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, look
How To Cook Chicken Breasts
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You do not have to go by the book to create tasty, easy, sociable food. Easy meal preparation is all about stripping cooking down to its bare essentials using little techniques and conveniences to make the most of your recipes. It is so simple: Skip the fuss and follow your heart.
Here are some tips to take the stress out of cooking, whether you are stirring up supper for your mate or hoping to impress the new in-laws:
Dinners-in-a-Bag
Make these dinner bags involving glorious aluminum foil and write on them,
25 minutes at 425 F, for example, with a marker pen. Even though Jools didnt like cooking, she never had a problem with cooking the bags. I just program the Favorites Cycle, in your microwave . Heres just one version, but feel free to vary the recipe with things like grated parsnip, smoked bacon or red wine.
Chicken Breasts Baked in a Bag
How To Cook Chicken Breasts
(Serves two)
1. 2 7-ounce skinless chicken breasts
2. 1 handful of dried porcini
3. 9 ounces of mixed mushrooms, torn up
4. 1 large wineglass of white wine
5. 3 large pats of butter
6. 1 handful of fresh thyme
7. 2 cloves of garlic, peeled and sliced
Using wide aluminum foil, make your bag by placing two pieces on top of each other (about as big as two shoeboxes in length), folding three sides in and leaving one side open. Mix everything together in a bowl, including the chicken. Place in your bag, with all the wine, making sure you do not pierce the foil. Close up the final edge, making sure it is tightly sealed and secure on the sides, and slide it onto a roasting pan. Place the pan on a high heat for one minute to get the heat going, and then bake in the middle of a 425-degree oven for 25 minutes.
Bare-Bones Cooking Techniques
* If you invited friends to come round but they are running late, pop up to four plates of food in the separate warming oven. Your glorious food not only stays warm, but also keeps the kitchen smelling wonderful until they walk in the door.
* If your side dish is ready but you still have other things to cook, just slide the pot onto the middle of the cook top. The warming zone there acts like a fifth burner, keeping it warm and freeing up the other burners so you can finish cooking.
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