep in cool place. If in 6 months meat becomes too hard,
soak it in cold water for 24 hours and wipe dry. Wrap again
in muslin bags and hang in cool place.
----- Original Message -----
From: Laurie
To: phaedrus@hungrybrowser.com
Sent: Friday, April 15, 2011 2:35 PM
Subject: Chicken Costoletta
Hello:
I have been looking for the recipe for the Cheesecake Factory's recipe for
their version of Chicken Costoletta.
Ingredients:
Chicken breast pounded thin
breading (flour, bread crumbs?) It is very thin and crispy by the time they get done frying it
Lemon (juice for sauce and zest used in sauce also, and as garnish)
butter and/or oil for cooking
Chicken stock -- I believe
Salt/pepper
They serve it with mashed potatoes, and asparagus. A thin layer of lemon sauce is
placed on the serving plate, then the chicken, potatoes, and asparagus are placed
on the platter over the sauce, then garnished with ribbons of lemon zest.
I have tried several versions I've found online, but none of them even comes close to
what I've had at the Cheesecake Factory.
Thanks--your website is awesome!!
Laurie
Hi Laurie,
The Cheesecake Factory does not give out their recipes and they have succeeded in
keeping their actual recipes secret. You aren't going to find a recipe for this
other than the copycat recipes on the Internet. If you have tried the Internet
recipes, including the ones on these sites, then I am afraid there is nothing
more that is available:
Mud Pie Gourmet
Food.Com
RecipeLink
Phaed
Hi Phaed!
Laurie could look up "Cotoletta/Cotolette di pollo", as they are called more often,
especially in the Milan region. "Cotoletta alla milanese" is a specialty of the region.
Basically, it's a schnitzel.
https://www.youtube.com/watch?v=zssNcr78-zk
https://www.mammamiarecipes.com/meat-recipes/chicken-cutlets-cotolette-di-pollo.html
https://mealtips.blogspot.com/2008/10/chicken-cutlet-cotoletta-di-pollo.html
https://www.sun-sentinel.com/features/food/sfl-ways-to-use-chicken-r2-e0521sbmay21,0,4527828.story
Anna
----- Original Message -----
From: Marina
To: phaedrus@hungrybrowser.com
Sent: Saturday, April 16, 2011 3:32 PM
Subject: Sweet Tomato's Creamy Tomato Basil soup recipe
If you could help me please, I'm looking for the recipe for Sweet Tomatoe's
Creamy Tomato Basil soup. I'd greatly appreciate it, Thankyou.
Marina
Hello Marina,
Sorry, the Sweet Tomatoes recipe for this doesn't appear to be available.
There are a couple of other recipes on these sites:
CookEatShare
AllRecipes
Phaed
----- Original Message -----
From: Sheila
To: phaedrus@hungrybrowser.com
Sent: Friday, April 15, 2011 9:30 AM
Subject: Freeds Bakery
Hello Uncle Phaedrus,
I would love to find a recipe for Freeds Bakery, Manchester, NH,
cakes and bismarks - and frosting if possible. I miss them so much!
Thank you for your efforts,
Sheila
Hello Sheila,
Sorry, I had no success locating any recipes or copycats from
Freed's Bakery in Manchester, NH.
Phaed
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