Christian InTech Articles - Cooking TIps

Informative Articles

Apple Cheese Bread Yield: 8 Servings     1/2 c Butter or margarine      2/3 c Sugar 2 x Eggs      1 x Apple peeled and chopped 1/2 c Grated sharp Cheddar cheese      1/3 c Chopped Walnuts 2 c Flour      1 ts Baking Powder 1/2 ts... Buying, Storing And Preparing Apples When buying apples, look for those that are firm and brightly colored. Shiny red for Macintosh, Rome and red Delicious. Clear green for Granny Smith and golden yellow for Delicious. Always avoid bruised apples. When an apple is damaged, the injured... Cheese Serving Guide Cheeses come in a wide variety of flavors, textures, and types. Gone are the days of un-wrapping a slice of American cheese placing it on white bread and calling it a meal. Today's specialty markets make it easy to serve gourmet cheeses as an... Délices de France, A Delicious Way Of Cooking, A Culinary Art Would you like to taste authentic French specialties gourmet food and recipes? Well, this is what Délices de France can do for you. Délices de France was founded in January of 2004 by Anne Garrett. I know all the fine dining of her country.... Surviving the Heat of the Kitchen (ARA) - You’ve seen aspiring singing idols, survivors in the wilderness and gold-medal athletes. Now meet the Best Teen Chef in America Patricia Homma, who sautéed, roasted and whisked her way to the top award in a national high school Culinary...         How to Grill the Perfect Steak There is not much better in this world than sitting down to eat a perfectly grilled, tender, and juicy Porterhouse or T-Bone steak. There are many opinions and techniques available regarding the best way to master cooking a steak including whether or not to marinade or use a rub, how long the steak should be grilled, and how to correctly grill the steak. In my book there is only one way to grill a steak, and you will find instructions below for grilling a Porterhouse steak, which will also work for a T-Bone steak. The Perfect, Grilled Steak Choosing the Cut of Meat: 1. The first step is to choose a great cut of meat to grill. You will probably need a good butcher's help to do this. He or she can cut the steak for you. Choose a steak that is at least 1-inch thick, up to 1.5 inches thick. The Porterhouse needs to be fresh, not previously frozen, and it should be a nice, med-dark red color. Marinade and Seasoning: 2. When you marinade a steak, you are not trying to change the flavor of the steak, you are trying to compliment the delicious, natural flavors produced by grilling and already present in the meat. You do not have to use a marinade, but a good marinade will help in tenderizing the meat. Steak Marinade: 1. 12-ounces of a dark beer such as Amber Bock 2. 3-Cloves of Garlic, Peeled and mashed 3. 1/4-Cup Chopped Onion 4. 1-TSP Fresh Ground Pepper 5. 1/4-TSP Salt 6. 1/4-Cup Vegetable Oil 7. 1/4-TSP Cumin 8. 1/4 TSP Dried Thyme Instructions: 1. Whisk together all Ingredients 2. Place steak in a safe container, such as Tupperware, and pour marinade over the steak 3. Turn the steak over, put a lid on the container, and refrigerate for 12 to 24 hours Grilling the Steak 1. Remove the steak from the marinade, and let it sit for about 1 hour before you grill it. This will bring the temperature of the meat closer to room temperature. 2. Before lighting the grill, spray on pam to prevent sticking. 3. Gas Grill Method: If you are using a gas grill, hopefully it has two burners. Heat the grill by turning one of the burners on high, and the other on low. This will allow you to sear the steak and seal in the juices. Place the steak on the hot side of the grill for 1.5-2 minutes. Turn the steak over and cook for 2 minutes. Move the steak to the cooler side of the grill and cook it for about 7-8 minutes for medium rare. The internal temperature should reach about 135F degrees. 4. Charcoal Grill Method: Build a fire in 1/2 of the pit, and let the charcoal burn down; they will turn white, and you should not be able to hold your hand over the top of the grill for more than 1-2 seconds. Place the steak on the hot side of the grill for 1.5-2 minutes. Turn the steak over and cook for 2 minutes. Move the steak to the cooler side of the grill and cook it for about 7-8 minutes for medium rare. The internal temperature should reach about 135F degrees. 5. Let the steak rest by placing it on a plate and covering it with foil for about 5 minutes or so. This will help in making the steak tender and juicy because if you cut the steak too early, the juices will be hot, causing them to ooze out. Steak Toppings: 1. Sauteed mushrooms and onions are two of my favorite steak toppings. Directions: 1. Heat 4-TBSP of butter in a non-stick frying pan. 2. When the butter melts, add sliced onions and cook for 4 minutes 3. Add mushrooms and cook for another 4 minutes or until onions are opaque. Options: 1.You can add 3-TBSP of heavy cream when you add the mushrooms to produce a creamier topping 2. Add 1-2TBSP of Soy sauce or Worcestershire sauce to butter. Eat Up! About the author: Aaron Ralston, also known as The Smoker King, is the owner of Outdoor Cooking: Barbeque, Sauces, Mops, Rubs. Visit http://www.thesmokerking.com to find many great barbeque recipes and techniques.