good bash to make it more tender . My problem is the steak then loses its marble effect could this be due to too much bashing . many thanks .
David R . Shut it slap head .
Grow up and stop wasting time and space here….
Archive for December, 2009
Cooking Schools, Culinary Arts
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I want a website that can help me learn how to cook REAL Mexican food. Like Pesole, flan, menudo…Some really good recipes. I’m trying to help my disabled friend enjoy the foods she grew up loving and I’ve never cooked these foods before. Thank you in advance for your help:)
Chili verde – green chili w/pork
boneless pork roast – cut into small cubes
1 large can green chili’s – diced
1 large can diced tomato’s
2 cloves garlic-chopped finely
1/2 small onion – chopped finely
cumin-to taste
salt- to taste
brown meat with garlic, onion, cumin/salt (to your taste), add chili’s and tomato’s and simmer til meat is tender (the longer the better).
serve w/rice and beans
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Beans.
dry pinto beans
bacon – 3 slices
2-3 jalapenos
3 cloves garlic -whole, peeled
salt -to taste
clean beans and remove any pieces of dirt/rocks, put into large pot, wash/rinse beans and then fill pot w/water add garlic salt, bacon and jalapenos, put on high, bring to boil and the lower heat so it goes to a low boil, let cook check often and add water as needed, they are done when beans are soft and tender.
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spanish rice
1 c rice
garlic/onion finely chopped
cilantro
cumin
oil
tomato sauce
2 c water/chicken stock
brown rice in a skillet, til light brown add garlic/onion, add tomato sauce, water, cumin, cilantro, cover and simmer until all water has been absorbed.
Hi everyone. I don’t have a grill so I have to cook my steaks in a frying pan. My husband likes them well done. On a standard stove of medium heat, how many minutes on each side should give me a well done steak? I’ll be cooking it with a little butter, salt/pepper, and garlic, if you wanted to know.
Thanks in advance!
There is a better way than giving a time which depends on so many factors: type of pan, size and thickness of steak, moisture content of steak, heat of flame etc etc etc
If you instead, use your hands to feel how soft/firm the steak is and compare it to your own hand. Press the fleshy part of your palm beneath the thumb – this is what a rare steak feels like. Then put your thumb between index and middle finger and press the same place. Notice it feels a little firmer – this is medium-rare. Move your thumb again between middle and ring finger. This is medium. For well-done move it to between ring finger and little finger. This is a tried and tested method and much more accurate than using a set time.
N.B. Remember to let the steaks rest so that they have time to reabsorb their juices and flavour.
Hope that helps!