Home Articles Blog Updates Subjects Topics Tips & Guides New Contact Us
adblock creatives to be added later Loose weight without medicines, step by step

Improve your sex life -- overcome your frustration

Survive in Bed Click Here!

Increase your breast size by 2 cups, naturally and without surgery Click Here!
This Single Mother Makes Over $700 per Week Helping Businesses With Their Facebook and Twitter Accounts. You too can earn extra money. Click Here!

Earn money with simple online job works. Click Here!

Discounts at Amazon.com

Eliminate your diabetes, we can help you destroy your diabetes

Self improvement and motivational guru gives simple tips to success - must listen

A foolproof, science based diet that will reduce your weight by 12 to 23 pound Click Here!

Blog

Recipe, Preparation, Serving, Food Cooking Menu

 

Choosing the Best Cuts of Beef

Are you wondering how to choose the best beef for your cooking needs? However you choose to cook the beef you select, the same criteria apply to choosing beef.

beef, steak, beef Recipe, Preparation, Serving, Food Cooking Menus, steak Recipe, Preparation, Serving, Food Cooking Menus, cuts of beef

Are you wondering how to choose the best beef for your cooking needs? However you choose to cook the beef you select, the same criteria apply to choosing beef. Select meat that is bright red with veins of fat, or marbling, through it. The red color indicates that the beef is freshly cut. The fat running through the meat provides juiciness and flavor. As the beef cooks the fat will run off the meat, separating itself so you are not eating large amounts of fat which is not healthy for you. Fat around the edges of the beef should be white to ivory and firm to the touch. Before cooking your steaks, check for large pieces of fat and trim it away. The fat adds flavor and protects the meat from becoming dry during cooking too much fat remaining in a pan after cooking can affect the sauce or gravy. A good rule of thumb is to trim the fat to about 1/8 inch thick.

The United States Department of Agriculture (USDA) grades beef for meat packers. Marbling is the chief criteria for how beef is graded and priced in U. S. The more marbling throughout beef, the more tender, flavorful, and costly the beef will be. The highest quality, prime beef is rarely found in grocery stores. Most of the prime cuts go to the high classed restaurants. Choice meat which is well marbled and tender can be found at the quality markets and butchers.

Select meat, with contains little or no marbling, is the most commonly stocked grade of beef. For the best taste and tenderness, buy USDA choice beef over select meat. Officially graded beef will carry the USDA designation; otherwise the grade has been determined by the grocery store you are purchasing the meat from.

Grass fed beef is becoming more desirable and available in some markets. As the public becomes more informed about the additives being fed to the beef they are purchasing, the more popular grass fed beef is becoming. Grass fed beef is a bit lower in marbling and fat then corn fed beef. However, grass fed steaks can be quite tender and have a wonderful beef flavor.

For more info on beef and a large selection of beef and steak Recipe, Preparation, Serving, Food Cooking Menus visit www.steak-n-beef.com.

 

Clams A La Du Chef

Are you a seafood lover well if you are here is something different, this Recipe, Preparation, Serving, Food Cooking Menu will tantalize your taste buds and make you scream for more, this is a great appetizer as well as a wonderful dinner...

clams,seafood,Recipe, Preparation, Serving, Food Cooking Menu,seafood rcipe,baked clams,baked clam Recipe, Preparation, Serving, Food Cooking Menu,

Are you a seafood lover well if you are here is something different, this Recipe, Preparation, Serving, Food Cooking Menu will tantalize your taste buds and make you scream for more, this is a great appetizer as well as a wonderful dinner, in this Recipe, Preparation, Serving, Food Cooking Menu you must use your judgment and use as much of a particular ingredient that you like or as little of each that you don’t like but you will find that by adding all the ingredients gives a nice balance to this dish.
Am I making you hungry? Well I hope so, now do stay with me because I can show people how to do things better than I can tell you. Ok were off.

Open 12 raw clams to be on the half shell and do take the time to check for pieces of shell in the clam, loosen the calm from the bottom part of the shell.

Herb Butter for clams:

Butter

Mince some watercress, parsley, shallots, anchovies, almonds, just a bit of garlic

Add some Pernod wine, Anisette, and a few drops of tobasco sauce

Mix the above ingredients together.

Place some of the herb butter mixture on each of the clams then place a ¼ slice of imported swiss cheese on the top of each clam, if you like more cheese then just add it, place the clams under the broiler until the cheese is bubblie and brown. Now it’s up to you to enjoy it.

Remember you can us as much or as little of the ingredients that you like because your making this to your taste, but personally I like the wines. “enjoy”

 

Traditional Balsamic Vinegar For Oil And Vinegar Recipe, Preparation, Serving, Food Cooking Menus And Gifts

Traditionally, balsamic vinegar originates from Modena, Italy.

Even today, the most renown balsamic vinegar is only produced in Modena and Reggio, Italy. The first documented reference to balsamic vinegar was allegedly made in 1046.

A bottle of balsamic vinegar was a gift given by Marquess Bonifacio, Sir of the Canossa castle to the Emperor Enrico III of Franconia. It was famous as an effective disinfectant during the Middle Ages. It was also used for medicinal purposes...

balsamic vinegar, housewarming gift, oil and vinegar

Traditionally, balsamic vinegar originates from Modena, Italy.

Even today, the most renown balsamic vinegar is only produced in Modena and Reggio, Italy. The first documented reference to balsamic vinegar was allegedly made in 1046.

A bottle of balsamic vinegar was a gift given by Marquess Bonifacio, Sir of the Canossa castle to the Emperor Enrico III of Franconia. It was famous as an effective disinfectant during the Middle Ages. It was also used for medicinal purposes and known as a miracle cure for variety of problems ranging from sore throats to labor pains. Giving balsamic vinegar as a gift has continued through the centuries. Even today, it is in vogue to give gourmet balsamic vinegar as a housewarming gift.

The making of balsamic vinegar has transcended centuries of family tradition and expertise. Some believe the first batch of balsamic vinegar was made by accident, a gift of circumstance. It is presumed a small quantity of cooked grapes, or ‘must,’ was forgotten and found after a long period of time. Over time, it had undergone a process of natural acetification, (a process of conversion to acetic acid or vinegar). The aged vinegar had acquired a thick consistency and a sweet and sour taste.

Today, the production process of balsamic vinegar is complex and has been perfected over years of research and scientific improvement. The ‘must’ (unfermented juice) of grapes is used. The Trebbiano variety is used for red and Spergola is for white sauvignon. This ‘must’ is cooked slowly in copper vessels over an open direct flame. It is cooked till the content is reduced to half resulting in a thick fruity syrup. ‘Mother’ of vinegar is sometimes added at this point. It is a slimy substance comprising of yeast and bacteria that forms over the vinegar surface. Alternatively, older aged balsamic vinegar is also added. This assists the acetification process.

The liquid is put into wooden barrels for aging. The varieties of wood permitted to be used in casks are chestnut, oak, cherry, mulberry, ash, juniper and acacia. The barrels are changed periodically so that the vinegar imbibes the flavors of the different woods into its own. In Italy, balsamic vinegar is aged for a minimum period of 12 years, to acquire the label of ‘balsamic vinegar’. When choosing a balsamic vinegar to give as a gourmet gift, it is important to know the quality of the vinegar. A 12 year aged vinegar is labeled as ‘Traditional’ and those that have been aged for over 25 years are called Extra Vecchio. The quality is decided by a consortium governing body similar to those that label French and Italian wines. The balsamic vinegars that are available off-the-shelf without labels have usually been aged between 6 months and 1 year in stainless steel tanks. They may also have been aged in wooden casks for a period of 2 to 12 years. Numerous vinegars on the market that are not labeled ‘Traditionale” are mixtures of vinegar, syrup and other additives and are not true balsamic according to Italian requirements. Many of these type vinegars appear in nominal gift baskets.

Balsamic vinaigrette Recipe, Preparation, Serving, Food Cooking Menus have become extremely popular. Given below is a Recipe, Preparation, Serving, Food Cooking Menu for a simple balsamic vinaigrette dressing to liven up your salads.

Simple Balsamic Vinaigrette Dressing

Preparation time : 15 minutes Servings : 10

Ingredients:

2 cups extra virgin olive oil
2 cloves of fresh Garlic, crushed
¼ cup aged balsamic vinegar
½ cup white wine vinegar
¼ cup chopped fresh thyme leaves
¼ cup chopped fresh basil
¼ cup fresh chives, finely chopped
¼ cup fresh tarragon, chopped
¼ cup fresh oregano, chopped

Method:

Combine the olive oil and both types of vinegar in a wide bowl and mix well. Peel and crush garlic cloves, spoon into mixture. Add the remaining ingredients and blend or whisk well. You can use a food processor to blend. Put aside in refrigerator, and let sit overnight for six hours. Serve as a vinaigrette dressing over spring salad greens or fresh sliced tomatoes.

Olive oil and aged balsamic vinegar are becoming popular gifts for occasions such as birthdays and housewarming presents. An elegant gourmet gift set can be found at a reasonable price of outstanding quality. It is an ideal gift idea for all who appreciate quality and the finer things in life.




aachocolate cake recipe
about seafood recipes
add tropical flavor savor nutritious twist
argentinian brandy pudding recipe catfish
artichokes baking tips healthy eating
atkins low carb recipes breakfast
baby shower recipes
bake it easy beef pot pie recipe
best chili recipes wholesome kosher food
best smoothie recipes
bloody mary cocktail french recipes
bread maker recipe
broccoli salad italian recipes
brownie recipes better taste
buffalo wing sauce scotch broth tomatoes
butter cream icing recipes cheesecake decorating
canadian bacon american hamburger
canned pears california avocados tasty fettucine
celebrate cinco de mayo recipe scrapbook
celebrating milestone chef john folse
cheesecake factory madeira chicken timesaving chili
chicken recipes info
chocolate chip cookie recipe
chocolate dessert recipes
chocolate ice cream fondue
chocolate new york style shrimp cheesecake
choose vegetarian recipes organic vegetarian salad
christmas cheesecake candies secret
christmas cookie recipe
classy convenient cooking
coconut shrimp thai recipes
columbian coffee recipes
cook chicken recipes stock
cooking recipes anytime
cooking recipes trends
cottage shepherd's pie recipe
crab cucumber salad recipes
crockpot recipes for soup
cuts of beef balsamic vinegar
debt free living recipes to make money
delicious salmon recipes unique corporate gifts
detox home recipe
dinner easter camping recipe
food lover’s site
healthy low carb chinese recipes
lobster recipe ingredient
low cholesterol recipes wild american shrimp scores
make beer apple pie cabbage soup recipe
sangria low calorie recipe warm up holiday
savory salmon recipes
scoop on ice cream milkshake recipes
about madonna's relationships
about office romance
about relationship test
down payment mortgage relationship
emma watson's relationship
emma watson's relationships
madonna's relationships ins outs