Beef Cooking Methods : Cooking Pork Tenderloin Roast : Convection Oven Cooking Times Chart.

Beef Cooking Methods

beef cooking methods
  • The practice or skill of preparing food
  • Food that has been prepared in a particular way
  • The process of preparing food by heating it
  • (cook) someone who cooks food
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • Orderliness of thought or behavior; systematic planning or action
  • method acting: an acting technique introduced by Stanislavsky in which the actor recalls emotions or reactions from his or her own life and uses them to identify with the character being portrayed
  • (A Method) Return to Cookie Mountain is the third full-length album by the American rock group TV on the Radio.
  • A particular form of procedure for accomplishing or approaching something, esp. a systematic or established one
  • (method) a way of doing something, especially a systematic way; implies an orderly logical arrangement (usually in steps)
  • The flesh of a cow, bull, or ox, used as food
  • cattle that are reared for their meat
  • meat from an adult domestic bovine
  • gripe: complain; "What was he hollering about?"
  • A cow, bull, or ox fattened for its meat
  • Flesh or muscle, typically when well developed

How to make a great burger: 1lb (500g) minced beef 1/2 onion, very finely chopped 1 clove garlic, crushed 1 tbsp chopped parsley 1 tbsp Worcester Sauce 1/2 tsp Dijon Mustard 1 egg yolk Salt and Pepper Put in bowl and mix thoroughly. Put to one side somewhere cool for an hour or so to allow the flavours to mingle. Shape into two large or four small burgers. Cook, via your preferred burger cooking method. I heat a little olive oil in a pan, and fry slowly for a good long while, which enourages the build up of delicious caramelised crispy bits on the base of the burger. Take a bread roll, preferably not one of those white pappy sesame-topped burger buns from the supermarket, but something that at least vaguely resembles real bread. The burger pictured is on an organic pain rustique from Tesco. Split the roll in two, and toast lightly. Place the burger on one half. Take some cheese. A good mature cheddar is ideal here. Lancashire would work well too. Cut a couple of chunky slices and lay them across the burger. Return to the grill until the cheese starts to melt. Top with items of your choice. The burger pictured has thinly sliced red onion, red pepper, tomatoes and Duchy Originals Tomato Chutney. Serve with salad, or if you're feeling really gluttonous, chips (that's "fries" to all you folk on the other side of the Atlantic). [DSC_4256]
Mongolian beef (Home-made)
Mongolian beef (Home-made)
Mongolian Beef Adapted from The Essence of Shangri-La Ingredients: 8 oz beef tenderloin (thinly sliced) 2 tablespoons cooking oil 1 inch ginger (finely chopped) 3 cloves garlic (thinly sliced) 1 onion, sliced thin 1 bunch scallion a.k.a. green onions (sliced diagonally) Marinate: 1 teaspoon corn starch 1 teaspoon soy sauce t tablespoon water 1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine) Sauce: 2 teaspoons hoisin sauce 2 tablespoons soy sauce 3 dashes white pepper powder 1/8 teaspoon sesame oil 1/4 teaspoon Maggi seasoning Salt & sugar to taste Method: Marinate the beef slices with the seasonings for 30 minutes. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside. Heat up another 1 tablespoon of oil and saute the garlic and ginger until aromatic. Add the onions and cook until translucent. Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add half of the green onions. Do a few quick stirs, add salt and sugar to taste, dish out and garnish with the shredded scallions. Serve hot.

beef cooking methods
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