Antricot
leotardlv ??? Perfect antricot for a delicious barbecue dinner! Articles about antricot manzat written by Narcisa Viorel. Intricot vita si sos de andive.
flesh
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Cooking the right kind of steaks - life and taste.
I think a good beef is one of the most pure flesh-eating treats. Of course, a savoury roasted meal has its appeal, as does a slowly boiled, gelatine soup, but also not as absolute, almost primitive fleshy as a plain meat platter - and that is one of the main reason why, in my opinion, it appears so often in the last meal of an imaginari.
Another, I suppose, is that steaks are pricey and have a good home image, which means it is still a rarity pleasure for many of us. But it' even more costly if you pay someone else to make it, and someone else to service it, and even more folks to clean themselves afterwards - sure it must be possible to make a proper home cooked stem without a 18,000 Josper barbecue?
And, while the opinions about the "perfect" slice will naturally differ, I have chosen Rib-eye because it seems to be a favourite in most of our savoury dishes, from London's Hawksmoor to New York's April Bloomfield. Edinburgh based Edinburgh Research Director and Generalgeny Harold McGee believe that there are two mysteries for a succesful cuisine: firstly, taste and then taste:
But apparently the best way to make sure the first steak is wrapped in plastic wrapping and then dipped in hot tap for 30-60min. before boiling. The Wall Street Journal's recipes, which include advice from some of New York's best steak houses, recommend bringing them to room heat before you cook, as does Michelin cook Alain Ducasse and Hawksmoor at Home, the recipes from London's much-respected Group.
McGee's answer is a good one if you come home just an hours before you start boiling or if you are subject to strict rules on the hygienic use of foods, but otherwise it seems to be exactly the same result if you allow them to stay for two long periods. Hawksmoor and Cook's Illustrated's New Best Recipe Book all suggest dabbing the top of the meat in the water before boiling, which makes good business sense to me in my own way of blow-drying a pig's meat in my quest for the sizzle.
As Hawskmoor says, watery steaks "fight for a good scent and can absorb uncomfortable aromas of cooked meat". Hervé This, a French physicist, suggests in his Kitchen Mysteries that the flesh should not be salted "because the phenomena of osmotic activity causes the juice to leak when muscle fibers are sliced and opened" - but Cook's Illustrated, Ducasse, the Wall Street Journal, Hawksmoor, the Leiths meats bible and April Bloomfield of New York's The Spotted Pig, all have different opinions.
In fact, in her A Girl and her Pig April proposes to spice the steak "generously" with a little bit of salted water and let it rest for 10 mins. Nigl Slater and Hugh Fearnley-Whittingstall both get a little bit of salted in the middle of the time. Meanwhile, the young men from Habksmoor airily reject the term and urge the readers to "season the flesh well".
There are those who say you shouldn't spice the beef until you've made it. "After boiling through seven pieces of ribs in rapid sequence, I have to accept them: it seems to definitely help to create a crunchy, hearty coating on the outside of the flesh, and does not seem to have caused a significant juice drop, possibly because of the short boiling period.
This indicates that "contact and thermal transmission can be improved" by coating the flesh with extra virgin oils or purified melted tea leaves before boiling - an approach also favored by Slater in Appetite (although "not too much, but just enough to give it a good shine"). Instead, the Wall Street Journal, Fearnley-Whittingstall and Ginger Pig Mate Book recommend greasing the pan: the WSJ with tasteless rapeseed seed oils, the Fearnley-Whittingstall with melted or dripped cream, and the Ginger Pig, like Slater, for extra virgin oils.
I' m using the drop, but close any grease is not necessary, if not just false information - although Fearnley-Whittingstall's stem is sitting as it beats the tub, it then seems to gush off for the first 30 seconds rather than tanning. BLOOMFELD drizzle her steamed cod with extra virgin olive and lemon instead, which seems to me to be an endlessly better concept if you really like the taste, though not absolutely necessary.
Duncasse uses buttermilk - but instead of putting it in the empty frying pans or scrubbing it on the stem, he is waiting until the stem is tanned from all sides before inserting it. Quickly melted buttermilk, flavored with mashed cloves of cloves, is then used to water the steaks after use.
That gives him a wonderful wealth - even the Hawksmoor cookbook, which contains no edible fats in the meal plan, acknowledges that steaks in bread are one of the "most popular and forgiving ways to cook them at home". It is important that the tanning of the melted buttermilk contributes to giving the scallop, together with the cloves of cloves, a deliciously hearty taste; it is not left in the frying pans long enough to roast.
Steaks are an casual treat for most of us, so you can fully indulge yourself. There is a wide division between those who boil the steaks on very high temperatures (Slater, Hawksmoor and Hervé This) and those who suggest a more temperate temperature (Ginger Pig, Fearnley-Whittingstall, WSJ and Bloomfield).
Cook's illustrated overheats the frying pans and turns down the temperature after the steaks are added. Hawksmoor believes that the point is whether carbonated flavors are preferable or, in Hugh's words, "a diversion from the pure pleasure of consuming the best steak". For me, I like a little carbonization, so I would generally suggest making the frying pan just as warm as you dare before you add the steak: you shouldn't be able to keep your hands above it for more than a second before you start to burn.
Its way will depend on a really thick stem; but then, many of the receipes I try to specify, the sauté should be sliced at least 4cm thick (Ducasse, Fearnley-Whittingstall, Cook's Illustrated, WSJ, Hawksmoor), with April Bloomfield up to 6cm. As Hawksmoor notes, "it's very hard to get the necessary contrasts between the carbonized outside and the succulent inside." Nigel proposes to choose one as thick as the thumbs. I guess his is bigger than mine, because I won't be dealing with a 1.5 cm thick stem.
It is so lumpy that it can withstand a medium temperature for longer without boiling over, during which it is "well caramelized". Returning to our old buddy McGee, who says that turning frequently is the keys to wet steaks - "frequent turns mean that neither side has the luxury of absorbing or releasing large quantities of warmth.
" When you cook it only for a few mins on each side, like Slater, I'm not sure if the added succulence is the victim of a crackling, but it makes perfect business with longer boiling habits, like April Bloomfield or Ducasse. You can also observe how the process of boiling develops: steaks are too valuable to burn.
He is also the only cook who takes note of McGee's very easy proposal to push down the meat while boiling "to enhance heat contact". But I don't think his sirloin is really dehydrated and the rind is the best of all except the Duccasse delicacy. There''s not much you can do incorrectly with your recipes for fast, weekly preparation (although I would pre-salt the steaks rather than oil them) - but for a really perfectly qualified piece of meat, continue.....
Remove the beef from the refrigerator 2 hrs before cooking and let it reach room warm. Preheat a large fryer or fryer over a moderate to high flame. Dab the meat with a cloth and then use pliers to squeeze the fat onto the warm saucepan until it is brown.
Place the beef on the platter and turn it over slightly, then place it in the frying pans with the side facing down. Boil for 90 seconds on each side and press down with a shovel until both sides are well-tanned. Put the butters, cloves of apple and chilli into the frying pans and turn the steaks every min after melting until they are cooked as you like: a 4 cm long stem should take about 6min. but always with your eyes.
Remove from the frying pans and let it stand in a hot place for 5-10 min, then serving. Is it part of your last dinner, or is it just underrated?