... Hi there!
Here I posted some useful tips when you cooking a steak.
BEFORE COOKING:
- Only buy steaks of even thickness, not 'wedge shaped'.
- Steaks should be at least 20mm thick.
- Always defrost steaks in fridge if frozen. That means no 'running water'.
- If using pan, it should be heavy based.
- Heat pan, grill or BBQ to hot before putting steaks on.
- There should always be plenty of sizzle when cooking steaks.
COOKING VERY THICK STEAKS:
- Brown all sides in a hot pan.
- Slightly reduce heat and cook as required.
COOKING:
- Test when to take out of the pan by using the back of the tongs or a steak thermometer to measure the temperature in the middle of the steak.
- Do not poke, prod or pierce as this will dry out the steak.
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24 June 2008
20 June 2008
Caribbean Marinade
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2 Gallon....Water
12 Cups....Sugar
12 Cups....Pineapple Juice Concentrate
2 Quarts...Red Wine Vinegar
1 Gallon....Soy Sauce
3 Tbsp.....Granulated Garlic
Place 1 gallon of water and sugar into pan.
Place pan onto stove and bring to boil.
Allow sugar dissolve.
Allow to cool to room temperature.
Add remaining water and other ingredients.
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2 Gallon....Water
12 Cups....Sugar
12 Cups....Pineapple Juice Concentrate
2 Quarts...Red Wine Vinegar
1 Gallon....Soy Sauce
3 Tbsp.....Granulated Garlic
Place 1 gallon of water and sugar into pan.
Place pan onto stove and bring to boil.
Allow sugar dissolve.
Allow to cool to room temperature.
Add remaining water and other ingredients.
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19 June 2008
Paprika
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Add Paprika to onions, fry slowly in olive oil, then add to rice and potato dishes, fish or omelettes. Great to add to sausages and meatloaf for flavour and colour.
Sprinkle over casseroles or vegetables.
For more paprika info, click here
Add Paprika to onions, fry slowly in olive oil, then add to rice and potato dishes, fish or omelettes. Great to add to sausages and meatloaf for flavour and colour.
Sprinkle over casseroles or vegetables.
For more paprika info, click here
For more herbs and spices guide, click here
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Apple Cobbler Filling
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2.26 kg....Cinnamon Apples
1/2 Cup....Light Brown Sugar
1/2 Tbsp...Ground Nutmeg
1/4 Cup....Lemon Juice
Allow cinnamon apples to be stayed in cooler and thawed out.
Mix all ingredients thoroughly together.
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2.26 kg....Cinnamon Apples
1/2 Cup....Light Brown Sugar
1/2 Tbsp...Ground Nutmeg
1/4 Cup....Lemon Juice
Allow cinnamon apples to be stayed in cooler and thawed out.
Mix all ingredients thoroughly together.
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18 June 2008
Thyme
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Used to flavour patés and terrines, thick vegetable soups, tomato and wine based sauces and in marinades for pork or game.
Thyme compliments poultry in stuffings.
Combine Garlic and Thyme, spread over lamb before cooking.
Sprinkle over chicken before grilling or pan frying.
Thyme compliments poultry in stuffings.
Combine Garlic and Thyme, spread over lamb before cooking.
Sprinkle over chicken before grilling or pan frying.
For more thyme info, click here
Caesar Dressing 2
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2 Pounds....Mayonnaise
1/2 Cup.....Dijon Mustard
1 Cup........Lemon Juice
1/2 Pound...Minced Garlic
1/2 Pound...Shredded Parmesan Cheese
1/2 Tbsp....Salt
1/2 Tbsp....Ground Black Pepper
2 Ounce.....Minced Anchovies
1/4 Cup.....Worchestershire Sauce
1 Cup........Olive Oil
3 Cups.......Salad Oil
Place mayonnaise and dijon mustard into an appropriate container.
Add lemon, garlic, parmesan, salt, and black pepper to the mixture.
Mix well with wire whip.
Use spatula to scrape sides of container.
Ensure all ingredients are thoroughly mixed.
Add anchovies to mixture and blend thoroughly with blender.
Add olive oil and salad oil, very slowly until smooth and emulsified.
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2 Pounds....Mayonnaise
1/2 Cup.....Dijon Mustard
1 Cup........Lemon Juice
1/2 Pound...Minced Garlic
1/2 Pound...Shredded Parmesan Cheese
1/2 Tbsp....Salt
1/2 Tbsp....Ground Black Pepper
2 Ounce.....Minced Anchovies
1/4 Cup.....Worchestershire Sauce
1 Cup........Olive Oil
3 Cups.......Salad Oil
Place mayonnaise and dijon mustard into an appropriate container.
Add lemon, garlic, parmesan, salt, and black pepper to the mixture.
Mix well with wire whip.
Use spatula to scrape sides of container.
Ensure all ingredients are thoroughly mixed.
Add anchovies to mixture and blend thoroughly with blender.
Add olive oil and salad oil, very slowly until smooth and emulsified.
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16 June 2008
Cinnamon Apples
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1 Cup......Liquid Margarine
1/8 Cup...Ground Cinnamon
1/4 Cup...Apple Juice Concentrate
2/3 Cup...Cornstarch
5.4 kg.....3/8" Peeled Apples-Grany Smith
1 kg.......Granulated Sugar
1 Cup......Margerine
Place margerine, 1/2 cup sugar, 2.7 kg apples, cornstarch, and apple juice in heavy sauce pan.
Heat at 180 degree Fahrenheit for 10 minutes.
Add remaining sugar, cinnamon, liquid margerine, and apples.
Simmer for 5 minutes until sugar is melted and apples are tender.
Place in appropriate pan.
...
1 Cup......Liquid Margarine
1/8 Cup...Ground Cinnamon
1/4 Cup...Apple Juice Concentrate
2/3 Cup...Cornstarch
5.4 kg.....3/8" Peeled Apples-Grany Smith
1 kg.......Granulated Sugar
1 Cup......Margerine
Place margerine, 1/2 cup sugar, 2.7 kg apples, cornstarch, and apple juice in heavy sauce pan.
Heat at 180 degree Fahrenheit for 10 minutes.
Add remaining sugar, cinnamon, liquid margerine, and apples.
Simmer for 5 minutes until sugar is melted and apples are tender.
Place in appropriate pan.
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15 June 2008
Firecracker Glaze
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1 Cup......Kikkoman Thai - Style Chili Sauce
1/2 Cup...Kikkoman Hoisin Sauce
1/4 Cup...Lime Juice
1/8 Cup...Soy sauce
1/8 Cup...Chopped Cilantro
Mix together with a wire whisk.
Place into appropriate container.
Yield: 2 Cups
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1 Cup......Kikkoman Thai - Style Chili Sauce
1/2 Cup...Kikkoman Hoisin Sauce
1/4 Cup...Lime Juice
1/8 Cup...Soy sauce
1/8 Cup...Chopped Cilantro
Mix together with a wire whisk.
Place into appropriate container.
Yield: 2 Cups
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14 June 2008
Caesar Dressing
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2 Quarts...Mayonnaise
3/4 Cup....Dijon Mustard
2 Cups.....Cider Vinegar
2 Cups.....Olive Oil
1 Cup......Lemon Juice
1 Cup......Parmesan Cheese
1/4 Cup...Anchovy Paste
3/4 Cup...Herbal House Dressing Mix
Place all ingredients into appropriate container.
Using whip, whip all ingredients until thoroughly blended.
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2 Quarts...Mayonnaise
3/4 Cup....Dijon Mustard
2 Cups.....Cider Vinegar
2 Cups.....Olive Oil
1 Cup......Lemon Juice
1 Cup......Parmesan Cheese
1/4 Cup...Anchovy Paste
3/4 Cup...Herbal House Dressing Mix
Place all ingredients into appropriate container.
Using whip, whip all ingredients until thoroughly blended.
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12 June 2008
Blossom Spice
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