How to Braise Steak

Thursday, March 31, 2011

Braising steak means first browning it in fat and then simmering it in a covered pot. A Dutch oven, crockpot, or pressure cooker would be perfect for making braised steak recipes. Braising is a good cooking method for tough cuts of steak because it makes the meat tender and juicy. As well as steak, you can braise fish, chicken, or vegetables.

How Does Braising Tenderize Meat?

Cook Steak

This cooking process breaks down the tough connective tissue in the beef. These fibers expel moisture as they are cooked and the meat dries out. If you cook the meat slowly and in liquid however, the fibers relax and the melted collagen and fat are re-absorbed into the meat, making it tender and succulent.

Braising Steak Step by Step

First, season your cut of steak with salt and pepper. Heat some butter or oil in a Dutch oven or heavy saucepan and saute the meat until it is browned all over. Pour stock, juice, wine, or water into the pan to de-glaze it. Scrape up any stuck-on pieces of meat to add flavor to the braising liquid. Add the rest of the cooking liquid to the pan, then cover it and braise the steak until it is tender. Depending on what you are cooking, this can take as little as one hour or as many as six.

Strain the meat and vegetables out of the cooking liquid and arrange them on a serving platter. Cook the liquid down to make a tasty sauce. You might like to add some flour mixed with fat to make the sauce into a thick gravy.

The Best Cuts of Meat to Braise

Tough cuts are the best for braising because they come from more exercised muscles. This means they have a lot of connective tissue, which will break down and become tender. It is a waste of time and resources to braise lean, expensive cuts because they are tender anyway. Chuck eye roast, top blade roast, short ribs, shanks, ribs, brisket, and seven bone roast are all good cuts of steak for braising.

What Else Can You Braise?

You can also braise fish. If you want to do this, choose big, firm fish like swordfish or shark. Softer fish like cod, flounder, or tilapia will fall to pieces so either braise them for a very short time or cook them in a different way.

Chicken thighs and legs are suited to this cooking method. You can also braise a whole chicken on the bone. If you are using boneless, skinless chicken, you might as well pan fry it. To braise vegetables and fruits, choose hard varieties like parsnips, leeks, squash, yams, beets, carrots, apples, or pineapple.

The moist heat obtained by the braising process breaks down the cellulose in the vegetables and makes the starches expand. This results in tender vegetables and fruit. Vegetables braise faster than meat, so add them an hour or two before the end of the cooking time.

Whether you are braising beef, chicken, or something else, it is important to use a tight-fitting lid on the pan so the liquid will not escape. Braised steak makes a wonderful dish and steak braised in a red wine gravy is heavenly served over a generous mound of hot, buttery mashed potatoes.

How to Braise Steak

If you have never tried braising, you really should try it! Tough cuts of steak, which are suited for braising, tend to be very cheap and the results are worth it. Find the best braising recipes on food blogs or use a recipe search engine if you know which cut of meat, fish or poultry you want to braise.

RecipeDirectory.org Where the Web Searches for Recipe Sites

See Also : all clad stainless steel 10 piece cookware set kitchenaid gourmet essentials 12 piece cuisinart chefs classic stainless 14 inch stir fry

The Perfect Steak Dinner - 3 Dishes (and One Drink) to Food Nirvana

Wednesday, March 30, 2011

Here are four items that I think make the perfect steak dinner. Do all four. You won't disagree with me. What are the four?

Spicy Smoked Steak

Cook Steak

Cheese Fries

Seasoned Green Beans

Homemade Milkshake

I'm getting hungry, so let's get started.

Spicy Smoked Steak

2 pounds of steak (round steak works fine)

MSG (sold as Accent in the seasoning section)

1 tablespoon of butter

1/4 cup cider vinegar

2 1/2 teaspoons brown sugar

1 eight ounce can of tomato sauce

1 large can mushrooms

1 banana pepper

2 bell green peppers

2 mid-sized onions

Some salt and pepper

Liquid smoke

Directions:

Tenderize the meat with a mallet and lightly coat the meat with the MSG powder. Take all the other ingredients, except the tomato sauce and put them on the top of the meat. It's important to keep it all on top.

Regarding the liquid smoke vary the amount you use to the amount of smokiness you want (don't overdo it, it's strong stuff). Pour the tomato sauce over the top of everything else.

Cover the steak snugly with foil. Poke holes in the foil. Cook it for half an hour at 400 degrees. It's a good idea to have a cookie sheet under the steak in the oven to catch drippings. Cover the cookie sheet with foil for easy clean up. Reduce heat to 200 degrees and continue cooking for an hour.

Cheesy Fries

3 potatoes (scrubbed and sliced in to French fry shapes)

3 tablespoons of melted butter

1/3 cup parmesan cheese (not fresh-grated)

3/4 teaspoon garlic powder

3/4 teaspoon paprika

1/2 chives

Directions:

Coat the fries in the butter. Mix the other ingredients together. Coat the fries in the mixture. Preheat oven to 375 degrees. Cook them uncovered for forty minutes (less if you've thinly sliced them).

Seasoned Green Beans
10 fresh mushrooms

1 yellow onion

4 cups of frozen green beans

1 stick of butter

Mrs. Dash seasoning

Directions:

Chop the mushrooms and onions. Saute them until the onion is translucent. Heat the beans until they are tender. Drain the veggies and place them in a dish. Mix in the mushrooms, onion, butter, and Mrs. Dash.

Homemade Milkshake

4 cups of cold milk

4 cups of vanilla ice cream

Directions: Blend together in at high speed in a blender. Serves 4 to 5.

So there you have the perfect steak dinner. Personally, I think I'll fix this again tomorrow night. Good food is truly my weakness. Enjoy!

The Perfect Steak Dinner - 3 Dishes (and One Drink) to Food Nirvana

Nathan Pennington runs [http://www.meatlodge.com]. The Meat Lodge is devoted to all kinds of delicious meats and is full of recipes, short how-to's, and the like.

Click here now! ==> [http://www.meatlodge.com]

Tags : lodge logic pre seasoned 9 quart dutch oven circulon 2 10 piece cookware set

Steak Recipes: Try Something New Today!

Tuesday, March 29, 2011

Among the greatest joys of cooking steak is the pleasure of trying out new steak recipes. After all, steak is not just a meal to be gotten through, it is a meal to be enjoyed and savored. Quality beef is not meant to be shoveled into the mouth like so much cafeteria food, it is a finely crafted testament to the art of the cook who plies its ornately marbled form to bring forth a delectable construction that is truly a delight to the senses. And by mastering steak recipes, you have mastered a truly great meal.

One of the most important places to start experimenting with steak recipes is with marinades. These are usually very easy to start with and, for those new to steak recipes, it is not only safe, but very easy. By either purchasing a pre-made marinade or mixing up a new concoction on your own, all you have to do is place your steak in the marinade, let it sit for a few hours, and now you have an intriguing new flavor that can even bring out new flavors in the steak itself.

Cook Steak

For those who are stepping up to something a little more complex, working with spices is a very good way to learn some new steak recipes. With the proper blend of spices rubbed into a steak or simply providing a nice coating to the outside, a grillmaster can bring in new flavors and turn the steak into a whole new experience. By creating a mix of spices that works with the flavor of the steak without overpowering it, your steak will be the sort of meal you not only eat, but talk about afterward.

For something a little more unusual from the list of steak recipes, chicken-fried steak has become an enjoyable alternative to the same old steak. While you probably would not use a high grade of steak for this particular recipe, it is a nice addition to the repertoire when the steak is nothing to shout about. By putting some breading and spices on an otherwise unremarkable steak and then frying it, you can get a nice little cross between fried chicken and steak. And frying the steak will loosen up a tougher steak, making an otherwise difficult piece of meat into something that can be easily handled with the teeth you were given.

There are a variety of steak recipes available and the choices are really only limited by your imagination and your willingness to research and experiment. And there are plenty of recipes floating around in magazines, cookbooks and on websites that will suit your needs and allow you to find that creation that is just right for you. Or maybe you could just stick with something simple and just throw your steak on the grill and get it to just the right level of doneness. Because when you get right down to, there are a lot of steak recipes out there, but steak is still pretty good all on its own.

Steak Recipes: Try Something New Today!

George Royal is a successful webmaster and publisher of Steaks i. He provides advice on steak recipes at his website http://steaki.com.

Friends Link : all clad copper core 3 quart saute with lid circulon infinite 10 piece cookware set breville sk500xl ikon cordless 1.7 liter stainless

You Don't Need A Grill Cook Book, This Is How You Grill A Steak!

Monday, March 28, 2011

Very little things are in life better than got to the backyard, fire your grill, get some beers and enjoy a perfectly grilled, juicy T-Bone or Porterhouse steak. Of course, there are many techniques in some books as well as some more opinions from friends who suddenly became Emeril's relatives. Here, right now, you'll find a simple technique that has work for me and my friends every time in getting a perfect steak.

The first thing to do is to choose a very good cut of meat. If you make friends with a butcher, this is priceless because he can help you with this important step. You are looking for a steak of at least 1 inch thick, no more than 1.5 inches. The meat must be fresh, that is, never accepting previously frozen meat.

Cook Steak

Ok. The next step is to marinade the steak. When you marinade your steak, keep in mind that you just want to compliment or enhance the flavor of the meat and don't change it. So, we can say that you don't have to marinade the steak taking the risk to lose he flavor, but what you can do is to do it lightly just to tenderize the meat.

Here's a good recipe for marinade:

3-Cloves of Garlic, Peeled and mashed

1/4-Cup of onion (chopped)

12-ounces of dark beer

Fresh Ground Pepper (1tsp)

Cumin (1/4 tsp)

Salt (1/4 tsp)

Vegetable Oil (1/4 cup)

Dried Thyme (1/4 tsp)

Mix all the ingredients, place the steak in a container and pour the marinade on the steak, turn it over, put a lid on the container and refrigerate for 12-24 hrs.

Grilling the steak...

1. Take the steak out of the container and let it sit for about an hour to bring the steak to room temperature or close to it.

2. For gas grills; hopefully, you have a grill with two burners, so heat one part on high and the other on low. Apply carefully a good quantity of vegetable oil spray or pam to avoid sticking. Place the steak on the hot side of the grill for 1-2 minutes each side of the steak. Move it to the warm side of the grill and cook for about 9 minutes. The internal temperature should be 135F degrees.

For charcoal grills; do the same procedure, making one part of the grill the hottest possible and the other part a little less. The charcoals should turn white and you shouldn't be able to keep your hand for 2 seconds over the hottest side of the grill. This is an indication that the grill is ready.

3. Let the steak rest by placing it on a plate and covering it with foil for about 5 minutes or so. This will help in making the steak tender and juicy because if you cut the steak too early, the juices will be hot, causing them to ooze out.

Cover the steak with foil for about 5 minutes. This will make it tender and juicy.

Enjoy!

You Don't Need A Grill Cook Book, This Is How You Grill A Steak!

======================================================

Victor C.'s brother-in-law is a professional chef in a very famous restaurant chain. Victor used to help him with his computer reports. That's when his brother-in-law shared with him some of the best recipes he knew.

Look no more for that perfect recipe. Just go to [http://www.the-best-on-line.com/cook/book.html] and get the best recipes you can find anywhere.

Grill Cook Book [http://www.the-best-on-line.com/cook/book.html]

Recommend : all clad master chef 2 14 piece cookware set farberware classic stainless steel 10 piece

4 Yummy Gas Grilling Steak Tips

Sunday, March 27, 2011

Rib-eye, T-Bone and porterhouse steaks, all cooked with perfection and great taste. This is what everyone aspires in their grilled food wish list. However, it takes practice and constant learning to be able to do it just the way professionals did. The following gas grilling steak tips will allow you to have a taste of perfectly-seasoned and grilled steak. All you have to do is read, understand and learn.

Family gatherings would not be complete without an array of delectable steak dishes. Prime cuts of beef, pork even fish compels us to grill and commit less grilling mistakes. Besides, everyone appreciates a well-rounded meal, which is made more perfect by a nice selection of beef cuts and marinated ribs.

Cook Steak

Gas grilling steak tips often starts with selection of food items. This first tip will take us to a journey of choosing Fillet Mignon above the rest. Fillet Mignon is a steak cut out of a prime beef. This may cost you a little over your budget but is truly worth it.

Second, season and marinate. Use only the best spices and herbs. For special occasions such as weekend getaways, there is no other way to go but prepare special dishes. It has been said that marinating is often disregarded as part of gas grilling steak tips, all because everyone is so crazy about burning coals and ashes.

Third, food preparation may be great and that includes marinating meat before grilling. However, there will be no rib-eye or T-Bone in your plate if you fail to fire up that grill. As an essential component of gas grilling steak tips, you have to know when to cook the items and how to raise those flames. A high temperature is often required in grilling. More so, grilling the steak for roughly two minutes per side is an ideal requirement. Are you afraid of flare-ups? Worry no more as long as you know how to spray water. After which, carefully flip the steak cut and place it onto the grate.

Fourth, decide whether you want your steak rare, well-done or medium rare. To check the doneness of the meat, avoid piercing the steak before or while grilling. A relatively known procedure is also used to determine doneness and is as effective as the other gas grilling steak tips. Just give your steak a slight push, and from there you can tell whether it is firm, well-done or medium-rare.

In the end, avoid the hassles of burnt meat come weekend. Enjoy your leisure time with loved-ones and friends. Be your own chef and start grilling. And with this list of gas grilling steak tips, you're on your way to gastronomical bliss.

4 Yummy Gas Grilling Steak Tips

Want More? Get Your FREE eCourse and Discover My BBQ Secret Recipes for Grilling Mouth Watering Succulent Fall off the Bone, Ribs, Chicken, Beef and More 
Yours For FREE for a Limited Time Only

Oscar Orillia is BBQ Grilling enthusiast, if you would like more great information on Grilling Steaks please visit http://www.GrillingTips.net/

See Also : cuisinart multiclad pro stainless steel 12 piece

Beef Cube Steak Recipes - Italian Style Cube Steak

Saturday, March 26, 2011

Cube steak gets the Italian treatment in this recipe that features beef, tomatoes and fresh zucchini.

2 pounds beef cube steak
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 ( 14.5 oz.) can diced tomatoes
1 ( 15 oz.) can tomato sauce
1 large onion, thinly sliced
1 teaspoon Italian seasoning
5 small zucchini, cut into 1/2 inch slices

Cook Steak

Directions

Place the cube steak, flour, salt, and pepper in a large plastic bag you can reseal. Seal and shake to coat.

In a large skillet, heat the olive oil over medium heat; brown the cube steak. Reduce heat to low, and mix in the tomatoes, tomato sauce, onion, and Italian seasoning. Cover and simmer at least 1 hour, stirring once.

Place the zucchini in the skillet, and coat with the tomato sauce. Continue to simmer uncovered 10 minutes or until zucchini is tender.

=> Beef Brisket Recipes: Oven BBQ Beef Brisket

This is a very simple recipe for barbecue beef brisket that features cola, onion soup mix and chili sauce.

2 1/2 pounds beef brisket
1 ( 12 oz.) can or bottle cola carbonated beverage
1 ( 1 oz.) package dry onion soup mix
1 ( 12 oz.) can or bottle chile sauce

Directions

Preheat oven to 325 degrees.

In a roasting pan, place brisket fat side up. In a bowl, combine cola beverage, onion soup mix, and chile sauce. Pour chile sauce mixture over brisket.

Cover and bake for 3 to 4 hours. Uncover the brisket during the last hour of cooking.

=> Beef Jerky Recipes: Savory Beef Jerky

Save money and make your own beef jerky at home. Marinate strips of fresh beef in a spicy sauce then dehydrate to your taste.

2 pounds beef round steak, cut into thin strips
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon meat tenderizer
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

Directions

Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix well to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.

Remove beef from bowl and place between two pieces of plastic wrap. Pound beef to 1/8-inch thickness.

Arrange the beef strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking - at least 4 hours. Store in an airtight container or resealable bags.

Beef Cube Steak Recipes - Italian Style Cube Steak

Delicious Recipes for your busy lifestyle - make awesome meals! [http://www.best-free-cooking-recipes.com]

Visit : all clad ltd double burner griddle

Baked Steak and Potatoes in Tomato Sauce Recipe

Friday, March 25, 2011

This is a dish that my mother prepared for many years. It was my favorite meal, so she always made it for me on my birthday. It makes cheaper cuts of round steak come out very tender. I now cook this dish for my own family, but I still make sure I have it on my birthday in memory of my mom.

Mom's Baked Steak and Potatoes in Tomato Sauce

Cook Steak

1 1/2 to 2 pounds round steak, cut into serving sized pieces
4 large potatoes, peeled and quartered
3 cups tomato sauce
1 cup all-purpose flour
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 teaspoon oregano
1 tablespoon sugar
3 tablespoons vegetable oil

1. Preheat oven to 325 degrees F. In a medium bowl combine flour, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Dredge both sides of steak pieces through flour mixture. Discard leftover flour.
2. Heat the vegetable oil in a large skillet over medium heat. Brown each side of the steak pieces in hot oil until lightly browned. Place steak in a 9x9 or 9x13 glass baking dish.
3. Place cut potato pieces in baking dish with the steak pieces.
4. In another medium bowl combine tomato sauce, 1/2 teaspoon salt, 1/2 teaspoon black pepper, oregano and sugar. Mix together well. Pour sauce evenly over steak and potato pieces in baking dish.
5. Cover dish tightly with aluminum foil. Place in preheated oven and bake covered for 45 minutes. Remove foil and continue to bake for another 30 minutes, or until potatoes show some signs of browning and steak is cooked through.
6. Serve with plenty of the tomato sauce over the steak and potatoes. Serves 5 or 6.

This dish makes a great Sunday dinner meal when served with green beans and hot rolls.

Baked Steak and Potatoes in Tomato Sauce Recipe

K. Hupp enjoys cooking and gardening. Visit KitchenAid Mixer Attachments to find a great deal on the KitchenAid Pasta Maker

Related : cuisinart chefs classic 17 piece cookware set all clad master chef 2 6 quart saute pan

How to Make a Delicious Steak and Mashed Potatoes

Thursday, March 24, 2011

Who doesn't love a classic steak and mashed potatoes? When you go out to eat them, they can cost well over ten dollars, and at the expensive places it may even hit fifty dollars. So why not make this delicious goodness at the comfort of your own house? Spend a little under five dollars and get yourself a nice piece of steak, steamed vegetables, and mashed potatoes.

The ingredients that you will need are: top loin steak, a potatoe, some vegetables (whichever kind you would like), some milk, salt, pepper, and butter.

Cook Steak

First we're going to prepare the steak. In this recipe, we're going to do a simple seasoning with simple salt and pepper. If you have a rub that you want to add in, that's fine too. Rubbing it down with some rub is much better than salt and pepper, but we don't usually have rub at our house, so most of the times it's simple salt and pepper. Make sure to get both sides and leave it on the side for a little bit.

Take two pots of water and bring it to a boil. Add some salt in both pots and in one pot take your potato, roughly chop it, and throw them in. In the other pot, add your vegetables and steam them.

Now take a pan, raise it to high heat, and add some oil. In a couple of seconds, take your steak and put it gently on the pan as to get rid of excess oil flying at you. The secret to having a juicy steak is flipping it only once and not poking any holes in it. This will let the juice run out and you'll get a dry steak. We're also cooking it on high heat so we can seal in the flavor. This kind of steak should take about five minutes on each side to cook.

So while we're waiting for the steak to cook, let's turn to the potatoes and vegetables. The vegetables shouldn't take that long to cook. It should be done in a couple of minutes. Once it's done, drain the water and add it back to its pot. Turn the heat on medium and add a little salt and pepper and some butter. This will give the vegetables an extra layer of flavor.

As for the potatoes, they will take a bit longer. You will know they're done when you can easily stick a fork through it. Once they're done, drain the water and add it back to its pot. Turn the heat on medium and add your milk, butter, salt, and pepper. Now take a flat object and start mashing your potatoes. The milk and butter will help in this process as well as give you flavorful mashed potatoes. Once you've finished mashing your potatoes, mix it for a little bit and serve it on a plate. Next to the potatoes, layer on your vegetables.

Now, once both sides of the steak is done, drop the heat a little bit and cook until your steak is cooked as desired. Then, simply serve on the plate with your potatoes and vegetables and enjoy! If you calculate the ingredients and the amount used, it should run you a little less than five dollars for that hearty meal.

How to Make a Delicious Steak and Mashed Potatoes

http://www.TVLesson.com is a community educational based for all users. Variety of different how to lessons can be searched in more than 14 different categories. We welcome our users to register and join the TV Lesson community so they can help us develop and fine tune the TV Lesson experience to the community's needs. Join us and share your own wisdom and know-how by uploading your videos. Many lessons can be found in variety of channels. Sharing lessons can be a great way to connect in community and to increase knowledge. All lessons are carefully hand-selected and filtered to provide the best instructional videos.

Are you getting tired of searching for free video tutorials online? Now you can find all lessons in just one place. Explore our largest video library collection of free how-to videos.

Thanks To : all clad stainless 7 piece cookware set all clad ltd double burner griddle presto 8 quart pressure cooker

How Long to Cook Pork Chops on the Grill

Wednesday, March 23, 2011

Grilling pork chops can be challenging in that it is fairly easy to have them dry and get tough. Here is a guide on how long to cook the chops so you end up with juicy, tasty meat. If you prefer to use bone-in chops that is perfectly fine. I do not recommend that you eat pork that is not cooked all the way through so arm yourself with a good meat thermometer!

Here is what you need to do for delicious, well cooked juicy pork chops:

Cook Steak

4 boneless 1 inch thick pork chops
4 teaspoons curry powder
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable Oil

Rinse and pat dry the pork chops. Using your hands coat the pork with oil, evenly on both sides.

In a small bowl mix all of the spices. Mix well. Rub the meat evenly, on both sides, with the spices.

Heat your grill to high, with the lid closed, for 15 minutes. Clean the cooking grates with a wire brush. Leave one burner on high and the rest on medium low. If you are using a charcoal grill pile the hot coals on one side and leave the other one without any coals.

Place the chops on the hot part of the grill, with the lid closed, for about 3 minutes per side. You want to sear them fast and create some grill marks. Move the meat to the cooler part of the grill and cook, flipping once, for about 7 more minutes or until a meat thermometer registers 130 degrees. Remove the pork from the grill onto a platter and cover loosely with foil. Let them rest for 5 minutes as they will continue to cook while they sit. Your meat should register 145 degrees after the resting time. Serve with your favorite side. We ate these with grilled corn on the cob and grilled pineapples.

For pictures of these delicious pork chops click here.

How Long to Cook Pork Chops on the Grill

Mary Ann Allen, The Frugal Chef, is dedicated to show people how to eat well without spending a fortune. Her website http:///www.TheFrugalChef.com is loaded with free recipes, cooking videos and tips on how to save money without sacrificing nutrition and flavor!

See Also : staub 9.5 inch saute pan all clad stainless 7 piece cookware set kitchenaid gourmet distinctions 16 1 2 inch

Choosing the Best Salad to Go With a Steak

Tuesday, March 22, 2011

There are various side dishes that you can make to go alongside a nice, juicy steak. You might want to serve a hot vegetable side dish or perhaps you prefer a salad. Remember that salads do not have to be boring.

If you are taking the trouble to cook a delicious steak and perhaps using a flank steak marinade to give it plenty of flavor, it is also a good idea to make a flavorful side dish to go alongside it.

Cook Steak

A boring heap of lettuce would not look good on the plate with the meat and it would turn what would otherwise be a gourmet meal into something a bit uninspiring. So how do you make an exciting side dish to go with meat, which is not going to overpower the flavors you used in your steak marinade recipe?

Decide Which Flavors to Use

The salad you make depends on a few things. First of all, if you are using a richly flavored steak marinade recipe, you will not want to serve a very strong flavored side dish because the flavors are likely to clash. Neither will you want to use the same flavors in it that you are using in the flank steak marinade because contrast is the key to a successful recipe.

A richly flavored piece of meat in a red wine-based flank steak marinade would be nice served with a crisp salad. You can combine some basic ingredients like leaves, cucumber, and green onions to make it and perhaps even serve some potato salad on the side to give a pleasing contrast.

Use a store-bought dressing or make your own. A simple combination of extra virgin olive oil and balsamic vinegar makes an easy yet effective dressing. Add a few drops of lemon or lime juice to give it a zing.

Super Simple Recipes

When it doubt, keep things easy. Choose some nice leaves such as arugula and toss them with some thinly sliced cucumber, pitted black olives, and green onions to make a basic dish. If you want to add anything wet or slimy to the salad, like tomato wedges, avocado or strawberries, do this just before serving it, so the leaves do not get soggy.

The highlight of the meal should be the meat itself with the other ingredients there to offer a contrasting look, flavor, and texture. You can stick with green ingredients or make a colorful salad.

There is nothing wrong with a lettuce, green onion, cucumber, and avocado dish if you only want to use one color, or you could add tomatoes, olives, fresh pineapple, or beans for some color.

Use your imagination and let your creativity guide you. Since there are so many ways to make these recipes, it is very difficult to mess it up (unlike your meat - make sure you keep an eye on that while it cooks!)

Choosing the Best Salad to Go With a Steak

You can make a gourmet meal by using a flank steak marinade to give your flank steak a nice flavor and a tender texture. Choosing a great steak marinade recipe and making a tasty salad to go with the meat means you can make a gourmet meal which is delicious yet easy.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

Friends Link : calphalon tri ply stainless steel 13 piece le creuset 9 piece cookware set le creuset enameled cast iron 9 skillet

Honduran Recipes - How to Select and Cook Plantain

Monday, March 21, 2011

It is an absolute staple in a lot of Honduran recipes to include plantains because they are grown right in the country and are easily accessible. Plantains themselves come from the banana family and have three different ripe stages to choose from. The riper the plantain is, the sweeter the dish will be. If you are planning to use a green one then it will be rather sour, where if you are using a darker colored plantain then your dish will be a bit sweeter; black colored plantain will be very, very sweet. This is due to the natural sugar that is formed in the fruit as it ripens.

A lot of Honduran recipes call for the different stages, some recipes will ask specifically for a black plantain, while others want to make sure that it is green. It all just depends on which flavor and sweetness you are attempting to achieve. There are many different things that you can use a plantain for and many different Honduran recipes that call for some form of plantain.

Cook Steak

For example, you can boil your plantain and add it to soup, or you can steam it and have it for breakfast! You can dry your plantain and grind it up to use it for flour; this makes an excellent substitute to wheat flour. Another great thing you can do with plantains is make chips! Plantain chips are a refreshing and absolutely perfect substitute to potato chips.

There are even Honduran recipes for desserts that call for plantains because they are sweet when completely over ripened (and that black color). The plantain in general is a very healthy food when compared to most 'fruits' found around the world. It is also one of the most versatile foods as well; for you can serve it steamed, boiled, baked or fried. It all just depends on which method you like the most.

One of the greatest things about plantains as well is the fact that you can use the plantain flower and plantain leaves in your Honduran recipes. Honduran people, for example, cook up the plantain however and serve it on the plantain leaf, like a platter. Or, they use the plantain flower in Honduran recipes for its taste; it makes an excellent addition to any soup. In the great country of Honduras, a lot of people will use the young flower in salads and will eat the rest raw in vermicelli soups. They even use the plantain shoot to eat. First it needs to be to cut, the layers peeled off, steamed and then fried in masala powder to make it edible - this makes an awesome side dish for any dinner or lunch.

To start cooking Honduran plantain straight away, grab some authentic Honduran recipes.

Honduran Recipes - How to Select and Cook Plantain

Margaret Assor is an enthusiast of ethnic cookery and an advocate of boredom free kitchens. If you want to try out some of the exotic Honduran recipes, visit her website at http://www.RecipesForHonduranFoodsInEnglish.com

Thanks To : calphalon tri ply stainless steel 13 piece

How Long Do You Broil Ribeye Steaks?

Sunday, March 20, 2011

Introduction

You've been to the local meat department and picked up a couple of delicious looking ribeye steaks. Mmmmmmm... But now what? In this article you will discover the answer to your burning question: How long do you broil ribeye steaks? You will also discover some other informative preparation and broiling tips.

Cook Steak

Broiling Times

So, how long do you broil ribeye steaks? Here's the rule of thumb...

-- Rare:

Broil the steaks for three (3) minutes on each side to sear each side so that the moisture remains inside the steak (see below for tips on turning the steaks). Once each side has been seared, then the steak is done rare.

-- Medium:

Broil the steaks for three (3) minutes on each side to sear each side so that the moisture remains inside the steak (see below for tips on turning the steaks). Once each side has been seared, then broil each side an additional two (2) minutes. The ribeye steaks should come out medium.

-- Well Done:

Broil the steaks for three (3) minutes on each side to sear each side so that the moisture remains inside the steak (see below for tips on turning the steaks). Once each side has been seared, then broil each side an additional four (4) minutes. The ribeye steaks should come out well done.

Prep and Cooking Tips

-- Before broiling:

Pat the steaks with paper towels to remove all excess moisture. Season them with season salt and black pepper. You may want to add garlic powder. Rub the seasonings into the steaks for best flavor. (Some people like to also rub in olive oil.) Some people avoid marinating ribeyes because marinating adds moisture. You will get better tasting Ribeye steaks if you rub in dry seasonings and olive oil and broil them in dry heat. Place oven rack in such a position to keep the steaks about six (6) inches from the broiling element. Pre-heat the oven and broiling pan on broil (or high broil if you have such a setting on your oven) for about 15 minutes.

-- While broiling:

Keep the oven door slightly ajar. Use tongs to turn the steaks, not a fork. By puncturing the steaks with a fork, you will lose much of the moisture in a steak that makes it tender and juicy. You will need to adjust broiling times according to thickness. Reduce broiling time if the steaks are thin 1/2 to 3/4 inch. If the steaks are more than an inch thick, then increase broiling times an additional one (1) or two (2) minutes.

-- After broiling:

For juicier ribeye steaks, allow them to stand for five (5) minutes before serving.

Summary

You have learned the answer to your burning question: How long do you broil ribeye steaks? You have also discovered some very helpful preparation and broiling tips and advice. Of all the steaks you could have chosen, ribeye steaks are by far one of the best choices. Enjoy your tender, juicy steak dinner.

How Long Do You Broil Ribeye Steaks?

For information on how to lose weight fast, please visit the DLS Lose Weight Fast website at http://dlsloseweightfast.com/.

Tags : circulon infinite 10 piece cookware set

How to Cook a New York Strip Meal

Saturday, March 19, 2011

To cook a really great New York strip meal, you will need the following-

1. A good grill pan
2. Olive oil
3. Steak sauce
4. New York strip steaks
5. A meat thermometer

Cook Steak

This method is widely used by many top restaurants today. However, your desired level of doneness may be different and you may need to use a meat thermometer to cook your steaks to the proper level as desired. This method is based on cooking four, 8-10 ounce steaks to medium doneness.

Here are the steps to cook a great New York strip meal-

1. If frozen, set steaks out until they are at room temperature. Once they reach room temp, use a brush to lightly coat the steaks with the olive oil. I like to brush a little of the oil in the grill pan as well, but it's not necessary.

2. Heat grill pan to a high heat. If you sprinkle a drop of water in the pan and it sizzles, then it is ready for cooking.

3. Insert steaks into the grill pan and cook for 5-6 minutes.

4. At this time you will want to coat them with your steak sauce and cook them for an additional 5-6 minutes. The length of time is actually determined by the level of doneness you desire. Use your meat thermometer if you want a specific doneness. Cooking them 5-6 minutes should result in a great medium steak.

5. Prepare your side items. A baked potato, and salad with ranch dressing seem to make great sides for a New York strip meal.

Following the above steps should result in a really great New York strip meal.

How to Cook a New York Strip Meal

If you would like to know the secrets to cooking the best restaurant style meals, along with recipes, then please see my blog for more - http://worldfamousrecipesrevealed.blogspot.com/

Follow the link to my blog and I'll show you The Worlds Most Secret Recipes revealed - http://worldfamousrecipesrevealed.blogspot.com/

See Also : lodge logic pre seasoned 10 1 2 inch round griddle calphalon unison nonstick 10 piece cookware set presto 8 quart pressure cooker

Grilled Recipes - Marinated Skirt Steak And Salsa

Friday, March 18, 2011

Skirt steak is great to cook with and it features in many of the most famous and authentic Mexican food recipes. It might be an economical cut of beef but you can make it really tender by marinating it. This also adds a lot of flavor to your meat, as does grilling it on a charcoal grill.

You can either marinate the steak and then cook it or put the meat in a Ziploc bag with the marinade and freeze it until the day you want to make it. Perhaps you want to make two batches and cook one straight away, freezing the remainder. This is certainly the timesaving way of doing things.

Cook Steak

The following recipe serves six people and you can make the salsa up to a day in advance. There are no chilies in the meat marinade but there is a jalapeno in the salsa so cut this down to half a jalapeno if you are not keen on too much spice. Make sure the tortillas are hot when you serve the steak and salsa, then you will have a great contrast with temperatures as well as flavors and textures.

What You Need For The Marinade:

1 sweet onion 1/2 thinly sliced white onion 1 minced garlic clove 2 tablespoons olive oil 1/2 cup lime juice 2 lbs skirt steak 12 warm corn tortillas Pinch each of salt and black pepper What You Need For The Salsa: 1 peeled, seeded tomato 1 peeled, pitted avocado 1 seeded jalapeno 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon lemon juice 1 tablespoon red onion 2 tablespoons fresh cilantro

How To Make It:

Mix all the marinade ingredients in a bowl, apart from the sweet onion, steak, and tortillas, and then pour the marinade into a big Ziploc bag. Add the steak and close the bag. Let it sit in the refrigerator for a few hours. Chop the tomato, avocado, and jalapeno for the salsa, and then combine them with the salt, black pepper, lemon juice, red onion, and cilantro. Cover and chill.

Preheat the oven to 200 degrees F and wrap the tortillas in aluminum foil. Bake them for twenty minutes or until they are hot. Preheat the grill to moderately hot, and then take the meat out of the marinade. Grill it for about five minutes per side for medium rare.

Slice the sweet onion and put it on the grill too, brushing some of the marinade over it. Grill until it is tender but still firm. Arrange the meat and onion on a serving platter. Slice the meat thinly on the diagonal and serve it with the warm tortillas and salsa.

This is a fantastic meal if you want to have a cookout and entertain your dinner guests outdoors. The smoke from the grill adds a mouthwatering flavor to the beef. If you are unable to cook outside you could use an indoor grill. You will not end up having the same smoky taste on the meat but the other ingredients in this authentic Mexican food recipe add plenty of flavor themselves.

Grilled Recipes - Marinated Skirt Steak And Salsa

Skirt steak features in plenty of Mexican food recipes and this is an economical cut of meat to use. Beef and chicken feature in recipes throughout Mexican food history actually, although turkey and fish are other options for tasty homemade Mexican recipes.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

Friends Link : krona-7.5 quart stock pot with vented straining

How to Cook Steak With Dean Jacob's Rubs?

Thursday, March 17, 2011

Are you thinking of the best way to spice up your food, and give it the kind of aroma, taste and look that will leave people yearning for more? Dean Jacob's rubs provides special ingredients and cooking methods that will give your streak the ideal taste. With a mixture of natural herbs and spices, no one will be able to resist its tantalizing flavor. The steps to cooking a great meal of steak are simple, fast to understand and implement.

The first thing that every cook needs to know and understand is the type of steak being prepared. The steak used determines the size by which they ought to be cut. What needs to be looked after most is the distribution of marbling. This is the amount of fat found within each piece of meat. Steak can be cooked in many ways. The method used to cook, whether it's boiling, frying or grilling, ensure that you do it right to retain its flavor and make it tender. This will only happen if you start by first exposing the steak to the room temperature before it's cooked. Steak seasoning rather than using of other ingredients help bring out the natural flavor than mask it. Blue cheese, pepper and salt help complement and enhance the natural flavor.

Cook Steak

Always make sure that before or while cooking the steak, rub it with any of Dean Jacob's rubs. Road Kill Grill seasonings, pepper and salts, char-broil spices, Peugeot grinder mills and Italian seasonings are some of the rubs that work best with steak. When the steak is fully cooked, give it at least 10 minutes before serving it. This helps the aroma to spread evenly. The delicacy is best served with salads.

How to Cook Steak With Dean Jacob's Rubs?

Dean Jacob's Rubs are the solution to your steak. They help complement the taste of the steak and more importantly, they add nutritious value to the meal. Use the provided link to know more Dean Jacob's Rubs.

Related : cuisinart multiclad unlimited 4 quart saucepan lodge logic pre seasoned 17 inch cast iron skillet

How to Cook Healthy Meals - 5 Golden Rules How to Prepare Your Meal With a Minimum Amount of Fat

Wednesday, March 16, 2011

Did you know that fat is an extremely important nutrient? It's our body's main energy source. We couldn't live without it. The problem is that in our modern diet we eat way too much fat, and we have a tendency of eating the wrong fats. This causes problems like arteriosclerosis (possibly resulting in heart attack or stroke), high cholesterol and obesity.

If you want to prepare a healthy meal to prevent the above problems, there are basically two things you need to consider to use fat in a healthy way:

Cook Steak

The less fat the better. Vegetable fats are healthier than animal fats.

These facts lead to 5 rules how to cook meals with a healthy fat content:

Use fat sparingly Prefer healthy fats Choose low-fat foods Prefer cooking methods that use little or no fat Use equipment that requires little or no fat
1. Use fat sparingly

This is most likely the most important rule for a healthy meal. The less fat you add the better. Forget about adding oil to your pasta water to prevent the pasta from sticking together, it anyways doesn't work. And you don't really need to add a lot of butter to your rice to give it a nice taste. Rather use spices to add some flavor. Think twice if you really need to add this amount of fat. If you don't, then leave it.

2. Prefer healthy fats

In most recipes, animal fats can easily be replaced by the healthier vegetable fats. Use a good margarine instead of butter and a blend of vegetable oils for all frying and roasting. Olive, canola and rapeseed oil and any products derived from them are the healthiest options. Olive oil also reduces the bad cholesterol levels. It tastes great with many vegetables (e.g. grilled potatoes, stir-fried marrows, peppers, mushrooms and carrots) and salads.

3. Choose low-fat foods

Animal products like dairies, eggs, meat (especially beef), poultry and fish contain mainly saturated fats which are rather unhealthy for our body. Processed foods and pastry also belong into this group. Cut these foods to a moderate amount, choose lean meats and low-fat dairy products, and eat larger portions of low-fat foods like fruit, vegetables, whole grains and grain products as well as legumes.

4. Prefer cooking methods that use little or no fat

Frying in oil is certainly one of the unhealthiest cooking methods. Rather stir-fry or bake your food in the pan which uses way less oil. Steaming, stewing and baking in the oven can even do without added fat. There is, for example, a special type of chips that is specifically designed for oven-baking instead of frying (it's usually labeled "oven-bake chips").

5. Use equipment that requires little or no fat

Non-stick pots, pans and ovenproof dishes are an excellent asset for fat-reduced or even fat-free cooking, and there is a wide range available. Make certain you buy good products that will live up to the promise they make (the cheaper ones often lose their non-stick coating rather soon). There are also other types of cookware that have the same effect of denying the need of added fat to a great extend. A steamer is another option you might want to consider.

Now, if you follow these five rules explained above, your meals will contain less fat in general, and they will focus on the healthier fats, meaning your whole meal will be much healthier, and so will you. Always remember that nowadays there is barely a chance that you might not get enough fat. Even if you use it as sparingly as described here, you will still get sufficient. The secret to using fat in a healthy way is, as I mentioned before: as little as possible (that applies to both the fat your foods contain and the fat you add to them), and if you have to use fat, then choose healthy fats.

How to Cook Healthy Meals - 5 Golden Rules How to Prepare Your Meal With a Minimum Amount of Fat

Bettina Berlin is a health professional specializing in healthy nutrition and quick cooking. Eating healthy and thus maintaining a healthy weight can significantly improve your health and help prevent many diseases. Is your life so hectic that preparing healthy food often seems impossible? Then visit http://www.elishas-quick-recipes.blogspot.com TODAY and get your FREE fast cooking tips and much delicious quick easy recipes!

See Also : bostitch n62fnk 2 15 gauge simply calphalon nonstick 10 piece set

Tips For Picking Steaks

Tuesday, March 15, 2011

As a third generation butcher at B&B Grocery, Meat & Deli, I'm often asked how to pick out a perfect steak. Here's what I tell my customers.

Don't just pick out any steak. That is one of the worst things you can do. All steaks are not the same. Therefore, take your time when picking out a steak. There are steaks that are better for grilling and some steaks are better to slow cook. Generally, if the steak has "chuck" or "round" in the name then it is better to marinate and slow cook. If the steak has "rib" or "loin" in the name it will be a lot more tender and better for grilling. Ask your butcher which types of steaks are best for the way you want to cook your steak.

Cook Steak

The thicker the better. Steaks that are cut too thin are easy to over cook. Over cook a steak and you could end up with a dry, tough piece of "leather". It is easy to tell how thick steaks are at an old-fashion butcher shop. In fact, most butchers will cut thicker steaks for customers who request them. Be careful when buying steaks in packs. It can be hard to see the thickness of all the steaks.

It is important to look for steaks with the most fat marbling and streaking. Steaks with the most fat marbling are generally more flavorful and tender. The most marbled cut is the rib-eye. It is cut from the same piece of meat as the prime rib.

Don't cut the fat off! A lot of my customers want all the fat cut off the sides of their steaks. I don't recommend this at all! I tell my customers to leave the fat on while they cook their steaks. Fat helps keep the steak juicy and enhances the steak's flavor. You can cut all the fat off you want once the steak is cooked.

Knowing what to look for in a steak is as important as cooking a steak. Still not sure what to look for in a steak? Ask your neighborhood butcher. They always like to help ensure you get the best steak for your special occasion.

Tips For Picking Steaks

John Brooks is a 3rd generation butcher for B&B Grocery, Meat & Deli. A neighborhood grocery store that has been family owned and operated since 1922. You can learn more about John Brooks and B&B Grocery, Meat & Deli by visiting their web-site at http://www.bbgrocerymeatdeli.com

Visit : staub 9.5 inch saute pan cuisinart multiclad unlimited 4 quart saucepan

Deciding Right Steak Using Recipes With Steak

Monday, March 14, 2011

When you want to cook steak in the oven you are faced with a decision: What cut of steak will I cook? Well I hope I can help you in that decision. You could use recipes with steak to help you decide. I am going to give you an example of what you can expect if you use recipes with steak. When choosing your cut, it does not mean you need to get the most expensive. We are in financial tough times, so consider that as well. Also consider the thickness and weight. Steaks that weigh between twelve and sixteen ounces and are between one and a quarter inch to one and a half-inch thick, normally give the best results.

From recipes with steak, it is obvious that when your steak is marinated, you achieve the best results when cooking in the oven. Timing will play a role here. Remove the steak from the fridge half an hour before cooking and allow it to marinade in half a cup of olive oil, four teaspoons grill sauce, (your choice) and four teaspoons soy sauce. These amounts can be used for two steaks. While the steak is marinating, heat the oven and your cast iron skillet. At this point the steak is also gaining in room temperature.

Cook Steak

You need to sear the steak before cooking as this will give it the appearance of having been grilled. Here you have two choices: 1) Sear it on a burner by heating the pan to medium high, adding the steak, letting it sear four to five minutes on one side, then turning it and repeating the process. 2) Sear using a broiler: No turning isrequired as the steak will sear on both sides, as the heat from the broiler and pan work together searing both sides.

When it is time to cook the steak in the oven. The recipes with steak allows two choices. 1) Steak can be cooked to a good medium at 450 degrees, in ten to twelve minutes, if medium done steak is your choice. ) If you are going to bake potatoes with the steak, set the oven to 325 degrees and in twenty-five to thirty minutes you will have a perfect steak and delicious potatoes. Make your choice and transfer the pan containing the marinated steak, or steak and potatoes, into the preheated oven.

Cooking steak is sometimes a problem for some folk, but the only way you will overcome those fears is by persevering till you find what method works for you. You can help yourself through gaining an excellent guide by using recipes with steak.

Deciding Right Steak Using Recipes With Steak

Information just like this will help you Discover recipes with steak you'll love, and also Delectable Recipes With Steak

Tags : all clad ltd double burner griddle anolon professional 12 piece nonstick cookware set

How to Grill a Tri-Tip Roast the Right Way!

Saturday, March 12, 2011

Summer is here and that means it is the perfect time for grilling a tri tip roast. You too can barbeque a tri tip that will make your mouth water. Tri tip is such a perfect cut of meat to feed larger groups and it is very easy to grill if you know the right way.

If you aren't from the West Coast then you may not be familiar with tri-tip. The tri-tip is cut from the bottom sirloin primal cut. It is considered a roast, but in truth it tastes much more like a great steak. That is why it is so popular.

Cook Steak

You can prepare a tri-tip in different ways. You may want to marinade it overnight to seal in some great flavor (although tri tip has plenty of flavor on its own). Or you could use a dry rub the moment before you put it on the grill. Try doing a dry rub to start and then ten minutes before you pull it off, baste it with a nice helping of BBQ sauce of your choice. This will make a nice crust on the roast but it will still have that fantastic center flavor.

The right way to cook a tri-tip roast is over in-direct heat at 325 degrees. This is considered slow cooking as the time to cook it varies from 60 to 90 minutes depending on the pounds of the tip. A basic rule of thumb is to cook the tri-tip for approximately 30 minutes for every pound.

Don't grill the tri-tip directly over burning coals. Tri-tips often release plenty of fat grease and these can fall on the hot coals causing flare-ups. Have an ice-cold beer on hand to keep the flames down (and for yourself, you are BBQing, right?).

Tri-tip should be cooked medium-rare to medium, so pull the tri tip roast off when the center of the tip reaches 140 degrees. Whatever you do, do not cover the tri-tip with aluminum foil as this turns the meat grey and you don't get that nice steak-like crust that a tri-tip should have.

How to Grill a Tri-Tip Roast the Right Way!

For the absolute best resource on BBQing Tri-Tip check out The BBQ Secrets Guide

My Links : anolon ultra clad 12 covered deep skillet lodge logic pre seasoned 10 1 2 inch round griddle

Barbecue Tips For Great Steaks

Friday, March 11, 2011

A lot of people confuse barbecuing with grilling. Barbecuing is when you cook meat over indirect, low heat with wood or charcoal for an extended period of time. One of the first things to do when preparing to barbecue is to marinate or tenderize the meat. A good marinade will break down protein fibers and soften hard and dry meats. There are many things you can use to marinate your meat. You can use pineapple juice or other citrus juices. You could also use tomatoes, buttermilk, wine, or lemon juice. They also sell a variety of different marinades at grocery stores. If you add extra virgin olive oil to any of your marinades, you will have a tenderizing marinade.

To seal in the juices of your steak, you should cook it on medium to high heat. You can brush melted butter or olive oil mixed with spices on the steak when you put it on the heat. Then once you flip it to the other side, you can brush it on there, too.

Cook Steak

You should only flip the steak one time and you should never puncture the steak with a fork. Always use tongs or a spatula to handle the steak, so that you don't let any of the flavorful juices drip out onto the bottom of the grill and out of your delicious steak!

It is good to keep tabs on the internal temperature of the meat, and you can do this easily with an inexpensive meat thermometer. You will want to take the meat off of the barbecue just before it is actually done cooking and let it sit for a little while. It will continue to cook for several minutes after being removed from the grill. If you don't take this into account, your meat can get overcooked and/or dry.

Barbecue Tips For Great Steaks

Do you love to buy new gadgets for your home, or your garden? At GadgetLiving we keep an eye out for great gadgets for the home, like barbecue and grilling gadgets - gadgets that make life just that touch more efficient (and fun!). Join us at http://www.gadgetliving.com and find some great gadgets for your home.

Related : anolon ultra clad 12 covered deep skillet anolon professional 12 piece nonstick cookware set

Weber Grill Cooking Guide

Thursday, March 10, 2011

Outdoor party hosts are almost always heavy with worries. That's because the sole responsibility of giving life to the party, making the necessary preparations, and creating a delectable menu are all left in their shoulders. To ease out the tension, there's Weber grill. For decades and even half a century, Weber grill has been providing household owners, grill enthusiasts, and even restaurateurs with the perfect cooking system that is so advanced you will not have a hard time putting together your favorite barbecue recipe.

Weber grill cooking has been the choice for many people around the world since the amazing grill brand was first introduced. No other cooking device could accompany a barbecue party, an outdoor family picnic, and a garden get-together more fitting than a Weber grill.

Cook Steak

To give you the best ideas on how to maximize the use of your Weber grill, here's a Weber grill cooking guide. This features general and specific tips and tricks.

General tips:
1. Always preheat your grill before using.

2. Clean your Weber grill after each use. Schedule a major cleanup, which will involve taking apart the parts, once a year.

3. Choose the right grill for your need.

4. Do not overcrowd the grill.

5. Always put your grill on a spacious area, where no flammable material is nearby.

6. Season your food well before grilling.

7. Brush the grill rack with oil or include rubbing an amount of oil to your meat as part of the cooking how-to. This will prevent your food from sticking to the grill.

8. Use direct or indirect cooking according to your preference and what your recipe requires. With Weber grill, you will not only be able to grill but roast and even bake.

Tips on Grilling Chicken:
1. Cook the chicken all the way through. As this meat is less dense, it generates and moves through bacteria easily. To test for doneness, use a meat thermometer. Otherwise, you can make a deep cut on the meatiest part of the chicken and see that there is no more pink meat there

2. Grill chicken of similar slices or cuts or sizes at once. This will give you an easier time cooking because the chicken meats would require the same temperature and the same amount of time to cook.

3. Chicken naturally takes a shorter time to cook. Then again, it depends on the cut and the size. An average whole chicken takes about an hour to cook.

4. Turn your chicken more than once for the duration of your cooking time.

Tips on Grilling Steak:
1. It is a crime to cook the steak through. Never get to the point of 'well done' if you want to please your meat-loving friends.

2. Steaks continue to cook even after you take them out of the grill. Make at least a 5 degrees Fahrenheit allowance.

3. Turn your steaks only once. Do not destroy the beauty of the grill marks by turning it over and over.

4. Never make a cut to check for doneness. If you do and the steak is cooked already, it will be unsightly. If you do and the steak is still raw, you will risk losing all the juices within.

Weber Grill Cooking Guide

Visit these sites if you want more information about Tasty Weber Gas Grill Recipes or Weber Grill in particular.

Related : all clad copper core 3 quart saute with lid staub 9.5 inch saute pan

There is More than One Way to Prepare the Perfect Swiss Steak

Wednesday, March 9, 2011

More than likely your recipe will call for either round or chuck steak, but you
can also use cube steak.

The type of steak you use is entirely up to your palate. Swiss steak
can also be either baked in the oven, cooked in a
slow cooker or crockpot
, or even cooked in a large skillet on top
of the stove
.

Cook Steak

You will not find many recipes that tell you how you to cook Swiss steak on top
of the stove, but it can be done.

If you decide to try to prepare one on your stove top use any of the recipes
that you find, just cook on the stove top and check often.

These Swiss steak recipes call for them to be baked in the oven, but you can
also prepare them in the above mentioned ways.

For the first recipe you will need the following ingredients:

a covered baking dish, 2 pounds of steak, salt, pepper, garlic powder, 1 onion sliced, 4 ounce can of drained mushrooms, and 1 15 ounce can of tomato sauce.

The first step is to cut your steak into serving sizes, season the steaks
with the salt, pepper, and garlic powder
.

Place the steak into a baking dish top with the onion slice.

Now, pour the mushrooms and tomato sauce on top. Kind of level the
ingredients and bake covered for 1 ½ hours at 350 degrees. This recipe can also
be prepared on top of the stove just as easy. Just remember to check on it and
be sure that the liquid is not evaporating.

You can always add just a bit more tomato sauce or even a small amount of water
if needed.

If you like your Swiss Steak a bit spicier, try this one. You will need:

round or chuck steak, (tenderize the steak first), 15 ounce can of tomato sauce, 1 large onion sliced, 2 tablespoons of vinegar, and 8 ounces of your favorite picante sauce or salsa.

Place the steak in the baking dish, add the onion on top and then pour in the
remainder of the ingredients.
Bake at 250 degrees for around 20 minutes.

Serve with salad and (baked) potatoes.

There is More than One Way to Prepare the Perfect Swiss Steak

Hans is author of Prime Roast, Steaks, Seafood Articles at http://www.steaks-guide.com/ Visit us for more great free recipes, tips, and tricks!

Tags : cuisinart multiclad unlimited 4 quart saucepan

How to Cook Tenderloin Steaks

Tuesday, March 8, 2011

Tenderloin is the most tender part of the cow. Filet mignon is another name for this cut and if you like succulent, lean, and boneless steaks, you will love it. Tenderloin is not a cheap cut of beef so if you are investing in this fine cut, you will want to know how to cook it to perfection, maintaining its fine texture, compact shape and subtle meaty flavor.

This cut of the cow is waste-free, versatile, and quick to cook. You can cut it into strips for a stir fry or pasta dish, cubes for kabobs or simple broil, grill or pan fry the filet mignon. Marinated steak recipes are also useful for giving extra flavor to this tender ingredient.

Cook Steak

How to Grill It

Grilling is the cooking method of choice for most filet mignon connoisseurs because the flavor is so good. One inch thick tenderloin should be grilled uncovered over moderately hot coals for about fourteen minutes for medium rare to medium. Turn the meat occasionally.

If you want to grill extra thick cuts of filet mignon, an inch and a half thick for example, it is best to cover the grill and cook them for about fifteen minutes for a medium rare to medium doneness, turning the meat once or twice.

How to Broil It

Broiling is just as easy as grilling and if you have one inch thick steaks, put them in a broiler pan so the beef surface is two or three inches from the heat source. Cook the beef for fourteen or fifteen minutes for medium rare to medium.

For thicker cuts, have the filet mignon three or four inches from the heat and broil it for about twenty minutes. If you are using the broiler, just turn it once, halfway through the cooking time.

How to Pan Fry Your Beef

Heat a heavy nonstick skillet over a moderately high heat and then add your half inch thick beef tenderloin without crowding the pan. Let it cook for about four minutes uncovered, turning the meat over once.

If the beef is three quarters of an inch or a whole inch thick, they will take between eight and thirteen minutes to cook in a skillet. Turn the meat occasionally as it cooks.

Tips for Tasty Tenderloin

Browning your steak makes it look extra appealing. Make sure you blot the raw meat on paper towels before you cook it, to encourage browning. You can marinate the meat briefly before cooking it to give it extra flavor.

Easy steak marinades can break down tough cuts of steak but because tenderloin is already tender, it should only be left in the marinade for about twenty minutes. Over-marinating already tender cuts of steak can turn them to mush.

Cook the beef over a moderate heat. If the heat is too high, the outside of the meat might burn before the inside is cooked. A thin steak can be cooked at a higher temperature because the overall cooking time will be less. Turn the meat with a spatula or tongs because piercing the meat can let the tasty juices escape.

How to Cook Tenderloin Steaks

There are lots of delicious marinated steak recipes you can use to flavor your tenderloin before cooking it. Easy steak marinades range from mild and subtle to full-flavored, spicy and rich.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

Tags : anolon advanced bronze 10 piece cookware set bostitch n62fnk 2 15 gauge presto 6 quart stainless steel pressure cooker

George Foreman Grill Steak - How to Cook a Juicy Healthy Steak at Home Fast

Monday, March 7, 2011

Steaks are a very popular option and very tasty, but to grill them by ourselves is not always that much fun or practical so steak houses or restaurants are sometimes the only alternatives. Well, don't get me wrong restaurant steaks are very nice but also expensive and sometimes there is something about preparing steaks ourselves that really hits the sweet spot.

Anyhow what if there is a way for us to cook steaks ourselves without needing too much space and that does not produce too much smoke, then I'm sure many of us would jump at the chance. So here comes the George Foreman steak grill, a grilling machine that enables us, steak-lovers, to fix our own steaks in the comfort of our own home without the smoke and the fat. Confessedly, charcoal-cooked steaks taste a lot better than steaks cooked with this grill however, since barbeque grills are not an option in certain months of the year then this is the best choice you have.

Cook Steak

The grill plate is leaning so fat flows away from the food and into the drip tray making the steak a lot less fatty. After placing in the meat, chicken or fish just shut the lid to evenly grill both sides of the meat. Although the plates cannot be taken from the grill, wiping them with a clean wet cloth will be fine. The George Foreman steak grill also comes with a cookbook and a chart telling you how long to cook everything.

George Foreman Grill Steak - How to Cook a Juicy Healthy Steak at Home Fast

to learn everything you need to know about George Foreman appliances and cookware including the George Foreman Rotisserie visit http://GeorgeForemanRotisserie.org.

Related : anolon advanced 12 inch open round griddle rachael ray 10 piece cookware set le creuset enameled cast iron 5 piece essential

How Long to Grill Chicken, Steaks and More

Sunday, March 6, 2011

Summertime is a great time to have family and friends over for an outdoor barbecue. Whether you're talking about hot dogs and hamburgers, or chicken, steaks and spareribs, you want to make sure you have your grilling technique down. More often than not, for those of us who don't grill on a regular basis or for those willing something somewhat unique for a special occasion, the question arises, "how long does it take to grill chicken?", or "how long to grill filet mignon on an outdoor gas grill?" (if you're lucky enough to be grilling filet mignon!).  Because the last thing you want to do is have everybody over for a get together and then end up burning or under cooking the main meal. There are a few things to keep in mind when it comes to outdoor grilling.

One of the main things to keep in mind is that outdoor grills very tremendously in the amount of heat they produce. Whether it's a charcoal grill, gas grill, electric gas grill or natural wood-burning barbecue pit, usually each is almost as unique as the chef cooking on it. Until you get to know your grill and know how hot it cooks, or even what areas of the grill tend to get hotter, you're going to have to accept that it's going to be somewhat a game of trial and error. Of course, by following some typical guidelines and keeping a close eye on your food, you should come out with some delicious grub.

Cook Steak

If you're just getting started in the outdoor grilling arena, one thing that is highly recommended is keeping a notebook. His may sound odd, but trust me. Because of the variables mentioned above associated with your grill, plus variables associated with different cuts of meat in different cooking styles, you don't want to rely solely on your memory. If, as you grill each meal, you record in your notebook things such as the starting temperature (ballpark ranges are fine), type of meat to be cooked, area of the grill used, temperature of the meat when you started, and of course how long you left things on the grill and the final outcome (ie, was it a success). This way, when you come back to do it again whether it be a week, a month, or the following season, you'll have a good starting off point and a basic road map to increase the chances of success.

Another thing to keep in mind is that many times we will cook better if it isn't thrown on the grill totally cold. In other words, allow your meat to sit out at room temperature for 10 to 15 minutes before placing it on the grill. This will help reduce the chances of toughness.

Another way of making sure your meat remains as tender as possible is to be sure to use Palms rather than a fork when you turn the meat. Using a fork will repeat a leap year semi letting out all the Jews and leading to a much tougher and result. If you do want to pierce the meat near the end of the cooking cycle to check for doneness, use the thickest part of meat. If this one is done, then certainly the others are as well. If you're cooking chicken look for the juices to run clear, not opaque. Clear juice signals that the chicken is fully cooked and ready to be taken off the heat.

How Long to Grill Chicken, Steaks and More

Finally, remember that once you're done grilling chicken or steak, let it sit quietly for at least two or three minutes. A little bit more cooking will take place as well as ensuring all the juices remain intact. If you cut it too soon, the juices will simply spill out and you will lose an opportunity for an extremely juicy, tender piece of meat.

Following these simple tips can help you feel confident in your grilling, not stressing about how long does it take to grill chicken or how long to grill filet mignon and it will ensure a successful outdoor grilling experience for you both today and in the future.

Friends Link : lodge logic pre seasoned 17 inch cast iron skillet all clad lasagna pan kitchenaid gourmet essentials 12 piece

Learn the Best Way to Cook a Steak and Get Commended

Saturday, March 5, 2011

Overview

Many would say that to learn the best way to cook a steak is like learning how to do art and that there is no way that one can get it on the first try. Although just like with everything else that requires practice to reach perfection, the best way to cook a steak can be learned on the first go and as one gains experience, one can come up with different variations. There are tried, tested and proven ways however to make sure that one comes up with a great steak on the first attempt.

Cook Steak

Choose the Right Cut of Meat

The best way to cook a steak starts with buying the beef and making sure the cut is right to make sure that one is able to cook it well both on the inside and out. The first question at this point would have to be "what kind of meal is going to be prepared?" Believe it or not, a simple steak sandwich is a different cut as compared to those that are served during elegant dinners. Sirloin is a good choice when it comes to steak and it's just in the manner of cutting that differs depending on what dish one is going to prepare. Kobe beef, which has its origin from Japan is said to be the best type of meat to be used for steak. For those who are not familiar with Kobe beef, these are cows grown in Japan that live a relatively short life but are pampered. These cows even get beer massages everyday and the end result is that the meat and the fat are perfectly blended together.

Different Ways to Cook a Steak

Generally there are two methods of cooking steak: the dry heat method and the moist heat method. Sirloin is cooked by dry heat method because it's a tender steak, as well as filet mignon. For beef cuts that are a little tougher, then it is suggested that the moist heat method of cooking be used. Many would argue that the best way to cook a steak is by grilling it. Definitely the easiest way to cook steak, be mindful though that the marinade matters a lot and so does the tenderness of the meat.

When we speak of tenderness in steaks, we mean to say how well it is done. Medium rare, medium well and well done are different degrees of tenderness when it comes to steak. At this point, it really is all a matter of preference but for juicy and beefy steaks, the best way to cook a steak would be medium rare. The more done the steak is, the tougher it becomes.

Learn the Best Way to Cook a Steak and Get Commended

Visit these sites if you want more information about best way to cook steak or how to boil eggs in particular.

Thanks To : all clad masterchef 2 7 piece cookware set all clad copper core 3 quart saute with lid kitchenaid 10 piece cookware set

Authentic Mexican Recipes - Oaxacan Mexican Tacos

Friday, March 4, 2011

Here's an awesome tacos recipe from Oaxacan, Mexico. Remember to wear gloves when you are working with fresh jalapeno peppers.

2 pounds top sirloin steak, cut into thin strips

Cook Steak

Salt and pepper to taste

1/4 cup vegetable oil

18 (6-inch) corn tortillas

1 medium onion, diced

4 fresh jalapeno peppers, seeded and chopped

4 limes, cut into wedges

1 bunch fresh cilantro, chopped

Directions

Heat a large skillet over medium high heat. Fry the steak strips; stirring constantly until browned on the outside and cooked through, but not too firm (about 5 minutes). Season with salt and pepper. Remove to a plate and keep warm.

Heat the oil in the skillet and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside and keep warm.

Place the tortillas on a plate and top with the steak strips, onion, jalapeno and cilantro to taste. Squeeze lime juice over. Wrap and serve.

Authentic Mexican Breakfast Tacos

Chorizo is a Mexican sausage that is very delicious in breakfast tacos and burritos.

6 ounces chorizo sausage

8 (6-inch) corn tortillas

6 eggs

1/4 cup milk

1/2 teaspoon pepper

1/2 teaspoon salt

1 cup shredded Monterey Jack cheese

1 dash hot pepper sauce or to taste

1/2 cup salsa

Directions

Crumble the sausage into a skillet over medium high heat. Cook and stir until evenly brown. Set aside.

Heat one skillet over medium heat, and heat another skillet over high heat. This skillet is for warming the tortillas.

In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray. Pour in the eggs. Cook and stir until almost firm. Add the sausage and continue cooking and stirring until firm.

Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.

Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage. Add hot pepper sauce and salsa to your liking.

Best Wet Burritos

Wet burritos are prepared with a tomato sauce, thus their name.

1 pound ground beef

1/2 cup onion, chopped

1 clove garlic, minced

1/2 teaspoon cumin

1/4 teaspoon salt

1/8 teaspoon pepper

1 (4.5 oz) can diced green chili peppers

1 (16 oz.) can refried beans

1 (15 oz.) can chili without beans

1 (10.75 oz.) can condensed tomato soup

1 (10 oz.) can enchilada sauce

6 (12-inch) flour tortillas, warmed

2 cups lettuce, shredded

1 cup tomatoes, chopped

2 cups shredded Mexican blend cheese

1/2 cup green onions, chopped

Directions

Crumble ground beef into a skillet over medium high heat. Cook and stir until evenly browned. Add in the onion and cook until tender. Drain the grease from pan and season with garlic, cumin, salt and pepper.

Stir in the green chilies and refried beans until well blended. Turn off the heat and keep warm.

In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well and cook over medium heat until heated through. Turn off heat and keep warm.

Place a warmed tortilla on a plate and spoon a generous 1/2 cup of the ground beef mixture onto the center.

Top with lettuce and tomato. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds or until cheese is melted.

Repeat with remaining tortillas.

Authentic Mexican Recipes - Oaxacan Mexican Tacos

Cha...cha...cha...it's chili time!

[http://www.best-chili-recipes.com]

Tags : all clad master chef 2 6 quart saute pan

Stone Steakhouse, Staffordshire, Sexy Stone Cooked Steak!

Thursday, March 3, 2011

Dining at a restaurant for the first time, particularly if the restaurant happens to be the new kid on the block is always exciting, especially if that block is actually slate, a heady mix of intrigue, trepidation, and a healthy dose of rumour and hearsay. Thursday last week was our first visit to the all new Stone Steakhouse, the brand new dining concept at the Crown and Anchor. The restaurant has tasked itself with the ambition of 'striving to become The Best Steakhouse in Staffordshire'.

No mean feat I'm sure you'll agree since there are a number of other quality Steakhouses in Staffordshire.

Cook Steak

We arrived half an hour early so took a couple of drinks in the lounge area before taking our seats in the restaurant proper. The new decor is modern and contemporary which is unexpected if you remember the fixtures and fittings from the Crown and Anchor's pre food reincarnation. The decoration though is clean, simple, warm and inviting all at the same time. The service and mood of the restaurant is unfussy yet competent, the staff are friendly and personable, if young and slightly inexperienced. This however is made up for tenfold by their enthusiasm and willingness to meet our every need.

Choosing a Stone Steakhouse Signature Combo to share with a side of vegetables, couple of extra sauces and a glass each of the wine of the week, we modified our order slightly to come with an 8oz Buffalo Steak in place of the usual fillet of Staffordshire beef, much to the displeasure of many other diners as it was the last one!

The Argentinean Malbec, which we were told would complement our food was a great recommendation, balancing flavours of the lean Buffalo, melt in your mouth baby ribs and salty king prawns. One of the big draws of this new restaurant is the Hot Rock which is used to cook steaks at the table. Sizzling at 450 degrees a slab of slate with a juicy piece of Buffalo steak on it arrives at our table, and we're cooking the meat just to our liking right away. Even before the rest of the food has arrived the steak is cooked to perfection, this is the most fun we've had in a restaurant in a long time, and away the rock goes, back to the kitchen leaving plenty of room to manoeuvre the generous helpings of baby ribs, prawns and ham mash.

Served with a hearty portion of homemade onion rings, a good salad and our extra order of vegetables the food surpassed all expectations, the Buffalo has a delicate taste reminiscent of the best steak you've ever tasted, the meat is lean and tender, a pleasure to eat. The rack of baby ribs simply fell off the few bones, this is possibly the highlight of the evening, and smothered with a sticky hoi sin sauce the ribs are divine. The prawns are excellent, fresh and tasty; the parma ham is an especially nice touch. The ham mash is a good helping, smooth and creamy. The vegetables are bright, fresh and crisp just as they should be. The sauces are excellent too, garlic and chilli is hot and spicy in equal measure and the Jack Daniels is deep and earthy with a kick of alcohol to liven up the palate.

The whole evening is a very pleasant and enjoyable experience, excellent food, fine wine, and great service. The Stone Steakhouse is a night to remember, highly recommended.

Stone Steakhouse, Staffordshire, Sexy Stone Cooked Steak!

Dine Local is an interactive online restaurant guide, view more information about the Stone Steakhouse and try these other restaurants in Stone

My Links : circulon infinite 10 piece cookware set rachael ray 10 piece cookware set

Tips For Homemade Steak Marinades

Wednesday, March 2, 2011

If you have marinated a steak before, the chances are that you used a readymade bottled marinade. There are lots of wonderful steak marinades available but making your own steak marinades is a much better idea, for various reasons.

First of all, a homemade steak marinade will have a fuller flavor and richer taste than anything store-bought will. You can choose from hundreds of delicious steak marinade recipes and adjust the ingredients until it has the right flavor.

Cook Steak

Creating a steak marinade is not time consuming and most of them are just made by stirring some ingredients together. You might have to crush a clove of garlic or slice a lemon but marinades are not difficult to make.

Making Marinades in Bulk

A lot of them can be made in bulk because they stay fresh for weeks if you store them in an airtight container. If you are going to do this, do not use fresh garlic, onion or something else, which will not keep long. Teriyaki sauce, soy sauce, herbs, spices and Worcestershire sauce are examples of marinade ingredients, which do keep well though.

If you boil the marinade and then can it or transfer it to an airtight container, it will keep for weeks. You might prefer just to make the amount you need though. There are so many marinades to make that it is fun making a new one each time you want to cook steaks.

The Best Marinades for Tenderizing Meat

Add pineapple juice to your marinade recipe if you want to tenderize the meat. This is because it contains an enzyme, which breaks down proteins and can tenderize any cut of steak to perfection. You can also add salt to help with tenderizing but nothing works as well or as quickly as pineapple juice does. Marinate thick beef steaks or pork for up to twelve hours.

If you are leaving your steaks to marinate overnight, be careful not to add too much salt. Salt works quite quickly as a tenderizer, which makes it unsuitable for marinating meat for a long time unless you like your steaks mushy. If you are using salty ingredients like fish sauce, teriyaki sauce, soy sauce, oyster sauce, or Worcestershire sauce, you will not need to add extra salt anyway.

Making Your Meat Soak Up Maximum Marinade

Lightly tenderize the meat before marinating it or poke holes in it using a steak knife or meat fork. This encourages the marinade to penetrate more deeply into the meat and give it a better flavor. You can also add the marinade and meat to a freezer bag and massage the sauce into the meat through the plastic. The longer you leave your meat to marinate, the more intensive the final flavor will be.

Some steak marinades can be used to baste the meat as it cooks and this can further enhance the flavor. Another option is to boil the marinade for five minutes (this destroys any bacteria from the raw meat, which has been marinating in it) and serve it as a sauce with your steaks.

Tips For Homemade Steak Marinades

Marinated steak recipes can bring out the best taste and texture of steak. Whether you use steak tips marinade or a marinade for a different cut of steak, making your own means a perfect flavor blend and great results.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

Related : cuisinart multiclad pro stainless 12 pc cookware anolon ultra clad 12 covered deep skillet

8 Incredibly Important Secrets That Will Help You to Successfully Cook Great Meat Dishes Outdoors

Tuesday, March 1, 2011

Successful outdoor cooking arises for a number of reasons, the most important of which are: having the right outdoor cooking equipment for the job in hand; having a great recipe; using good quality ingredients; taking great care when you're preparing and cooking the meal and then there is the magic ingredient which is loving what you're doing. In this article we look at the 8 most important things that need to be considered when 'preparing & cooking meats outdoors'.

The following 8 secrets are in no order of priority or respective importance; they are all important in their own way to a greater or lesser extent;

Cook Steak

1. Ask your butcher for some meat for cooking outdoors; he or she will know best; say what you're planning and be guided by them

Popular TV & Magazine advertising would have us believe that bright red, fat free, fresh meats, rather than brown, fat streaked, meats, are those we should select. No, Fresh in, freshly cut, red meat is not yet ready for cooking. Steaks need time to age. They do this using naturally occurring enzymes that beak down protein in the meat that helps to build flavor & to tenderise. When you get your meat home put it in the fridge for 24-48 hours. Always try to select meat with some fat on the outside, or with veins of fat going through the meat. This is where all the juicy flavours come from.

2. Dry the steak and then salt it before cooking

The drier you can get the steak the less water vapour will be created at the start of cooking. This helps the process that builds a crust on the steak and gives it great flavour; this process is enhanced still further if you salt your steak after drying.

3. Cook your steaks on a really hot grill

Pre-Heat the grill to a high temperature-so that it's almost smoking; then drop the temperature to medium before placing the meat. To test the temperature, hold your hand over the grill, if you can keep it there for 3-4 seconds, this is medium. If your grill is too hot your steaks may char; burnt outside & rare inside.

Don't cook partially frozen steaks

Thaw your meat thoroughly. Do this in the refrigerator; this retains texture & flavor. Steaks & chops usually thaw in one day, large roasts can take 36 hours. Take steaks out of the refrigerator one hour before cooking; this will keep them juicy. Ensure your steaks are at room temperature before grilling. This avoids the shock of hitting the hot grill affecting flavor and texture. If you need to thaw meat quickly use cold water. Meat may be thawed in a microwave oven, DON'T! It will lose it's juices making it dry & chewy.

5. Meat Cooking Temperatures

There is no right or wrong temperature for cooking meat as we all love our, meat particularly our steaks, cooked differently. Remember that meat with bone in takes longer than meat without. As a general guideline the following temperatures apply for different grades of meat:

Steak & Lamb

Rare 120-130°F. 6-7 minutes. Center of steak still cold when served;

Medium Rare 130-135°F. 8-9 minutes Cooked on outside, deep pink inside;

Medium 140-150°F, 10-12 minutes. Served uniformly pink throughout the center.

Medium to Well done 155-165°F. Almost totally cooked through with slight pink in the center.

Well done 170°F. 13-15 minutes Completely cooked through Has to be cooked slowly

Pork

Medium 140°F to 155°F Meat is slightly pink in centre

Well-Done 160°F to 185°F Meat is uniformly brown

Veal

Medium 145°F to 155°F

All poultry:

Cook to 165°F with juices running clear in the thickest part of the bird

6. Testing the temperature of your meat

Meat can be checked for how well its cooked by pressing with your finger. Rare meat feels soft; medium meat is springy & slightly firm; well-done meat feels very firm. The most accurate method is to use an instant-read thermometer inserted into the thickest part of your meat, away from the bone.

7. Don't keep turning the steaks

To achieve even cooking and see those lovely grill strips across each steak, turn the steaks only once. Always use tongs, never a fork as puncturing the meat allows juices to escape.

8. Take your time and brown your meats first when cooking stews

The Maillard reaction is an important action when cooking stews that you want to taste great. When cooking stew always start by browning the meat in a skillet. What you are doing is allowing the Maillard reaction to occur. This reaction happens only when meat is cooked at a heat of over 115°C, which is when the meats natural amino acids start to react creating a melange of complex flavors. It is because of the Maillard reaction that crusted brown steak tastes so good.

So why is this important in stews? Well for the simple reason that if you cook your meats in a stew without first browning the meat then you're reliant on the heat of the water to do all the cooking, which means the highest temperature the meat will reach will be 100°C; [the boiling temperature of water] meaning the Maillard reaction will not occur! Meaning your meat won't be as tasty as might otherwise be.

So what should you do? Its simple: first cut your meat into cubes, season it; then heat a little oil in a heavy frying pan; then gently brown the meat on all sides over a medium heat. Do this in small batches. Never cook with an over filled pan and don't turn up the heat to go more quickly; take it steady.

8 Incredibly Important Secrets That Will Help You to Successfully Cook Great Meat Dishes Outdoors

Stephen Kember is the Proprietor of The Outdoor Cooking Equipment Store. Here you'll find exceptional value outdoor cooking equipment; you'll also find some great recipes & articles helping you to cook outdoors.

Whether you're looking for grills, stoves, stockpots, steamers, cookers, propane burners, deep fryers, Jambalaya kits, turkey fryers, fish cookers or grill accessories we have the very best quality to offer from Bayou Classic; take a look at: http://www.outdoorcookingequipmentstore.com

See Also : all clad cop r chef 8 inch fry pan