Blog Archives
We’ve all been there; in the grocery store, at the meat counter. There are all different types of steaks and cuts of meat. If you’re making stew, what should you buy? If you’re planning on grilling, and you want a tender juicy steak, which cut is best?
Before I begin, let’s talk about an important term, marbling. Marbling is the small streaks of fat found within the muscle and can be seen in the cut of meat. Marbling has a strong beneficial effect on juiciness and flavor, and may also have a positive effect on tenderness. Meat that has little marbling may be dry and flavorless. Excessive amounts of marbling will not necessarily increase the juiciness and flavor over those cuts of meat with modest marbling. When picking your meat, choose a piece with average marbling. The streaks of fat should make up approximately 1/3 of the meat in ratio.
I can recall when sushi started becoming popular; it was around 15 years ago. People couldn’t get enough of the stuff. It’s unique texture, preparation, and taste intrigued foodies all over the world. I was sure that this “new food” was just a fad- I mean, its labor-intensive preparation, and expensive ingredients (bluefin and yellowfin tuna) would surely make it cost-prohibitive, and stifle its loyal following.
Recently, I’ve been asked my many people how to cook rice. Most people think that cooking rice is easy, but it can actually be difficult. Often the rice comes out undercooked, overcooked, or clumpy; all things you want to avoid. Let’s start with the basics. Regardless of what type of rice you’re going to make, rinse it thoroughly in a pan. As you let the water wash away the impurities, you will notice that the water is cloudy. This is excess starch, and excess starch can cause the rice to become gummy and stick together. Continue rinsing the rice until the water runs clear- this will indicate that you have washed away all of the excess starch and loose kernels. With your clean rice in the bottom of your cooking pan, add enough water to cover, and add an additional inch of H2O. After you have added the water, add a small amount of seasoning (salt and pepper). Put on high heat, and let the rice/water mixture come to a boil, then reduce to a simmer. Allow the rice to cook for at least 20 minutes before checking it. Check the kernels by tasting them; they should be firm to the bite, not soft. With brown rice, you will need to let it cook for an additional 20 minutes before testing. Remove the rice from the burner, and let sit covered for 15-20 minutes. Remove the cover from the rice, fluff with a fork, and serve.
Chocolate dipped strawberries are the perfect gift- they’re easy to make, the berries are readily available during the winter season, and the process is easy. Take the time to make your special someone some homemade chocolate dipped strawberries and you’ll be sure to get a kiss at the end of the night!
I often get calls from my friends and family with cooking questions, one of the most frequent questions I get asked is, “I’m cooking such and such, what herbs should I use?” Talk about an open-ended question with infinite answers.
If you’re planning a New Year’s Eve party, why not try out some new recipes? There are plenty of finger foods and other appetizers that you can prepare. One key to having a successful party- have plenty of food and drink on hand.
