Bargains For Pets

Category : Cooking

The Perfcet Grilled Steak

April 23rd 2011 Posted at Cooking
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Grilling the perfect steak is an art form. It takes practice and patience to master. If you follow these simple steps you will have no trouble grilling a great steak. Lets first talk about my recommendations for the cut of meat. When grilling a steak, I like to use either a rib-eye or a NY strip. If you want to splurge, you can also grill a filet Mignon. Any other cut on the grill will turn out tough and chewy.Before you get started, make sure your steak is set out at room temperature before grilling. Some people might tell you that this isn’t necessary, however I feel that this helps grill your steak more evenly and faster. Once at room temp, I like to season my steak with just a little kosher salt, cracked black pepper and then rub both sides with olive oil. You want to t Knife Sharpener aste the flavor of the meat and the grill with your seasoning to compliment, not over-powerNow, Preheat the grill. Hot as it will go for a gas grill, and a single layer of ashy white coals for a charcoal grill. Make sure you rub down your grill rack with some oil first, this will help keep your steak from sticking. Stay away from the oil sprays, they can effect how your meat will taste, use olive oil only.Place each steak on the grill for three minutes. Turn and grill on the second side for an additional three minutes. Once your steaks have been grilled, remove the meat and let rest for at least 3 minutes before eating. This will allow all of the juices to settle back into the meat. Here is a quick grilling time chart that will help you have your steak just the way you want.

The Dirty Little Secret About Gourmet Olive Oil

April 9th 2011 Posted at Cooking
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One of the dirty little secrets that gourmet olive oil producers and distributors don’t want the general public to know is this – the flavor of ANY olive oil, whether it is a gourmet olive oil or a store-brand olive oil, will NEVER be better than the day it was bottled. In fact, from the day that the olive oil is bottled, the olive oil goes through a gradual break-down of the base chemicals found in the olive oil that leads to a consistent deterioration of quality, aroma, and taste. If you leave olive oil for a long enough period of time exposed to bright sunlight and warm heat, the olive oil will slowly become rancid over time, making for an awful and unforgettable non-gourmet cooking and eating ex Wusthof Knife Sharpener perience. What does this mean to the gourmet olive oil connoisseur? 1.) Always by the best olive oil that you can afford 2.) Always check the “Made On” date on every bottle of olive oil that you purchase 3.) Try to find the freshest, most recently pressed olive oil, preferably a local gourmet olive oil Over the next 2 weeks, we will be compiling a list of many areas in the United States that you can find fresh, recently pressed gourmet olive oil that will surely be the freshest, most tasteful olive oil that you can find! Although it can be extremely difficult to find locally produced, freshly pressed olive oil, we have amassed a list of olive oil producers that are located here in the United States.

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