Making Gravy And Suet

To meats prepared in various ways, gravy--that is, the sauce made from the drippings or juices that cook out of steaks, roasts, and stews, or from the broth actually cooked from the meat as for soup--is a valuable addition, particularly if it is well made and properly seasoned. A point to remember in this connection is that gravy should be entirely free from lumps and not too thick. It will be of the right thickness if 1 to 2 level tablespoonfuls of flour is used for each pint of liquid. It should also be kept in mind that the best gravy is made from the brown drippings that contain some fat.
To make gravy, remove any excess of fat that is not required, and then pour a little hot water into the pan in order to dissolve the drippings that are to be used. Add the flour to the fat, stirring until a smooth paste is formed. Then add the liquid, which may be water or milk, and stir quickly to prevent the formation of lumps. Season well with salt and pepper. Another method that also proves satisfactory is to mix the flour and liquid and then add them to the fat that remains in the pan in which the meat has been cooked.
TRYING OUT SUET AND OTHER FATS
The suet obtained from beef is a valuable source of fat for cooking, and it should therefore never be thrown away. The process of obtaining the fat from suet is called trying, and it is always practiced in homes where economy is the rule.
To try out suet, cut the pieces into half-inch cubes, place them in a heavy frying pan, and cover them with hot water. Allow this to come to a boil and cook until the water has evaporated. Continue the heating until all the fat has been drawn from the tissue. Then pour off all the liquid fat and squeeze the remaining suet with a potato masher or in a fruit press. Clean glass or earthen jars are good receptacles in which to keep the fat thus recovered from the suet.
To try out other fats, proceed in the same way as for trying out suet. Such fats may be tried by heating them in a pan without water, provided the work is done carefully enough to prevent them from scorching.

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Making Household Stock, White Stock, And Consomme

Household Stock.--If it is desired to make a stock that may be kept on hand constantly and that may be used as a foundation for various kinds of soups, sauces, and gravies, or as a broth for making casserole dishes, household stock will be found very satisfactory. Such stock made in quantity and kept in a sufficiently cool place may be used for several days before it spoils. Since most of the materials used in this stock cannot be put to any other particularly good use, and since the labor required in making it is slight, this may be regarded as an extremely economical stock.
HOUSEHOLD STOCK
3 qt. cold water 3 lb. meat (trimmings of fresh meat, bones, and tough pieces from roasts, steaks, etc.) 1 medium-sized onion 4 cloves 6 peppercorns Herbs Salt Pepper
Pour the cold water over the meat and bones and put them on the fire to cook. When they come to a boil skim well. Then cover and simmer 4 to 6 hours. Add the onion, cloves, peppercorns, and herbs and cook for another hour. Add salt and pepper to taste. Strain and set aside to cool. Remove the fat.
White Stock.--An especially nice broth having a delicate flavor and generally used for special functions when an attractive meal is being served to a large number of persons is made from veal and fowl and known as white stock. If allowed to remain in a cool place, this stock will solidify, and then it may be used as the basis for a jellied meat dish or salad.
WHITE STOCK
5 lb. veal 1 fowl, 3 or 4 lb. 8 qt. cold water 2 medium-sized onions 2 Tb. butter 2 stalks celery 1 blade mace Salt Pepper
Cut the veal and fowl into pieces and add the cold water. Place on a slow fire, and let come gradually to the boiling point. Skim carefully and place where it will simmer gently for 6 hours. Slice the onions, brown slightly in the butter, and add to the stock with the celery and mace. Salt and pepper to suit taste. Cook 1 hour longer and then strain and cool. Remove the fat before using.
Consomme.--One of the most delicious of the thin, clear broths is consomme. This is usually served plain, but any material that will not cloud it, such as finely diced vegetables, green peas, tiny pieces of fowl or meat, may, if desired, be added to it before it is served. As a rule, only a very small quantity of such material is used for each serving.
CONSOMME
4 lb. lower round of beef 4 lb. shin of veal 1/4 c. butter 8 qt. cold water 1 small carrot 1 large onion 2 stalks celery 12 peppercorns 5 cloves 4 sprigs parsley Pinch summer savory Pinch thyme 2 bay leaves Salt Pepper
Cut the beef and veal into small pieces. Put the butter and meat into the stock kettle, and stir over the fire until the meat begins to brown. Add the cold water, and let come to the boiling point. Skim carefully and let simmer for 6 hours. Cut the vegetables into small pieces and add to the stock with the spices and herbs. Cook for 1 hour, adding salt and pepper to suit taste. Strain and cool. Remove the fat and clear according to directions previously given.

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London Broil - Making London Broil in the Oven

Cooking London Broil in the oven is easy, and will taste just like it was hot off the grill. Not just London Broil, but any steak (my favorite is Filet Mignon). Cooking steak in an oven will be provided here step-by- step. Sound good? It is wonderful, my mouth is already watering.

Buying the Steak
You should buy thicker steaks to cook in the oven; thinner steaks are so much easier to over-cook, and that means a tough and dry steak. Make sure it is over 1 inch thick.

Cook Steak

Marinate the Steaks
I have the best steak marinade for you to use. I usually marinade them for a couple of hours in the refrigerator. Take the meat out of the refrigerator and let sit on the counter in the marinade for 30 to 45 minutes before cooking.

PREHEAT oven to 450 degrees.

Cast Iron Skillet
Meanwhile, get out the cast iron skillet or heavy frying pan. If you do not own a cast iron skillet, it would be well worth the to purchase one. You won't believe how much you will use it.

Fire up that skillet on medium high heat and rub the steaks with canola oil. For 2 steaks mix together:

1 TBS homemade garlic powder
1 TBS homemade onion powder

Sprinkle over each side of the steak. Searing takes approximately one to two minutes on each side. Place steaks pan all into the oven and cook 6 to 8 minutes for medium-rare, and 10 to 12 minutes for medium doneness.

POTATOES, Baked or Mashed?

Baked Potatoes In A Flash
Scrub the potatoes and rub generously with canola oil. Sprinkle with kosher salt and microwave 3 to 4 minutes or until fork tender. Now wrap in foil and bake in the preheated 450 degree oven for 10 to 15 minutes. The potatoes will taste like they were baked for an entire hour. Delicious.

You can also have my loaded mashed potatoes. They are amazing with steak!

A fresh garden salad with my homemade salad dressing recipes, and you will have a wonderful dinner. Enjoy.

London Broil - Making London Broil in the Oven

Loaded Mashed Potatoes at http://www.misshomemade.com/loadedmashedpotatoes.html

How To Grill The Perfect Steak at http://www.misshomemade.com/grillingtheperfectsteak.html

Raschell Celleste
The website where everything is homemade.

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Steak Seasoning - Tips For Making a Wonderful Steak

Steak seasoning is something that cooks resort to in order to increase the flavor of their dish. The seasoning is actually a blend of spices and herbs that together render a certain aroma or combination of aromas to the meat. It is quite important for a woman to serve a nicely prepared and tasty dish to friends or guests that are invited over dinner. Moreover, restaurants hire chefs and cooks that can be quite creative in terms of using steak seasoning to boost the flavor of their cooked meat so that customers may return and choose that restaurant as their favorite.

Preparing a steak at home can be quite challenging especially if you are not used to cooking big time. However tips for using steak seasoning help a great deal in one's attempt to carry out the task of making a wonderful steak.

Cook Steak

Choose the Best Herbs and Spice

The idea is that you want to make that steak as tasty as possible therefore you should think about what herbs and spices would make the ideal taste for you and your family. Do they like the taste of garlic, or onion, or basil or bay? Then you can rely on buying bulk herbs and spices and making your own mixture of these at home. The steak seasoning that you will obtain will surely be loved by your entire family because you have chosen their favorites.

How to Store Steak Seasoning

Steak seasoning should be stored properly in case you want to avoid buying more herbs and spices every time you want to cook meat. As you may have already discovered, steak seasoning may lose its flavor if you keep it in warm, humid and bright places. If you want to check whether the steak seasoning is still fresh guaranteeing you the aroma of the meat that you so much enjoy, then you can pick some of the seeds or leaves and crush them in your hand to check if the fragrance is still there in the degree it should be. The color should also help in identifying if your steak seasoning mix is up to doing wonders with your dinner. A fading color is not what you want.

You Might Want to Avoid Steak Seasoning Mixes

Some people prefer to avoid using steak seasoning mixes that rely on flakes and powders or seeds. They would rather use garlic, onion, carrots, and other fresh vegetables or plants while making their steak. They believe that the fresher and more natural the flavor heighteners are, the better the taste of the steak. This is a pretty good tip for cooks and perhaps only trying it out will make them decide whether steak seasoning powder mixtures or the vegetable and plants do a better job.

Steak Seasoning - Tips For Making a Wonderful Steak

Here are some secrets of cooking with seasonings and how it can help you lose weight - A Beginner's Guide To Cooking With Seasonings

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Common Tips you Can not Ignore When Making Steak Recipes

Steak is one of the common elements of international cuisine, regardless of its specificity; the only variations are those related to cooking modes and seasonings. The uniqueness of the steak recipes is actually given by that one ingredient that makes a dish different from another one in almost all aspects, since taste change is actually the rule that governs gastronomy in general. Furthermore, dressings, sauces, salads and side dishes contribute to the differentiation of steak recipes; it is one thing to fry beef and serve it as such, and it is something else to add raw vegetables and let them sear together.





Then, we could easily say that beef is to the western world, what lamb is to the eastern one; but steak recipes for such kinds of meat have common points that cannot be ignored. For instance, adding wine when cooking meat is perhaps among the most frequent shortcuts taken to enhance flavor and speed up the tenderizing process of the muscular fiber. Steak recipes that rely on red wine usually require laurel leaves, green and black pepper beans as well as several cloves of fresh garlic. Take one of these ingredients out and the taste will not be the same.





Preparing steak recipes with white dressings is another common element of most cuisines: sour cream, milk and flour are basic ingredients while the spices and the preparation specificity differ. Such steak recipes are ideal for any meat lovers as they can be prepared rare or well done, grilled or broiled. What it truly matters for the success of all steak recipes is the quality of the meat used; hence, fresh meat is definitely preferable to the frozen or semi-processed one. Try cooking the steak recipes at the microwave as little as possible since the flavor is not the same as food prepared directly on the stove or over a coal fire.





As for the possibility of learning new steak recipes, the Internet is probably the most comprehensive source of information since it provides more complex data than any authentic cooking book. When accessing gastronomic pages online, you'll also find some steak recipes specific to other cuisines than the one you are used to; this is a good way of preparing a surprise for the family or a romantic dinner for your partner. Always be careful with the ingredient dosage; generally speaking, all steak recipes indicate the number of people the dish is meant for. If you are fewer than that, try to adjust the spice quantities yourself as they are the most likely to influence flavor.

Muna wa Wanjiru Has Been Researching and Reporting on Steak for Years. For More Information on Steak Recipes, Visit His Site at STEAK RECIPES

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