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How to Cook a Tender Juicy Steak
You invest a lot of time and money into the steaks for a special occasion and when dinner time comes, they are tough. What happened? How can you cook steaks as tender as your favorite restaurant? The first step to cooking a good steak is to choose the right grade of steak. The top quality beef is graded USDA Prime and commands top prices. USDA Prime grade meats are sold to the restaurant industry 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 Choice is tender, flavorful and only slightly lower in quality than USDA Prime. The meat is well marbled with fat and will be tender and juicy when properly prepared. USDA Choice makes up about 70% of all graded beef and is readily available in your supermarket. USDA… Read more -
Thai Dishes from the North East
The North East Phaak Tiew (Leaves of Tiew of the Cratoxylum family) is the Queen of the North-eastern vegetables. Young tops, leaves and blossoms are taken with Laab (a kind of dish of which the most important ingredients are minced meat or fish mixed with chillies and lime juice as well as roasted rice and mint leaves), Goi (a kind of dish like Yam but mostly with raw meat as main ingredient), Naam Prig, soup, and Khanom Chin Naam Ya (Steamed Rice Noodles with Curried Fish Sauce). Soup with Phaak Tiew has sour flavor. 1. Soup Dog Phaak Tiew (Soup with Phaak Tiew Blossoms) Medicinal value: Soup with Phaak Tiew Blossoms is a laxative, and also medicine to get rid of phlegm, to nourish the water element of the body, and relieve nerve-pain. The soup is harmful to the people having kidney… Read more -
Spice Up Your Dishes with Argentine Chimichurri
One of the favorite cooking methods in Argentina is, without a doubt, grilling. This style of cooking is derived from the original Argentinian Gaucho tradition of cooking fresh meat over a charcoal fire. To add flavor and tenderize the meat, Argentinians often marinate meats in Chimichurri. Food without Chimichurri just wouldn’t be tolerated in Argentina especially grilled meat to which it adds an amazing flavor. Ingredients: 1/3 packet of garlic salt 6 chilli peppers 2 sachets bouquet garni 1 large onion ½ tub of dried peppers 1 pint of vinegar 2 pints oil Directions: Boil all the ingredients, excluding oil, together in the vinegar for five minutes. Wait until the mixture cools. When the mixture has cooled, add the oil. Store in refrigerator. When you’re ready to barbecue or… Read more
