How To Age A Steak

Thursday, June 30, 2011

Aging a good steak to make it fantastic is not a very difficult task. We have all been to a steak house where the steak was very tender, flavorful and juicy. Meals like this ordinarily cost practically - 0. Well aged steaks can assuredly cost you more than 0. This record is about how to age steaks at home for a fraction of the cost of having a bistro do it for you.

Living on a puny allocation ordinarily requires the consumption of a critical number of homemade food. Home made food is significantly cheaper than packaged food and tends to have less sodium and fat content. The meat of option for most budgets tends to be chicken unless you find a critical price allowance on a piece of beef.

Cook Steak

High capability aged steaks can be very expensive to purchase, it is not uncommon to find steaks costing per pound or more. If your house is eating with a puny allocation the cost of purchasing aged steak can wreck a budget, learning to age steaks can generate critical savings.

One way to have great steaks is to age them yourself in your fridge. Any kind of meat can be aged in your home for a fraction of the cost of and this record will tell you how to do it.

The tools you will need are; a wired cooling rack with tray, paper towel and five days for aging. Many people enjoy a good steak on the weekend, As a suggestion for when to start, Monday is the adored day to begin the aging process. This will have your steak ready for the weekend when you have the time to enjoy it.

The next time you are shopping at the grocery store purchase a discounted steak from the meat section. When you arrive home, open the package and wrap the meat with paper towel and place on the wired cooling rack. Place the rack in the fridge for the next 24 hours.

After 24 hours take off the wet paper towel and wrap the steak with fresh dry paper towel and place back in the fridge. For the next three days convert the paper towel if it come to be wet or sticks to your steak. Your steak will be ready for cooking on Saturday, always let your steak come to room temperature by having it sit on the kitchen counter away from direct sunlight before cooking as this technique will keep the meat from becoming tough when it touches the hot grill.

How To Age A Steak

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Utilizing Food Processors for Eating Healthy

It seems like everyone is in a hurry these days. With work, family, and friends, most of us try to pack as much as we can into each day. Unfortunately, this often leads to grabbing fast food or chips, cookies, candy, and caffeinated beverages for lunch or dinner out of convenience. Over time, these unhealthy choices can have a negative impact on overall health, and leave us feeling sluggish, tired and irritable.



Mike Cole is a freelance author who writes about common products found in the home such as food processors.

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Cooking Roast Beef - How to Cook Beef to Perfection

Wednesday, June 29, 2011

So many citizen worry needlessly about how to cook roast beef, but cooking beef is not difficult and the concerns are groundless. More leading is the ability of the joint of beef to be roasted. Ideally the beef wants to have been well hung and be nicely marbled with fat. This is where the flavor comes from and beef which is too lean will lack the depth of flavor, and meat that has not been hung for at least fourteen days will be tough to eat.

Beef Cooking Time

Cook Steak

The first thing to do is mix together some plain flour with a teaspoon of mustard powder and some black pepper. Rub this liberally over the whole joint. Do not add salt as this will effort to draw moisture out of the joint. Now place the joint on a roasting rack and into a very hot oven (475 degrees F / 245 degrees C) for twenty minutes. This high temperature will seal the meat and stop too much of the meat juices leaking while the cooking process.

After 20 minutes turn the oven temperature down to 375F (190C) and roast the meat for a further fifteen minutes for each pound weight. This will follow in a joint which is rare and quite bloody and utterly delicious. If on the other hand you and your house prefer roast beef which is less bloody and is medium rare, cook the roast beef for a further 15 minutes at the same temperature. For solution this is Not an extra 15 minutes per pound, but a one-off extra fifteen minutes in the oven! If you like your roast beef well done then cook the meat for an extra 30 minutes instead.

How ever you like your meat, one thing is coarse to all types of cooking - and that is that the roasted beef must be left to rest before it is carved. Ideally it should be left to rest for half an hour, and the best way to do this is to take off it from the oven, place it on a warm plate with a piece of foil over the top of it and then pile teal towels or newspaper on top of the foil. This will act as insulation and stop the meat from going cold. As the meat rests it becomes firmer for carving and some of the juices will run from it. These should be added to the gravy before serving.

In this 30-minute period you can stop off the vegetables and the gravy and then bring everything to the table at the same time. If you follow these instructions to the letter you will have roast beef which is perfect every time you cook it. When eaten with horseradish sauce and Yorkshire pudding it is simply delicious.

In summary - How To Cook Roast Beef

Just remember that when you set out to cook roast beef, the most leading thing to know is how much the joint weighs. The next thing is to resolve whether you want your roast to be rare, medium rare, or well done. Once you have that information, it is a simple matter of following the rules for the beef cooking time.

Take your beef cook it well and your house or dinner party guests will love you for ever.

Cooking Roast Beef - How to Cook Beef to Perfection

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Award Winning Steak Recipe

Have you ever wanted to cook a 5 star steak and just didn't now how? How many times have you eaten at a steak restaurant and said to yourself that you are going to go home and create that exact same steak one day. The problem is, most of us just don't have the simple tricks and recipes to create award winning steaks. Sure, placing a steak on the grill is always good, but it always is missing that little something.



Chef Brian is a trained Chef, and the creator of Herman T's BBQ Sauce Mix. Professionally trained at the Baltimore Culinary College, Chef Brian has owned and operated several restaurants throughout the Country.


 


In 1995 Chef studied abroad in Italy and received his master culinary certificate in Italian find dining cuisine. His latest passion is the art of grilling, smoking and anything BBQ.


 


For more recipes and to receive your free cookbook, visit his site.


Http://htbbqsaucemix.com

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Enjoy Eating Swordfish With These Easy Cooking Tips And Ideas

Tuesday, June 28, 2011

For those that enjoy a nice serving of fish on a quarterly basis, swordfish is a remarkable option. There was a point in time when swordfish were close to endangered, but today the populations of North Atlantic swordfish have rebounded and the Pacific swordfish is effortlessly available as well. Today this type of fish is thought about to be a sustainable seafood choice. While you still should avoid going with swordfish that has been imported, American swordfish are perfectly fine.

One of the best ways to cook this type of fish happens to be on the grill. You will find that it is sold in steaks, and the meaty, firm steaks are perfect for throwing right on the grill. The great thing is that the texture of the steaks is such that they will not of course fall apart while you are trying to grill them.

Cook Steak

An easy swordfish meal will be naturally going with a marinade that is olive oil based. A naturally marinade for about 30 minutes is perfect. After marinating, it can be put on the grill and served naturally with a few herbs, some lemon, and a bit of salt. This allows you to enjoy the remarkable flavor of this tasty fish without overpowering it.

When you are grilling swordfish, it is best to cook it on the grill like you would a steak. Start out with high heat so you can sear the outer part of the steak and then allow it to be a bit rare on the inside. For best results, cook for 5-6 minutes on the first side and then about three minutes after flipping it. This way you get a remarkable sear without overcooking the swordfish steaks. It is also important to remember to leave the skin on when grilling, but when you serve it, take it off. This skin keeps the fish nice and moist but it is rubbery and you will not want to eat it.

Grilling is undoubtedly one of the best methods of cooking for swordfish. Of course, this does not mean you can use other cooking methods. You can enjoy baking it, you can give it a quick sauté, or you can even use it in stews or chowders because it will not of course dissolve.

Italian Style Swordfish formula

For a tasty meal of swordfish, reconsider going with this tasty Italian style recipe. It is straightforward and tastes delicious.

What You'll Need:

4 swordfish steaks, about ¾ inch to 1 inch thick ¼ cup of bread crumbs 1 teaspoon of fresh oregano, chopped ¼ cup of olive oil Black ground pepper and salt to taste

How to Make It:

Combine the olive oil with the oregano and allow the steaks to marinate for 15 minutes. Drain the swordfish and then dredge steaks in bread crumbs. Preheat grill on high heat. Cook over the coals on the grill, turning to ensure that the bread crumbs are browned on both of the sides. When fully cooked, salt and pepper to taste and serve hot.

Enjoy Eating Swordfish With These Easy Cooking Tips And Ideas

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7 Asian Cuisines

Asian cuisine is a universal language that cuts down barriers. Food is the focus of all social events. The different traditions of Asian cuisine and cooking reflect its broad diversity of histories and experiences. Recipes in Asia has no proper means of measurement, people simply used a handful of this and a pinch of that, and cooked according to taste and experience.



I am Chef Matthew, owner of ProChef360, which is one of my websites and is maintained by culinary minded people.


 


I had worked in some of the finest resorts, hotels and restaurants in the world.  Overtime, I've learned the different tricks, ways and what is important in the culinary world.  That's how I created ProChef360 an informative website for all Chefs and everyone that are working in culinary field.


 


Find out more about ProChef360 by visiting the site NOW!

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Steak Tips - How to Cook a Tender Steak, Regardless of Cut

Monday, June 27, 2011

There is a clear brand of steak that is my absolute favorite in the world. I could quite de facto eat it every night of my life. But, it is expensive! Way too expensive to be purchased and eaten every night of my life. My husband and I have come up with a few cooking methods that enhance the tenderness and flavor of a steak that is on the economy end of the spectrum. We cannot afford to be buying expensive steak all the time.

The first thing we make sure to do when buying less-than-ideal cuts of steak is to ensure the size of the steak is at least one inch thick. It is also a good idea to note the color of the steak when purchasing it. The more pale and colorless a cut of meat is, the less flavor and tenderness you are going to be able to pull from it.

Cook Steak

Another good trick is to season the steak well before marinating and cooking it. We generously season our fully defrosted steaks with salt, pepper and maybe an herb or two. On both sides. Then we put the steaks in the fridge and allow them to sit for at least one hour. It is good to allow the meat to have that one-on-one time with the components that will be aiding in tenderness and flavor.

Mix up a marinade of your option and, after the meat has had suitable time with its seasonings, place the steak into a package that will allow all of the meat to be fully covered by it. One of our marinade staples includes Worcestershire sauce, garlic, salt, pepper and olive oil. No matter the marinade you use, be sure the marinating process takes at least six hours.

I should note that I am not a fan of meat tenderizers. I have found that when tenderizing is overly used, the meat will take on a dissimilar texture. A texture that I don't necessarily want swimming in my mouth. So I stay away from this method.

No matter what formula is used to cook steaks, be sure that the cooking surface is hot before placing your meat onto it. Our normal rule to accomplish a medium-cooked steak that is tender and perfectly done is this: Cook on one side for four minutes on medium to medium-high heat. Turn steak over and cook for another four to five minutes.

And like magic, your less-than-desirable cut of meat has come to be flavorful and tender!

Steak Tips - How to Cook a Tender Steak, Regardless of Cut

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Pantry Goods

Performing any work is simpler when you have the proper tools on hand. 1 of a cook's greatest resources -- and technique weapons -- is getting a well-stocked pantry.
Cooking is a lot simpler in case you realize that you have previously got what you require on hand, and aren't heading to have to operate to your corner marketplace each and every time you choose to fix a meal.
Possessing a well-stocked pantry can be the technique weapon of each "Hostess aided by the Mostest" especially when unpredicted guests drop by.
You'll be able to make each guest feel unique and welcome simply because, whether it is appetizers for four or dinner for ten, you may manage it with type and panache. Actually, your reputation -- and your sanity -- is going to be assured, mainly because with these points with your pantry, it is possible to set in concert stunning and tasty food that's beautifully presented in just minutes, merely and effortlessly.
Here can be a record of basic substances that ought to be in any well-stocked pantry. (One particular terrific solution to stock your pantry is to buy one or two items about the list each and every time you go purchasing, rather than trying to obtain it all at as soon as. If you watch the sales and take benefit of seasonal buys, you'll be in a position to save cash too!)
Bear in mind to rotate every thing inside your pantry over a normal basis, and adjust the things on this list to fit your family's likes and dislikes.
Herbs, Spices, Extracts and Sauces:
- Salt (Sea and Iodized)
- Pepper (Full Peppercorns, Black, White and Red)
- Nutmeg (Soil and Refreshing)
- Cinnamon (Terrain and Sticks)
- Pumpkin Pie Spice (Floor)
- Allspice (Floor)
- Cardamom (Full and Floor)
- Ginger (Full and Soil)
- Curry (Soil)
- Garlic (Clean and Ground for Emergencies)
- Mustard (Soil)
- Bay Leaves (Dried)
- Rosemary (Refreshing and Bottled)
- Thyme (Clean and Bottled)
- Sage (Innovative and Dried)
- Fairly sweet Basil (Clean and Dried)
- Parsley (Fresh and Dried for Emergencies)
- Cumin (Soil)
- Oregano (Dried)
- Onions (Flakes for Emergencies)
- Vanilla Extract
- Maple Extract
- Almond Extract
- Lemon Extract
- Orange Extract
- Soy Sauce
- Cooking Wine or Cooking Sherry My Realty Deal
What Goes In A Pantry
- Rice Wine Vinegar
- Sesame Oil
- Balsamic Vinegar
- Red Wine Vinegar
- Citrus Vinegar
- Teriyaki Sauce
- Barbecue Sauce
- Sweet and Sour Sauce
- Tabasco or Other Hot Sauce
- Chili Sauce
- Steak Sauce
- Offers of Salad Dressing Blend
- Bundles of Dried Onion Soup Mix (Or Other Flavors)
- Soup for Sauces (Lotion of Chicken, Mushroom, Celery and Cheese)
For Baking:
- All Objective Flour
- Self-Rising Flour
- Total Wheat Flour
- Pancake Mix
- Yeast
- Sugar
- Confectioner's Sugar
- Brown Sugar
- Sugar Cubes
- Molasses
- Baking Powder
- Baking Soda
- Yeast
- Cornstarch
- Honey
- Cocoa Powder
- Unsweetened or Semi-Sweet Chocolate
- Semi-Sweet Chocolate Chips
- Butterscotch, Caramel along with other flavored "chips"
- Nuts (Walnuts, Pecans, Almonds, Hazelnuts and Cashews)
- Marshmallow Lotion
- Vegetable Shortening (Typical and Butter-Flavored)
- Sunflower Oil
- Maraschino Cherries
For Appetizers or Adding "Something Special" to Meals:
- Peanuts within your Shell
- Salted Peanuts
- Mixed Nuts
- Extra Virgin Olive Oil
- A Selection of Crackers
- Black and Green Olives
- Canned Mushrooms
- Palm Tree Hearts
- Bottled Asparagus
- Sun-dried Tomatoes
- Bottled Salsa
- A Wide array of Chips and Dips
- Cheeses (Traditionally, 3 to five are served, from difficult to soft, mild to powerful. Find flavors that blend perfectly in concert, and serve cheeses from varied animals and totally different countries)
For Daily Meals:
- Bullion Cubes and Powders (Chicken, Beef and Vegetable)
- White Rice
- Long Grain and Wild Rice
- Brown Rice
- A Variety of Pastas
- Barley
- Bread Crumbs
- Croutons
- Tomato Sauce
- Tomato Paste
- A Assortment of Canned Tomatoes
- A Number of Canned Beans (Black, Red, Kidney and Garbanzo)
- Dried Beans (Pinto, Chili and Kidney)
- Canned Tuna, Chicken, Crab and Clams
For Desserts:
- Canned Pineapple (Chunks and Slices)
- A Array of Canned Fruits
- A Assortment of Jams or Jellies
- A Variety of Cake Mixes, Brownies and Frostings
- A Assortment of Packaged Puddings
- All of the fixings for Ice Lotion Sundaes or Banana Splits
- Applesauce
Within the Refrigerator:
- Milk
- Eggs (Or Egg Substitutes)
- Cream (A staple for countless Mediterranean Dishes)
- Butter or Margarine
- Yellow Mustard
- Brown Mustard
- Dijon Mustard
- Ketchup
- Mayonnaise or Salad Dressing
- Cheeses (Cheddar, Swiss, Feta, Parmesan and Jack)
- Cottage Cheese
- Sour Cream
- Green Onions
- Tomatoes
- Cilantro
- Salad Fixings
Inside Freezer:
- Complete Chicken
- Steaks
- Boneless, Skinless Chicken Breasts
- Beef or Pork Roast
- Stew Meat
- Hamburger
- Pork Chops
- Pieces of yellow, red and green peppers (Chop up any leftovers every time you use them and throw them into a bag within your freezer. They will add color and flavor to bland dishes)
- Frozen Bread Dough (Make your own or shop bought)
- Frozen Rolls (Make your personal or shop purchased)
- Frozen Pizza Dough (Make your personal or shop purchased)
- Frozen Baguette
- Broccoli
- Spinach
With these materials in your kitchen, the only thing you will need to be concerned about when it is time to cook is which recipe you wish to attempt!




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Easy Fish Recipes - Cooking Fish in the Microwave

Sunday, June 26, 2011

Prior to beginning our discussion, it should be noted that microwaves come in many separate power ranges. It is difficult to cover them all. We will try to furnish a variety of cooking times for separate power levels, but at the least will identify the power level used. You may need to adjust per the power setting on your microwave.

Defrosting Fish in the Microwave

Cook Steak

For most microwaves, the defrost setting is fairly consistent. Therefore the times listed here will be close for whatever microwave you have. Place the fish in a microwave safe container. In general, fish need 4-6 minutes per pound on the defrost cycle to get thawed. Half way straight through the defrost cycle, turn over and rearrange fish. Fish should be cold, possibly even a bit icy at the end. If necessary, allow the fish to thaw for up to 20 minutes at room temperature. Do not leave at room climatic characteristic longer.

Cooking Fish in a Microwave

Just like when you cook fish in hot oil, in an oven, or on the grill, fish should be cooked at a high climatic characteristic for a relatively short period. The fish will continue to cook internally for some length of time after the microwave is finished. The cooking times listed are for a 700 watt microwave. It is assumed the fish has been previously thawed.

Whole Fish = 6-8 minutes per pound private Fillets = 4-5 minutes per pound Steaks = 4-5 minutes per pound The fish will be done when the meat is flaky. You can cook the fish longer if necessary, but do not overcook.

Salmon Steak Recipe

Four 1.5 lbs salmon steaks cut approximately 1.5 inches thick Butter (1/3 to 1/4 cup)...No Fat Substitute Works Chopped Parsley Chopped Onion Diced Mushrooms Lemon Juice (2 Tablespoons) Salt and Pepper In a saucepan melt butter and add parsley, onions, lemon juice, and mushrooms. Put half in the lowest of a bake dish. Lay in the salmon steaks. Season with salt and pepper. Add the remaining mixture. Cover the salmon steaks and place in the microwave. Cook for between 6 and 10 minutes. Let stand for 3-5 minutes covered. Check to see if the fish is flaky after it has stood for 5 minutes. If not, add time in one wee increments on the microwave.

This formula can be used with trout fillets, halibut, and many other fish. Do not be afraid to experiment.

Easy Fish Recipes - Cooking Fish in the Microwave

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Good Recipes With Marsh Samphire!

Marsh samphire (Salicornia spp), also known as glasswort and Sea Asparagus is a succulent salt-tolerant herbaceous plant that grows in salt marshes and on beaches. It is in season between June and August, but is best early in the season, before it flowers. he plant is famous in Norfolk, where pickled samphire has been served as a bar-top nibble for many years. Recently samphire has begun to appear on the menus of trendy restaurants. Mainly as a garnish though increasingly as an integral part of fish and seafood dishes.
This use of marsh samphire in trendy restaurants has made this a prince amongst wild foods and has introduced many people to the delights of foraging. Yet few people know how to make the best of marsh samphire itself.
The first essential is to pickle the plant, to make the most of it's short season:
Pickled Marsh Samphire
Ingredients:
1.4kg marsh samphire shoots
300g salt
800ml white pickling vinegar
Method:
This is best made with young marsh samphire, for more details visit to www.300-dip-recipes.com gathered in July (before the plant flowers). Trim the samphite, remove any woody stems then break into 5cm length pieces. Lay in the base of a dish and sprinkle with salt. Allow to marinate for 24 hours then wash the salt off.
Dry the samphire then place in a pan with just enough vinegar to flavour. Bring to a boil, reduce to a simmer and cook for 2 minutes. Pour into cleaned and sterilized jars that have been warmed in an oven set to 80°C. Seal and store until needed. 
But it is as a fresh vegetable that marsh samphire is at is best (and it is for this reason that it's called 'Sea Asparagus' and the following recipe makes a wonderful accompaniment for steak or tuna:
Samphire with Girolles
Ingredients:
200g girolle/chanterelle mushrooms
250g marsh samphire
Sea-salt and freshly ground black pepper to taste
30ml extra-virgin olive oil
The juice of one lemon
1 clove of garlic, peeled and chopped
A small pinch of flat-leaf parsley, chopped
Method:
Wipe the mushrooms with a dry cloth (do not wash as the water will ruin them). Trim the samphite, for more details visit to www.chicken-wing-cookbook.com remove any woody stems and wash thoroughly. Place the samphire in a pan of boiling water and blanch for 1 minute. Drain and set aside.
Add the oil to a pan and when hot add the garlic and mushrooms. Cook for 1 minute then add the lemon juice and samphire. Cook until heated through then serve topped with the parsley.
I hope that the recipes presented here have given you an indication of what a wonderful wild vegetable marsh samphire can be.



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How Long Do You Grill Ham Steak?

Saturday, June 25, 2011

Ham Steak is one of the easiest steaks to grill. The presume for that is the ham is already cooked and all you need to do is heat it up and eat. Ham Steak makes a very quick meal if you are in a hurry, and does well if you need to feed a large number of citizen at one time. Great for picnics!

Directions:

Cook Steak

1. Cut into 3/4 inch or 1 inch thick steaks.
2. Pre-heat grill on med-high to high.
3. Lay steak on grill.
4. Check the steak within 2-3 minutes by lifting the edge of steak. Look for a good sear mark.
5. Flip steak to other side.
6. Cook about 2-3 minutes and check underside for sear marks. The steak may be done before the second side sears well, so do not wait just for the sear marks. Touching the steak should still have a spring back effect. If not then it is overcooked.
7. Remove steak from grill and serve.

Safe Internal Temperature: 140-160 degrees

Tips:

* Ham steaks do very well with a brush on glaze, like honey mustard. Brush on each side just before placing on grill. Brush more if you want. The glaze will bubble and brown when done.

* It's coarse to cook the first side a minute long. The second side may not take as long to cook, so watch close.

* All grills are different in the number of heat produced, so watch your steak closely. If the grill is too hot the lowest will burn even though the top is still cold. If the grill is not hot adequate the steak will not have good sear marks and will be dry.

How Long Do You Grill Ham Steak?

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Cooking Appetizers on Your Outdoor Gourmet Grill

Your outdoor gourmet grill is not just for steaks, chicken and burgers. You can also cook tasty appetizers which include mini pizzas, mini tacos, buffalo wings and potato skins for the grill. Sometimes they taste better coming of your grill than if you prepared them in the oven. The big difference with cooking them on the grill is that you should have a much hotter heat to work with, so you will want to be sure you monitor them with a close eye, place them on the upper rack and use some oil on the grills cooking surface to keep them from burning.
A terrific tool that may be very helpful for producing appetizers certainly is the grill topper. You can find a grill topper at any hardware and department shop. You can use it as a tray and transfer everything to the preheated grill at once. When the food is cooked, just eliminate the grill topper and serve.
The secrets to cooking great appetizers, should be to do as much of the preparation as you possibly can ahead of time. You'll be able to prepare most of them the day before. The pizzas, buffalo wings and potato skins is only going to require a little bit heating on the grill before they're ready to serve up.
It is best to match up the appetizers to the meal you are serving. If you are grilling steak, a great appetizer that will go nicely with it is the potato skins. If you're making burgers right before a big ball game, you can grill up some buffalo wings to go with them. Nothing can compare to having some tasty buffalo wings with ranch dressing to go with those thick juicy burgers that are coming off the grill.
Beef or chicken kabobs are another delicious appetizer to serve if you prepare them the evening before. You need to use a good cut of roast. Then you'll cut that meat into 1 inch cubes. Put the one inch cubes in a dish with some thousand island dressing and let it soak overnight. The following day, cut up red and green peppers, mushrooms and sweet onion and stick them on metal skewers. They should cook in a few minutes and be ready for all to enjoy.
If you are utilizing a charcoal grill instead of a good gourmet outdoor grill for the appetizers, then you definitely should probably work with a two or three level fire. A level three fire is the most suitable in case your making foods like mini pizzas.



To find more outdoor grilling tips, and get your free copy of the "Grill Master Recipes" ebook, visit gogalley.com, home of the best gourmet outdoor grills and trailer hitch grills.


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12 Ways to Cook a Steak

Friday, June 24, 2011

Sometimes we get in a rut and eat the same thing over and over again. Well, if you've been fixing steak for the past few years in the same old ways, it's time for your taste buds to come alive with flavor. It's time for your spirit to soar with joy when you stimulate your new taste buds in very dissimilar ways. Here are some ideas for you on dissimilar ways to fix steak.

1 Add a Touch of the Ocean

Cook Steak

Cut a slit in a steak that's one and a half inches thick and stuff a raw oyster in it. Skewer the slit shut with a toothpick. Grill the steak in a skillet and then place the steak on a warm plate. Use the pan drippings to sauté scallions and garlic. Add a tiny oyster juice to the mixture, warm briefly in the pan and pour over the grilled steak. Warning: This one may be good for the sex drive!

2 Simplicity is Often Best

Brush steak with melted butter before grilling or barbecuing. Right before serving, add salt and pepper.

3 Garlic Lovers Will Love This One

Cut garlic cloves in half. Rub garlic cloves on both surfaces of the raw steak. Cook steak over fire until done. Add sautéed onions, garlic, and parsley on top of steak when finished.

4 Papaya Rubs Tenderizers the Meat

With ripe papaya strips in your hand, rub the fruit into both surfaces of the steak before cooking. Use the fruit side, not the outer peel side. Set the steak aside at room temperature for 10 minutes. Repeat process two supplementary times. Then cook. This one helps enhance digestion.

5 Mushroom Stuffed Steak

When your heart tells you to fix a steak as a ease food, mushrooms may help.

With a big 2-inch t-bone steak or porterhouse, make any slits into the meat large adequate to stuff a teaspoon of mushroom into the slit. Soak fresh button mushrooms in water for 20 minutes, then drain and dice. Add a sprinkle of herbs such as basil, oregano, dill, and rosemary. Mix together. Spoon into the slits. Close slits with a toothpick. Cook steak. Serve with mushroom gravy or mushroom soup on top steak.

6 breakfast Steak

While steak is grilling in the broiler or in a skillet, fry an egg in clarified butter in an additional one small skillet. Use clarified butter; you've probably been using regular butter all these years! Cook the egg sunny-side up. When the steak is complete cooking to your preferred doneness, transfer it to a warm plate. Add the egg on top. With a tiny salt and pepper, you're ready to go.

7 Cowboy Style exterior on the Range

With all the ways to fix a steak, cowboys loved to fire up the campfire and add dried cow manure to the fire. After the fire is at the right temperature, add the steak to the grate about 4 inches away from the heat source. Salt and pepper to taste. One cowboy reported that he wasn't too thrilled about the establishment method until he tasted the steak. There were no leftovers that night!

8. Shake the Steak With Herbs

Get a plastic bag or ziplock bag. Add 1/2 cup balsamic vinegar, a few tablespoons of olive oil, a half cup wine, and herbs such as 1/2 teaspoon basil, oregano, summer savory, thyme, lemon pepper and salt. Just shake the herbs into the bag into a surprising combination. Add the steak to the bag. Shake, thus coating the steak with the mixture. Take off steak from bag and grill. This steak will be filled with flavor. You'll want to call all your friends and tell them how this one tastes.

9. Shake The Steak with Herbs and Flour

There are so many variations of how to fix steak it would amaze even your grandfather. This time, get an additional one plastic bag. Add 1/2 cup white wine, a few tablespoons of olive oil, a few tablespoons of flour, and herbs such as 1/2 teaspoon basil, oregano, summer savory, thyme, lemon pepper and salt. Add the steak to the bag. Shake, thus coating the steak with the mixture. Take off from bag and grill. Serve with a bottle of wine.

10. Love Anchovies? Fix a Steak with Them!

Fix your steak as usual, grilling it, broiling it or barbecuing it. When it's finished, add a salty topping of diced green olives with red pimento and anchovies.

11. Kiwi Peach Steak

Of all the ways to fix a steak, this is my favorite. Take one very ripe kiwi and one very ripe peach and dice into very small pieces. These fruits should be very juicy. Mix in a nonmetallic bowl. Use this as your marinade for the meat: add the steak to the bowl, exterior the steak with the mixture. Cover the bowl and refrigerate for 6 hours. Then when you're ready to cook, wipe off the fruit from the steak and place on grill. Great flavor. Serve with peach pudding when you're feeling fruity!

12. Soy Sauce Standby

Use soy sauce as a marinade. Add up to 1/2 cup wine and kitchen herbs to the marinade. Soak steak in combination for 30 minutes prior to cooking. Makes a very tasty steak.

12 Ways to Cook a Steak

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Weight Loss Tips and Loss Weight at Home

Weight Loss Moms is a community for women to take charge of their fitness.
The key elements here are helping our members to be positive thinkers that eat smart and increase their physical activities to achieve and succeed in their goals.
For more information please visit getallabout.com
"Water is not just a thirst quencher but also activates the metabolism," says Michael Boschmann, head of a research group at the Franz-Volhard Clinical Research Center of the Charité University of Medicine in Berlin, Germany.
Boschmann und his team made seven young women and seven young men drink half a liter (about 2 glasses) of water on an empty stomach in the morning. As a a result, their body energy.
Weight Loss at Home
1.    Forget about celebrities - steer clear of tabloids and gossip magazines that constantly picture Hollywood mums who bounce back into shape minutes after birth. They have personal trainers, chefs and genetics on their side. Don't forget, they have 'Photo shop' to brush up their curves.
http://www.getallabout.com/weight-loss-tips.htm
2.    Stick to this mantra - don't eat (junk) foods you simply pull out of a bag and eat. The best thing is to prepare your own food and cook it; it's going to be better for you because it's not processed with preservatives, extra sugar and extra salt.
3.    A single pound of muscle requires three to five time more energy to sustain itself compared with a pound of fat. That means with more muscle, you'll burn more calories, even at rest.
Plus the muscle just strengthens you up. And the best way to get started, and strengthen your muscles are body weight exercises.
4.    'Bad' foods can be good. The keys are portion size and cooking method. Juicy, tender cuts of steaks are fatty but are fine to eat if you trim the lard before cooking, or grill it so excess fat can drip away.
As for an easy guideline on portions, always eat less steak than you would chicken and eat off 1 salad plate only (no more than one serve).
5.    Slim down on comfort foods. To boost your veggie intake and cut calories without really noticing, add spinach and squash them to pastas and casseroles.
The vegetables add flavor and fiber, so you end up eating fewer calories and less fat.
Home Remedies for Losing Weight
1.    Increase the quantity of fruits and vegetables and low calorie foods.
2.    Avoid intake of too much salt as it may be a factor for increasing body weight.
3.    Milk products like cheese, butter etc. and non-vegetarian foods should be avoided as they are rich in fat.
4.    Mint is very beneficial in losing weight. A chutney of green mint with some simple spices can be taken with meals. Mint tea also helps.
5.    Spices like dry ginger, cinnamon, black pepper etc. are good for loosing weight and can be used in a number of ways.
6.    Regular intake of carrot juice.
7.    Avoid rice and potato, which contain a lot of carbohydrates. Among cereals wheat is good.
8.    Vegetables like bitter gourd (Karela), and bitter variety of drumstick are useful in loosing weight.
9.    Honey is an excellent home remedy for obesity. It mobilizes the extra deposited fat in the body allowing it to be utilized as energy for normal functions.



Read more on Reduce Weight Tips and How to Lose Love Handles and How to Lose Hip Fat

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Ground Beef Steak and Potatoes Slow Cooker method

Thursday, June 23, 2011

This is a great method for serving as a main supper dish. It's easy to put in order and let cook while you are busy or away from home. It's also a budget cordial method and ready using items normally stocked in most kitchens. You will be pleased with the results. The steak is quite tasty, and the potatoes are covered in gravy. Use any extra gravy to pour over your steak, if desired. Add a green vegetable when serving for a complete meal.

Ground Beef Steak and Potatoes Slow Cooker Recipe

Cook Steak

For steak:
3 pounds ground beef
3/4 sleeve of saltine crackers, crushed
1/2 cup milk
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
Flour for coating steak
1 tablespoon vegetable oil

For Gravy:
1/3 cup all-purpose flour
3 bouillon cubes
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups water
1/2 cup milk

5 or 6 potatoes, thickly sliced or cut into eighths

Directions

1. In a large bowl, mix together the ground beef, saltine crackers, garlic powder, onion powder, salt, pepper, and milk. Mix until well blended. Shape into round patties or ovals and set aside.
2. Grease the bottom of the slow cooker and put in potatoes.
3. Dissolve the bouillon cubes in the water. Put flour, salt and pepper in a cut off bowl. Add small amounts of water at a time, mixing continuously. Add milk and mix well to forestall any lumps from forming. Pour over potatoes in crock pot or slow cooker.
4. Dredge both sides of each beef patty in flour.
5. Heat oil in a large skillet over medium heat. Brown beef patties on each side, turning once. Place patties on top of potatoes in cooker.
6. Place lid on cooker and cook on low setting for 4 to 5 hours. On high setting, cook for 2 to 3 hours.

Ground Beef Steak and Potatoes Slow Cooker method

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Italian Flat Leaf Parsley

Italian parsley (sometimes known as flat-leaf parsley) is a green herb with serrated leaves and a clean, slightly peppery taste. It has flat leaves and grows to a height of one and half feet (4cm). While many are familiar with curly leafed parsley, which often shows up as garnish in restaurants, you may not be equally familiar with the flatter-leafed Italian parsley, a close cousin. Although there are more than 30 varieties of parsley, Italian Parsley is favoured by both professional cooks and home chefs alike because it contains significantly more of the essential oils that make up the parsley taste. It looks a little like coriander, so don't get them muddled up. Flat-leaved parsley has leaves with sharp points, whereas the leaves of coriander are rounded.

Usually sold in bunches, Italian parsley should be bright green with no wilting. Avoid Italian parsley with bruised or limp leaves or with flowering buds which makes it very bitter.

Parsley is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro), although it has a milder flavour than coriander. You will find it in every kind of cooking, from sauces to soups and is particularly wonderful eaten fresh in salads. It is rich in Vitamins A and C and the minerals, iron and calcium; although it is unlikely that anyone would consume enough qualities that would make a significant contribution to their health. Parsley is said to be a diuretic and a stimulant; it combats scurvy and intestinal problems, stimulates the appetite, and aids digestion. Parsley oil is sometimes used in perfumes and soaps, and parsley juice has been used as an insecticide.

This particular herb grows best in a mostly sunny location with relatively rich, moist well drained soil. It also grows well in deep pots, which helps accommodate the long taproot. If grown indoors it requires at least five hours of sunlight a day and will make seeds in its second year. It tends to self-seed once it is started. Plant new Italian Parsley seedlings every spring.

Parsley is susceptible to downy mildew, so give it enough space for good air circulation.

Use in Cooking

Italian parsley intensifies the flavours of other herbs and can be included in any dish using herbs for a fuller, richer flavour. Mince Italian parsley and add to buttered, boiled potatoes. Add whole sprigs of it to tomato sauces for the last 20 minutes of cooking and remove before service. Mince Italian parsley very finely along with fresh oregano and basil and add to breadcrumbs to use for coating veal, pork or poultry scallops. On the other hand if you're making vegetable, chicken or beef stock, adding a bunch of Italian parsley will provide excellent flavour.

Combine one stick of butter at room temperature with two tablespoons chopped Italian parsley (leaves do not have to be chopped perfectly but you want to make them small enough that you don't just get a whole mouthful of leaf) and two tablespoons lemon juice to make the classic Maitre d' hotel butter to use on steaks, fish, vegetables and breads. Briefly boil Italian parsley leaves, drain, and sauté in olive oil and serve as a side dish.

Parsley doesn't hold up well to cooking, so add it to cooked dishes at the very last

What does it go with?

The fresh flavour of green parsley goes extremely well with potato dishes (French fries, boiled buttered potatoes or mashed potato), and with rice dishes (risotto). It also goes well with fish, fried chicken, lamb or goose, steaks, meat or vegetable stews. Freshly chopped green parsley is used as a topping for soups, green salads or on open sandwiches with cold cuts or pâtés.

Discover the flavour of flat leave parsley and find a new world,



Kath Ibbetson has a BSc, a diploma in aromatherapy and a certificate in counselling. But most of all she is a mother and an enthusiastic Italian cook. Italian food is her passion and she has been cooking it for 30 years. Visit her site FoodTheItalianWay.com

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How to Cook Chuck Steak

Wednesday, June 22, 2011

Chuck steak is a rectangular beef cut that contains some portions of the bones in the shoulders. Knowing how to cook chuck steak is very easy. By reading and following the detailed instructions in preeminent recipes, whatever can authentically prepare and cook dishes that use the steak as main ingredient.

To help individuals who want to serve enticing dishes to their friends as well as loved ones, below are uncomplicated recipes that they can use when cooking delectable viands for special occasions.

Cook Steak

Broiled Marinated Chuck Steak

Broiling is one of the cooking techniques that can be used in making ready this special beef cut. The recipe uses this technique to ensure that the meat is properly cooked. To start with, it is leading to get all the ingredients to avoid experiencing delays. The dish contains three pounds chuck steak, ¾ cup soy sauce, ¼ cup white vinegar, three tablespoons Worcestershire sauce, two tablespoons salad oil and a teaspoon of ground ginger.

Mix all the ingredients in a medium size bowl. Add the meats and coat with the mixture. Marinate the meats for four hours. Be sure to refrigerate the meats and the aggregate to preclude the food from being contaminated. Preheat broiler to medium setting. Dispose the meats on the broiling pan. Place inside the broiler and cook for an hour or one and a half hour. Brush the meats with excess marinate occasionally. The dish serves four individuals.

Deviled Chuck Steak

This enticing and scrumptious dish contains four pounds chuck blade steak, six tablespoons softened butter, a tablespoon of Worcestershire sauce and a teaspoon of dry mustard. In expanding to these, it contains ½ teaspoon curry powder, ¼ teaspoon salt, ¼ teaspoon pepper and a cup of dried bread crumbs.

Heat the grill at least an hour before serving the dish. Remove excess fat from the meats. Use a meat tenderizer to heighten the texture of the steaks. Mix the butter, Worcestershire sauce, dry mustard, pepper, salt and curry powder in a clean bowl. Set the aggregate aside. Dispose the steaks on the grill and cook for 45 minutes, at least 20 minutes for each side. Remove the meats from the grill. Spread each side of the meats with the aggregate and pat breadcrumbs. Grill the meats for five minutes to 10 minutes. To be satisfied with this tasty dish, it is best to serve it with a healthy side dish like steamed asparagus or buttered vegetables. This uncomplicated recipe serves six individuals.

How to Cook Chuck Steak

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The way in which to think of nice tasting bbq ribs

Everybody rises nice tasting bar-b-q ribs specially when it will be young and incredibly succulent. Summer season stands out as the most suitable time period within the yr to get individuals to use a barbeque food on the home and additionally why not invite close friends for that dining event. About two or three ale but some great-tasting grilling ribs, excitement will really adhere to. Anytime gonna function mouth watering bar-b-q ribs to make sure you friends and relations, you should get led by just the few listed tips:

1. Select the best fire wood anytime cooking food grilling ribs. Every kind associated with animal products provides unique zest of which complements by using a specified lumber to get cooking. Pig grilling ribs will go good together with hickory or possibly pine timber to create outside some sort of smoky essence. Any odor for chicken barbq ribs cooked utilizing the previously mentioned might possibly be pretty remarkable. If you ever happy with burgers bbq ribs, consequently decide hickory, cherry or simply mesquite. Meant for many other chicken such as bulgaria or perhaps lamb, decide wonderful smoke cigarettes the fact that is produced by the apple company or possibly cherry. Keep in mind that any smoke cigarettes style identifies all the preference thus bear in mind the following as soon as barbecuing grill ribs.

a pair of. Really don't facial boil grilling ribs. Lots of individuals dedicate any blunder about cooking bbq ribs convinced that this would probably tenderize this steak. Cooking food is certainly rigorously with regard to stews together with substantially cuts down this flavour with bar-b-que ribs. The actual pig fruit drinks might possibly be damaged or lost while in cooking hence uncover various ways to build a food yield. On the other hand, check out cooking any beef implementing lower temperatures to help efficiently take this flavor and even comprehensively grill typically the chicken.

3. Eliminate the precious metal complexion. It's upon the bottom within the halloween bones, it's demanding anytime prepared. Merely try a cutting knife to be able to pry the software in addition to utilize the hands so that you can peel from the lime that membrane layer.

3. Marinate any grilling ribs. The proper length of time meant for marinating bbq ribs is certainly right away. The amount of time offered will do to your the meat selections to soak up most of the natural herbs and also herbs. In actual fact, the is among the most well-kept secrets and techniques to generatte mouth watering bar-b-q ribs. The actual flavour in which seeped during the the meat selections might possibly be produced when it is actually cooked properly.

5. Oblique decreased warmth meant for food preparation may be a has to. Creating meals implementing high temperature might scorch any meats inflicting some sort of burnt off essence. Endeavor to prepare dinner some time making use of oblique warm also, you would certainly find great results.

Earning sensitive together with succulent barbq ribs isn't that complicated in anyway. Upon getting acquired any artwork for gradual barbecuing, any achievements shall be excellent..



The author has been writing for over 5 years on a wide range of health and fitness topics. She has a background that includes such diverse areas as dance, asthma, yoga, and more. If you would like more information on tinnitus cure, please visit www.tinnituscure-reviews.com.

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Cooking Chuck and Cube Steak

Cube steaks are not admittedly cubes, they are called cube steak because they are run through a tenderizer and the imprints left are petite cubes. Some places also call them petite steaks.

No matter what you call them they are very beloved because of their tenderness and the ease of cooking them.

Cook Steak

There a vast collection of ways to cook cube steak. You can oven bake it with mushroom soup and mushrooms. If you like spicy food you can use it in a curry stir fry. For the traditionalist you can make Salisbury steak with it. Cube steak is also great pan fried and then simmered in either milk or brown gravy until it is tender. The way you cook it is only petite by your imagination, it cooks swiftly so no matter how you like it you can have supper on the table in no time.

Cooking Chuck and Cube Steak

There are distinct cuts of chuck steak. Top blade is the most tender, but chuck eye steak can also be quite tender and can be grilled or broiled, but will need to be marinated first for it to tenderize.

Seven-Bone Chuck Steak, or town chuck, is well superior to braising, as well as Arm steak and Shoulder steak since all these cuts of chuck steak are less tender.

Braising can be used for all the cuts of chuck steak and is easy to do. First you heat oil in a deep skillet and brown the steak on both sides. Then you season the steak and add a cooking liquid of your choice. One suggestion is ketchup and cola, with some water. This aggregate gives the meat a sweet, but tangy taste. You need to let the meat simmer for 31/2 to 4 hours, until tender.

Well, after reading this you should be ready to cook steak tonight, or at least be getting hungry.

Cooking Chuck and Cube Steak

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How to Cook Rump Steak

Rump steak (or round steak) is meat that is cut, literally, from the rump of the cow. If you were to guess that this is probably a tough cut of meat, you would be right. On the other hand, it is quite flavorful.

The request is, how can we cook out some of that toughness--or at least avoid adding to the toughness by drying it out--so we can enjoy the rump steak's excellent taste?

Cook Steak

A good way to cook rump steak is to fry or grill it. A great way is to marinate it first, then fry or grill it. Here I give you one recipe for each method:

How to Cook Rump Steak

Grilled Rump Steak

Ingredients

4 thinly cut rump steaks

1/4 cup butter

Directions

1. Heat butter in a skillet until very hot. Add steaks (cook one or two at a time, depending on pan size).

2. Turn meat often while cooking for 8 to 10 minutes.

3. Serve steaks quickly, while still quite hot.

Marinated Grilled Rump Steak

Ingredients

4 thinly cut rump steaks

1/2 cup red wine (cabernet sauvignon)

2 tablespoons worcestershire sauce

1 tablespoon soy sauce

2 cloves minced garlic

2 teaspoons canola oil or other cooking oil

Directions

1. Place steaks in a large, shallow pan (non-corrosive only!)

2. Mix together wine, worcestershire sauce, soy sauce and garlic. Pour over the steaks.

3. Cover pan tightly with plastic wrap. Place in refrigerator for at least 4 hours and preferably overnight.

4. Heat oil in a skillet until very hot.

5. Grill the steaks for 3 to 5 minutes on each side, depending on thickness. Add some of the remaining liquid from the marinade pan and let it bubble before removing from heat.

6. Serve rump steaks quickly, while still quite hot.

How to Cook Rump Steak

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How to Cook Rump Steak

Rump steak (or round steak) is meat that is cut, literally, from the rump of the cow. If you were to guess that this is probably a tough cut of meat, you would be right. On the other hand, it is quite flavorful.

The question is, how can we cook out some of that toughness--or at least avoid adding to the toughness by drying it out--so we can enjoy the rump steak's perfect taste?

Cook Steak

A good way to cook rump steak is to fry or grill it. A better way is to marinate it first, then fry or grill it. Here I give you one method for each method:

How to Cook Rump Steak

Grilled Rump Steak

Ingredients

4 thinly cut rump steaks

1/4 cup butter

Directions

1. Heat butter in a skillet until very hot. Add steaks (cook one or two at a time, depending on pan size).

2. Turn meat often while cooking for 8 to 10 minutes.

3. Serve steaks quickly, while still quite hot.

Marinated Grilled Rump Steak

Ingredients

4 thinly cut rump steaks

1/2 cup red wine (cabernet sauvignon)

2 tablespoons worcestershire sauce

1 tablespoon soy sauce

2 cloves minced garlic

2 teaspoons canola oil or other cooking oil

Directions

1. Place steaks in a large, shallow pan (non-corrosive only!)

2. Mix together wine, worcestershire sauce, soy sauce and garlic. Pour over the steaks.

3. Cover pan tightly with plastic wrap. Place in refrigerator for at least 4 hours and preferably overnight.

4. Heat oil in a skillet until very hot.

5. Grill the steaks for 3 to 5 minutes on each side, depending on thickness. Add some of the remaining liquid from the marinade pan and let it bubble before removing from heat.

6. Serve rump steaks quickly, while still quite hot.

How to Cook Rump Steak

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How to Cook Chuck Steak

Chuck steak is a rectangular beef cut that contains some portions of the bones in the shoulders. Knowing how to cook chuck steak is very easy. By reading and following the detailed instructions in preeminent recipes, anyone can verily put in order and cook dishes that use the steak as main ingredient.

To help individuals who want to serve enticing dishes to their friends as well as loved ones, below are uncomplicated recipes that they can use when cooking delectable viands for special occasions.

Cook Steak

Broiled Marinated Chuck Steak

How to Cook Chuck Steak

Broiling is one of the cooking techniques that can be used in preparation this special beef cut. The method uses this technique to ensure that the meat is properly cooked. To start with, it is leading to get all the ingredients to avoid experiencing delays. The dish contains three pounds chuck steak, ¾ cup soy sauce, ¼ cup white vinegar, three tablespoons Worcestershire sauce, two tablespoons salad oil and a teaspoon of ground ginger.

Mix all the ingredients in a medium size bowl. Add the meats and coat with the mixture. Marinate the meats for four hours. Be sure to refrigerate the meats and the mixture to forestall the food from being contaminated. Preheat broiler to medium setting. Dispose the meats on the broiling pan. Place inside the broiler and cook for an hour or one and a half hour. Brush the meats with excess marinate occasionally. The dish serves four individuals.

Deviled Chuck Steak

This enticing and scrumptious dish contains four pounds chuck blade steak, six tablespoons softened butter, a tablespoon of Worcestershire sauce and a teaspoon of dry mustard. In increasing to these, it contains ½ teaspoon curry powder, ¼ teaspoon salt, ¼ teaspoon pepper and a cup of dried bread crumbs.

Heat the grill at least an hour before serving the dish. Remove excess fat from the meats. Use a meat tenderizer to enhance the texture of the steaks. Mix the butter, Worcestershire sauce, dry mustard, pepper, salt and curry powder in a clean bowl. Set the mixture aside. Dispose the steaks on the grill and cook for 45 minutes, at least 20 minutes for each side. Remove the meats from the grill. Spread each side of the meats with the mixture and pat breadcrumbs. Grill the meats for five minutes to 10 minutes. To be satisfied with this tasty dish, it is best to serve it with a salutary side dish like steamed asparagus or buttered vegetables. This uncomplicated method serves six individuals.

How to Cook Chuck Steak

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How to Cook a Steak to Perfection

Most people have a preference of whether or not they like their steaks rare, medium, well done, or in any place in between. Yet, somehow, it seems that cooking a steak to fit these preferences is often difficult. But with some easy training and a bit of skill, it most unmistakably can be done. Cooking a steak does not have to be difficult, especially if you result these few rules:

· Take into observation the thickness of a steak. You must perceive that cooking a steak is not an issue of just time. Whereas cooking one steak for 4 minutes might make it medium, cooking a steak that is slightly thicker may turn out rare or medium rare when cooked for the same whole of time.

Cook Steak

· Also think the pan temperature.

How to Cook a Steak to Perfection

· The cook time is also very important.

· You must find a good equilibrium between the three abovementioned things to get the results you desire.

· Other things to think when cooking a steak is the tenderness and size of the cut. The nearnessy of a bone can also turn the cooking time as can the formula of cooking (barbecuing, sautéing, etc.).

· If you have a sirloin or rump steak of 1.5 cm thick, then here are a few guidelines to result when cooking it:

1. Well done, cook it for up to 6 minutes

2. Medium, cook it for about 4 minutes

3. Rare, cook it for just a integrate of minutes.

Hold up for a minute... Are you still confused as to what exactly "rare" is versus "well done?" Here is a guide on cooking a steak based off of what the steak should look like (of course, never cut open a steak to see if it is done! It looks tacky, and it causes the steak to dry out).

· Well done - the steak will be hot, and it will have very dinky moisture. The color will be a dark grayish. The steak will be firm when touched. There will be no hint of pink left.

· Medium well - the steak will also be hot, gray, and it will have a juicy center.

· Medium - a medium steak is light gray, warm, and it will have a juicy center. When touched the steak will offer some resistance. Pink juices will bead up on the exterior of the seared side when the steak is turned.

· Medium rare - the steak will be light pink in color, warm, with a juicy center.

· Rare - the color will be pink, the temperature will be warm, and the town will be bloody and red! The steak will still feel soft when touched.

Know about the two dissimilar types of heat used when cooking a steak:

· Dry heat - this type of heat does not use liquid and it is used to cook some of the most tender cuts. Examples of cooking with dry heat are broiling, roasting, sautéing, pan-broiling, and rotisserie cooking.

· Moist heat - moist heat, on the other hand, uses steam or liquid. Moist heat cooking methods are soup-making, stewing, braising, and pressure cooking.

You must determine whether or not your steak is cooked based on touch, sight, and the clock. The firmer the meat, the more cooked it is. The lighter the color (from dark purple-red to pink), the more cooked the steak is.

Cooking a steak does not have to be hard, but it can take practice. If you do not get it right the first time, try it again! Be sure to have fun when cooking a steak!

How to Cook a Steak to Perfection

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How to Cook Rump Steak

Rump steak (or round steak) is meat that is cut, literally, from the rump of the cow. If you were to guess that this is probably a tough cut of meat, you would be right. On the other hand, it is quite flavorful.

The query is, how can we cook out some of that toughness--or at least avoid adding to the toughness by drying it out--so we can enjoy the rump steak's exquisite taste?

Cook Steak

A good way to cook rump steak is to fry or grill it. A better way is to marinate it first, then fry or grill it. Here I give you one recipe for each method:

How to Cook Rump Steak

Grilled Rump Steak

Ingredients

4 thinly cut rump steaks

1/4 cup butter

Directions

1. Heat butter in a skillet until very hot. Add steaks (cook one or two at a time, depending on pan size).

2. Turn meat often while cooking for 8 to 10 minutes.

3. Serve steaks quickly, while still quite hot.

Marinated Grilled Rump Steak

Ingredients

4 thinly cut rump steaks

1/2 cup red wine (cabernet sauvignon)

2 tablespoons worcestershire sauce

1 tablespoon soy sauce

2 cloves minced garlic

2 teaspoons canola oil or other cooking oil

Directions

1. Place steaks in a large, shallow pan (non-corrosive only!)

2. Mix together wine, worcestershire sauce, soy sauce and garlic. Pour over the steaks.

3. Cover pan tightly with plastic wrap. Place in refrigerator for at least 4 hours and preferably overnight.

4. Heat oil in a skillet until very hot.

5. Grill the steaks for 3 to 5 minutes on each side, depending on thickness. Add some of the remaining liquid from the marinade pan and let it bubble before removing from heat.

6. Serve rump steaks quickly, while still quite hot.

How to Cook Rump Steak

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Cooking Chuck and Cube Steak

Cube steaks are not easily cubes, they are called cube steak because they are run through a tenderizer and the imprints left are tiny cubes. Some places also call them tiny steaks.

No matter what you call them they are very beloved because of their tenderness and the ease of cooking them.

Cook Steak

There a vast collection of ways to cook cube steak. You can oven bake it with mushroom soup and mushrooms. If you like spicy food you can use it in a curry stir fry. For the traditionalist you can make Salisbury steak with it. Cube steak is also great pan fried and then simmered in whether milk or brown gravy until it is tender. The way you cook it is only tiny by your imagination, it cooks fast so no matter how you like it you can have dinner on the table in no time.

Cooking Chuck and Cube Steak

There are separate cuts of chuck steak. Top blade is the most tender, but chuck eye steak can also be quite tender and can be grilled or broiled, but will need to be marinated first for it to tenderize.

Seven-Bone Chuck Steak, or center chuck, is well superior to braising, as well as Arm steak and Shoulder steak since all these cuts of chuck steak are less tender.

Braising can be used for all the cuts of chuck steak and is easy to do. First you heat oil in a deep skillet and brown the steak on both sides. Then you season the steak and add a cooking liquid of your choice. One suggestion is ketchup and cola, with some water. This compound gives the meat a sweet, but tangy taste. You need to let the meat simmer for 31/2 to 4 hours, until tender.

Well, after reading this you should be ready to cook steak tonight, or at least be getting hungry.

Cooking Chuck and Cube Steak

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Tips for Cooking Round Steak and Swiss Steak recipe

If you're a beef lover seeing to cut grocery costs, then consider buying round steak instead of other more expensive cuts of beef. Round steak is a ordinarily a thinner steak cut from the top round, and although not as tender or flavorful as the top round, a good round steak can be used in many recipes. Tenderizing techniques can turn this less expensive steak into a meal good sufficient to serve even your most special of guests.

One very popular tenderizing recipe is to use a meat hammer to pound the steak. Next, cut the meat up into strips or pieces to help it cook faster and evenly. Marinades will not make your beef more tender, that will happen during the cooking process, but it will add flavor. Many times choosing to slow cook round steak will make for a tender result. Other tenderizing recipe is to cut the strips diagonally over the grain. You can also try the moist heat recipe done in a covered skillet. Which ever way you cook it, however, round steak can rival a more expensive cut if cooked right.

Cook Steak

Easy Round Swiss Steak

Tips for Cooking Round Steak and Swiss Steak recipe

2 lbs round steak

1/4 cup flour

1/4 tsp salt

1/4 tsp celery salt

1/4 tsp pepper

3 tbsp vegetable oil

1 med onion, minced

1 - 4 oz can mushroom pieces

2/3 cup water

1/2 cup market sour cream

Trim excess fat from steak. Pound steak and cut into pieces. Concentrate flour, salt, celery salt, and pepper. Dredge steak in flour mixture; reserving extra. Brown steak in hot oil in large skillet. Add onion and mushrooms; sprinkle with reserved flour mixture; add water, and bring to a boil. Sacrifice heat and simmer, covered, for about an hour, stirring a few times. Stir in sour cream. Serves 6.

Slow Cooker Round Steak

2 lbs beef round steak

1 tablespoon cooking oil

1 onion, sliced

1 can cream of celery soup

1 can cream of broccoli soup

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1 tablespoon garlic powder

1 tablespoon Worcestershire sauce

1/4 cup red wine

3/4 teaspoon salt

1/2 teaspoon pepper

Trim fat from steak. Cut meat into serving size portions. In a skillet brown meat in hot oil. Slice onion and place in bottom of 4 quart crock pot. Place browned meat atop onion. In a bowl Concentrate remaining ingredients; pour over meat. Cook on high heat setting for 5 hours. Serve over rice with steamed broccoli side dish. 4 servings.

Tips for Cooking Round Steak and Swiss Steak recipe

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Tips for Cooking Round Steak and Swiss Steak method

If you're a beef lover finding to cut grocery costs, then reconsider buying round steak instead of other more expensive cuts of beef. Round steak is a usually a thinner steak cut from the top round, and although not as tender or flavorful as the top round, a good round steak can be used in many recipes. Tenderizing techniques can turn this less expensive steak into a meal good adequate to serve even your most special of guests.

One very favorite tenderizing recipe is to use a meat hammer to pound the steak. Next, cut the meat up into strips or pieces to help it cook faster and evenly. Marinades will not make your beef more tender, that will happen while the cooking process, but it will add flavor. Many times choosing to slow cook round steak will make for a tender result. an additional one tenderizing recipe is to cut the strips diagonally over the grain. You can also try the moist heat recipe done in a covered skillet. Which ever way you cook it, however, round steak can rival a more expensive cut if cooked right.

Cook Steak

Easy Round Swiss Steak

Tips for Cooking Round Steak and Swiss Steak method

2 lbs round steak

1/4 cup flour

1/4 tsp salt

1/4 tsp celery salt

1/4 tsp pepper

3 tbsp vegetable oil

1 med onion, minced

1 - 4 oz can mushroom pieces

2/3 cup water

1/2 cup market sour cream

Trim excess fat from steak. Pound steak and cut into pieces. Incorporate flour, salt, celery salt, and pepper. Dredge steak in flour mixture; reserving extra. Brown steak in hot oil in large skillet. Add onion and mushrooms; sprinkle with reserved flour mixture; add water, and bring to a boil. Reduce heat and simmer, covered, for about an hour, stirring a few times. Stir in sour cream. Serves 6.

Slow Cooker Round Steak

2 lbs beef round steak

1 tablespoon cooking oil

1 onion, sliced

1 can cream of celery soup

1 can cream of broccoli soup

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1 tablespoon garlic powder

1 tablespoon Worcestershire sauce

1/4 cup red wine

3/4 teaspoon salt

1/2 teaspoon pepper

Trim fat from steak. Cut meat into serving size portions. In a skillet brown meat in hot oil. Slice onion and place in lowest of 4 quart crock pot. Place browned meat atop onion. In a bowl Incorporate remaining ingredients; pour over meat. Cook on high heat setting for 5 hours. Serve over rice with steamed broccoli side dish. 4 servings.

Tips for Cooking Round Steak and Swiss Steak method

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How to Cook Steak

Steak, though a grill favorite, can be cooked in several other ways. They can be pan-fried, braised, broiled, baked, etc. Selecting the proper method for cooking steak depends on its tenderness. There are dry heat methods and moist methods. Dry heat methods are generally applied for more tender steaks such as filet mignon and sirloin, while moist heat methods are more superior to tougher cuts of beef. The water helps in tenderizing the steak.

The tenderness of cooked steak is influenced by how much it is 'done'. Depending on the time for which the steak is cooked, it may be raw, very rare, rare, medium rare, medium, medium well-done and well-done. Rare steaks are exposed to the flame for a very short time. They still utter their rawness and are very pink in color. Rarely done steaks utter their former beefy flavors, but they are not very salutary as they still include microorganisms. As the cooking time increases, the pinkness of steak gets converted to brownness and its juiciness also reduces. Well-done steaks are brown throughout and also tough to chew. For ordinary palates, medium rare steaks are the best bets.

Cook Steak

The best way to cook a steak is without fail grilling it. All things matters while grilling a steak - the tenderness of steak, the marinade, the ability of the coal and lighter fluid and even the attentiveness of the person cooking. Most steaks wish about 8-10 minutes on the barbeque. The time will depend on the degree of doneness required.

How to Cook Steak

Tender cuts can also be broiled. Broiling is done in the oven with no liquids used. It gives a separate flavor from grilling as in an oven the heat surrounds the meat from all sides. Less tender cuts can also be broiled in case,granted they are marinated earlier.

Thin and tender cuts of steak such as the sirloin, T-bone and rib-eye taste very well when they are pan-fried. Steaks are fried in an open pan settled over a flame. No oil is added. The steaks cook in their own fats.

If the cut of beef is bigger, then it is ideal for roasting. Roasting is also a dry heat cooking method that uses no liquid and no cover. Tender cuts roast best and they are to be sliced before serving.

Tough cuts of beef such as chuck, round, briskets and blade are usually braised. Braising is a moist-heat cooking method done with a small amount of liquid in an oven with a complete lid. It is a slow process as it moderately allows the meat to tenderize.

Another method for tough cuts is stewing. Beef is thoroughly covered in water and cooked moderately over a medium flame. Stewing is not a very favorite method for steaks; but if the cut is large sufficient and tough, then it best be put into the stew pot.

In all the methods of cooking steak, the degree of doneness is measured by using a meat thermometer. However, by practice, one can also judge the doneness by merely touching the steak externally.

How to Cook Steak

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Cooking Chuck and Cube Steak

Cube steaks are not as a matter of fact cubes, they are called cube steak because they are run straight through a tenderizer and the imprints left are limited cubes. Some places also call them limited steaks.

No matter what you call them they are very popular because of their tenderness and the ease of cooking them.

Cook Steak

There a vast range of ways to cook cube steak. You can oven bake it with mushroom soup and mushrooms. If you like spicy food you can use it in a curry stir fry. For the traditionalist you can make Salisbury steak with it. Cube steak is also great pan fried and then simmered in either milk or brown gravy until it is tender. The way you cook it is only limited by your imagination, it cooks fast so no matter how you like it you can have dinner on the table in no time.

Cooking Chuck and Cube Steak

There are dissimilar cuts of chuck steak. Top blade is the most tender, but chuck eye steak can also be quite tender and can be grilled or broiled, but will need to be marinated first for it to tenderize.

Seven-Bone Chuck Steak, or center chuck, is well considerable to braising, as well as Arm steak and Shoulder steak since all these cuts of chuck steak are less tender.

Braising can be used for all the cuts of chuck steak and is easy to do. First you heat oil in a deep skillet and brown the steak on both sides. Then you season the steak and add a cooking liquid of your choice. One advice is ketchup and cola, with some water. This aggregate gives the meat a sweet, but tangy taste. You need to let the meat simmer for 31/2 to 4 hours, until tender.

Well, after reading this you should be ready to cook steak tonight, or at least be getting hungry.

Cooking Chuck and Cube Steak

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Cook Flank Steak - What is the Best Way to Cook Flank Steak?

This report goes into detail about what is flank steak and different inherent ways of cooking it. Many people we have come over have asked where does this type of steak come from or what part of the cow does flank steak come from. It is a beef steak cut from the belly muscles of the steer, and is long and flat. It's best known application is London broil. Many food enthusiasts are asking us what is the best way to cook flank steak.

There are many opinions on this single topic. It is significantly tougher than the loin and rib steaks, therefore many recipes use marinades or moist cooking methods such as braising. It is also used in barbecue cooking in slow and low smoking time and temperature. We recommend grilling, but you can also broil it. Other demand that many people are asking is how long do I bake this type of steak? What it takes to cook is surely a pretty easy process. You need a slower longer cooking process than most other cuts or roasts. We recommend you use a climatic characteristic of 300 - 325 degrees and use a small number of liquid in order to contend a moist environment. It can take up to 1-3 hours of slow and low moist baking in order to achieve tenderness.

Cook Steak

Another favorite demand that is being asked is how long do I broil this type of steak? We do not recommend broiling a flank, but if you do here are some things to remember. Make sure you marinade your steak for at least 8 hours and preferably overnight. You should broil your flank steak 7 minutes on each side for medium. Slice the steak thin against the grain for tenderness.

Cook Flank Steak - What is the Best Way to Cook Flank Steak?
Cook Flank Steak - What is the Best Way to Cook Flank Steak?

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How To Cook A Tender Juicy Steak

You spend a lot of time and money into the steaks for a extra occasion and when evening meal time comes, they are tough. What happened? How can you cook steaks as tender as your popular restaurant?

The first step to cooking a good steak is to choose the right grade of steak. The top ability beef is graded Usda Prime and commands top prices. Usda Prime grade meats are sold to the bistro business and specialty markets and are not as likely to be found at your local grocery chain. The next grade of beef is Usda Choice. Usda selection is tender, flavorful and only slightly lower in ability than Usda Prime. The meat is well marbled with fat and will be tender and juicy when properly prepared. Usda selection makes up about 70% of all graded beef and is readily available in your supermarket. Usda Good graded beef is an proper grade of beef that has only minimal marbling of fat. It is leaner, but may not be as tender as Usda Prime or Choice.

Cook Steak

Next, look at the color and texture of the meat. A good steak should be firm to the touch, moist, and enthralling in color. It should be well marbled with thin streaks of white fat throughout and a thin crust of steak on the outside. In our fat conscious society, we tend to look for lean cuts of meat, but the thin streaks of white fat marbled throughout the meat are the key to a tender juicy steak.

How To Cook A Tender Juicy Steak

The most tender and juicy steaks come from the sirloin, the short loin, and the rib. These steaks consist of the sirloin steaks, porterhouse steaks, t-bone steaks, rib steaks, delmonico steaks, and the filet mignons. Steaks containing bone will weigh more than those without, but the bone adds flavor to the steak.

Aging is a desirable process that intensifies the flavors and makes the meat more tender. Aged steaks are more expensive and usually only found in high end supermarkets and specialty markets. An aged steak is recognizable by its darker color.

Once you have purchased your steak, you can added increase the tenderness and juiciness by marinating it. Try a marinade made of ½ cup each good wine and olive oil mixed 2 Tablespoons of lemon juice or herb vinegar. Add any seasonings that you like such as garlic, freshly ground pepper, onion, or herbs. Place the steak in a ziplock bag, pour in adequate marinade to just cover it, and refrigerate overnight. Marinating a steak like this will add flavor and tenderness. If you routinely store steak in the freezer before cooking, try pouring the marinade over the steak before freezing. The steak will marinate when thawing and be ready to cook.

There are meat tenderizers available to sprinkle onto your steak, and they categorically do tenderize the meat; however, meat tenderizers can sometimes over tenderize the meat, changing the texture of the meat into mush. If you should choose to go this route, do it carefully.

When ready to cook, slash straight through the exterior fat layer on the steak in a few places to forestall curling, but do not cut into the meat. The more tender steak cuts can be broiled, grilled, or pan fried. Less tender cuts should be pan fried or slow braised. Steak should never be cooked in liquid. When pan broiling, use a very heavy skillet such as an iron skillet or griddle and heat the pan before adding the meat. The heavy metal will hold the heat for permissible heat distribution and not cool down when the steak is added. A hot pan will quickly sear the outside, trapping the moisture inside.

When cooking, try to turn the steak only once. Cook the meat until browned on one side and half done, then turn and finish the other side. Turning too often will stew the meat rather than searing it and furnish a less juicy steak. When the steak is done, remove from the pan and allow to rest for a few minutes before serving.

While the meat rests you can make a sauce with the pan drippings if desired. Use your popular sauce, or fry mushrooms and onions in the pan. When nearly done, add a tablespoon each of butter and flour and cook until lightly browned. Add a splash of wine and loosen any bits that may be stuck to the lowest of the pan. Allow to cook until thick, taste and adjust seasonings, and serve over the steak. Enjoy!

How To Cook A Tender Juicy Steak

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How to Cook a Steak to Perfection

Most habitancy have a preference of either or not they like their steaks rare, medium, well done, or anywhere in between. Yet, somehow, it seems that cooking a steak to fit these preferences is frequently difficult. But with some simple training and a bit of skill, it most unmistakably can be done. Cooking a steak does not have to be difficult, especially if you effect these few rules:

· Take into notice the thickness of a steak. You must comprehend that cooking a steak is not an issue of just time. Whereas cooking one steak for 4 minutes might make it medium, cooking a steak that is slightly thicker may turn out rare or medium rare when cooked for the same number of time.

Cook Steak

· Also reconsider the pan temperature.

How to Cook a Steak to Perfection

· The cook time is also very important.

· You must find a good balance in the middle of the three abovementioned things to get the results you desire.

· Other things to reconsider when cooking a steak is the tenderness and size of the cut. The nearnessy of a bone can also change the cooking time as can the recipe of cooking (barbecuing, sautéing, etc.).

· If you have a sirloin or rump steak of 1.5 cm thick, then here are a few guidelines to effect when cooking it:

1. Well done, cook it for up to 6 minutes

2. Medium, cook it for about 4 minutes

3. Rare, cook it for just a incorporate of minutes.

Hold up for a minute... Are you still confused as to what exactly "rare" is versus "well done?" Here is a guide on cooking a steak based off of what the steak should look like (of course, never cut open a steak to see if it is done! It looks tacky, and it causes the steak to dry out).

· Well done - the steak will be hot, and it will have very puny moisture. The color will be a dark grayish. The steak will be firm when touched. There will be no hint of pink left.

· Medium well - the steak will also be hot, gray, and it will have a juicy center.

· Medium - a medium steak is light gray, warm, and it will have a juicy center. When touched the steak will offer some resistance. Pink juices will bead up on the face of the seared side when the steak is turned.

· Medium rare - the steak will be light pink in color, warm, with a juicy center.

· Rare - the color will be pink, the climatic characteristic will be warm, and the town will be bloody and red! The steak will still feel soft when touched.

Know about the two distinct types of heat used when cooking a steak:

· Dry heat - this type of heat does not use liquid and it is used to cook some of the most tender cuts. Examples of cooking with dry heat are broiling, roasting, sautéing, pan-broiling, and rotisserie cooking.

· Moist heat - moist heat, on the other hand, uses steam or liquid. Moist heat cooking methods are soup-making, stewing, braising, and pressure cooking.

You must decide either or not your steak is cooked based on touch, sight, and the clock. The firmer the meat, the more cooked it is. The lighter the color (from dark purple-red to pink), the more cooked the steak is.

Cooking a steak does not have to be hard, but it can take practice. If you do not get it right the first time, try it again! Be sure to have fun when cooking a steak!

How to Cook a Steak to Perfection

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How to Cook a Steak to Perfection

Most people have a preference of either or not they like their steaks rare, medium, well done, or in any place in between. Yet, somehow, it seems that cooking a steak to fit these preferences is frequently difficult. But with some simple training and a bit of skill, it most honestly can be done. Cooking a steak does not have to be difficult, especially if you supervene these few rules:

· Take into notice the thickness of a steak. You must perceive that cooking a steak is not an issue of just time. Whereas cooking one steak for 4 minutes might make it medium, cooking a steak that is slightly thicker may turn out rare or medium rare when cooked for the same estimate of time.

Cook Steak

· Also think the pan temperature.

How to Cook a Steak to Perfection

· The cook time is also very important.

· You must find a good equilibrium between the three abovementioned things to get the results you desire.

· Other things to think when cooking a steak is the tenderness and size of the cut. The proximity of a bone can also change the cooking time as can the method of cooking (barbecuing, sautéing, etc.).

· If you have a sirloin or rump steak of 1.5 cm thick, then here are a few guidelines to supervene when cooking it:

1. Well done, cook it for up to 6 minutes

2. Medium, cook it for about 4 minutes

3. Rare, cook it for just a integrate of minutes.

Hold up for a minute... Are you still confused as to what exactly "rare" is versus "well done?" Here is a guide on cooking a steak based off of what the steak should look like (of course, never cut open a steak to see if it is done! It looks tacky, and it causes the steak to dry out).

· Well done - the steak will be hot, and it will have very slight moisture. The color will be a dark grayish. The steak will be firm when touched. There will be no hint of pink left.

· Medium well - the steak will also be hot, gray, and it will have a juicy center.

· Medium - a medium steak is light gray, warm, and it will have a juicy center. When touched the steak will offer some resistance. Pink juices will bead up on the face of the seared side when the steak is turned.

· Medium rare - the steak will be light pink in color, warm, with a juicy center.

· Rare - the color will be pink, the temperature will be warm, and the town will be bloody and red! The steak will still feel soft when touched.

Know about the two distinct types of heat used when cooking a steak:

· Dry heat - this type of heat does not use liquid and it is used to cook some of the most tender cuts. Examples of cooking with dry heat are broiling, roasting, sautéing, pan-broiling, and rotisserie cooking.

· Moist heat - moist heat, on the other hand, uses steam or liquid. Moist heat cooking methods are soup-making, stewing, braising, and pressure cooking.

You must conclude either or not your steak is cooked based on touch, sight, and the clock. The firmer the meat, the more cooked it is. The lighter the color (from dark purple-red to pink), the more cooked the steak is.

Cooking a steak does not have to be hard, but it can take practice. If you do not get it right the first time, try it again! Be sure to have fun when cooking a steak!

How to Cook a Steak to Perfection

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