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Steak Recipe - How To Make Steak Tender

Steak Recipe - How To Make Steak Tender   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 Good graded beef is an acceptable grade of beef that has only minimal marbling of fat. It is leaner, but may not be as tender as USDA Prime or Choice. Next, ...
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Italian Cuisine - Cuisine

Italian Cuisine - Cuisine 


Italian Cuisine - Cuisine

Italy, a nation of 58 million people, is a patchwork quilt of 20 distinct regions subdivided into 103 provinces. All Italian cooking relies on olive oil, grains and fresh, seasonal produce, but each region has its own preferences and specialties.

Northern Italy, which boasts the country’s highest standard of living and the richest diet, also produces one-third of Italy’s best wines. Its eight regions lean toward risotto, polenta and gnocchi, and hearty soups and fish chowders are a feature of the region. The North’s real claim to fame, though, is as a paradise for cheese lovers. Parmigiano, Gorgonzola and Asiago cheeses, accompanied by salamis and sausages made from goat, goose and even chamois, make a simple meal divine.

Central Italy, in contrast, tends to favor artichokes, peas and black and white truffles. These six central regions prefer pasta and lamb over the rice and beef associated with the North. One of the best-known regional dishes is porchetta, a whole, roasted pig stuffed with fresh garlic, fennel, rock salt and peppercorns.

Historically, the six regions that comprise Southern Italy were known as the Garden of the Greeks and Romans. Later, during the Middle Ages, the Arabs established a pasta industry in Sicily. Varieties of pasta have since proliferated, from “short” pasta generically known as macaroni to the “long” types such as spaghetti and vermicelli.

No other sector of Italy boasts such a splendid heritage of sweets and ices. Many desserts bespeak the Arab and Greek influences in Sicily, with its almond pastes, candied fruits, ricotta, honey, raisins and nuts.

The South also accounts for 75 percent of the produce raised organically in Italy. With almost 2.5 million acres cultivated without chemicals, Italy is a leader in organic farming.
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