Archive for Weekend Cookware Specials
Success Tips Make Steak Fish And Black Pepper Steak
Posted by: | CommentsSuccess Tips Make Steak Fish
# Choose fresh fish, of which not a lot of thorns, or Kakap Tengiri eg.
# Cut the flesh of fish crosswise setebal only 1 or 2cm.
# Rendam in spices for at least 15 minutes, so that the flavor sink in properly.
# Use a fire while being cooked, and let the fish meat before color change behind. Alerts have been cooked fish, meat changes color to become more white.
# Serve as soon as cooked. Fish is still fresh and served immediately after cooking will feel fresh and delicious eaten.
# If there is no linear wajak steak, can a regular Teflon frying pan. Steak pan motif is used so that there are lines so serasa baked grill wires pakai
Black Pepper Steak
Make a delicious steak ala hotel was not difficult. Origin of the meat selection is correct, the appropriate processing techniques and spices that fit, steak made sendiripun akan selezat restaurant menu. Next recipe steak black pepper, taste seteak because this special touch of black pepper that spicy. Recipes / Test Kitchen / Photo: Budi Sutomo
Material:
800 g beef has in / sirloin
1 tsp black pepper, haluskan
1 tbsp soy sauce salt
2 tbsp butter
Steak sauce:
150 ml beef broth
2 tbsp fresh liquid susu
2 tbsp BBQ sauce
1 tbsp tomato sauce
½ tsp sugar
1 tsp wheat flour
½ tsp nutmeg powder
40 tbsp chopped onion Bombay
1 tsp black pepper powder
1 tbsp butter / margarine
1 tsp fine salt
Setup Vegetables: boiled and then with a little tumis Margarine, pepper and salt:
100 g carrot, cut dice
100 g bean, cut dice
How to Make:
1. Cut the meat against the fiber with each seberat 250 g. Rendam in salty soy solvents, salt and pepper. Biarkan bumbu meresap selama 30 menit.
2. Heat butter in a frying pan even anti sticky. Fry while seteak be inverted to mature. Lift. Serve hot with vegetables and sauce setup complement.
3. Sauce: heat butter, onion tumis Bombay until fragrant. Add wheat flour, poke average. Tuang broth sauce and other ingredients. Continue cooking while boiling and stirred until the texture of the sauce curdle. Lift.
4. Serving: Set the steak in the discount food dish, siram with steak sauce and served with vegetables setup.
For 4 portion
Tips to make Steak
In order for steak maximum results, note the following tip;
1.
Try to cut the meat any way against the grain / fiber so that the meat is not tough.
2.
If the steak is presented in the form of large discounts, rendam in flavor longer to permeate and flavor the meat give pengempuk (papain powder) so that the texture of the meat is not tough.
3.
Select the meat terlunak such as sirloin or topside steak for maximum results. Select meat imports because it is soft.
4.
Never cook steak too long because the texture of meat, there would be a tough loss because of fluid. Sweet taste and juicy texture of the flesh is also typically reduced if you cook too long.
5.
If meat is stored in the freezer, Layukan during the night in the refrigerator so that the meat is soft and easily processed.
6.
Maturity level there are several kinds of steak, such as:
• Very Rare: 225 gr of meat to be cooked 1 minute each side. At this level, the outside of the meat changes color, while the inside is still raw.
• Rare: for each 225 gr of meat, cooked 2 minutes each side. Surface color pink, and in raw and bloody.
• Medium: 225 gr of meat to be cooked 3-4 minutes each side. The outside of the brown color, almost pink in it well.
• Well done: 225 gr of meat to be cooked 5 minutes each side. Cooked meat, steak For the maturity level is not because the meat desarankan lost gurihnya.
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Cookware Compared – Cast Iron Cookware Vs. Other Cookwares
Posted by: | CommentsWhether you are a good cook, an exceptional cook, or an aspiring cook, having the right cookware is essential for your success. If you like to watch famous chefs prepare dishes on cooking shows featured on television you will undoubtedly notice that each one likes to cook with a different kind of cookware. You will see some prepare sumptuous dishes in enameled cookware, non-stick, and stainless steel coookware. So how do you decide what type of cookware is right for you? Below you will find the information that you need regarding each kind of cookware so you can make an informed decision.
Non-Stick Cookware
This is perhaps one of the most popular types of cookware on the market today. After the discovery of non-stick technology, T-Fal became the first company to offer this type of cookware. Even without using any oil, food does not stick to the surface of the cookware and it’s very easy to clean. Unfortunately recent research has determined that this type of cookware has certain health concerns and is likely to be carcinogenic. It’s likely that in the next few years, this type of cookware, in it’s current form will be outlawed. Not all forms of this cookware are hazardous to your health so make sure you do your research on the exact type of non stick cookware that you are looking at buying.
Stainless Steel Cookware
Most people have stainless steels pots and pans and they are great. Easy to clean, effective and available in many shapes and sizes, you can’t really complain about stainless steel cookware. Pay attention to the construction of the cookware as many inexpensive forms of stainless steel cookware are very poor quality. You really do get what you pay for so consider spending a little extra and buying a good set of stainless steel cookware.
Enamel Cookware
This cookware is perhaps the most visually stunning cookware. It’s made of cast iron most likely, and then covered in an enamel. It can be painted all sorts of bright colors and works well for frying and baking. Le Creuset has made this type of cookware famous with their high quality enamel cast iron cookware.
Cast Iron Cookware
One of the oldest forms of cookware, cast iron cookware has been used for hundreds of years. It’s heavy, durable and if seasoned properly, is non stick as well. Cast iron cookware also has health benefits for those who suffer from anemia as it does leak small amounts of iron into the food. This iron is not harmful and can actually help those with low iron levels. Cooking with it is easy as it heats evenly and makes food taste great. This type of cookware comes in many forms including cast iron dutch ovens, cast iron skillets and even cast iron bakeware.
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All-Clad LTD Stockpot 12 qt with Lid
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All-Clad LTD Stockpot 12 qt with Lid
Originally designed to meet the demands of professional chefs, All-Clad continues to be the undisputed choice in four-star kitchens throughout the world. Exquisite lines. Impeccable balance. Meticulous hand-finishing. Construction warranted to last a lifetime. All of All-Clad?s collections, as well as the non-stick options, rise to this singular standard. All feature a unique triple-ply construction, bonded to distribute heat evenly
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John Boos Lyptus 1.5″ Thick Reversible Cutting Board 24 x18
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John Boos Lyptus 1.5″ Thick Reversible Cutting Board 24 x18
Following the Rouge et Noir collection furniture recently introduced by John Boos comes these unique chopping boards made of Lyptus wood which are made with the same professional standards as the one made in maple wood. The end-grain wood surface is easy on knives and prevents bacteria from penetrating the wood
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Oxo Good Grips Rolling Pin
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For hassle free pie crusts and cookie dough, Oxo Rolling Pin is a good choice. Its comfortable, contoured handles are raised to keep hands and knuckles from hitting countertops, and specially weighted to keep them in the raised position while the pin is in use
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Mauviel Copper Paella Pan 12 1/2″
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Mauviel Copper Paella Pan 12 1/2″
Solid Copper bN Mauviel features include an interior surface of 18/10 stainless steel which will not react with food, and does not require “re-tinning” like traditional tin-lined copper
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