PHILIPPINES Restaurant and Wine Bar: Title: Philippine steak restaurants present Everything you know about steaks

Date: December 30, 2010

Why Beef is Aged, and How: Beef must be aged to allow natural enzymes to break down fibrous connective tissue that holds the muscle together. There are two ways to self-tenderize: • Dry aging: Expensive and time consuming. The beef is stored in temperature- and humidity-controlled coolers for up to six weeks. Moisture evaporates, improving texture and concentrating flavor. Between the evaporation and trimming of the thin coating of mold that develops, there’s weight loss of up to 20 percent. • Wet aging: The beef is refrigerated in vacuum-sealed plastic and allowed to tenderize in its own juices. No evaporation means no moisture is lost. Less waste but also less concentrated taste.
Some Types of Beef You Should Know About: Rare “red” cattle (the same breed that produces Kobe beef) raised in Texas by HeartBrand Beef–the only herd outside of Japan. They started with eleven head of cattle, which have been guarded by armed Texas Rangers for the past fourteen years while the herd has grown to more than five thousand. (heartbrandbeef.com) • Grass-fed: Healthier but, some say, less flavorful than corn-fed. Raised in open pastures. Not necessarily organic. (Grain-finished cattle–which are switched from grass to grain for the last few weeks before slaughter–develop more marbling.) • Heritage: From rare heirloom breeds, pasture-raised on small farms without the hormones or pesticides used in conventional agribusiness. • Angus: Aberdeen-Angus is a pure breed found in the U. S., England, Scotland, and Ireland. Certified Angus Brand is a brand name and may or may not include meat from Aberdeen-Angus.
The Grades of Meat: Prime: What you want. Typically found only at fine butcher shops, its interlacing of intramuscular fat–like a cobweb–assures tenderness, juiciness, and flavor. • Choice: Pretty good. More affordable and accessible than prime, moderate marbling still yields juicy, flavorful cuts. • Select: You’re on a plane.
Generally Important Point (Cooking): Cooking times in recipes are predicated on starting with meat that’s not too cold. All steaks should be taken out of the refrigerator at least thirty minutes before cooking.
The Pan: Lodge, an American maker of high-quality cast-iron pans for more than a hundred years, preseasons pans in the factory (its “Logic” line). The 10.25- and 12-inch, with 2-inch depth, are most practical–any larger and, depending on the size of the steaks, the oil could run off to the sides (where there’s no meat) and burn. • The pan must be hot enough to sear the meat on contact, to prevent surface moisture from creating steam, which can prevent browning. • While some chefs say the pan should be “smoking” before adding oil, most call for the intuitive “hot but not smoking.” Basically, really goddamn hot.
A Note on Salt: When you salt meat before cooking, you need a lot–and a lot falls off–so standard coarse salt will do. After cooking is the time to use fine sea salt. It’s pricey, but the large, crackly flakes are intense, so you don’t need much.
How to Use Oil: Before the meat goes in, the skillet should be filmed with oil–it should coat the surface without pooling. (You can add it when the pan is cold or hot.) At the right temperature, the oil will shimmer and gently ripple, as if you dropped a pebble into a pond. It shouldn’t spatter or smoke.
The Finish: Meat’s temperature keeps rising after cooking. Remove steaks from the heat when a meat thermometer reads 115 to 125 degrees. Then wait. During the all-important resting period, the temperature will rise to the medium-rare range, 120 to 130 degrees. • Get a good thermometer, preferably with a digital probe and large readout, like the Super-Fast Thermapen (four seconds with 1 percent accuracy). It is a potentially life-changing device. (thermoworks.com) • Always start with a recipe’s minimum cooking time. You can’t cook a steak less. • If you don’t have a thermometer and you don’t want to cut into the meat, press the cartilage at the tip of your nose. That’s what medium rare feels like.

Source: http://www.esquire.com/features/steak/steak-information-0908

Manila visitors and tourists playing golf in Mimosa Clark are surprised to discover good restaurants in Pampanga serving excellent food with fine wines. One of the best restaurants in Pampanga is Yats Restaurant and Wine Bar which has been well regarded by food and wine lovers in Angeles City, Bulacan and Subic as one of the good restaurants in Clark to dine out while visiting Pampanga. This is one of the popular family restaurants in Pampanga that serve really good steaks as well as seafood. Visitors to Clark Philippines rarely pass up in the opportunity to dine at one of the best restaurants in Pampanga.

Good restaurants in Pampanga are capable of offering a real fine dining experience to visitors from Manila and tourists from all over the world. One of the best restaurants in Pampanga is Yats Restaurant and Wine Bar, generally known as the best restaurant in Clark Philippines. Gourmet dining at its best can be experienced in this popular restaurant outside of Manila. Frequent guests favor gourmet dishes like venison, escargots and kangaroo while some prefer to enjoy a really good U.S. Angus steak with a bottle of fine vintage wine from Bordeaux or California. After dinner, guests can relax and unwind in the wine bar of this restaurant in Clark Pampanga, enjoy a dessert wine, a glass of port with cheese for example.

Are these articles useful for enhancing your wine and dine experience in the Philippines. Do they also help you with travel, leisure, vacation, dining out, nightlife and other leisure activities plans in Manila and other major cities of Philippines? Yats Restaurant hopes to provide you with ample information so you can plan your trips to Pampanga Angeles City Clark Freeport Zone whether you are travelling from Manila or other Asian countries such as Hong Kong, Shanghai, Singapore, Malaysia or Korea.

Restaurant reservations in Manila Philippines, planning of menu, selection of wine for dinner and booking a private function and event in Angeles City Clark Freeport Zone can all be handled. Yats Restaurant and Wine Bar has been regarded by many to be the premier restaurant north of Manila Philippines. Its 3000-line award-winning restaurant wine list has kept many wine lovers happy dining in this restaurant in Angeles City Clark Philippines for over a decade.

Yats Restaurant and Wine Bar was built by Hong Kong-based Yats International in 2000 to provide a world-class cozy fine dining restaurant, business meeting facilities and venues for private dinners and functions in Pampanga Angeles City Clark Freeport Zone. Pampanga Angeles City Clark Philippines was selected for this restaurant because of safety, clean air, absence of traffic and proximity to Manila and Subic.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:

(045) 599-5600 0922-870-5178 0917-520-4401

Http://www.YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant and Wine Lounge is the only find dining restaurant to be placed on the list of good restaurants in Angeles City.   Generally lauded by Manila food and wine lovers for its award winning restaurant wine list as well as the good ambience of the restaurant, this popular resto bar in Clark is frequently used for group dinners in Pampanga.  Many people want to train here in this famous restaurant to become a wine sommelier in the Philippines.

Is there a good restaurant in Angeles City that serves not only great steaks and seafood but also really fine vegetarian cuisine also? The answer is yes and the name of the best restaurant in Angeles City for vegans and vegetarians to dine out is Yats Restaurant and Wine Bar located inside Mimosa Golf Estate in Philippines Clark Freeport.