This plate was $15, was it worth it 😋✨️❤️

 

This plate was $15, was it worth it 😋✨️❤️

Many Recipes Here!

Ingredients and Cooking Instructions For Slow Cooked Pork Chops

 

Ingredients and Cooking Instructions For Slow Cooked Pork Chops

Ingredients:

• Pork chops
• Liquid (broth, wine, or any other desired liquid)
• Vegetables (optional)
• Spices (such as garlic, onion, bay leaves, rosemary, etc.)

Instructions:

1. Place the pork chops in a slow cooker.
2. Pour in the liquid (broth, wine, or any other desired liquid) and add vegetables (if desired) and spices such as garlic, onion, bay leaves, rosemary, etc.
3. Cover the slow cooker and cook the pork chops on low heat for 6-8 hours or on high heat for 4-5 hours, or until the pork chops are tender and cooked through.
4. Use a meat thermometer to check if the internal temperature of the pork chops has reached 145°F (63°C).
5. Remove the pork chops from the slow cooker and let them rest for a few minutes before serving.

5 Ways To Serve Pork Chops

#food #cooking #meat #pork

Ingredients and Cooking Instructions For Classic Chili

 

 

Ingredients and Cooking Instructions For Classic Chili

Ingredients:

• 1 to 1 1/2 pounds ground beef or turkey
• 1 large onion, diced
• 2 to 3 cloves garlic, minced
• 1 green bell pepper, diced
• 2 to 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (8 oz) tomato sauce
• 1 cup beef broth
• optional toppings: shredded cheese, sour cream, diced onions, jalapeno slices

Instructions:

1. In a large pot or Dutch oven, cook the beef over medium heat until browned. Drain any excess fat.
2. Add the onion, garlic, and green bell pepper to the pot and cook until softened, about 5 minutes.
3. Stir in the chili powder, cumin, oregano, paprika, and salt. Cook for 1 minute.
4. Add the diced tomatoes, kidney beans, black beans, tomato sauce, and beef broth. Stir to combine.
5. Bring the chili to a boil, then reduce the heat to low and let simmer for 30 minutes to 1 hour, stirring occasionally, until the flavors have melded and the chili has thickened to your liking.
6. Serve hot with desired toppings. Enjoy!

#food #chili #cooking #recipes #recipe #kitchen

Lunch, Dinner, and Breakfast!

 

Lunch, Dinner, and Breakfast!

SEE RECIPES AND IDEAS HERE!

 

 

kapila sandarwuan

Mom-in-law's Eye Cake Recipe

Food Articles | June 10, 2021

The mother by marriage eye sweet is without question perhaps the best sweet at occasions, because of the plums loaded up with kisses make a lovely combination!

The mother-in-law's eye sweet is without doubt one of the sweetest sweets at events, as a result of the plums filled with kisses make a beautiful mixture!

The mother-in-law's eye cake that we'll current right here has a fluffy dough, drizzled with plum syrup and mother-in-law filling (kiss and chopped plums). Lastly, you'll be able to embellish your cake with a home made marshmallow - under I present you ways! This stuffed cake requires just a little extra time to make, however the finish consequence will make you very completely satisfied and is ideal to serve on birthdays!

Let's begin making ready this mother-in-law eye cake recipe delight? Observe the step-by-step pictures right here at TudoReceitas!

Elements for making mother-in-law's eye cake:

sponge dough:
four eggs (separate whites and yolks)
2 cups of sifted wheat flour
2 cups of sugar (320 grams)
1 cup of heat milk
½ teaspoon of vanilla essence
1 tablespoon of baking powder
Mom-in-law's eye stuffing:
1 can of condensed milk
½ field of bitter cream
100 grams of grated coconut (1¼ cups)
150 grams of prunes (in syrup)
2 yolks
1 tablespoon of butter
Protection and ornament:
2 whites
1 cup of refined sugar
½ tablespoon of lemon juice
grated coconut to style

How one can Make Mom's Eye Cake:

Separate the substances from the cake dough, remembering that the milk must be heat. Preheat oven to 180-200 levels and grease and flour a tall pan (20 cm in diameter by 10 cm in peak) or simply cowl with parchment paper on the backside.

Tip: For those who favor a smaller cake, you'll be able to select a pan with a bigger diameter, but it surely must be tall, as this dough grows quite a bit!

Beat the egg whites and put aside.

Tip: To make the whites rise and set quicker, add a pinch of salt.

Beat the sugar and egg yolks in an electrical mixer till gentle and fluffy. Add heat milk and beat some extra. Then, slowly combine the wheat flour and proceed beating till it kinds a clean and homogeneous dough. Lastly add the baking powder and blend gently.

Add the egg whites to the dough, gently mixing with a spatula from the underside to the highest, in order that the cake is ethereal, gentle and fluffy. Place within the tin and bake the cake for roughly 45-50 minutes or till it passes the toothpick check. Look forward to the cake to chill earlier than unmolding.

Whereas the cake is baking, put together the mother-in-law's eye filling by separating all of the substances, this can make the method simpler.

Tip: If the plums haven't got syrup, simply deliver them to the fireplace with 1 cup of water and half of cup of sugar, and let it boil for five minutes. Then drain the plums and put aside 6-Eight to make use of in cake ornament.

In a saucepan, place the condensed milk, the sifted egg yolks, the grated coconut and the butter over low warmth, stirring always till it thickens barely and comes off the underside of the pan. Add the chopped plums and bitter cream, mixing effectively. Place this filling in a refractory and canopy with plastic movie. Reserve.

Tip: Put aside a number of the sweet to arrange some mother-in-law eyes to make use of in ornament.

You may embellish your cake with whipped cream in the event you favor, however we'll train you how one can put together a home made marshmallow! To do that, add the egg whites and sugar in a pan and cook dinner on low warmth for three minutes, stirring always and some instances eradicating the pan from the warmth, in order that it doesn't cook dinner. The purpose shall be very creamy, just like the one within the picture under.

Then place this cream in an electrical mixer and beat for five minutes on excessive pace. Add lemon juice and beat some extra. till you attain the purpose that may resemble the whipped cream level.

Tip: If you need a ornament with spout work, we recommend you double the recipe.

Start assembling the cake by chopping it into two or three items, relying on its diameter. In the identical means that the cake was baked, place one of many components on a plastic (to facilitate the meeting and time to unmold it). Drizzle the cake layer with the plum syrup.

Place a portion of the cooled mother-in-law's eye filling, spreading it effectively over the cake dough. Repeat this course of till the dough is completed. Shut the cake and refrigerate till it is time to embellish.

Unmold the cake on a serving plate, garnish with marshmallow and canopy with grated coconut. To make the cake much more stunning, we recommend you set some mother-in-law eyes on it.

Tip: We put together the mother-in-law's eyes with the reserved plums, opening them in half and filling with the kiss.

Your mother-in-law iced eye cake is able to be loved! With these scrumptious layers of fluffy dough and creamy filling, we hope it'll please everybody and be an important success. Bon appetit and depart your opinion within the feedback!

Searching for extra stuffed cake recipes? See how one can do it:

Candy milk cake with plum
strawberry cake with cream
Chocolate cake with ardour fruit mousse filling

You may be interested to read about the roasted corn recipe/ chocolate chiffon cake recipe/ ice cream alfajores recipe/ covered rice recipe/ rice with chicken recipe/ Astragalus, properties and benefits.

Source: Free Articles from ArticlesFactory.com

ABOUT THE AUTHOR

Kapila Sandaruwan is the Editor-in- Special Food. Special food is the net companion for anybody who likes to prepare dinner and eat. inspiring readers to be inventive with their dwelling menu, particular meal options scrumptious recipes which might be fast, simple and with elements available in any grocery store.

Tweets by KitchenArticles

Ethnic restaurants – What To Eat And What To Avoid Like The Plague

 

Ethnic restaurants – What To Eat And What To Avoid Like The Plague

With today’s massive cultures in our country, it is almost impossible not to see several ethnic restaurants in today’s towns. Block after block of one ethnic food group after another are choices we have the luxury of today with so many ethnic groups within our country. No matter where we go in our country, we have choices of restaurants, cafes and coffee shops to choose from with most of them ethnic. The immigration policy lately has been eruptive, but we are a wonderful example of being the melting pot of the world. We see this in the small “cities” within the big cities throughout the suburbs of where we live. 

Food areas are clearly defined; many of them in the inner suburbs, and many are clearly ethnic, drawing from different cultures. Tables and chairs sit outside in patios as compared to the old world of being inside; we have outdoor food areas that are similar to those in other countries. 

When an ethnic restaurant is found, try to avoid fried, high sodium/sugar foods and processed foods because of the high grease content that is high in animal fat, and preservatives. If you must eat flesh, stay with broiled or baked fish. Steamed or baked vegetables, along with tossed salads, are the chosen side items that are considered safe in most ethnic restaurants today. Bring your own dessert (raw chocolate treat), or wait until you get home.

Many large cities have combined sight-seeing tours with walking tours en masse that visit these ethnic food courts. People and tourists visit areas that allow them to enjoy different foods and surroundings. Normally, these tourists or visitors would never venture into some of these areas to eat different food types. But the walking tours have opened up avenues of experimentation and adventures of new countries within the old.

#ethnic #food #restaurants #eating 

Southern Cooking Brings Soul to Food

 

Southern Cooking Brings Soul to Food

I was born and raised in the heart of the Deep South. From as far back as I can remember I remember long summer afternoons spent drinking iced tea and shelling peas and butterbeans on my grandmother's porch. I have moved on from my roots and have made my way into other regions of the world. One thing, however, that has remained constant in my life is my deep and abiding love for southern cooking and cuisine. 

I was probably well into my teen years before I realized that tea could be served any other way than loaded with sugar and over ice. It was about that same time that I realized some folks would eat vegetables that hadn't been soaked in batter, dredged in cornmeal, and deep fat fried. Southern cooking is not for the faint of heart though it can cause many hearts to grow faint. One thing that can be said is that you'll never find anything else like it on earth. 

People in the south learned to make do with little in many instances. Some of the poorest people in America live in the southern part of the country. Of course, you will find that many of these people despite their poverty are also among the most generous. The same can be said of food. It's the one thing that seems to be in ample supply in most southern homes and very few will turn you away with an empty stomach.

Perhaps it's the seasonings that are often used when cooking southern food. From the crab boil and gumbo file of Cajun Cuisine to the secret ingredient that almost every southern kitchen contains for their fried chicken recipes (and no one on earth can fry chicken like a born and bred southern grandma). Perhaps it's the Sunday church dinners where everyone shares a little of what they have with others or the love that goes into preparing these meals that are shared with friends and family. Whatever the case may be, if you ever have the occasion to experience real southern cooking, do not pass it up. You might shave a day off your life, but a good southern fried chicken leg is really living and well worth the sacrifice if you ask me. 

Of course it would be remiss to mention southern cooking without bringing up some of the more delicious desserts that seem to be perfection for the south. I mentioned banana pudding above but there are so many more. Pralines are a perfect for those living down around New Orleans as is bread pudding. A little to the east there are grandma's who have taken their lemon icebox pie recipes to the grave with them so coveted were these delicious deserts and the same holds true for pecan pies as well. We should never forget the flavorful Mississippi Mud cake though, and so many other wonderfully delicious treats that southern cooking has introduced to the world at large. 

Favorite vegetables in the heart of the south as I mentioned above included peas and butterbeans, snap beans, corn, summer squash (after all, it's summer all year in the south), and okra (fried or boiled in many southern kitchens). Not all vegetables were deep fried though few were off limits. I remember eating my share of fried okra, fried squash, and yes, fried green tomatoes. Life was good back when calories weren't counted and no one really worried about clogging arteries. While I wouldn't make these a daily dish in any household, I certainly would recommend trying them out if you ever find the opportunity. 

Another great thing about southern cooking is the wonderful fried seafood that seems to abound. From fried fish (almost any variety works well when it's southern fried) to fried oysters, seafood just seems to taste so much better in the south. If you are hoping to learn some of the southern cooking and cuisine you will most likely need to order your spices and have them shipped unless your grocery store has a  rather extensive 'exotic' foods selection. You can sometimes find great southern seasonings on the International food aisles in grocery stores as well. If you want to really treat your family to an outstanding meal, you should really try southern cooking for the night. 

#recipe #recipes #food #kitchen

SIX SALMON RECIPES...

 

SIX SALMON RECIPES...

Boiled Salmon

Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish. 

Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish. 

Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.  

Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon. 

Salmon and Caper Sauce

Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste. 

Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious. 

Time. About 3/4 hour.  

Collared Salmon

Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves. 

Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold. 

Time. 3/4 hour, or rather more.      

Curried Salmon

Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste. 

Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long. 

Time. 3/4 hour.      

Salmon Cutlets

Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice. 

Time. 5 to 10 minutes. 

Salmon A La Genevese

Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste. 

Mode:- Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen. 

Time. 1-1/4 hour.

#salmon #seafood #cooking #recipe #recipes

5 Healthy Homemade Trail Mix Recipes

 

 

5 Healthy Homemade Trail Mix Recipes

Creating a trail mix recipe is a fun task that involves picking your favorite healthy snacks and putting them all together.

However, we recommend strategically pairing certain snacks together for the ultimate nutrient intake. Combining a type of nut, fruit, and seed is just the start. Have fun with it!

Here are some trail mix recipes with a healthy twist. For each of these recipes, mix the ingredients into a large bowl, then pack them away in a tightly sealed bag or container.

1. Granola Trail Mix

Granola is a fantastic addition to trail mix, as it adds low-fat fiber to your snack. This simple granola recipe will keep you full and satisfied. The peanuts and sunflower seeds offer a subtle salty flavor that pairs well with the rest of the ingredients.

Recipe

• 1 cup of low-fat granola
• 1/2 cup of peanuts
• 1/2 cup of dark chocolate chips
• 1/2 cup of raisins
• 1/3 cup of sunflower seeds 

  2. Salty and Sweet Trail Mix

  Mixing sweet and salty ingredients will solve both cravings when they strike. Plus, the dark chocolate chips add a healthy sweet addition alongside the addition of tart cranberries.

  Recipe

  • 1 cup of salted peanuts or cashews
  • 1/2 cup of salted pretzels
  • 1/2 cup of dark chocolate chips
  • 1/2 cup of dried cranberries
  • 1/2 cup of pumpkin seeds

  3. Fruit and Nut Trail Mix This recipe is for the dried fruit fans. With its variety of dried fruits and hints of chocolate, this snack provides a sugary tart flavor with every bite. The addition of almonds provides essential healthy fats and fiber into this snack. You can substitute banana chips for coconut chips for a tropical twist.

  Recipe

  • 1/2 cup of dried banana chips or coconut chips
  • 1/2 cup of dried cranberries
  • 1/2 of dried strawberries
  • 1/3 cup of dark chocolate chips
  • 1/3 cup of almonds

  4. Tastes Like Candy Trail Mix On days where you really want to reach for a cookie, this trail mix is the perfect substitute. The M&Ms, dark chocolate chips, raisins, and a sprinkle of antioxidant-packed goji berry powder provide a sugar rush without the guilt. 

  Recipe

  • 1 cup of cashews
  • 1/2 cup of almonds
  • 1/2 cup of M&Ms
  • 1/2 cup of dark chocolate chips
  • 1/2 cup of raisins
  • 2 tablespoons of goji berry powder

  5. Sweet and Spicy Trail Mix

  This nut-filled recipe is for the spicy food fans. With a mix of homemade spicy cashews and wasabi chips, your trail mix will pack a flavorful punch. For the tastiest results, roast the nuts in the oven at 350° for around 10 minutes. After roasting the nuts, combine the ingredients into a mix.

  Recipe

  • 1/2 cup of spicy cashews
  • 1/2 cup of wasabi chips
  • 1/2 cup of honey-roasted peanuts
  • 1/2 cup of butter toffee peanuts
  • 1/2 cup of candied almonds

  Pack the Perfect Snack

  Each homemade trail mix variation has its health benefits. It doesn’t matter if your ideal trail mix recipe has cashews instead of almonds—your snack has all of the essential nutrients you need for your next adventure.

  #food #cooking #snacks

How to Cook the Perfect Steak: An Awesome Recipe

 

How to Cook the Perfect Steak: An Awesome Recipe

 JUN 01, 2020

Each American eats around 220 pounds (or more) of beef every single year. It’s a delicious meat that we can’t have often enough, but a poorly cooked steak is easy to pass up. 

With such a beloved dish, it’s important to know how to treat your dinner guests to the perfect steak when they come over to your home. If your steaks never turn out the way you want, then now’s a good time to figure out what’s going wrong.

Listed down below are tips and tricks to help you learn how to cook the perfect steak. Plus, a recipe that’s great for beginners and masters alike!

Choosing the Right Steak

Even the best steak recipe won’t help if the steak itself isn’t the right one for the job. The first thing to look for in a steak is its grade level. The higher the grade, the better the steak, but it’s still possible to cook great steaks on a budget.

In the US, we have three types of grades:

• Select – The lowest grade. These steaks are serviceable but the marbling and quality are not so good, making it tougher and less flavorful.
• Choice – The medium grade. Choice grades have good marbling and flavor and are often the highest grade available in many supermarkets.
• Prime – The highest grade. These are the top-quality steaks that we all dream about, but a lot of general supermarkets don’t even carry these beauties. Most often, you’ll need to go to a butcher for this grade.

Regardless of its USDA grade, always choose a steak that is firm with an even distribution of marbling. The color needs to be a bright pink color, and avoid anything that’s dark red.

Understanding Steak Temperatures

We all have different ideas as to what’s the perfect steak, but knowing how to cook each temperature is a huge asset. When a guest asks for a specific temperature, you want to serve them a steak they love.

While knowing the finger test is good for professionals, an instant thermometer is even better for accurate reads every time. Use the following list to help get the perfect doneness for all preferences:

• Rare: 125º
• Medium Rare: 135º
• Medium: 145º
• Medium Well: 150º
• Well Done: 160º

Allow Time for Resting

It almost seems counter-intuitive to leave a hot steak covered to rest for any amount of time. The problem with skipping this step is that all of the natural juices that make for a flavorful steak are at the edges of the meat.

By allowing it to rest, you’re helping to redistribute those juices throughout the rest of the meat. This gives you the best flavor and texture every single time.

Always give your steak at least a few minutes of resting time before you dive in with high-quality cutlery, such as this modern knife set. It’s difficult to wait, but it’s well worth the effort!

Cater Your Seasonings

It’s easy to go overboard with seasonings. More seasoning seems like a good thing, at first, because it gives the steak more flavor.

For an even better result, it’s best to go with simple seasonings that allow the steak to speak for itself. You’re taking the time to cook a high-quality steak to perfection, why not have the flavor of the meat be the star of the meal?

Rubs and marinades are great for certain dishes, but most of the time, a simple seared steak is perfection, which is what our recipe is all about.

The Best Recipe for Simple Pan-Seared Steak

There are a lot of different ways to cook a steak that all result in a delicious meal. Before you dive into all of those different steak recipes, it’s a good idea to master the simplest version. The following is the best steak recipe to give you a lot of experience cooking steak while allowing you to experiment if you want.

Even if you never cook a steak in any other way, you’ll always have this method in your cooking toolbox. It’ll impress you (and your guests!) for many delicious years.

Ingredients:

• Room temperature steak (1 to 1 ½ inch thick of your grade choice)
• 2 teaspoons salt
• 3 tablespoons garlic butter
• Cast-iron skillet

Cooking Process:

1. Make sure your steaks are at room temperature so that the outside cooks as soon as it touches the hot pan, creating a good sear. Take them out at least a half-hour before cooking.
2. Start heating your skillet. A cast-iron skillet takes up to 10 minutes to heat up to the right temperature. Once it starts to smoke a little, it’s ready.
3. Pat the steaks dry with some paper towels to get rid of excess moisture, then season with salt, coating both sides with a generous layer.
4. Place the steaks into the hot pan, and leave them there for at least 1 minute or until a good crust forms. This is why there’s no oil in this recipe, as it’s not necessary and can hinder a proper sear.
5. Once the crust is there, you’re able to flip the steak to the other side without it sticking. Cook the other side for 1 minute as well.
6. Continue flipping between the two sides for another 4 minutes.
7. Add in the garlic butter (use steak butter or regular butter if you prefer) and tilt your pan to one side to allow the melted butter to collect. Use a spoon to spread the buttery goodness over the steaks as it cooks, keeping the meat tender, juicy, and flavorful. Flip and repeat every minute or so.
8. Continue cooking for another 6 minutes, at which time you’ll test for the doneness of the steak.
9. Once it reaches your preferred temperature, take the steaks out, and allow them to rest for half the time they cooked.
10. Enjoy with all of your favorite sides and sauces! 

    Cooking the Perfect Steak Only Takes a Little Practice

    Trying to learn how to cook the perfect steak seems like a daunting task at first. Once you try it a few times, it becomes far easier and you’ll never worry about ruining an expensive piece of meat again.

    Continue practicing and come back to this page whenever you need a refresher on tips and tricks. You’ll be a master at steaks in no time!

    Getting ready for a night of entertaining your guests? Check out the rest of our blog for even more pointers on how to wow everyone at your dinner table!

#steak #food #meat #cooking #kitxhen