COOKING TIPS

A few tips on how to cook & prepare our products.

(visit this page again soon, as we continue to update and add new tips to enhance your gourmet food experience)

A5 JAPANESE WAGYU

The easiest cooking method for wagyu is searing on a cast iron pan or skillet. Bring the steaks up to room temperature (about 30-45 mins from chilled) and pat dry before cooking. It will be very tender to handle, but will ensure even cooking. Season with kosher/sea salt right before searing. Pre-heat pan on high heat. Sear each side for approx. 90 - 120 seconds at high for medium rare (depending on thickness). It is best cooked to no more than medium, but medium rare is highly recommended. Gently press steak into the pan to ensure the entire surface is seared to get a beautiful golden crust. Let rest for 5 mins and sprinkle some flakey salt to serve.

To enjoy the fresh steaks at a later time, it can be frozen in the original packaging for up to 6 months. Due to the high fat content, it freezes extremely well.

Suggested Serving Size: 4 - 6 oz per person to enjoy

A5 WAGYU BEEF TALLOW

Beef tallow is a Chef’s secret of rendered beef fat.

Fat from Wagyu beef is the most prized feature. Unlike any other animal fat, it is high in omega, amino and oleic acids. Taking any pure fat trimmings from your steaks, cut them into small pieces and render over the stove in heavy stainless-steel saucepan. Cook gently on low heat and stir occasionally. If needed, add a touch of water to avoid over browning. The slower the render, the clearer the fat. It will take approx. 2 hours per pound of fat to fully render until only solids remain. Let cool slightly and carefully strain only clear liquid into a glass jar. Cool completely and seal jar.

Beef tallow will keep up to 2 months in the fridge.  Enjoy it as a substitute for butter or oil. Terrific with potatoes, fried rice and basting other proteins.

TRUFFLE CARE

Fresh truffles are best enjoyed shaved thinly over warm dishes with a truffle slicer, mandoline or cheese grater to serve.

Care: Store refrigerated in an airtight container. Keep individual truffles wrapped in paper towel to absorb moisture. Remember to change paper towels daily or as needed to keep truffles dry. If mould appears (a natural process), simply brush or slice off unwanted parts. Truffles are still safe to eat. Truffles should be firm. Soft spots may appear when it's starting to spoil. These parts can be sliced off as well. The truffle fungus naturally loses moisture continuously resulting in weight loss and aroma as days pass. Enjoy them quickly for freshness and to retain strongest aromas.

Store: Use them fresh, but can keep up to 3 days. Truffles can be frozen (vacuum sealed) for up to 6 months. When using frozen truffles, do not defrost. Use directly from frozen and works well incorporated into sauces versus a garnish.

BUTTER POACHED LOBSTER - In Beurre Monte

A Beurre Monte is a butter emulsion that can cook proteins gently at medium heat between 180° and 190°F without breaking. Using 2 tbsp of water and a dash of salt in a deep saucepan brought to a gentle simmer, adding small chunks of cold butter at a time, while whisking vigorously with a whisk to create an emulsion. As it becomes emulsified into a creamy yellow, larger amount of butter can be added. Using at least 16 oz of butter, up to an amount needed to fully cover lobster for poaching. Keep heat consistent between 160° - 190°. Over boiling will break the emulsion. Leftover beurre monte can be refrigerated and reheated for later use. Once the beurre monte has reached temperature, gently add in lobster to start poaching. Ensure lobster is submerged and do not overcrowd the saucepan.

Lobster meat should be fully defrosted and brought to room temperature and pat dry for cooking. Once the beurre monte has reached temperature, slowly add in lobster to start poaching. Ensure lobster is submerged and do not overcrowd the saucepan. Gently poach lobster in beurre monte until lobster meat is semi firm and barely transparent. Approx. 7 mins or up to 145°. Careful to not overcook! Poached lobster is terrific in pastas, salads and lobster rolls.

FOIE GRAS, SLICED (frozen)

Foie Gras can be prepared in many ways (torchon, parfait, terrine, etc) and used in different recipes.

A simple way to sear pre-sliced foie gras from frozen. Let rest at room temperature for 10-15 mins, until it is soft enough to make incisions on the surface. Score both the top and bottom in a cross-hatched pattern. Season liberally with salt and pepper. Heat skillet to high heat. ** Careful to not overcook the foie gras. It will only take a few minutes. Once the skillet is hot enough, sear each side for 30 - 60 seconds until well caramelized. Using a large spoon, you may flip back and forth to cook more evenly and to avoid over searing. As the fat renders, spoon the fat over each slice to baste it. Once it becomes soft to the touch at medium rare, it is done. Transfer to a paper towel and season with coarse salt before serving.

Best enjoyed warm. Accompany foie gras with a compote, pepper jelly, dried fruit marmalade or fig jam and toasted brioche or baguette.

FURTHER INQUIRIES

Please email us at orders@lot25inc.com . ENJOY!

* following Canada’s general food safety guidelines at Canada.ca