Sometimes, figuring out what to cook for dinner takes longer than actually cooking it. I can't tell you how many times I've gotten excited about a recipe, then realized that it requires marinating for twelve hours. When it's already 6 p.m., that just isn't going to work.
Meat tenderizers are absolutely necessary when dealing with leaner, tougher cuts like flank or skirt steaks. And while fruit like papaya, kiwi, and pineapple contain enzymes that can tenderize meat, the results can be hit-or-miss, and impart a fruity flavor that you may not always want.
This video demonstrates how to tenderize the skirt steak. For this, the first thing to do is to place the skirt steak on the cutting board. Now with the help of the point side of the meat mallet, start hitting the steak to tenderize it. Once you have thoroughly hit the meat with the mallet for a few minutes, you can stop. What happens here is when you hit the meat with the meat mallet it causes the meat fibers to break up and this makes it more tender. This is the simple process involved in t...
This is a tool I wouldn't want to do without in my kitchen. It's full name is the Jaccard Super Tendermatic Meat Tenderizer but if you refer to the "Jaccard", most food folks will know what you are talking about. Jaccard makes lots of food prep products but this is probably their most well known. There are other tenderizers on the market, but this one is better made and uses higher quality materials than most. High quality stainless steel blades in a sturdy plastic case that is machine washab...
Chef Keith Snow demonstrates in this video how to make a quick and healthy recipe using broccoli. Blanched broccoli is used, that is, it is dipped in boiling water to tenderize it. A wok is heated and flavorless pure olive oil is added to it. Finely chopped shallots, ginger and garlic are tossed around in the oil and the heat is turned up. The broccoli is added when the ingredients release their flavor. A pinch of salt and black pepper can be mixed to the wok. A tablespoon of toasted sesame o...
Betty shows you how to make a simple pork roast with tasty gravy. She does a great job of detailing how to tenderize the meat and make it that much more delicious!
How to make sautéed mung beans. For the ingredients you will need the following: mung beans, garlic, pork, spinach, diced tomatoes, chopped onion, shrimp, fish sauce and a beef cube. The mung beans must be boiled before they are sautéed. Clean the beans and soak them in water for 30 minutes beforehand. Place the beef cube in boiling water. The mung beans will absorb the taste while being cooked. Now add the beans. Once the beans are cooked they can be sautéed. Start by adding the garlic in ho...
Ingredients: 1/3 cup ginger, crushed and sliced (approximate; use more or less depending on the amount of spice desired)
Ingredients: 1/2 kg Minced Beef
Learn some basic tips on how to marinade with the Rookie Cook. Watch this how to video and learn a technique that is essential if you want to be a good cook. Marinating allows you to infuse great flavor into any kind of meat. Marinades also tenderize meat making it juicy and soft. Follow along with this cooking tutorial to learn how to marinade.
Heat oil in a heavy based pot. Add meat and fry it a little.
The video tutorial teaches you how to make Cajun Rib Eye Steak using the tutorial maker's special seasoning. The tutorial's Cajun Rib Eye Steak is complemented with a side dish of grilled asparagus and melons, that is also taught in the video tutorial. Preparation time for the complete meal is approximately 1 hour. Cajun Choice Blacken Seasoning is used for the steak as seasoning. The tutorial maker gives a tip on using a Jaccard to tenderize the meat while spreading the seasoning onto the me...
This video shows us how to make a half a slab of honey barbeque ribs. First thing you want to do is take the membrane off the back. Then you want to make your dry rub and this is a mixture of spices to rub on the ribs. In this demonstration we use salt, pepper, granulated garlic, ground red pepper, ground cumin, ground paprika, brown sugar, and a little sage. Don't leave out the brown sugar, it's the most important spice in the rub. Cover the ribs generously with the rub on the front and back...
In this video, Betty shows you how to make a great eye of round roast beef in a crock pot. It's so simple: you prepare it in the morning and it's ready to eat when you return from work or school.
Grilled pineapple makes a juicy side dish to whatever you’re barbecuing. Step 1: Clean the grill
Chef Scott Aaronson shows how to make stuffed tri-tip (also known as stuffed beef bottom roast) in this four-minute cooking video (the actual cooking process will take about 30 minutes).
Here's how to make this Middle Eastern delicacy. You Will Need:
Betty shows you how to prepare a hearty but healthy grilled chicken sandwich. Watch as she breaks down a really simple recipe.
You don't need to pay filet mignon prices to get melt-in-your-mouth tenderness. You just need to know a few tricks. Learn how to make less expensive cuts of meat tender. No need to spend the big bucks on fancy steak.
My father never cooked a meat without some kind of marinade. He always used a slew of ingredients: salt, pepper, Season-All, Cajun seasoning, vinegar, olive oil, liquid smoke, Worcestershire, hot sauce, onions, lemons... I'm pretty sure this isn't a complete list, but I've honestly forgotten the rest! It always tasted amazing, but the long list of ingredients was definitely a detriment whenever replicating the marinade.
Living on a budget often means compromising what you want for what you need—or at least, for what's affordable. But that doesn't necessarily mean you have to compromise on flavor, especially if you know the right tips and tricks to make something spectacular out of the ordinary.
Pickles come in all shapes, sizes, and names (gherkins in the UK, cornichons in France). There are even crazy flavors such as koolickles—dill pickles soaked in a mixture of Kool-Aid and brine, an American South favorite. Whatever sort of pickle tickles your fancy, you can count on one thing: there's always leftover juice once they've been eaten and enjoyed.
Tender is the name of the game when it comes to cooking damn delicious meat, but achieving that succulent texture isn't always easy.
Personally, I think everyone should have the freedom to sit down and enjoy a delicious breakfast each morning... but that isn't always attainable, especially because of the prep work and cook time that tasty meals often require.
Cooking on a budget isn't always easy, but there's a silver lining: it can be really fun. Ever since I started supporting myself I've enjoyed going shopping, finding the most affordable items, and learning how to make the most of them. Sure, sometimes I wish I could afford to buy a filet mignon and some morel mushrooms every night, but there's a different kind of enjoyment that comes from being able to turn a few dollars into a gourmet meal. For me, that means starting with cheap meat, and af...
There is no greater food to master than steak. If you can make a steak that's only marginally better than your neighborhood Applebee's, you'll still have friends waiting outside your door for steak night. And if you can make steak as good as that expensive gourmet steakhouse you went to for your birthday? Well, your popularity is about to increase dramatically.
My kitchen isn't nearly as well-stocked as I'd prefer, and I often come across recipes that call for odd tools and appliances I don't have. Let's just say I've resorted to some unconventional methods to get the job done without them.
When we tell folks how often we use apple cider vinegar, they are baffled and bewildered. "I've had a bottle sitting in my pantry for 10 years," is the response we encounter most. And "I never use it!" Some have never even used apple cider vinegar at all in their lifetime, believe it or not.
A friend of mine is a classically trained chef, and she often invites me over to her house to eat whatever goodies she has concocted. A few years ago I asked her the cliché question that every chef is sick of answering: "What's your favorite food?"
Although pasta is a remarkably simple dish, I find it to be one of the most aesthetically appealing foods. The noodles—especially thicker iterations, like linguine and fettuccine—are graceful and luxurious. Add in some sauce coating the noodles, and a sprinkle of Parmesan or a drizzle of olive oil, and pasta single-handedly reminds us of a basic tenet of cooking: sometimes keeping it simple is the perfect way to go.
Oven space is scarce on that fated fourth Thursday of November. Even if you can find a spare space for pumpkin pie on the bottom shelf, you risk turkey drippings overflowing from above and ruining your beautiful dessert — not to mention a burnt crust from different temperature requirements. The bottom line is: oven real estate is valuable, and it's tough to multitask cooking for Thanksgiving when every dish requires baking or roasting.
It's that time of year where you need to break out the grill and cook food over red-hot coals, whether it's the beginning, middle, or end of summer. Even if you're not a grill master extraordinaire, you can use these hacks to fool your friends and family into thinking that you're a barbecuing badass.
Marinades are among my all-time favorite tricks as a cook for several reasons. They're easy like Sunday morning, they let time do what it's supposed to, which is work for you, and you get a huge return for relatively little effort on your part.
In these free Italian cooking classes on video, learn how to make an easy veal marsala recipe. Our expert will guide you through the dish step-by-step, with a list of ingredients and utensils needed, tips on how to buy veal, how to tenderize meat, how to cook the veal and vegetables, how much marsala wine to use, seasoning tips—and finally, how to garnish and serve this delicious dinner recipe.
In this video series, our expert Lizbeth Muller will teach you how to make Spanish breaded steak. She will show you all the necessary ingredients, how to wash the steak, how to tenderize the steak, how to add moho, and how to make a sofrito.
In this video series not only will you learn how to cook the flank steak but also how to tenderize it, season it and create a wonderful mix to be poured over it to give it a much juicier and flavorful taste.
Let's face it: An octopus doesn't look very appetizing. With long, slithering, slimy tentacles and big, bulbous eyes, they're not the most attractive creatures in the world. But if you can get past their odd exterior, you'll find that octopus meat is actually really enjoyable.
