Energy (Skillet - Collide)

Energy (Skillet - Collide)



http://www.youtube.com/watch?v=31iricBcxW0&hl=en

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Saucy Roquefort Cube Steaks

What is cube steak? And 'slices of beef round, usually in the round bottom, the race car. The machine pierces the meat to make an offer. You can also use cube steak race to beat with a tenderizing mallet or metal Malot.

Cube steak is a confusing term because it does not cut the meat into cubes. According to the site of Good Eats term was probably coined because it sounds better than 'perforated meat. '"The site describes Answers.comcube steak as a flavorful cut of beef. "Cube steak would be too hard, not soft," says the site, to eat.

Chicken Fried Cube Steak is a specialty of the south. The meat is dredged in seasoned flour, dipped in beaten eggs, flour again dredged and fried in lard. After browning the steak is cooked in butter sauce. Health-conscious cooks are finding new ways to prepare cube steak. The Web site Epicurious has a recipe for Braised Cube Steaks with Orange. Itcombines four attractive flavors - beef, onion, orange peel, ginger and soy sauce.

Some cooks add vegetables and cheese cube steak recipes. The website has a recipe for Steak Guides cube steak with Roquefort, a combination, "is published pamper your palate." But the recipe for a cup of chopped onion, an ingredient that is not compatible with your digestion and breathing. Children may be suspicious of onions, so I came up with this recipe.

The stores in my area carry muchlarge cube steak and I had to cut in half. You may need to do the same. blue cheese may be substituted with Roquefort. Saucy Roquefort Cube Steaks served with roast potatoes and vegetables or salad. Spoon a little sauce over the potatoes if desired.

Ingredients

4 cube steaks

02:01 cup regular flour

1 tablespoon olive oil extra light

1 tablespoon butter

1 1 / 4 cups beef broth

1 teaspoon low sodium salt

freshly ground pepperTaste

A pinch of garlic powder

1 teaspoon ketchup

02:01 cup crumbled Roquefort cheese

1 tablespoon flour sauce

Method

Dip steaks in flour.

Pre-heat a cast iron or nonstick skillet. Butter and olive oil pan. Steaks Cook on medium heat, turning once until golden. Remove steaks.

Add the beef broth, spices and tomato sauce to pan. Whisk in Roquefort cheese. Combine the flour sauce with a little waterand mix well to remove lumps. Whisk the flour and stir the sauce until it thickens. Steaks to skillet and return to simmer, uncovered, for 12-15 minutes. Serves 4.

Copyright 2008 by Harriet Hodgson

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Great Price Mario Batali 0-49053 for $69.95

Mario Batali 12-Inch Deep Skillet, Chianti Review

I needed a skillet that was heavy and multifunctional and reasonably priced. This skillet fits that bill. The skillet is very heavy and good looking. The interior of the skillet is quite rough, not smooth as I had anticipated. Also, they direct you to use only medium heat and below. I have used twice using the method of browning on the stove top and popping the whole unit into the oven to finish the cooking process. The results were very satisfactory. Even though they say it does not need to be seasoned, I think you have to use it a few times before it is seasoned properly. I will revisit this review in the future.

Mario Batali 12-Inch Deep Skillet, Chianti Feature

• 12-inch open skillet in chianti red with extra deep capacity--great for pan searing and braising meats
• Strong cast iron construction with matte enamel texture on the interior
• Helper handle makes it easy to lift and carry
• Excellent heat-retention for oven to tabletop use
• Hand wash with mild dish soap

Mario Batali 12-Inch Deep Skillet, Chianti Overview

Our 12" deep skillet is perfect for pan-searing with it's matte enamel texture on the interior and the extra deep capacity. Side walls contours allow for clean pouring, while the helper handle makes it easy to carry and comfortable to use.

Available at Amazon Check Price Now!

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Customer Reviews

Buying from Amazon works wonderfully again! - E. K. Slusarenko - Portland, OR
I purchased a Mario Batali 12-inch deep skillet to give to my son for a Christmas present. As usual, my purchase was easy to do with Amazon's convenient check-out process. And as usual, I received the skillet, packaged to prevent any harm to the product, on the day they promised it would be delivered. The skillet is a beauty and will be well appreciated and well used by my son.

Now my only problem is to keep me from giving it to him early!











*** Product Information and Prices Stored: Sep 06, 2010 23:35:08

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A Chef's View on the pros and cons of stainless steel cookware

Stainless steel is often the best in pots when you think. Used in households around the world by professional chefs, but there are some reasons why stainless steel cookware is a good choice. There are some disadvantages as well, but these are usually overshadowed by the benefits.

The advantages of stainless steel cookware are:

* Shelf. Stainless steel tends to be very tough. This type of pot, does not chip, rust, or evenFleck, at least slightly. Stainless steel is also dent and scratch resistant. It 's virtually impossible to destroy. This makes it very easy to clean, usually. The container is dishwasher safe, as a rule, able to handle going to the fridge and much more.

* Aroma preservation packaging. This type of cookware tends not to leach into food from one of its metallic properties. This means that the same pot doe no influence on the quality of taste. Furthermore, because there is no protection, non-stick coating, tendsthere is no danger of this material comes from food.

* Ability to transfer heat. Stainless steel cookware with high quality in the game, aluminum or copper, is brought used to improve heat transfer. This ensures even cooking of food. If the pot is well made, the properties of cooking almost impossible to beat or match.

* Look. Stainless steel is beautiful and is easy to see that maintained. The mirror need only a gentle rubbing or delete to bringin excellent condition.

* Recyclable. Stainless steel is completely recyclable. If a pan is not possible to have destroyed, can be saved in other ways. This makes stainless favored by those who are concerned about the waste.

The disadvantages of stainless steel are:

* Poor heat transfer. If a paste made of aluminum or copper is used, the thermal conductivity is very poor. This means that less steel is perhaps better than other products.

* Prices. BestStainless steel is the most expensive tender. On the other hand, a number of very good stainless steel cookware can be a long life. Many consider that this is a one-off purchase, whether the investment is worth it.

* Laundry. Although stainless steel is easy to clean, the food was coated pots do look a bit 'more attractive. However, little elbow grease useful regarded by many as the lives of pots and pans.

For stainless steel potsselected, there are some cleaning tips that may come into play. In general, should steel after use to avoid a potential to wash, no matter how small, for coloring. Basic clean sink or dishwasher work. To ensure that the area is beautiful, with a regular metal cleaner out of the pan. Stuck on foods usually have a little elbow grease. Soap and steel wool usually do the trick.

Stainless steel cookware is a great all around buy. It is preferredprerogative of amateur cooks and professional chefs worldwide for its durability, beauty and taste of food quality. Although the best cook could be more expensive than other options, many feel the effort is worth it.

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Chicken Teriyaki

This court is more in the style of Japanese cuisine, like chicken is cooked on a stove, not in a wok, and separate from vegetables. I use an electric hot plate, and it works great. The dish can be made with chicken breast, but I prefer to use chicken thigh.

2 chicken breast bones skinless boneless chicken thighs skinless O 4
Teriyaki sauce
1 teaspoon garlic powder
2 tablespoons sherry
any type of vegetable for frying

Cut the chicken intosmall cut into thin strips. The thinner the better. Place the chicken in the freezer for half an hour or so. And 'firmly until the meat and make it easier to cut. Put chicken pieces in a bowl, the sherry, garlic powder and teriyaki sauce. The meat is fully submerged, and covered with the sauce. Marinate for at least half an hour, up to 4 hours. The longer the meat is marinated, the stronger the flavor Teriyaki.

The marinated meats and vegetables to fry to prepare. I likeMushrooms, onions, carrots and celery with the chicken teriyaki. Just before cooking the meat, vegetable stir fry, put the lid on the wok to keep warm.

Preheat grill to 400 degrees if you are a power. You can also use an iron skillet. If the pot is hot, then 1 tablespoon peanut oil rust. Let the oil is hot, use tongs to put it mildly meat on the grill. It 'very exciting and some areSketches, so please use caution. Spread a layer of flesh just above the grill and let rest for 10 seconds. This caramelize some of the teriyaki sauce. After the first 10 seconds to move the beef teriyaki sauce has a lot of sugar in it, I know you need to keep moving or the chicken will burn it. Do you want a tan and a bit 'charring of the meat is good, but not burn. All in the bowl to marinate the left can be poured over the chicken while cooking. Continue to hold the chickensWithout moving. The cooking time depends on the amount of chicken and thin slices as you cut.

To serve, stir-fried vegetables lying on a bed of rice or oriental noodles, then place chicken on top. Pour a little 'fresh teriyaki sauce on the meat. The taste of freshly cooked sauce and the sauce is just different enough to bowl a good variety of tastes.

This can also beef, pork be done, and seafood. An interesting variant is the wheel until the green onions and / or green or redPeppers lengthwise and add the marinade. They add more flavor to the meat during cooking.

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