What is filet mignon?

Filet mignon is an expensive tender cut of beef

Answer: Filet mignon is considered the king of steaks because of its tender, melt in the mouth texture. A prime filet mignon can literally be cut with a fork. This beef cut can be quite expensive when dining out, but much more reasonable to make at home, especially if you purchase a whole tenderloin.

Filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." It first appears in American print in 1899. Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat.

The tenderloin term (also erroneously called chateaubriand) applies to the entire strip of tenderloin meat, whereas slices of the tenderloin are termed filet mignon. Filet mignon slices found in the market are generally 1 to 2 inches thick and 2 to 3 inches in diameter, but true mignons are no more than 1 inch in diameter and are taken from the tail end. Although this cut is very tender, the beef flavor is proportionately lessened. As such, it is often served with an accompanying sauce incorporating the pan juices.

Kefta

In the Middle East, kefta is a food which is made by grinding meat and mixing it with an assortment of spices. The resulting seasoned meat can be shaped into meatballs or cylinders of meat which can be cooked in a wide variety of ways. Variations on kefta are common street foods in the Middle East, and they may also be served as appetizers or as a more central part of a meal. It is easy to make kefta at home, and many cooks enjoy making this simple dish at home since it allows them to adjust the spices as desired.
Beef and lamb are two common choices of meat for kefta, since cheap cuts of these meats can be readily obtained. Lean meat is preferred so that the kefta do not become too oily. Spices such as garlic, onions, cumin, coriander, cinnamon, turmeric, and harissa may be added to kefta to make them savory, spicy, or even slightly sweet, depending on the region and the taste of the cook. Some cooks also make their kefta lighter by blending the meat with rice, vegetables, or bulgur wheat.

Once the meat mixture is made, it can be formed as desired and grilled, roasted, baked, broiled, boiled, fried, steamed, or poached. The cooked kefta are served with a wide variety of sauces ranging from cool yogurt and cucumber sauce to spicy sauces which are intended to burn a fiery trail into the consumer's stomach. Sides such as breads and vegetables often accompany kefta, which may be molded on sticks so that they can be eaten easily, or wrapped into various breads to make sandwiches.
There are a number of alternate names for kefta, including kofta, kufta, kafteh, keftes, cuftah, and kyuftah. This common Middle Eastern food can be found from Greece to India, as far south as Morocco and up through Eastern European countries like Romania. Ingredients beyond beef and lamb can be found as well, including seafood, eggs, goat, and vegetables like cabbage. As a street food, kefta tends to be generally dry with mild sauce, while restaurants may serve platters of kefta in a rich, liquid sauces which need to be sopped up with bread of rice.

Making kefta at home is very easy. Ground meats can be found at many markets and butchers, as can Middle Eastern spice mixes. Small kefta make great appetizers for Middle Eastern themed meals, and you can also make larger varieties to use as entrees, perhaps wrapped in a Middle Eastern bread or served on rice or lentils.

What is Tagine?

Tagine is a North African dish that is prepared in a special cooking pot, also known by the same name. These dishes are incredibly diverse, as one might imagine since they are consumed all over North Africa, and they are often on offer at North African restaurants abroad. Tagine can also be made at home; acquiring a cooking pot for the purpose of making the dish is highly recommended, as tagines are specifically designed for the cooking of this famous and beloved food.
The cooking pot known as a tagine comes in two pieces of thick stoneware. The bottom piece is essentially a large, flat-bottomed bowl. The top piece is domed or fluted, and it is designed to nest inside the bottom piece, creating a seal. Together, the two pieces make a sort of clay oven that would have traditionally been placed into an open fire for cooking. Modern cooks generally prepare their tagine in the oven, and in some cases on the stovetop.
The design of the pot is intended to concentrate moisture in the dish, as well as promoting a very high temperature inside. The retention of moisture ensures that the resulting meal does not dry out, because the ingredients are essentially steamed. The high temperatures help to caramelize the ingredients and the liquids they cook in, concentrating the flavor and creating a very rich final product.

History Of ‘Kebabs’ or ‘Shawarma’

A LITTLE HISTORY OF KEBABS    

In the Middle East, ‘DONER KEBABS’ is referred to by its Arabic name, ‘SHAWARMA’, and has become relatively common in major cities, especially the Middle East. Now it has is known worldwide even in an island called “SINGAPORE”…delicious mouth watering “KEBABS”
Shawarma is usually beef (never minced) or chicken, and, extremely rarely, lamb (rather expensive in this country).
Typically, along with the meat, a salad consisting of chopped lettuce, cabbage, onions, cucumber, and tomatoes is offered, as well as a choice of sauces. The filling is served in thick flatbread that is usually toasted or warmed. There are different variations on the Döner Kebab.”
Or
It is wrapped in a smallish pita , rolled up, and smothered in an oil-based garlic sauce and a hot chilli sauce, together with chopped lettuce, onions and tomato. Recipes vary wildly, well marinade in spices. Shawarma can also be served with rice. The best shawarma is in the Middle East mainly where it is originated.
The packaging of the Döner itself in Singapore is typically a wax paper sleeve with an image of a male cook sharpening a knife in front of a large spit. 

Know Your Cuts and How to Cook Them

Thanks to America’s beef producers, there are beef choices to satisfy all tastes, schedules and budgets. Don’t let choosing the right cut become confusing. This helpful chart can serve as your guide to find the best cut for your needs, whether it’s a weeknight family dinner or a special celebration. Above all, matching the correct beef cut to the appropriate cooking method is the key to moist, tender and flavorful beef.

Ground Beef
	Fresh ground beef may vary in color during its shelf life. If exposed to oxygen through the permeable plastic wrapping, a package of ground beef may appear bright red on the surface, while the interior remains purplish-red. With extended exposure to oxygen, beef's cherry-red color will take on a brown color. These color changes are normal, and the ground beef remains perfectly wholesome and safe to eat if purchased by the "sell by" date on the package label.
Steaks
	Most tender steaks come from the center (rib and loin sections) of the animal and are usually cooked by dry-heat methods. You can find tender steaks at different price points. Premium steaks, such as strip (top loin), T-Bone, Porterhouse, ribeye, rib and tenderloin, usually have a higher price per pound, but you can also find tender steaks that are a good choice for family meals such as ranch (shoulder center), top sirloin, flat iron (shoulder top blade), chuck eye and round tip. Less-tender steaks are from the more exercised fore- and hindquarters of the animal and benefit most from moist-heat cooking. These cuts include full-cut round, eye round and bottom round; chuck shoulder, chuck 7-Bone, chuck arm and chuck blade; flank and skirt.  Some of these less tender cuts, including top round steak, may be cooked with dry heat after tenderizing in a marinade.
Oven Roasts
	A roast is a cut of beef, thicker than two inches, that is suitable for cooking by dry heat on a rack in a shallow open pan in the oven or in a covered grill (indirect heat). Premium oven roasts, including rib, ribeye, top loin and tenderloin are typically more costly, but ideal for holiday entertaining and other special occasions. Plan to order the type and size of roast you’d like ahead of time to ensure you get your first choice. For everyday family meals, casual gatherings, and for the health-conscious, the round and bottom sirloin cuts are leaner and economical. Moderately priced roasts include tri-tip, round tip, rump, bottom round and eye round. Consider a boneless roast for large parties or buffets as it will streamline carving and serving.
Pot Roasts
	Pot roasts also come from the fore- and hindquarters of the carcass. These muscles are more heavily exercised and contain more connective tissue, making them less tender. Moist-heat cooking takes more time, but the results are worth waiting for. The beef becomes fork-tender and develops a savory depth of flavor unique to slow-cooked beef. Pot roasts from the chuck have more fat, and thus more flavor, than those from the round, but many beef chuck and round cuts can be used interchangeably in pot roast recipes, requiring only slight adjustments in cooking times. Take advantage of this fact when the cut specified in a recipe is not available, when certain cuts are on special or to accommodate family preferences.
Beef Brisket
	Beef brisket is a boneless cut from the breast section, the underside of the forequarter. Available as a fresh cut, it is best prepared by using braising or stewing techniques. Brisket is also processed into corned beef, a technique that brines the meat. Corned beef is also prepared using moist-heat cookery. There are several cuts of brisket available, including whole brisket, point half/point cut brisket, flat half/flat cut and middle cut. The point half is sometimes also called thick cut. The flat half, often referred to as first cut is less fatty and is often the most popular for making braised beef brisket. All the cuts have a layer of fat that can be trimmed, but adds to the flavor and tenderness of the final cooked dish.
Stir-fry Beef
	Your goal when stir-frying beef is to have uniform size pieces to ensure even cooking. You may save time by purchasing packages of pre-cut beef, but it may more economical to slice your own. Almost any tender beef cut, such as sirloin, top sirloin, tri-tip, ribeye, top loin or tenderloin may be trimmed and cut into the appropriate size strips for use in beef stir-fry recipes. Even some less tender cuts, such as flank, top round and round tip steaks, are suitable for stir-frying. Remember this cook’s tip, too:  Place meat in freezer for thirty minutes and it will be easier to cut into thin slices.
Beef for Stew
	One of the homiest comfort foods, beef stew practically cooks itself as it slowly simmers on the stove.  Beef for stew is boneless, pre-cut cubes, typically from the chuck or round. The ideal size for uniform cooking is about a 3/4 to 1-1/2 inch cube. If you prefer to cut your own cubes, any chuck or round cut -except top round - may be used. Trim the excess fat and cut into the appropriate size for your recipe.
Beef for Kabobs
	Kabobs are a great crowd pleaser, whether you grill them outdoors or broil them indoors. You can turn a party interactive, by having your guest prepare their own skewers with their choice of vegetables, Beef for kabobs is usually cut into 1 to 1-1/2 inch boneless pieces from the sirloin or round. Cubes cut from the round will benefit from a tenderizing marinade. Look for packages that have the most uniform size pieces. You can trim any tender cut into the appropriate size cubes, taking care to keep the piece size as uniform as possible.  Top sirloin or tenderloin are especially good choices.