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If you search on the Internet, you find an illogical, albeit explainable, pattern: there are so many recipes that you cannot cook in a lifetime, and you will not find sensible information on how to choose the right products for this recipe during the day with fire. Meat is a special product that requires the right approach, and therefore, in no way considering myself an expert, I will still give a few tips that I follow myself.

First tip – the market, not the store

Meat is not yogurt or biscuits in a standard package that you can take from the supermarket shelf without looking. If you want to buy good meat, it is best to go to the market, where it is easier to choose and the quality is often higher. Another reason not to buy meat in stores is various dishonest tricks, which are sometimes used to make the meat look more appetizing and weigh more. Not that the market doesn’t do this, but at least you can look the seller in the eye.

Second tip – a personal butcher

Those of us who have not embarked on the path of vegetarianism eat meat more or less regularly. The best thing to do in this situation is to get “your own” butcher who will know you by sight, offer the best cuts, give valuable advice, and order meat for you if it is not available now. Choose a butcher who is humanly pleasant to you and sells decent goods – and do not forget to exchange at least a couple of words with him with every purchase. The rest is a matter of patience and personal contact.

Tip three – learn color

The butcher is a butcher, but it doesn’t hurt to figure out the meat yourself. The color of the meat is one of the main signs of its freshness: good beef should be confidently red, pork should be pinkish, veal is similar to pork but pinker, lamb is similar to beef, but of a darker and more intense shade.

Tip four – inspect the surface

A thin pale pink or pale red crust from drying meat is quite normal, but there should be no extraneous shades or spots on the meat. There should be no mucus either: if you put your hand on fresh meat, it will remain almost dry.

Fifth tip – sniff

As with fish, the smell is another good guide when determining the quality of a product. We are predators, and the barely perceptible fresh smell of good meat is pleasant for us. For example, beef should smell so that you want to immediately make a Tatar steak or carpaccio out of it. A distinct unpleasant smell suggests that this meat is no longer the first and not even the second freshness; in no case should you buy it. An old, proven way to sniff a piece of meat “from the inside” is to pierce it with a heated knife.

Sixth tip – study fat

Fat, even if you intend to cut it and throw it away, can tell a lot by its appearance. Firstly, it must be white (or cream in the case of lamb), secondly, it must have the correct consistency (beef must crumble, mutton, on the contrary, must be dense enough), and thirdly, it must not have an unpleasant or rancid odor. Well, if you want to buy not only fresh but also high-quality meat – pay attention to its “marbling”: on a cut of really good meat, you can see that fat is dispersed over its entire surface.

Seventh tip – elasticity test

The same as with fish: fresh meat, when pressed, bounces, and the hole you left with your finger is immediately smoothed out.

Eighth tip – buy frozen

When buying frozen meat, pay attention to the sound that it makes when tapping, and even cut, a bright color that appears if you put your finger on it. Defrost meat gently, the longer the better (for example, in the refrigerator), and if it has been properly frozen, then, cooked, it will be almost indistinguishable from chilled.

Tip nine – cunning cuts

When buying this or that cut, it is good to know where in the animal carcass it is and how many bones it contains. With this knowledge, you will not overpay for bones and will be able to correctly calculate the number of servings.

Tip ten – end and means

Often people, having bought a good piece of meat, spoil it beyond recognition when cooking – and there will already be no one to blame but themselves. When choosing meat, have a clear idea of what you want to cook, and feel free to share this with the butcher. Frying, stewing, baking, boiling to obtain broth, jelly, or boiled meat – all these and many other types of preparation involve the use of different cuts. Of course, no one will forbid you to buy beef fillet and cook broth from it – but then you will overpay the money, and ruin the meat, and the broth will turn out so-so.

Cooking Tips

7 Tips for Delicious Pizza

There are several different ways, their advantages and features are described, but each housewife usually decides for herself which one to choose. It also depends on the degree of employment, since one pizza cooks quickly, while the other takes 2 times more time.

You can also bake pizza under the lid. This is even easier since it will be baked all at once, it does not need to be turned over. There are pans with thermal glass lids; they are most convenient for baking pizza.
Usually, the dough is placed in the oven without filling and baked until half cooked – when it is still raw inside, and a thin crust has formed on top. At this point, they take it out of the oven, layout the filling in layers, and bake until tender. The average baking time is 30-40 minutes at a temperature of 250 ° C. Each pizza is special, so there are slight differences in the recipes.
The dough can be thin or thick. Thin is baked in 30 minutes. A thicker layer can be left in the oven for almost 1 hour, but at the same time reduce the heat slightly by lowering the temperature to 220 ° C. The baking time also depends on the filling. If its layer is thin or loose, it is necessary to reduce the time; denser and bulkier require longer baking times.
The filling can also be divided into liquid and thick (dry). Liquid or sweet ones require preliminary evaporation (10 minutes can be allocated for this), that is, the baking time also increases, and the temperature decreases slightly so that the dough does not burn during this time. The dry filling is done as standard.
If you use different types of filling, then put the raw one on top (for faster cooking). In this case, it is advisable to sprinkle it with cheese or a layer of some other product so that it is not open, but languishes, as if under a lid.
It is better to spread a small layer of filling on a thin crust, but not too raw. Best of all, if it is meat, cheese, fish, squeezed or dry vegetables, as well as dried fruits.
A thick layer of dough is suitable for fluffy, layered, and moist filling. You can also layout the main filling of vegetables and meat on it.

Food

7 Simple Rules for a Perfect Steak

To make a delicious and juicy steak, you need to choose the right piece of meat. For meat, as for all products, quality is a decisive factor. Let’s figure out how to choose the right meat.

Look at each steak carefully and thoroughly. If you want the steak to remain juicy and tender when grilled, there should be a lot of white or yellow grease in the meat part. It is such meat that is called marbled.
Do not trim this desired fat from the steak. The fat helps keep the steak juicy and maintain its shape during cooking. It also improves the taste of meat. If you still want to trim excess fat, do so before serving.
Correct meat flavor. The meat should smell like meat, and the aroma should be light and almost subtle. The stronger the smell, the less fresh the meat.
The steak must be of the correct thickness for proper browning. A good steak should be at least 2.5 cm thick.
Choose steaks based on their marbling. The lower the degree, the tougher the beef. Prime is the highest grade, most tender meat. The choice is medium and the selection is minimum and the toughest meat.
Want a perfectly cooked steak – buy a meat and steak thermometer. There is nothing better than using a digital thermometer to instantly and easily know that the steak is ready. And no guesswork is needed.
According to butchers, the best steak is Ribeye steak. From the point of view of tenderness, maximum juiciness, as well as rich aroma, this steak is ideal.

I hope now it will be easier for you to choose and prepare the most delicious steaks!

Cooking Tips

4 Main Chef’s Tips For Cooking a Steak Right

Frying a real steak is not an easy task. The chef shared the subtleties of the recipe: with this approach, the steak will certainly turn out to be juicy and very tasty.

It’s worth starting with the choice of meat. The shoulder blade, neck and outer thigh of the hind leg do not fit. The edges should not be unnecessarily thin or thick.
The ideal choice is tenderloin. This muscle is located under the ribs of the animal and almost does not move, the meat will be exactly soft and tender. A common mistake is not to peel the clippings before frying. This must be done, otherwise it will pull off the steak when frying.
A thin piece of steak will not make the right steak. The height is not less than 2.5 centimeters, if you like to fry to the state of meat in the Tatar way, you can take a thicker one.
When frying, rush will be in the way. You need to cook until medium rare. And when serving, it is customary to salt the meat already at ease – a steak is a dish of aesthetes.

Food

5 Golden Rules for Pizza Filling

Whatever one may say, but the most delicious in pizza is the filling. We have collected 5 life hacks for you that will make her simply divine.

Rule of thumb: no more than four ingredients in one pizza. Then their tastes will not mix into something indistinct but will complement and emphasize each other. The thickness of the filling is no more than 1 cm.
Don’t use raw mushrooms and onions. During cooking, moisture will begin to be released from them, which will soak the pizza dough. Pre-fry them lightly in a pan to release the juice.
The same goes for tomatoes: regular tomatoes produce a lot of juice. Instead, it’s better to take cherry.
Be careful when buying mozzarella. In large supermarkets, you can find a special one, marked “for pizza”. This is what you need: regular mozzarella is stored in brine and contains a lot of moisture. Special – drier, it will melt and stretch beautifully.
Some foods are best added after baking. For example, arugula and basil retain their flavor only while they are fresh. Ham and prosciutto lose their delicate taste when baked. Decorate the finished pizza with them – and the dish will look beautiful as if a food stylist has worked on it.

Cooking Tips

9 Tips for Cooking Delicious Italian Pizza

Italians, as everyone knows, are considered to be the true connoisseurs of filled round yeast cake. But any gourmet is not averse to treating himself with such a delicacy, no matter how different his food preferences from the standard ones.
Pizza will conquer with its versatility because there are hundreds of thousands of recipes for vegetable, fruit, meat, and cheese open pies.
But becoming a real pizza maker is not so easy, you need to have valuable knowledge about making the perfect dough for your favorite snack – Italian pizza.

The final taste of the dish depends on the dough. Therefore, the base is prepared from several varieties of wheat (ordinary and coarse grinding) and spread on a hot baking sheet.
True pizza makers knead the dough very quickly but leave it to rise for a couple of days. Their movements are smooth but confident, they try to knead every fold, fill the dough with oxygen, make it soft and elastic.
A true master will never use a rolling pin. He works with the dough with his hands, stretches it, throws it into the air, twists it, thinning his “canvas”.
The thickness of a classic Neapolitan pizza is exactly 3 mm in the center and 1-2 cm at the side. This strict rule is followed in all restaurants.
To keep the dough from getting wet, you can brush it with extra virgin olive oil.
You should not stock up on freshly prepared dough for future use; after defrosting, its delicate texture may be disturbed, and you will not be able to achieve an ideal result with maximum effort.
A semi-finished product is baked at high temperatures in stone ovens on hot stones that serve as a baking sheet. For a short time in the oven, the ingredients have time to cook without losing their useful properties, the crust becomes perfectly crispy.
If you want a flat base, then preheat 2 trays in the oven at different levels. You will need them to properly bake the dough. Put the dough on the upper tier, the heat from the lower one will rise upward, evenly heating the 1st baking sheet. This will cook the pizza in half the time.
Kneading. This is the most delicate process. The secret lies in the patience and experience of the master. Do not use rolling pins, knead the dough with your hands, feel how it becomes pliable, do not tear when stretched. Do this lovingly, without too much fuss, preferably in a warm room.

Cooking Tips

12 Tips For Cooking Pizza

Making pizza at home is now easier than ever. In supermarkets, you can find a ready-made pizza base, which is very easy to prepare with your favorite filling. You don’t need to be a chef to do this, just follow a few simple tips and you’ll save money by not ordering this dish at home. Here are some pizza-making tips you should know before you get started.

Always preheat the oven before baking your pizza. If you start baking in a cold oven, then the pizza will be raw, it will take longer to bake it, and it will lose its taste.
To evenly and thoroughly bake a pizza with a double filling and a diameter of 30 cm, preheat the oven to 200 ° C.
Always place the pizza tray in the center of the oven.
Don’t forget about potholders! You don’t want to get burned!
Put the finished pizza on a flat horizontal surface, so you can cut it as evenly as possible. The layout on a wooden board or tea towel.
To correctly determine if the pizza is done, make sure the cheese is completely melted and golden brown. The edge of the base should be slightly ruddy, and if you raise the bottom of the pizza a little, then the dough should have a uniform brownish color.
To make your pizza taste as fresh as possible, use different herbs and spices: a mixture of Italian herbs, garlic powder, sesame seeds, etc.
Pre-grease the base ready for baking with a small amount of olive oil, then it will absorb its aroma and taste very pleasant.
Remember to dust the work surface with flour when rolling. Always check the thickness so that the dough is not too thin.
Roll out the dough from the center to the edge, so it is evenly distributed.
If the rolled base is larger than the pallet, you can cut off the excess with a knife or simply roll it up with a “tube”, but then the edge will be thick. You can also use curly scissors or edging tins to make the pizza grooved.
Some vegetables, like carrots, zucchini, broccoli, require preliminary heat treatment, otherwise, the dough will not bake, but will remain raw. Onions, mushrooms, spinach, and bell peppers contain a lot of moisture and the dough can be sticky. Therefore, lightly fry (until half cooked) these products, and drain the excess liquid.

Cooking Tips

12 Tips For Pizza Toppings

There are so many toppings for pizza. What kind of pizza filling do you like?

Pizza mayonnaise (if you prefer to cook with it) is best replaced with sour cream with mashed boiled yolk, adding 1 teaspoon of mustard.
To prevent boiled or fried meat in pizza from losing its aroma and taste, it is not necessary to salt it immediately before cooking or frying, as salt causes the premature release of meat juice. After this, the meat in the pizza may be too tough and tasteless. It is advisable to cook and fry pizza meat shortly before baking it itself.
Before placing the fried meat on the dough, sprinkle it with a few tablespoons of cold water, and put a few slices of butter or margarine on top. In this case, it will preserve the taste of freshly roasted pizza.
Pizza is often made with sausage. For this purpose, it is better to use semi-smoked and boiled sausages with pieces of bacon. The sausage can be replaced with pieces of semi-smoked ham or bacon.
Pizza tomatoes can be cut into thin slices, or peeled and mashed. In order for the skin to easily peel off, immerse them in boiling water for a few seconds, and then immediately in cold water. The peel should be removed from the side opposite the stalk.
The ham for the filling can be replaced with slices of semi-smoked or boiled sausage.
For pizza, it is best to use soft and semi-hard cheese varieties (they melt and bake better).
Mixed minced meat consisting of chicken, pork, and beef can be used as an original and tasty pizza filling.
The cloves of garlic can be cut into thin slices or pressed with special garlic. It is necessary to add garlic to pizza in moderation, since its pungent smell can soak the entire filling, depriving all other ingredients of the aroma.
It is advisable to cook pizza made from fresh vegetables immediately before serving in order to maximize the nutrients of the filling, which decompose when reheated. Therefore, it is better not to reheat pizza with vegetables, but to eat it cold. Store it in the refrigerator for no longer than 2 days.
The readiness of the pizza can be recognized not only by the type of filling but also by the bottom crust of the dough: it should easily separate from the baking sheet.
If after baking you cannot remove the pizza from the pan, place the pan on a towel dampened with cold water and chill slightly as it is. The pizza can then be easily removed from the mold.

Cooking Tips

10 Tips for Cooking Healthy Pizza

Pizza is considered to be quite high-calorie and not a very healthy dish. But sometimes it is simply impossible to refuse delicious, aromatic Italian pizza! 10 tips to help you make pizza healthy and fit.

Pizza dough is best made from whole grains, which have a beneficial effect on the intestines and rejuvenate the body.
It is advisable to choose low-fat cheese.
Add plenty of fresh tomatoes to your pizza – they are rich in antioxidants and can protect against cancer.
You can make your pizza healthier by garnishing it with fresh basil leaves.
Remember that red pepper speeds up metabolism and burns fats, which will not allow extra centimeters to form at the waist.
For the sauce, use olive oil, which has been praised by nutritionists around the world.
Parsley, spinach, arugula, olives can serve as an excellent healthy addition to a recipe.
Chicken, mushrooms, and seafood are the healthiest pizza toppings. Omega-3 fatty acids, which are rich in sea fish, improve memory, fight back diseases and reduce the appearance of cellulite.
You can season seafood pizza with lemon juice.
Pizza filling made from vegetables, nuts, and goat cheese is delicious and very healthy. It enriches the body with fiber and calcium, the combination of which gives the body every opportunity to find its perfect shape.

Cooking Tips

12 Tips for Making Yummy Pizza

For several centuries, the technology of making pizza has hardly undergone any changes – except that home ovens have become gas and electric (in real professional pizzerias, ovens are still fired with wood, and not anyhow, but with a special choice). And everything else, including the obligatory manual dough preparation, remained traditional. Real Italian pizza does not tolerate hack-work and, despite all the speed of its preparation, does not like fuss: all processes should proceed clearly and measuredly.

Making pizza is very simple, and you can bake it without even having great culinary skills. At home, it is made in several ways: baked in the oven or in the microwave, stewed or fried – here the flight of your imagination is unlimited.
If you decide to bake your pizza in the oven, it is best to knead the yeast dough. Let it stand for 30-60 minutes before baking. The dough must be precipitated 2 times and only then can it be laid out in the mold.
You can bake pizza in the oven in 2 ways – on a baking sheet or in a frying pan, and its thickness should be at least 2 mm. (Thin baking pans are not suitable!) Grease the baking sheet with vegetable oil. When baking sweet pizza, you can also use cooking fat, which is then sprinkled with flour to prevent the dish from burning.
You do not need to roll out the pizza crust – the dough is laid out on a baking sheet and evenly stretched with your fingers over the entire surface so that its edges hang slightly over the edges. Before putting the dough in the oven, it needs to stand for 5-7 minutes.
If you prefer to bake pizza in a frying pan – a classic round shape, generously grease the bottom and edges with vegetable oil, as the dough will rise a lot, and then sprinkle a little with semolina so that the finished pizza can be freely removed from the mold. Put the dough in a skillet and place for 10-15 minutes in a warm place, and then in the oven.
Usually, the dough is placed in the oven without filling and baked until half cooked – when it is still raw inside, and a thin crust has formed on top. At this moment, they take it out of the oven, layout the filling in layers, and bake until tender.
The average baking time is 30-40 minutes at a temperature of 250 ° C. Each pizza is special, so there are slight differences in the recipes.
So, the dough can be thin or thick. Thin is baked in 30 minutes. A thicker layer can be left in the oven for almost 1 hour, but at the same time reduce the heat slightly by lowering the temperature to 220 ° C.
The baking time also depends on the filling. If its layer is thin or loose, it is necessary to reduce the time; denser and bulkier require longer baking times.
The filling can also be divided into liquid and thick (dry). Liquid or sweet ones require preliminary evaporation (10 minutes can be allocated for this), that is, the baking time also increases, and the temperature decreases slightly so that the dough does not burn during this time. The dry filling is done as standard.
If you use different types of filling, then put the raw one on top (for faster cooking). In this case, it is advisable to sprinkle it with cheese or a layer of some other product so that it is not open, but languishes, as if under a lid.
By the way, it is better to spread a small layer of filling on a thin cake, but not too raw. It is best if it is meat, cheese, fish, pressed or dry vegetables, and dried fruits.