Breaking
FoodNerdy Recipes Management System
Tag

fry

Browsing
Cooking Tips

Prepare The Porcini Mushrooms: Clean And Fry Properly

Correct cleaning and preparation is very important, especially with self-collected porcini mushrooms. We show you what you should consider.

Clean porcini mushrooms: This is how it works

Before you can process and prepare porcini mushrooms, you should first clean them. To do this, first wash them carefully under running water. It is best to use your hands and not a vegetable brush, as this will damage the mushroom too much.

Then cut off the wooden end. It doesn’t taste particularly good and is also uncomfortable to chew. If you are using very large porcini mushrooms, you should also remove the spongy tissue under the mushroom head as a precaution, as bugs and dirt can collect in it.

Keep Reading
By
Cooking Tips

Fry Сoffee

Raw coffee beans are not edible for people. Therefore, the beans have to be roasted in order to be able to use them for the preparation of coffee. The roasting process heats the coffee beans dry as they are exposed to atmospheric pressure. Experts distinguish several roasts and use various devices for coffee root. Coffee lovers can also roast raw coffee beans to make their own coffee.

The history of the coffee root

The most famous types of coffee in the world are Arabica and Robusta. Wildly growing Arabica coffee occurs primarily in Ethiopia, where the coffee plant was first mentioned in writings in the 9th century. The first roasting of coffee beans has only been handed down, which, for example, state that shepherds chew the fruits of a coffee shrub and spat into the fire because of the bitter taste. This is said to have spread the aroma of the beans and the people began to roast the coffee beans in large iron pans over the fire. Then the beans were crushed in a mortar or roughly ground. The coffee powder obtained in this way was boiled together with water and sugar in a bulbous container and drunk from small shells.

A small guide to the self -blossom

If you want to roast coffee beans yourself, you first need raw coffee. The green beans offer well -stocked specialist dealers either in their shop or via the Internet. The raw coffee beans can be roasted in different ways. A standard frying pan is sufficient for the first attempts. The pan must be heated to approximately 180 ° C to 190 ° C. The temperature should be checked with a cooking thermometer. Then the bottom of the pan is covered with a layer of coffee beans that must not lie on top of each other. Regular switching of the beans is very important so that they do not burn. The color change can be observed well and after the first crackle a light roast degree is reached. With this roasting method, the first crackle takes place after about seven minutes. For a better aroma, it is recommended to wait for the second crack that can be heard after about twenty minutes. As an alternative to the frying pan, the beans can also be spread on a baking sheet and given in the preheated oven. Here, too, the beans have to be turned regularly and the temperature in the oven must be approximately 220 ° C so that the beans do not bake. The baking time is about five minutes up to the first crackle, after another five minutes the coffee beans should be turned. This is followed by a further roast time in the oven of about three to five minutes, the temperature is not changed. With both methods, the coffee beans have to cool down well before they are stored or ground. When roasting, the beans lose their outermost layer of skin, which has to be carefully removed. Alternatively, Römautomats for home use are also offered in specialist shops, with which household amounts of coffee beans can be roasted. Hobbyists have also deposited instructions on the Internet how they built a coffee roaster from a chicken grill or a popcorn machine.

Keep Reading
By
Cooking Tips

6 Valuable Tips How to Fry Steaks on the Bone

When buying meat for a steak, some do not risk taking cuts on the bone. Some consider the bone to be overweight, while others do not know how to grill steaks on the bone. Today we will dispel all doubts and tell you about the benefits of steaks on the bone and the intricacies of their preparation so that your dish will be delicious from the first try.

  • Tip # 1: choose the right meat. For steaks, it is better to buy marbled beef. It has a large number of small layers of fat, which give the meat a special softness. Moreover, such beef undergoes a dry or wet fermentation process, due to which the steaks on the bone are fried quite quickly. The meat acquires a richer taste and aroma.
  • Tip # 2: Choose the right thickness for your steaks. This is a very important point, because if the piece is thin, then the meat will dry out during frying, and the bone may be raw. Therefore, buy a cut with a thickness of at least 4-4.5 cm. And if it has a side layer of fat, do not cut it off, it will give juiciness.
  • Tip # 3: Grill it right. To cook meat properly, you need to create two heating zones. In the direct heat zone, a crust is applied, and in the indirect heat zone, the steak is brought to readiness. But for steaks on the bone, cooking begins in the cold zone. The meat is heated on it and then transferred to the direct heating zone for frying.
  • Tip # 4: Consider the characteristics of the bone steaks. For example, there are two types of meat in Tibon steak: striploin and tenderloin with a smooth, fine-grained structure. Place the Tibon steak on the grill so that the Striploin is in a hotter area than the tenderloin. Cook until low to medium cooking.
  • Tip # 5: Use a meat thermometer. It is especially needed for frying bone steaks. Unlike boneless steaks, meat on the bone takes a little longer to cook. First, the bone picks up the temperature on itself and then gives it back. For this reason, it can be difficult to determine the degree of roasting by eye, and the thermometer makes it possible to control the entire process. To measure the temperature correctly, place the thermometer in the pulp near the bone.
  • Tip # 6: Measure the doneness. Grill the boneless steaks until lightly cooked at 53-54 ° C, or medium at 57-58 ° C. Such roasting will preserve the juiciness of the meat. But, if you are cooking a large cut with good marbling, grill it to an internal temperature of 60-63 degrees to melt the fat as much as possible.
Keep Reading
By
Cooking Tips

Tips on How to Fry Juicy Steak at Home

It is important to choose steaks so that it is not a shame to lose the roast. I recommend choosing either rib eye or strip-layer – this is a thick and thin edge. They are juicy, soft, and even if you cannot “catch the roast”, it will not spoil them at all, the meat will remain tasty.

  1. You need to wait until the pan is as hot as possible over high heat. But make sure that it does not start to “burn” and smoke. How do I check if the pan is ready? The easiest way is to drip it with water: if the water starts to “jump” over the entire surface, then the pan is ready.
  2. My life hack: do not salt or pepper raw meat, because at this stage it will not affect its taste and condition in any way. As soon as the pan is ready, layout the steak and begin to fry.
  3. Each part of the carcass is fried in a completely different way, so now we are talking exclusively about striploin. Considering our thickness is from 2.5 to 3 centimeters: rare – 35-40 degrees, medium-rare 45-50, medium – 50-55 degrees. Finally, the medium-well roast is over 60 degrees inside your steak. How long to fry on each side?
  4. There are no exact rules. I like turning the meat over every 1.5-2 minutes more, thereby manually distributing the heat evenly inside the steak. And if you like a fried crust, you can achieve it at the end by holding the steak on each side for a little longer.
  5. The rest of the steak is the same fairy tale as about the “marbling” of meat. Both the first and second is a good marketing ploy, which is now customary to talk about. Once the steak is done, I usually chop, breaking the fiber structure of the meat, and then add salt or whatever spices I like.
Keep Reading
By
Cooking Tips

6 Useful Tips How to Fry the Perfect Steak at Home

On the most masculine holiday, we reveal the secret of cooking the most brutal dish. Throwing the meat into a frying pan and serving it to the table in a couple of minutes is not all. We study the cooking technique with passion.

USEFUL TIPS

  1. The ideal steak thickness is 2-3 cm. This makes it easier to get into the desired roast;
  2. Large steaks can be put in the oven for 15-20 minutes without frying;
  3. If grilling, turn the steak so that the grill marks form a nice mesh;
  4. The taste of marbled beef is very bright, it is usually seasoned only with salt and pepper;
  5. Don’t use “heavy” side dishes. Fried meat is better absorbed when paired with salads and vegetables.
  6. Be sure to cut the finished steak across the fibers, so the meat will be much more tender.

HARMFUL TIPS

  1. Wash the meat before cooking. What if it’s dirty?
  2. Place the steak in the freezer after purchase. Probably, it will be better preserved this way.
  3. They say that beef is always tough, so be sure to beat or marinate the steak properly.
  4. The steak must be completely roasted so that the meat is dark gray. It seems like you can’t eat uncooked meat.
  5. It is best to cut in the middle of the steak to check the doneness.
  6. It is unlikely that the meat will lose its juiciness.
  7. Together with the steak, you need to buy ready-made sauce. Most likely, only with the sauce will the meat be tasty and juicy.
Keep Reading
By