Thursday, 21 July 2011

make the most tender, flavorful steak recipe


the steak secret: massively salt your steaks 1 hour before cooking for every inch of thickness.

Notice that I didn’t say, “sprinkle liberally” or even “season generously.” I’m talking about literally coating your meat. It should resemble a salt lick.
Here’s two nice pieces of regular ‘ol supermarket steak. They’re about 1.25 inches thick, so I’ll let them salt for about 1.25 hours.

Season liberally with kosher salt on both sides:
And then just let it sit on your counter.
After 15 minutes, it will look like this — you can see how the meat’s water is starting to come up to the surface — and that some of the salt is still on the surface of the steak.
After 30 minutes, you’ll see more water:
After almost an hour:
And now 1.25 hours – see all that water?  You can also see that there’s still salt on the surface of the steak.
The next step is to discard the water, rinse the steak really well to rid of all the salt. Pat very dry. Very very dry with clean paper towels so that absolutely no moisture is left on the steak.
Then it’s time to cook.

how salting works

How Salting Steaks Work
All of you who season JUST before grilling – this is what you are really doing to the meat. Did you know that? All the water comes to the surface and if you don’t pat super-dry, you’re basically STEAMING the meat. Plus, your salt just sits on the surface of the steak, leaving the interior tasteless.
How Salting Steaks Work
Now – note that only a little of the salt gets to go back into the meat. Don’t worry – you aren’t going to be eating all that salt!
How Salting Steaks Work

How Salting Steaks Work
What of all the water that stayed on the surface of the meat? Aren’t you drawing all the moisture out of the meat? 
How Salting Steaks Work

verification on technique

How Salting Steaks Work
Cook’s Illustrated January 08 issue (and you can also find it on their paid portion of their website. Just search for “Improving Cheap Roast Beef”) They salt a 4lb roast beef (big, fat, thick meat) and they are using 4 tsp kosher salt – therefore their steak recipe recommends salting for 18-24 hrs. It’s all related: thickness of meat : amount of salt : time.

salting steak recipe key points

  • Use kosher or sea salt, not table salt <– that is important. It will not work well with tiny tiny grains of table salt. Plus, table salt tastes like shit.
  • Use steaks 1″ or thicker.
  • Follow my timetable (below)
  • If you are Harold McGee, a member of Alton Brown’s research team or Mr. Burke my high school chem teacher…..and think I’m full of B.S…. please let me know. But guys, none of this was in your books. I had to formulate, extrapolate, hypotholate and guesstulate based on your stuff. Highly mental activity.
  • I know this sounds awfully like salt-curing, which dries out meat (like beef jerky). But with salt curing, you use A LOT more salt and leave it salting for A LOOOOOONG time. We’re talking about a little tiny nap here – not weeks – just enough to break down the proteins and flavor the steak throughout.
  • Again, don’t worry about all that salt. Just enough of it gets absorbed into the meat. Most of it gets washed down the drain when you rinse off. Really.
  • I know you’re going to ask…so I’ll answer it for you. Why not brine? You could if you really want water-logged diluted-tasting crappy steak.
I understand that this method will cause chaos, confusion and controversy in your household. But I encourage you to experiment: try adding spices, crushed garlic and rosemary sprigs to the salt, which will then act like Christina Aguilera dragging its entourage of flavors with it into the meat. If confusion in the household becomes unbearable, just whack’em with the hunk of salted steak..
Grilled Steak Recipe with Garlic-Herb Butter

BAKED TORTILLA ESPAÑOLA

Tortillaespanola2

6 oz red-skinned or Yukon gold potato, diced
4 Tbsp olive oil
2 garlic cloves, minced
4 scallions, white and green parts finely chopped
1 medium green bell pepper, seeded and finely diced
1 medium red bell pepper, seeded and finely diced
5 large eggs
1/2 cup sour cream
6 oz Parmigiano-Reggiano or Spanish Rocal cheese, grated
3 Tbsp snipped fresh chives
Kosher salt and fresh black pepper, to taste

Preheat oven to 375°F.
Placed diced potatoes in a small sauce pan. Cover with cold water. Bring to a boil, then reduce heat to low and cook for 5-7 minutes, until the potatoes are tender. Drain and set aside to cool slightly.
Spray a casserole dish (approximately 7x10 inch) with olive oil or canola spray, and set aside.

Place the 4 Tbsp olive oil, garlic, scallions and bell peppers in a frying pan and cook over medium heat, stirring, for 5-6 minutes, or until the onions are softened but not browned. Let cool a bit, then stir in the cooked potato.

In a large bowl, beat the eggs, sour cream, cheese and chives together. Stir in the vegetable-potato mixture, and season to taste with salt and pepper.

Pour the mixture into the baking dish and smooth the top. Bake for 40 minutes, or until golden brown, puffed, and set in the center. Remove from the oven and let cool and set. Run a spatula around the edge, then invert onto a cutting board, browned-side up. If the surface looks a little runny, place it under the broiler to dry out.

Let cool completely. Neaten the edges if necessary, then cut into one-inch squares. Serve on a platter with wooden toothpicks.

Roasted Potatoes with Parmesan Garlic Recipe


Potatoes Cut in to smaller size pieces (preferably Russet Potatoes)
A few tablespoons of olive oil
2-3 cloves garlic, minced
1 to 2 Tablespoons fresh chopped parsley
Fresh grated Parmesan cheese
Salt and pepper, to taste

Preheat oven to 450 °F. 

Cut potatoes into cubes or wedges.  Bring a pot of water to a boil. 
Add the potatoes and cook for 3 to 6 minutes depending on size.

While potatoes are cooking put oil in cast iron skillet or other heavy
pan and heat in oven.  

Drain the potatoes  and place them back in the pot.  Put the pot back
on the burner and shake to dry the potatoes and to rough up their
surface. This is what gives roasted potatoes that perfect crust.

Add the potatoes to the hot oil , toss to coat and roast turning once or twice.

When potatoes are almost tender sprinkle with fresh
garlic and Parmesan, salt and pepper and continue roasting until
potatoes are tender.  Turn at least one more time for even browning.  

Just before serving, toss with fresh chopped parsley.


Pickled Eggplant.....Achari Baingan



This recipe will make even those who dislike brinjals, love them, the spices used lend a wonderful taste and aroma, these are heavenly with paranthas or rice.


  • Brinjals-250 gms (long variety, washed and sliced)

  • Tomatoes-2 pureed

  • Ginger paste-1/4 tsp

  • Garlic paste-1/2 tsp

  • Onion seeds (kalonji)-1/4 tsp

  • Aniseed (powdered)-1/2 tsp

  • Cumin seeds-1/4 tsp

  • Oil for deep frying

  • Turmeric powder-1/4 tsp

PB180198.JPG

Pan fry brinjals till golden, drain with a slotted spoon.In the same oil, add cumin seeds, kalonji, and aniseed, let sputter, now add the ginger and garlic and fry till golden, next add the tomato puree+turmeric and cook till masala separates from pan, add the brijals and season, tip in little water and cook till brinjals are soft, your fragrant achari baingan are ready.

#Can also use the Pickle( Achaar masala )available in the Indian Stores....then just add ginger garlic paste, achari masala and tomato puree to the heated oil to make the masala for this dish !! Easy......;)

Wednesday, 20 July 2011

Pizza or Paratha?

Ingredients:
Onion chopped – 1 medium
Eggplant chopped – 1
Capsicum chopped – 1
Spring onion from green part- 1 cup
Spinach chopped – 1 cup
Red Crushed Chilli- ½ tsp
Salt as taste
Oregano- ½ tsp
Oil – 2 tbsp
Tomato puree or pizza sauce– as required
Red Fresh Chilli – 2
cheddar cheese – as requird
Method:
Take the pan and put some oil and heat it up. Then put in onion and sauté, then add capsicum, then add eggplant and fry well until eggplant is done a little bit. Then add oregano and cook then put red fresh chilli and red crushed chilli and fry. Then put spinach and spring onion (green part) and then add tomato sauce or pizza sauce and mix well.
Let it cool down otherwise the paratha will tear.
Now fill this filling and cheddar cheese crushed in pizza dough and make paratha on frying pan with a little oil and serve hot.
Note: this vegetable filling can be used for pizza toppings.

For Pizza Dough:


Ingredients:

Plain flour – 2 cup
Baking powder – 3 tsp
Egg – 1
Salt – ½ tsp
Cooking oil – as required
Mix all ingredients with milk or water and make dough and keep a side for at least 30 min.

Fritata Paratha(tortilla)...? Recipe

Slice of Paratta
One paratha made to skillet size.(or Flour Tortilla) 
8 eggs
One small onion, 2 green chillies- finely chopped
Half cup chickpeas, soaked in water beforehand for about one hour
Sun dried tomatoes, sliced - quarter cup
Few sprigs of cilantro, finely chopped - quarter cup or to taste
One medium sized tomato, sliced in thin round pieces for decoration
Salt to taste or ½ teaspoon
Preheat the oven to 350* F
In a big bowl, break only 6 eggs. To these eggs add onions, green chillies, chickpeas, cilantro, spinach and salt. Whisk them together to blend well.
Heat an iron skillet on medium flame and fry the paratha lightly on both sides.
Now, pour the egg mixture on to the paratha and arrange the round tomato slices on top.
Break the remaining two eggs in the same bowl, whisk them well and pour this mixture on top of tomato slices.

Paratha Paratta in Making

Place the iron skillet in oven and bake at 350*F for about 20 to 30 minutes or until the center is set and sides are puffy golden.
When you are sure that paratta is well cooked, remove the skillet from oven. Let it cool for about 5 minutes then loosen the edges with a spatula or knife and slide it onto a serving plate. Cut Paratta into wedges and serve them warm or at room temperature.

Paratha+Frittata = Paratta


Poori Recipe



Ingredients:
Plain flour – 2 cup
Flour – 1 cup
Sugar – 1 tsp
Salt – to taste
Oil – 2 tbsp
Oil for frying

Method:

Take a bowl and put flour, plain flour, salt, sugar and 2 tbsp oil and make the dough a little bit hard and leave it for some time. Now make small balls. Take a wok, put oil and heat it up. Now roll the puri with the help of oil and put it in hot oil and fry. Press it gently with a spoon, so that it expands properly. Then take it out of the oil and put it on a newspaper or kitchen towel.
If you make dough with warm water, the puri will be soft.

Papdi chaat

Papdi Chaat - Indian street food
Papdi - Papri

Papdi Recipe
Prep: 20 mts, Sitting time: 15 mts, Cooking time: 20 mts
Serves 10-12 persons
Ingredients:
1 cup maida/all-purpose flour
1/2 tsp kalonji/onion seeds or Ajwain (optional)
1 tbsp oil or ghee
salt to taste
water for kneading
oil for deep frying
1 Take a wide plate and add the maida, oil, kalonji and salt and combine. Slowly add water and make a smooth dough. Leave aside covered with damp cloth for 15 mts.
2 Knead the dough again for a mt. Pinch off some dough and make very small balls. Roll out small thin rotis. Make deep dents in the roti using a fork or knife.
3 Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high and once its hot, slide the roti into the hot oil and allow to cook. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.
4 Cool and store in an air tight container and use when required.
Note: Ensure the oil is hot enough before frying the papdi. If the oil is not hot enough, the papdi will absorb a lot of oil. Alternately, you can roll out a big sized roti and cut it into diamonds
Take a wide serving plate. Place 4-5 papdis, layer each papdi with chopped or mashed boiled potato and boiled chickpeas. Next spoon green chutney and sweet tamarind chutney. Spoon sweetened curd/dahi. Sprinkle some chopped onion. Finally finish off with sev and coriander leaves. Serve immediately.

Tuesday, 19 July 2011

Onion Soup Recipe



Baked French Onion Soup

2 ounces of butter
1 pound of onions, sliced
1/2 clove garlic, crushed
1 teaspoon flour
4 cups beef stock
salt and pepper to taste
2 ounces of Gruyere cheese, grated
1 teaspoon Dijon mustard
4 slices French bread
Melt the butter in a large saucepan and add the onions. Slowly brown the onions. It is important to brown the onions VERY slowly. It takes about an hour to do. Just check them every once in a while. They should end up very soft, golden brown and transparent. Add the garlic after the onions have been cooking for about 45 minutes.
After the onions are cooked, turn up the heat to medium, stir in the flour and cook for 1 minute or until the flour is golden brown.
Add the stock, and stir until it boils. Season with salt and pepper and simmer the soup for 20 to 30 minutes.
Preheat the oven to 400ºF. Mix the grated cheese with the mustard and pepper. Spread this on the bread slices and put one slice of bread on the bottom of each onion soup bowl, or put all of the bread in a large soup tureen. Pour the soup in. The bread will rise to the top.
Bake the soup in the oven, uncovered until the bread and cheese mixture is well browned and bubbling. 

French onion soup

French onion soup is so easy to make, and exceedingly delicious. Here's what you do:
Put a big pot (cast iron enameled french cookware works best) on medium high, and melt some butter and oil in it. Start slicing 6 medium onions, adding them to the pot as you slice them. Then let them get soft and brown, stirring them often. This will take about 20 minutes.
At this point, add salt, pepper and a little bit of thyme, then add about 1/2 a cup of dry Sherry. Deglaze the pot with it, let it evaporate. Pour in 6 cups of beef broth. Bring to a boil, and turn off, let steep for however long you want. It's soup, so it'll taste better the longer it stays in the pot.
When you're ready to eat, ladle soup into a bowl, add a few croutons on top, sprinkle with gruyere cheese and some more thyme, and broil until cheese is melted and bubbling.
Enjoy deliciousness.

Egg Biryani.....!



INGREDIENTS
  • 2 cups basmati rice - soaked for 10 minutes 

    6 large eggs 

    1 onion - sliced thin 

    10 green chillies - slit 

    1 bay leaf 

    4 cloves 

    1/2 tsp peppercorns 

    1 inch cinnamon 

    1 tsp each of ginger and garlic paste 

    1 tsp pulao masala 

    2 tbsp of oil 

    salt - to taste


METHOD:
Boil and shell four of the six eggs.

Heat oil in a large dish and add the whole spices.

After a few seconds add the onion and green chillies along with the ginger garlic paste. Fry till they turn light brown in colour.

Now break the two eggs into the pan and scramble.

Add the drained rice to it and fry for a minute.

Season with salt.