Bistro Budget - Episode 4 - Steak Bruschetta

Monday, May 31, 2010

Budget Bistro is there to save the day! Informative and refreshing. We show you how to make a gourmet dinner with a budget of ten cents. By Eric Reinert guest, you learn to family and friends .... and maybe a girl / boy or two to impress! Ingredients: 1 pound steak mushrooms 1 / 2 pound 1 French baguette 2 oz capers 1-2 tablespoons soy sauce 4-5 c. tablespoon oil, season to taste steak to your liking Sage Rosemary Thyme to taste black pepper to taste, as you follow the peek VideoInstructions and confidence to enjoy!

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Preparing a steak bearnaise on coordinating Grill

Sunday, May 30, 2010

We show you how to prepare the famous steak bearnaise on an electric grid barbecook Hercules.

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Gridiron Griller (NY Strip Steak grilled)

Saturday, May 29, 2010

The former Pro Bowler John Offerdahl Dolphin Watch (# 56) to show his skills grills. BBQ New York Strip Steak

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Tips: How to cook artichokes

Friday, May 28, 2010

Tips: How to cook artichokes. Basic cooking techniques and tips. Expert Village How-to videos

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Creole Steak Sauce Recipe: Make Rice for Steak with Creole Sauce

Thursday, May 27, 2010

Learning to serve rice and Creole sauce in this free video withsteak Creole cuisine. Expert: Karl James Bio: Karl James owns a small private company called SOUL CREOLE Restorations specializes in Creole cuisine. He has friends and family, cooking for over 30 years. Director: Dana Glover

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Steve Brown - such as soup Baker

Tuesday, May 25, 2010

Stop Frame Animation Stilton and broccoli is ... steak with a thick ...

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Rump

Monday, May 24, 2010

It is said that King Henry VIII was so "Fund this particular steak cut from the sirloin of beef, which he called Sir Away", the steak is well known, the loin. The tenderloin steak is cut lower ribs, which continues at the hip e. The muscles of this region are a bit 'exercised and, accordingly, the loin is a bit' harder than the other premium steak, filet mignon. InIn fact, the steak, the cheapest premium steaks.

steaks are always a bit 'cut with the bone attached. The bone adds flavor to steak. In bone, fillet of beef cut is based on it, can pin bone marrow or bone hip, flat, round bone and wedge bone-Net. The chine bones, are the closest corner of the hip, and at least one bid. There are differencesthe size of the bone and the steak. steaks are sold without the bone. boneless steaks, known as tip steak or rump steak. Sirloin steak normal 2.5-3.5 cm diameter and 1 inch thick.

Moreover, according to the region of the kidney, where the steak is cut, it could be another type of thread. Beef cattle can be up and down. bottom sirloin is less tender andThis is generally available in stores. The lower breast is combined with top sirloin roast, roast beef is a difficult and eat better.

steaks are usually cooked in a barbecue dry heating methods such as frying or steaming after cutting the excess fat. barbecue steak are considered the most popular products, and retains all its natural flavors. Butt Roast steaks are also good for highRoasting. However, it should be taken when cooking steak cooking over kill as a value and taste. Ideally, the roast beef steak cooked medium rare to be greater.

A fillet of beef weighing about 3 ounces to 219.3 calories, including 27% protein and 15% fat. Sirloin contain no carbohydrates and fiber.

beef cuts are great deals and cheapestPremium steaks for that reason. It 's the most popular varieties of steak, family gatherings and backyard barbecues.

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How to cook a steak tender

Sunday, May 23, 2010

They invest time and money steaks for a special occasion, and when it's time for dinner, they are hard. What happened? How can you cook steaks as tender as your favorite restaurant?

The first step in cooking a good steak steak is to choose the right note. The highest quality beef USDA Prime is classified and commands the best prices. are of the highest quality USDA beef for restaurants and specialty markets are not soldIt is likely that your local grocery chain. The following notice of beef is USDA Choice. USDA Choice is tender, spicy and slightly lower quality USDA Prime. The meat is well marbled fat and tender and juicy when properly prepared. USDA Choice is about 70% of all beef graded, and is readily available in your supermarket. USDA noted an acceptable quality of meat is beef, which has a minimum of marbling fat. And 'thin, but not so delicate as to beUSDA Prime or choice.

Then check the color and texture of the meat. A good steak should be firm, moist and bright colors. It 'also suitable for outdoor marble with thin streaks of white fat and a very thin crust on the steak. In our society aware of fat, you tend to try and lean meats, but the thin strip of white marble in the fat of meat is the key to a good tender steak.

The most tender and juicy steakcome from the loin, short loin and rib. These steaks are sirloin steaks, Porterhouse steaks, T-bone steaks, steak, Delmonico steak, and filet mignon. Fiorentina, not weight more than this, but the bone adds flavor to the steak.

Aging is a process that enhances the flavor and makes it desirable to supply more meat. Aged steaks are more expensive and more often thanlocated in supermarkets, hypermarkets and luxury. A steak is undeniable old darker color.

Once you buy your steak, you can further increase the tenderness and juiciness of marinated. Try a marinade made of ½ cup each of wine and olive oil 2 tablespoons lemon juice mixed with vinegar and herbs. Add all the ingredients you like, like garlic, pepper, onion and herbs. Place steak in an airtight bag, poursufficient to cover and marinate in refrigerator overnight. As for steak marinade that adds flavor and tenderness. If you always put steaks in the freezer before cooking, try to pour the marinade over the steak before freezing. Steak is marinated and thawing to prepare for boiling.

It 'available for viewing on your steak tender meat, and certainly supply of meat, but tender meatsometimes gently over the meat, changing the structure of boiled meat. If you decide to go this route, do so carefully.

When ready to cook through the outer layer of fat on the steak in a few places to avoid slash, but not curling the cut of meat. The tender cuts of beef can be roasted on the grill or fried. Less tender cuts should be pan fried steak or braised slowly. It should never be cooked in liquid. When hot pan, usea heavy pan like a cast iron pan or skillet and pan before adding the meat. The distribution of heavy metals will take the heat for heating and cooling when the steak is not properly added. A hot pan quickly grasp the outside, trapping moisture inside.

During cooking, try using a single steak. Cook the meat is browned, then one side and the other half, and finished his round on the other side. Irish stew as is too often ratherBurning to produce a juicy steak and down. If the steak is ready, served from the pan and let stand several minutes before.

While the meat rests, you can make a sauce with the demand for meat juice. Use your favorite sauce or mushrooms and sauteed onions. When almost finished, a tablespoon each of butter and flour and cook until golden brown. Add a little 'wine and loosen all the bits on the bottom of the pot can be pasted.Cook the ingredients until thick and smooth taste, and serve with steaks. Enjoy!

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How to Cook Grilled Tuna

Saturday, May 22, 2010

for most of my life, tuna, cut-up this stuff from a box that my mother has with mayonnaise, onions and cucumbers and differences between the mix of a few pieces of white bread for my school for lunch. Who knew that the Tuna is something you can eat like a normal fish?

Now I am happy to see shows devil is in the tuna fillets and fish at the supermarket. Tuna is much tastier options good old days, boring Ol 'Tuna!

Tuna is particularly suitable for grilling. If you want the grilled tuna, go to the store or seafood market and look for the pink fish can be found. tuna meat is done under the most fish are pink, because it contains most of the oxygen molecule called myoglobin binding. The flesh of tuna is dark, even in a certain result.

In general, the Pinker / bluefin tuna, the better. In the Japanese system, the best tuna sashimi andeven if it means exactly that, subject to certain disputes, including fat content of color and freshness. Sashimi tuna is bright red.

Sashimi is the sea which is cut and eaten uncooked. For the purposes of cooking, you can do with a lesser degree, but it is always good, a bit 'more about what is the best tuna to know before making your choice.

Here are some simple recipes, like grilled tuna.

Grilled Tuna Steaks: Recipe1

Ingredients

4 slices of tuna

3 tablespoons soy sauce

1 teaspoon brown sugar

1 teaspoon teaspoon mustard costume

2 tablespoons cooking oil

Instructions

The first was the tuna steaks in a shallow dish.

In another bowl, combine soy sauce, brown sugar, mustard and oil to create a marinade.

Third in the marinade tuna steaks. Caution (to avoid breaking too) turn to fish until coated on allSide with the marinade.

Fourth Cover the bowl with plastic wrap lining. Refrigerate 1-2 hours.

Fifth take a hot grill. Remove the tuna from the refrigerator and pour the marinade into a bowl to use for basting. Grill the tuna steaks for about 12-16 minutes, basting often and turning in mid-process.

Grilled Tuna Steaks: Recipe 2

Ingredients

4 slices of tuna

4 tablespoons olive oil

2 tablespoonsfresh lime juice

1-2 cm of ground fresh ginger

1 teaspoon garlic salt

Instructions

First Place tuna fillets in a shallow dish.

In another bowl, whisk together olive oil, lime juice, ground ginger and garlic sauce. This is your marinade.

3 Pour the marinade over the tuna. Turn the fish until coated on both sides with the marinade.

Fourth Cover the bowl with plastic wrap lining. Refrigerate for 1 hour.

Get your fifth hot grill - for this recipe, aCharcoal Grill is probably the best way forward. Fillets Remove tuna from refrigerator. Tuna steaks and grill for 10-15 minutes. Be sure to contact at least once during cooking.

If you use the tuna steak, parsley garnish it with slices of lemon or branches. grilled peppers, onions and mushrooms are great accompaniments.

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Cooking in the car-1

Thursday, May 20, 2010

Perhaps a journey of two men who do not need to stop for lunch ... We cook on the car. Welcome to a boil on the car. www.cookingthecar.com or follow me on Twitter @ cookingonthecar

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Steak Seasoning - Tips for a great steak

Tuesday, May 18, 2010

steak sauce is something that cooks food for his station to increase the flavor. The seasoning is actually a spice and herbs to make a particular scent or flavor combination, mix the meat. It 'very important for a woman to prepare a dish tasty and friends or guests are invited to a dinner serving. In addition, restaurants hire chefs who can create the effect of the steak seasoning used to increasecooked meat, then return the customer can choose to keep their favorite restaurant.

Prepare a steak at home can be challenging, especially if you are not used to cooking time high. However, tips on how to use herbs to help a lot of steak in an attempt to fulfill this task, a wonderful steak.

Choosing the best herbs and spices

The idea is that you want the steak as tasty as possible, then,It is necessary that the herbs and spices would be the ideal flavor for you and your family to consider. He does not like the taste of garlic or onion or basil or bay? Then you can buy herbs and spices in bulk and make your own combination of leaving home. The steak seasoning surely become family loved all your favorites because he has chosen.

Storing steak

spice steak must be stored properlyThe event will be buying more meat to prevent the herbs and spices, each time you want to cook. As you have already discovered, steak can lose their flavor if you keep him warm, humid and sunny places. If you want to check the steak sauce is still fresh and we guarantee the flavor of the meat as you want, you can choose some of the leaves or seeds and crushed his hand to see if the smell is still there, the degreebe. The color should also help to determine when your steak is a blend of spices do wonders for your dinner. Fading of color is not what you want.

Maybe you want to avoid mixing Steak Seasoning

Some people prefer to avoid condiments, steak with confidence that the flakes and powders, or seeds. They prefer the garlic, onion, carrots and other vegetables or plants at the same time with their steaks. They believe that the costs andheighteners natural taste, the better the taste of steak. This is a very good tip for cooks decide to try and spice mixes powdered steak or vegetables and plants working to do better.

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Tips: How to cook chicken properly

Sunday, May 16, 2010

Cooking Tips: How to cook the chicken properly. Basic cooking techniques and tips for cooking chicken right

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Ramsay Cookalong Live | Gordon How To Cook A Steak | Channel 4

Saturday, May 15, 2010

Cooking the perfect steak: Gordon's Guide | Friday, 09:00, Channel 4 | Watch Gordon Ramsay: Cookalong live free catch-up www.channel4.com 1000 Visit Journal Watch video channel4.com Channel 4 www.channel4. com www. channel4.com

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How to cook steak

Thursday, May 13, 2010

Steak, if a grill favorite, can be cooked in various ways. You can pan roasted, steamed, roasted, baked, etc. Selecting the proper method for cooking steak depends on its tenderness. There are methods of wet and dry heat methods. Dry heat methods are generally applied to the more tender steaks such as filet mignon and sirloin, while moist heat methods are best suited for tougher cuts of meat. Water helps to softenSteak. "

The tenderness of the steak is cooked, "which affects how it is done. The time the steak is ready, we can, raw, very rare, rare, rare, medium, medium well done and well done. Rare steaks are exposed in the second time the flame a very short time. They kept their original character and are very pink. Steaks rarely retain their original flavor stronger, but not very healthy because they containMicroorganisms. Because the cooking time increases, the steak is pink to light brown and converted its juice also reduces. Well Done steaks are brown and hard to chew thoroughly. For ordinary palates, medium rare steaks are the best in Paris.

The best way to cook grilled steaks is definitely there. Any questions, while a grilled steak - the tenderness of steaks from the marinade, the quality of the coal and lighterthe concentration of the person cooking more. steaks and requirements of liquid about 8-10 minutes on the grill. The time depends on the degree of cooking required.

cuts for the application can also be grilled. Bake in oven is used without liquids. There's a flavor different from cooking in an oven heat around the meat on all sides. Less tender cuts can be grilled, marinated, if not earlier.

Thin and delicate steaksnetwork, T-Bone and Rib eye taste very well when they are skipped. steaks are fried in a pan placed over a flame. No oil is added. Steaks to cook on their own fat.

If the cut of meat is greater, is ideal for frying. The process of roasting is a dry heat cooking that uses no liquid and no cover. Tender cuts roast better and are cut into slices before serving.

meat hard as Chuck, round, brisket and blade usually braised. Brazing is a moist heat cooking method is a lid with a small amount of liquid in a furnace with a closure. It is a slow process, because it makes the supply of meat slowly.

Another method for cutting hard to boil. The meat is cooked completely covered with water, slowly, over medium heat. Stew is a very popular method for steaks, but if the cut is big enough and hard, you better be put into the pot.

In all methods> Steak kitchen for cooking with a meat thermometer measured. However, in practice, we can evaluate the area, simply by touching the steak.

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