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8 Advice How to Cook a Medium-Rare Steak

There is a culinary law: the less the steak is roasted, the juicier and tastier it will turn out. That is why medium-rare is recommended for high-quality beef with pronounced marbling. In this article, we’ll share professional tips and proven recipes on how to make a Medium Rare Steak in your home kitchen.

  1. To begin with, the classic steak is made from aged beef, which has a layer of fat. Moreover, the higher the marbling of the meat, the higher the degree of its roasting can be. Accordingly, if there are few fat layers in the meat, it is better to cook it quickly, choosing the degree of roasting no higher than medium.
  2. A medium-rare steak is not raw meat, as some people think of it. This is a properly cooked steak with a soft pink core inside and an abundance of red juice. Those who call such a steak “meat with blood” do not know that the red liquid is meat juice. Just under the influence of temperature, the protein myoglobin stains it in a reddish tint.
  3. The classic boneless marbled beef steak is fried for 2-3 minutes on both sides. Add to this time another 20 minutes for the steak to heat, and another 5 minutes for the steak to “rest” after cooking.
  4. Most chefs recommend taking steaks from marbled meat, at least 2 cm thick, optimally 2.5 cm. It is believed that this height will not allow the cut to dry out in a pan or grill. Most of the recommendations on how much to fry a medium-rare steak are based on the assumption that the steak is 2.5 cm thick. Fast frying for 4 minutes in a pan instantly seals the meat with a crust, but at the same time, it has time to warm up from the inside. The beefsteak turns out to be juicy, not overdried, and appetizing in appearance.
  5. Our tip: By lengthening the cooking time of the steak, increase the rest time as well. Use the versatile formula by dividing the cooking time in half – this is how much the finished meat will need to evenly distribute the juices.
  6. With a well-heated skillet, cook steaks 2–2.5 cm thick for a couple of minutes on each side. Steaks 4 cm thick – 6 minutes in total, and cuts over 4 cm – 8 minutes. The medium-rare roast has an internal temperature of 54-55 degrees. Another couple of degrees, the meat “picks up” when it is resting. Fully cooked medium-rare steaks have an internal temperature of 57 degrees.
  7. To prepare a classic beef steak, we recommend buying Ribeye marbled beef. Use chilled meats that are moist or dry. It is better to refuse frozen. If there are no options, take blast-frozen meat. With this method of freezing, it retains the maximum useful properties and its excellent taste.
  8. This is a very important point. Observe it if you want to get a juicy medium-rare beef steak. By allowing the meat to catch its breath, you will give it time to distribute the meat juices, which accumulate in one place during the frying process. The average “rest” time is 3-5 minutes. It is better to keep the meat under foil so that there is no sudden temperature drop.
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Cooking Tips

9 General Salad Cooking Tips

Very important tips that will definitely come in handy!

  1. Any vegetables are suitable for salads: fresh, boiled, pickled, salted, as well as fruits (fresh, canned, dried). For meat salads, boiled meat, eggs, ham, sausage are used.
  2. When preparing salads, vegetables are thoroughly washed: roots – with a brush, lettuce, spinach and sorrel – in a spacious dish in cold water “afloat”. The water is changed several times, while taking out the leaves.
  3. The salads are served nicely and neatly to whet the appetite. Place them in a salad bowl or on a dish without pressing or smoothing the surface.
  4. The components of the salad are cut into small slices, cubes, strips; radishes, cucumbers, tomatoes – in circles.
  5. The salad is first mixed with sauce or dressing in a bowl or saucepan, and then transferred to a salad bowl so that the edges remain clean. The finished salad is poured on top with the remnants of the dressing and decorated.
  6. The components of the salad can be placed in a salad bowl or dish in layers, without mixing them, and pour the sauce on top. It depends on the type of salad.
  7. Beans for salad will cook faster if you add a little sugar to the water.
  8. If raw onions are used in the salad, then it must be finely chopped, put in a colander, rinsed with boiling water and immediately cooled with cold water. This will make it tastier, and the unpleasant smell will disappear.
  9. Green peas for salad should not be boiled in salt water, as they remain firm for a long time.
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Cooking Tips

10 Grilled Burger Tips

The burger is primarily associated with fast food, in fact, it is a great replacement for sausages, chops, and barbecue at a picnic. Do you want to diversify your picnic menu and don’t want to bother yourself with complicated preparations? Then throw a burger party! You will need a minimum of preparatory work, while you will not need to think about cutlery and grieve over the half-eaten filling.

  1. Burger buns are generally understood as any soft baked goods that can be made into sandwiches and that can be cut in half.
  2. Burger buns are most often sprinkled with sesame seeds and come in a variety of sizes. On average, you will need two small buns per person; if the bun is larger, you can get by with one.
  3. It is best to roast or grill the halves of a burger bun first, so that the bun will acquire a wonderful flavor, and you can make it soft again with the help of mayonnaise, tomato, and meat juice!
  4. The classic version of the burgers uses a thin ground beef patty. Minced meat is seasoned with salt and spices, an egg is added to it to bind. Many add onions, bacon, and bread soaked in milk, as in the preparation of ordinary cutlets, which, of course, affects the taste of the dish. But you can use other meat fillings, from various types of minced meat to whole steaks and schnitzels. In addition, fish or vegetables can be used as a filling.
  5. When cooking meat patties, you need to make sure that they are thin and well-done and also fit the size of the bun. It is best to mix the minced meat well and cut out the same cutlets in a special form. Attention: the meat shrinks a little when grilling and frying. Therefore, it is logical to cook slightly larger cutlets.
  6. The burger must have a vegetable filling.
  7. Of course, these are only the basic ingredients of the burger, you can add other vegetables (bell peppers, avocados, zucchini, and eggplant) or fruits (for example, pineapple, mango) to taste.
  8. To give your burger that extra smoky flavor, you can season it with smoked salt!
  9. When all the ingredients are prepared, which means that the meat (fish, vegetables) is grilled, the buns are toasted, the vegetables are chopped, and the rest of the ingredients such as mustard, ketchup, and mayonnaise are within reach, you can start creating your burger. The order of the bookmark is a matter of taste.
  10. If you put cheese on freshly grilled meat, it will melt slightly. Burgers can be prepared with different fillings, dessert burgers with fruits are especially tasty, children will surely like them.
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Cooking Tips

10 Useful Salad Cooking Tips

Useful tips when preparing salads to make the salads tasty, beautiful and healthy.

  1. All vegetables for the salad must be cooked separately. Cooked together, they lose their taste and color.
  2. In many salads, potatoes are one of the indispensable ingredients. For this purpose, it is better to cook it in a peel. Beforehand, the tubers must be thoroughly washed (preferably with a brush), filled with hot water, salt (for 1 liter of water – 10 g of salt), brought to a boil and cooked under a lid over low heat until tender. The cooked tuber is easy to pierce.
  3. Potatoes for salad can be boiled with the addition of a tablespoon of vinegar. In this case, it does not darken.
  4. You can steam the peeled potatoes, and to raise the temperature, add 1 – 2 tablespoons of salt to the water.
  5. Fresh vegetables and herbs that make up salads must be washed very well (it is better to wash greens in a large amount of water – afloat). First, they need to be poured with cold water and kept for several minutes so that the motes and sand are soaked. Washed and sorted vegetables and herbs should be rinsed again with water.
  6. The ingredients in salads must be absolutely fresh and well chilled.
  7. When preparing salads from raw vegetables, washed vegetables should be cut immediately before meals and immediately poured with lemon juice or vinegar, which retain vitamin C. A green salad, cut and left in the sun, loses 70 – 80% of its vitamin C in one minute.
  8. Salads will be tastier if the potatoes are boiled in a little water.
  9. Boiled beetroot cut for vinaigrette, before combining with other vegetables, should be greased with vegetable oil, then the vinaigrette will turn out to be more beautiful.
  10. Cucumbers for salad may not be peeled, but they must be washed thoroughly. This should be done just before serving to keep the cucumbers fresh.
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Cooking Tips

13 Useful Life Hacks To Make Salad Without Problems

Cooking salads is not difficult. But this process can be made even easier and more convenient. There are many helpful hints and tips for cooking, cleaning, slicing and stacking food. Today we will introduce you to the most interesting life hacks.

  1. To arrange a salad “like in a restaurant”, you can use an ordinary plastic water bottle as an improvised means. It is cut off at both ends – a tube is obtained. The form is placed on a flat plate and the products are laid out in the desired sequence. Pick up the tube with a gentle scrolling motion.
  2. Before grating the cheese, grease the grater with vegetable oil. As a result, the pieces of cheese will not stick together, and the grater can be easily washed.
  3. If you need to coat a layer of cheese in a salad with mayonnaise or sour cream, but first, it is better to gently crush it with wet hands. In this case, the grated cheese will not stick to the spoon, and it will be convenient and easy to grease.
  4. If the greens had time to wither by the time the salad was prepared, then you can reanimate them by alternately lowering them into hot water and immediately into cold water.
  5. For salads, potatoes are often boiled in their skins. To prevent the peel of this vegetable from cracking, it is recommended to add vinegar to the water – just a few drops.
  6. Beets for salads are usually cooked for a very long time – about two hours. To shorten this time, boil the beets without vinegar for 50-60 minutes. After that, the hot broth is drained and the vegetable is poured with new cold water. Another 20 minutes and the beets are ready.
  7. Carrots and green peas will retain their beautiful vibrant color when boiled in sweetened water.
  8. So that in the morning after eating garlic salad you do not smell of its smell, you need to remove the green sprout from the garlic cloves during cooking.
  9. The onion will not slide on the cutting board when finely sliced if you leave a “tail” on it from which the green feathers grow. For it, you can hold the onion, and then discard the “tail”.
  10. Small onions and garlic are sometimes poorly peeled. To facilitate this matter, they are first immersed in water for a couple of minutes.
  11. It is preferable to cut raw vegetables on a plastic cutting board, as it does not absorb juices, unlike wooden ones.
  12. If mayonnaise is not at hand, then it can be made from sour cream. To do this, add the yolk of a boiled egg and a spoonful of mustard to it. The yolk is thoroughly ground, and the mustard is added to taste.
  13. To clean boiled eggs without any problems, you need to add salt to the water when boiling them. As a result, the shell will peel off easily.
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8 Tips on How to Cook Beef Steak the Right Way

Today in the culinary world steaks are prepared from fish, veal, pork, and other meats, but beef is still considered a classic dish. An impeccably cooked steak can be a tough task even for a seasoned cook, as sometimes the meat comes out dry and tough, scorching on the outside before being cooked on the inside. To prevent this from happening, and the dish turned out to be correct and truly tasty, you should know some subtleties.

  1. For the steak, choose a beef tenderloin of a mature animal, but not old or young. The meat should be red or dark red in color, but not pink or burgundy. It is advisable to choose parts of the carcass with fewer tendons and powerful muscles, with fat evenly distributed throughout the piece.
  2. You can determine the softness of the steak with your finger by pressing on the raw meat – the finger is easily immersed, leaving a deep hole, which, after pressing, returns to its original position. If this happens, then the meat is good. If the hole does not expand, the meat is not fresh enough, and if it is difficult to press on it, the steak will be tough.
  3. For a tasty steak, the meat should be properly prepared – remove the film and upper tendons. Cut a piece that is not too thin, and at least 7 cm long. Otherwise, the meat will lose moisture, shrink and become dry. Then, in the center of the piece on the side where the fibers are located along, an incision is made to the middle of the thickness, and the meat is opened like a butterfly.
  4. The steak is marinated from 12 to 48 hours, and before going to the fire, it is well dried with a paper towel. The traditional marinade mixture is vegetable oil, soy sauce, wine vinegar, salt, and seasonings.
  5. The frozen stack is thawed in the refrigerator for 12-14 hours. After that, it is wiped dry and left for 20 minutes before marinating, so that it warms up to room temperature. It is not recommended to defrost the steak in the microwave. Since the top layers of meat are already starting to cook in defrosting mode, the middle remains cold. Subsequently, it will be difficult to get an even roast. Also, it is not advised to defrost meat at room temperature and in warm water.
  6. Meat is fried exclusively in a well-heated heavy frying pan or grill pan. In this case, the pan should not smoke, otherwise, the steak will burn on the outside, but inside will not have time to cook, which will turn out tough. During frying, the protein quickly curls up on the surface of the piece and prevents the liquid from escaping, so the steak is first fried over high heat for 1 minute on each side. This will “seal” the fibers and the meat will retain the juice, which means the steak will be juicy and soft. Next, the dish is brought to the desired degree of roasting at a lower temperature.
  7. The finished meat should be left to lie down for a while. During this time, the juice will be distributed inside the piece, the temperature inside and outside will equalize, and the steak will become warm, tender, and juicy everywhere.
  8. Serve the steak on warm plates, then it will not cool down so quickly. For use, you need sharp knives without chipping so that you can even cut the meat.
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10 Best Tips for a Delicious Burger

If you want to make the most delicious burger, then these tips will definitely come in handy!

  1. Cheeseburger. Cheese addition is always appropriate. The classic recipes use hard varieties – cheddar and parmesan. It is necessary to spread it on the cutlet, when it is still on the grill, a minute before removing. This will melt the cheese well. Cheddar can also be used to make a sauce and soak a bun with it.
  2. We also recommend using soft cheeses – Camembert, Brie, Dor Blue, Gorgonzola. This will make the taste more piquant. Place the pieces of cheese on the cutlet after removing them from the grill.
  3. Wedgeburger. The recipe is as follows: grilled eggplants, zucchini, and bell peppers. Tomatoes and braised onions, tofu or mozzarella to taste, rye roll, and ketchup. All vegetables are pre-marinated in soy sauce.
  4. Kids will love the fruit and berry fillings of sweet burgers (pineapple, mango, nectarine, kiwi, especially strawberries) in a soft bun coated with Nutella. You can also try turning a sweet airy donut into a burger by filling it with peanut butter and banana chunks.
  5. Bread part. Choose from a soft, fresh, wheat or rye bun, with or without sesame seeds.
  6. The halves are best dried first in a toaster or grill for flavor. And again mayonnaise, tomato, and meat juice will help to soften them. It is important not to overdo it, otherwise the irreparable will happen – the burger will fall apart.
  7. Fresh vegetables, grilled vegetables. Basic set: green salad, tomatoes, fresh or pickled cucumbers, and onions.
  8. You can add olives, olives, capers, pickled vegetables: sweet peppers in a pickle, in a tomato, pickled zucchini, eggplant, plums, etc.
  9. You can mix the rest of the additives: eggplant, zucchini, bell peppers, avocado. Even a boiled or fried egg will add originality.
  10. It is better to layout the vegetables before serving, otherwise, they will quickly lose their appearance from the high temperature.
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Cooking Tips

7 Tips For The Most Delicious Salads

Be sure to take advantage of these secrets!

  1. So that the skin of the “jacket” potato does not burst into the water, add a few drops of vinegar.
  2. To make the potatoes cook faster, you need to add a little oil to the water.
  3. In order for the potatoes to be crumbly and tasty, they must be boiled in salted water and over low heat.
  4. The potatoes must be cooked over low heat so that the starch swells evenly, with high heat the potatoes burst.
  5. Potato patties will be fuller with a little baking soda.
  6. Lemon balm is used fresh for the preparation of vegetable salads, vegetable sauces and soups.
  7. To prevent the nettle leaves from burning, they must be rinsed with boiling water.
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Cooking Tips

5 General Pizza Cooking Tips

Do you want to make pizza like in a pizzeria? We’ve collected tips to help you!

  1. Use a wooden baking spade or a thin, rimless baking sheet. You can also prepare your pizza on a sheet of aluminum foil or parchment paper on the back of the baking sheet. Then simply discard the pizza foil from this baking tray onto the preheated baking tray.
  2. Sprinkle a spade or baking sheet generously with cornmeal before placing the dough.
  3. Bake the pizza base without topping for 5 minutes. Press down large bubbles on the dough with a wooden spoon, then lay out the filling. You can fry the wet filling ingredients, such as spinach or mushrooms, a little, so that some of the water evaporates. (If using spinach, wring it out in a paper towel.) It is good to sprinkle the base with a thin layer of cheese before adding the sauce or brush the dough with vegetable oil before placing the filling. Place the filling on the crust just before baking. If the filling lies on the raw dough for a long time, it soaks the dough and the crust turns out to be unbaked.
  4. Wrap the base in foil or sprinkle generously with grated cheese. If the bottom of the crust burns, place the pizza on a higher rack in the oven. If the pizza burns on one side, turn it: the oven may not heat up evenly.
  5. Bake the crust without filling for 10-15 minutes, until the dough rises slightly and is browned. Add the filling and continue baking.
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5 Tips for Making the Best Burger

The best burger cooking tips!

  1. It is better not to conjure too much with seasonings in order to preserve the juicy and aromatic taste of meat. The most basic – salt and pepper – is enough, but if you wish, you can add different spices and herbs.
  2. Cutlets are quickly and conveniently molded using a special small press. You can find it in stores in the kitchen utensils departments. So the cutlets will be the same shape, clearly matching the size of the bun.
  3. For frying, use a wire rack, barbecue pan, or a heavy-bottomed pan.
  4. Delicious and tender burgers are made with chicken or turkey. In a burger with poultry, both minced meat and a juicy fried piece of fillet will be relevant.
  5. Fishburger (from tuna, salmon or trout, with pike and pike perch) combined with a delicate sauce, lettuce and vegetables will appeal to lovers of healthy food.
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