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Reverse Sear A Steak

1. Fire up a grill to almost unbearable temperatures.

2. Plop down a poor, defenseless slab of “Butcher’s Pride and Joy” Steak.

3. Flip it 40 ways to Sunday.

4. Slice it cruelly with a knife as it’s trying desperately to cook, and let those precious juices smolder.

5. Smile helplessly as that large block of overcooked shoe leather lies stiffly quiet on the cutting board.

I’ll bet that if you’re more advanced than that lost soul, your renditions are far more palatable. I commend you!

Now, my way of cooking thin steaks in a cast iron pan or on a grill is almost fool-proof, but when I get into larger cuts of meat, well, that’s another story.

You’ll see in almost every recipe that deals with big cuts of meat, the first few sentences of the instructions tells you to sear the outsides. And sear that dog unmercifully, too! I’m here to tell you, that’s just plain wrong.

You’re told that searing first seals in the juices. Well that’s almost right. Searing before cooking may just cause the meat to retain perhaps an additional 8%, or a little more, of the steak’s moisture than my “Reverse Sear” method. But what actually happens is that there is now a pretty thick section of meat that’s completely dried out and overcooked under that seared exterior. Continuing to cook that poor unfortunate will only drive more moisture deeper into the meat. So much so that the center may never actually get to properly cook at all!

A better way is to do what is called a “Reverse Sear”. I know, the first time you try the reverse sear method, it will seem counterintuitive, and perhaps a bit awkward. But believe me when I tell you, a reverse seared piece of meat is the best you will ever get!

You oven cook the meat gently until an instant reading thermometer reads 10 degrees F under the doneness you want to achieve. Then you let the meat rest for 15 minutes. This allows the meat’s natural juices time to redistribute themselves throughout the meat and for the meat to finish coming up to temperature. Then you quickly sear the meat’s outsides to form that nice tasty dark bark.

Here’s a favorite recipe of mine:

Reverse Seared Ribeye Steak

Ingredients:

12 ounce ribeye steak

Himalayan Pink salt and freshly ground black pepper as you may desire

Sweet Hungarian paprika as you may desire

Onion powder and garlic powder as you may desire

1 tablespoon Avocado oil

Directions:

Preheat oven to 275°F.

Cover a baking tray with foil.

Rub all the seasonings you may desire all over steak.

Bake steak until a remote reading thermometer reaches a temperature of 130°F.

[The exact temperature is 10 degrees less than whatever you want to end up with. I like my meat ‘medium’].

Remove the steak from the oven, wrap with foil, and let sit 15 minutes.

On an outdoor grill, heat an oiled cast iron pan to a brutal 600°F.

Sear the steak on both sides until a nice dark bark crust has formed.

Let the steak rest off the heat about 15 minutes before serving.

Healthy of Cooking Rice

First of all, the heat from this cookware is too harsh and is never evenly distributed. It’s usually more at the bottom than at the top which leaves the grains unevenly cooked. Secondly, there is no efficient way to filter out excess water so that just the right amount of water may be left that makes the grains moist and fluffy – just the way everybody likes them.

Another serious problem with conventional cookware is that most metals and ceramics leach toxins into food while cooking. I did an alkaline baking soda test on some cookware to confirm this fact. The alkalinity of food makes it reactive to the metal ions that this cookware leach. So, when an alkaline baking soda solution is heated in such cookware, they do the same to it. The test is pretty easy to do though:

  1. Boil 2-3 cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for 5 more minutes. Turn stove off.
  2. Wait till cool enough to taste then taste the water (take a sip). If you taste metals, that’s what you’re eating! If water has a rubber/paint taste it’s the chemicals from enamel/glaze.

As a control, stir 2 tsp of baking soda to 1 glass of water and take a sip – you will taste just the baking soda.

I did the same test on a pure clay cookware as well and surprisingly it didn’t leach. I did some research and found out why it happened. Pure clay is a naturally inert material and if no chemicals are used in manufacturing process or for glazing, it stays that way and so, doesn’t leach.

Unlike metal/ceramic, pure clay cookware radiates far-infrared heat that is food-friendly and penetrates deep into each grain to cook evenly and thoroughly. They are good heat retainers, so you can turn the stove off even before the water fully boils – the grains keep cooking with the heat retained in the pot.

Panini Meals

It is now time to make the Panini worth its popularity! While grilled chicken and turkey meat are well-known ingredients, they might not be the best for you.

In order to get the tastiest Panini for you, make sure to use your favorite ingredients in it! You may prefer ham or porch, instead of turkey meat, so do not hesitate to replace it into your Panini! The important thing, however, is not to forget any of these: meat, vegetables and cheese.

The classic Panini includes meat. But if you are a vegetarian, Vegan Panini’s are well-known in the Indian kitchen, and are made with fruits and vegetables, so you can adjust them to your tastes, too!

Just a little advice: Panini is great with meat, of course, so you’d better use it in order to feel the authentic, divine taste of this Italian food!

Here we are, at the main point! The aesthetic of Panini is one of the principal facts that brought it the high place, above other Italian foods.

Don’t use just ciabatta or michetta bread, but also baguettes and make different notches on the upper surface of them, in order to give it a nicer aspect. Use as many ingredients – it’s preferred to use as many colors as you can (red tomato, green salad, brown meat etc.), to give it both best look and taste at once.

Also, using a Panini Grill or a Panini Press is the best way to provide it the most delicious taste and the best look, too.

Cake Frosting For Kitchen

1. Sugar, Butter, Eggs

You must whip sugar, butter and eggs together to get the base for your frosting. The frosting might need to have an additional ingredient such as sunflower oil if you want some extra flavour. If you intend to heat up the frosting later, it would be a good time to add the cooking oil at this stage. The cooking oil protects the structure of the frosting and it helps to bind the frosting where the butter is too cold or not included.

2. Whip to Consistency

After combining the initial ingredients, the whipping or beating process is in order. An electric beater will help you get to the correct consistency sooner. Once the mixture looks fluffy and stiff, you can now add your choice of flavours, extracts or colours into the mixing bowl. There are many flavours you can experiment with; from almonds and bananas to chocolate and strawberry. Cake frosting tastes delicious with a fruit flavour too. The more ingredients you add, the heavier and thicker the frosting will become. This will require extra whipping.

3. Heating

If you are planning to heat the frosting in order to add fruits or fruit flavours in it then you need to have some sunflower oil ready to pour. When the mixture is warm but not hot, you can add the desired flavours and ingredients. Heating frosting is only to be done on rare occasion and only if the mixture is too stiff to work with.

4. Spreading

Keep whipping or beating the frosting until you know that it can be spread or piped the way you want. The structure and consistency of the frosting is up to you. Stiff frosting works well if you need to create specific patterns and shapes. Softer frosting is a preference that works with each baker. If you find that the mixture is too stiff, adding a small amount of sunflower oil will loosen hard particles.

To Woo Summer With Mangoes

Raw mango sherbet

It is also widely known as “Aam Panna” in Indian languages and is a chemical-free indigenous way of quenching your thirst.

Quick Guide: Roast the raw mangoes directly over a flame, peel the burned skin, mash the flesh, dilute with water, add sugar and salt as per taste. Serve with ice.

Raw mango chutney

Another innovation of the Indian subcontinent, this one is prepared as an after-meal dessert substitute. It takes a while to get the right texture, but tastes heaven afterwards.

Quick Guide: Peel and chop raw mangoes, cook in low flame with spices and oil, add sugar (loads of it), stir until a thick consistency is achieved, cool and serve.

Mango lentil soup

Fastest and easiest of all, this one cools down the body temperature, and acts as a great accompaniment to rice.

Quick Guide: Chop raw mangoes and boil them. Cook the lentils (split red lentils are the best choice) as per regular procedure. Mix the boiled raw mangoes in the end. Balance the salt and the water for a runny consistency and less tangy flavour.

Mango ice-cream

A break from traditional raw mango preparations, this one is for the “quick-fix dessert” people. All you need is ripe mangoes and vanilla ice-cream for the perfect dessert.

Quick Guide: Peel and chop ripe mangoes into tiny pieces. Mix them in a bowl with some good quality vanilla ice-cream. Call your gang over!

Knife Cutting Techniques

Slice

This is the most basic cutting technique that anyone who works in the kitchen will know how to do. This technique is often used on vegetables such as baby marrows and cucumber. Depending on which fruit or vegetable you are slicing will determine which knife to use, namely whether it should be serrated or straight edged. Depending on what type of dish you are making the thickness of the slice will vary too.

Julienne

This is a technique similar to slicing but not quite. The style leans more towards the cutting of strips. To achieve this type of cut, you would first need to top and tail (cut off both ends) the vegetable. The seeds will then need to be removed to cut the vegetable into rectangular pieces. After it has been cut into rectangular pieces you will need to cut it into strips along the longer side.

Dice

Dicing is another common cutting technique used by anyone who works in the kitchen. Chefs often use this technique on onions when making anything from pasta sauce to curries. There are also different sizes that you can cut the onion into depending on what you are fond of. Professionals prefer to leave the root of the onion intact when using the dicing technique. They do this so that they can keep the onion together during this process.

Mince

Use this technique when dealing with garlic. Many people prefer not to have pieces of garlic floating around in their food but love the flavour. Mincing is a way to get the flavour into the dish without having large pieces in the food. Crush the garlic with the flat side of the chef’s knife then constantly chop and repeat until you have miniature pieces.

Chiffonade

This technique might sound complicated and difficult but it really is quite simple. Chefs often use this technique to create a presentable garnish for the plate. All you do is roll up the herbs or leaves such as basil or spinach and slice them to make coils of garnish.

Making Butter With Food Processor

Step 1

Warm one pint of heavy cream and a 1/4 tsp of salt to room temperature.

Step 2

Prepare the food processor and wash and dry the bowl and blades before you begin.

Step 3

Place the heavy cream in the bowl of the processor. Now is the time to add ingredients if you want your butter fancy such as garlic, parsley or spices to suit your taste.

Warning: Do not overfill your bowl or it will spill out during churning.

Step 4

Turn the processor to churn the heavy cream at low-speed. Watch the cream solids separate and congeal to butter. It should take no longer than two or three minutes. the cream will go through stages usually indicated by changes in the sound coming from the food processor bowl. First it turns very creamy and looks like ice-cream. The churning noise will become rougher and cream will abruptly turn solid when the butter separates from the buttermilk. Stop the processor and if it taste like butter, you’re done. If it still tastes like cream run it another one to two minutes.

Step 5

Drain the buttermilk, the liquid that remains after the butter congeals is fresh buttermilk that may be used in many recipes that calls for it.

Step 6

Squeeze any remaining buttermilk from the butter. Wash hands thoroughly. Fold a large piece of cheese cloth in half and place the butter in the middle and fold sides up into a bag. While holding the closed end of the bag with one hand, knead and squeeze the butter to force out any remaining buttermilk. This step is very important. If you don’t remove as much of the buttermilk as you can the butter may turn rancid in a day or two.

Step 7

Place the butter into a container, a bowl or square mold will do. Press it down with a large spoon or spatula. This may cause more liquid to come out of the butter. Drain the liquid before storing.

Step 8

Cool in the refrigerator. The butter will be immediately ready to use, but with dairy products it must be refrigerated when not in use.

Makes a Good Curry

Spices that are mainly used in curries include:

  • Turmeric – this spice makes the sauce yellow and enhances the aroma of the entire dish. Only a small amount of turmeric is used as it is quite a strong flavour.
  • Masala – this is a mixture of different ingredients that really adds the main flavour of the curry. Usually, masala contains curry powder, chilli powder, garlic salt and seasoned salt.
  • Chilli – although the masala contains chilli powder, it always tastes better with that extra bite.
  • Coriander – originally, this is a Mediterranean plant but has been adapted to be used in curries. The seeds of the plant are usually ground into a powder and works well when mixed with cumin.
  • Cumin – cumin is another seed that makes the curry taste amazing. Originally, the cumin seeds are related to the parsley plant.

The next set of ingredients that are added to the curry are:

  • Onions – onions are pungent roots that, when cooked, give the sauce a sweet and sour taste. Frying onion in a bit of sunflower oil brings out that sweet and sour flavour.
  • Garlic – a little bit of garlic is always a great addition to any dish. The strong and spicy flavoured clove assists the cook when bringing the curry to life. Many dishes can’t go without this ingredient because of the wonderful flavour.
  • Whole Chilli – this is an optional ingredient, especially if you have already put the chilli powder and masala in the curry. This simply makes the dish hotter with a fresher ingredient.
  • Vegetables – this is another optional ingredient. It makes the dish wholesome but many chefs don’t worry too much about adding any vegetables such as potatoes, beans, peas and peppers.
  • Ginger – the root is sweet and works hand in hand with garlic and onion. The ginger root is yellow and quite strong on the tongue and throat but a minimal amount adds a really good flavour to this dish.
  • Meat – the type of protein added to the curry is completely up to the chef and his or her preferences. The juices from the meat contribute a lot to the dish and assists in making the curry what it should be.

Make Yogurt At Home Thicker and Creamier

The store-bought yogurt gets its taste and texture from a number of additives and artificial sugars which may be good to the taste but are a lot less nutritious and even bad for health sometimes. The commonly used additives for thickening are gelatin (glue made from animal bones), pectin (a bio-polymer acid, lab-made ingredient), powdered milk etc. And it is usually loaded with unhealthy sugars and artificial sweeteners that can make things really bad for people who have type 2 diabetes. While real and all-natural yogurt is actually supposed to help with many health issues, this one with the additives does just the opposite.

So, if one wants to take advantage of all the essential nutrients the yogurt can offer, it’s important that it is made at home using the natural method, which is actually quite simple if you know this secret:

The secret to making the thickest and creamy yogurt is making it at home in a pure clay pot! Pure-clay pots are made from the highest quality natural clay (primary clay) that has no contaminants and is made by hands without using ANY additives. These pots are Non-toxic – will make sure nothing leaches into your yogurt and contaminate it, and semi-porous – allow excess water to evaporate making the yogurt thick and creamy, naturally and WITHOUT any additives.

Once you have the pot, the rest is easy:

  1. Heat the milk to just before boiling point (till small bubbles form on the surface). Turn stove off, and open lid and let it cool down for 30 mins or so, till you can put your little finger and hold it there for 5 secs. Now the milk is ready for the culture.
  2. Add yogurt culture.
  3. Set in the oven with the lid on and oven light on.
  4. Let it incubate for 6-8 hours and the yogurt is ready.

Chicken Curry

Nothing makes the use of the fabulous spices from India like a good curry does. While these curries can be made with a bunch of ingredients like seafood, lamb, pork and an amazing variety of veggies – chicken seems to be a the most popular universally and rightly so! It is very hard to go wrong with a chicken curry because these is no hard and fast rule when it comes to making one.

When it comes to curry recipes in India there is no limit. Each state, region and even family has their own unique recipe for it. No matter which part of the country you are in, you can be sure of eating a good chicken curry. Right from the delicious creamy and rich curries of the north, the light and flavorful jhols of the east, and the variety of coconut based chicken curries from the West and South of India – the list is endless.

Chicken curries form the north are rich, thick and more robust as compared to the ones made elsewhere in the country. They are also the ones that popularized curries abroad. The likes of butter chicken and chicken tikka masala use tandoor or grilled chicken in a creamy tomato and butter based thick curry. There are also simpler ones like a dhaba chicken curry or tariwala murgha which don’t have creamy, buttery gravy but are high on flavor from whole spices, onions and tomatoes. Best eaten with crisp roti’s and paranthas, they could easily be the star attraction in an Indian meal.

In the South of India chicken curry is just as popular as it is in the North albeit made with different ingredients. While in the north the curries are made with onions tomato and yogurt in the south Coconut or coconut milk is a regular addition to give body to a good chicken curry. From the coconut and bedagi chilly based masala of Karnataka to the curry leaf and onion base of an Andhra style peppery chicken curry or the cooling coconut milk based curries of Kerala – there is one thing that is common for curries from the south – plenty of flavor. These delicious curries are served with famous South Indian accompaniments like idlis, dosas, appams, iddiappams, Kerala paranthas etc.

A chicken curry from Bengal on the other hand is slightly runnier than in other pockets of the country and is called a jhol. While you might be more familiar with a machcher or fish curry from the east, they do make a delightful chicken curry too – murgir jhol. Eaten with a generous helping of rice, make sure you make this Bengali curry with either mustard oil or jhorna ghee.

In the West, Gujarat and Rajasthan are predominantly vegetarian but Maharashtra makes up for lack of a good chicken curry from the region. The flavorful pandhra or white curry and the fiery tambda rassas from Kolhapur are world famous. Even the Malvan coast boasts of delicious chicken curry served with crisp fried multiflour vadas called vade or rice flour bhakris called amboli.