Beef Recipes in Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy with PIctures Filipino Style: Simple Beef Recipes

Showing posts with label Simple Beef Recipes. Show all posts

Monday, 29 September 2014

Simple Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian

Simple Beef Recipes Biography

Source:- Google.com.pk
The steak glistens in the lunchtime sun, red as a cartoon apple.
“Do I have to touch it?” my friend Kalpna asks. You’re going to cook it, I tell her. You too, I tell Galit, at the beginning of our cooking lesson.
I was at the beach with Kalpna, and we were sharing a veal sandwich, when she confessed that she wanted to eat out less but didn’t know how to cook a piece of meat. At a party, Galit said she wasn’t ready for home ownership, not before learning to cook a piece of fish.
These are both smart professionals who do all sorts of things I can’t. Kalpna Patel is a crafter and designs store windows. I can’t darn a sock. Galit Rodan is a photojournalist. I don’t know how to set my camera’s white balance.
And while vegetables are a good first cooking lesson for most people, I understand that proteins are scarier.
I get it. We’re afraid of meat. It’s wet and sticky. Supermarket meat comes in shrink-wrapped packages, portioned into right-angled shapes. We’re taught to handle it like it’s radioactive, as dangerous to cook as meth. And while precautions have to be taken with chicken, which often carries salmonella, we can safely mess around with a good piece of beef, lamb, pork, fish or tofu, procured from a trustworthy source.
The salmon and steak we’re cooking today can safely be eaten raw.
I start by steaming a piece of the fish so they can see how the flesh changes as it cooks, going from bright orange to pink. Every couple minutes I make them poke it with their fingers, partly to see how the flesh changes as it cooks — the fish is structured sort of like plate mail armour, and the plates begin to separate as they heat through —and partly to get over their fear of touching it.
The only way this protein cooking lesson is going to work is if I get Kalpna and Galit to relax about getting their hands dirty, with minimal interference from me.
When I tell Kalpna that we won’t be using a timer to cook our food, she looks betrayed. Instead we’re using salt, heat and observation. If you depend on a recipe that tells you to cook a piece of meat for eight minutes, how do you know your meat is the same density as the one the recipe tester used, that your oven distributes heat the same? You have to learn to trust your senses. Imagine driving with your eyes closed, depending only on your GPS, the voice telling you, “in 100 metres, turn right,” without using your eyes to see when to make the turn, if any other cars are coming.
Stop leaning on cooking times. They’re estimates. We can only learn to cook these things when we start to trust our sense of smell, touch and taste.
Buried in Harold McGee’s dense tome of food chemistry, On Food and Cooking, is the most simple and helpful explanation: “The trick in frying is to prevent the outside from overcooking before the inside is done.”
That’s why we take meat out of the fridge in advance of cooking. Starting from cold, it takes longer for the heat to penetrate the centre, so the outside is going to overcook.
After the steaming I demonstrate pan roasting (starting in a pan, to achieve crispness and colour, finishing in the oven where the surrounding heat will cook it more evenly) and then Kalpna and Galit roll up their sleeves and cook salmon, steak and chicken, fearful at first, their arms extended to stand as far from the meat as possible.
They cook each piece using the same method, looking for the same signs, which I will produce here as a list, rather than the usual formatting of a recipe (e.g. “cook until browned, about 7 minutes”).
1. Poke the meat. Try to remember how it feels when it’s raw.
2. Heat an ovenproof pan to medium-high and the oven to 425F/220C.
3. Sprinkle the meat with coarse salt.
4. Pour some oil in the pan: vegetable, grapeseed, peanut, rendered animal fat (chicken, beef, pork). Anything but olive or sesame oil, which have low smoking points and will burn at this heat.
5. For fish, slice a few slits into the skin side to prevent buckling. Lay the meat flat in the pan and do not move it around. Watch as the edges begin to colour. Lean in to really see it. Every protein, including tofu, connects with hot metal the same as Spider-Man’s webs. It quickly forms a bond that will tear if pulled. But leave it for a minute and it releases from the metal. When that happens, lift it up with tongs to peek at how the colour and crust are coming along, moving it around the pan so its surface is coming in maximum contact with the heat. When it gets coppery-coloured turn it over. Do the same on the other side and then slide it into the oven.
6a. Keep poking it every couple minutes. You’ll feel how the texture tightens as it cooks. The first time you do this, you will not think you’re learning anything. But when you cut into the meat and see if it’s rare, medium or well done, it will connect with your stored memory of the meat’s firmness. Do this a few more times and you’ll start to trust your senses.
6b. With chicken, use a thermometer. Go by Health Canada guidelines.
7. When practising, don’t be afraid to slice into a piece of meat. You’ll learn more by linking your sense of touch with what you see on the inside.
8. When it’s ready, rest meat on a cutting board for a few minutes. It will retain more juiciness when sliced.
9. Do it again and again. When you learn to cook a good, flavourful piece of meat or fish from a trustworthy source, you’ll stop overcooking it and no longer need blobs of sauce (loaded with salt and sugar) to cover up the lack of taste.
Later I email them with the bonus message that you can cook meat and vegetables in the same pan (so long as you don’t overcrowd it). A confident Galit sends back a photo of salmon and brussels sprouts and tells me, “I just did this.” I am overjoyed.
Our culture sends us the conflicting messages that we don’t have time to cook but that we’re dumb for not knowing how to cook. School doesn’t teach us and corporations do their best to sell us a lifestyle of convenience foods that don’t require understanding of how they work. Meanwhile, we are increasingly fetishistic about food, made to feel foolish, or that we’re bad parents, if we can’t effortlessly conjure nutritious meals based on a stroll through the market.
Never feel dumb for not knowing how to cook something. Just put up your hand and ask.

Simple Beef Recipes Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian

Tuesday, 23 September 2014

Simple Beef Recipes Beef Recipes in Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy with PIctures Filipino Style For Kids Asian

Simple Beef Recipes Biography

Source:- Google.com.pk
What will the result be of not having Voter ID on Election Day in Wisconsin? Pro- and con- Voter ID representatives sparred on WKOW Ch. 27’s “Capitol City Sunday” on the issue.

Scott Grabins, chair of the Dane County Republican Party, said he was frustrated by the U.S. Supreme Court putting a stop to Voter ID. The court didn’t rule on the constitutionality of the law, but said the U.S. Appeals Court’s decision on Sept. 12 to allow the law to go into effect this fall would create confusion at the polls this election cycle.

“There’s frustration that it wasn’t based on the law itself,” Grabins told host Greg Neumann. “It’s just the timing. That doesn’t really seem to me to be something the court should be ruling on.”

Grabins said he thought the court would ultimately uphold the law, saying it was very similar to an Indiana Voter ID law the court okayed. But Andrea Kaminski of the Wisconsin League of Women Votes said the two states’ laws are very different, and enacting voter ID in September, after some voters had already sent in their ballots, was a recipe for trouble.

“I do know that it’s quite different from the Indiana law,” she said. “The opportunity to go to a DMV to get an ID is much different here. If you live in an area of the state, and there are many areas like this, where your DMV is only open a half-day every two weeks, those two-week intervals fly by pretty fast.”

Neumann said that 44 of Wisconsin’s 72 counties have Department of Motor Vehicles offices that are only open two days a week or less.

But would not having voter ID this fall lead to voter fraud and impact the results?

“We haven’t been able to document the extent of the problem,” Grabins said. “To say whether it will swing an election, that’s a high bar.”

But Kaminski said the evidence just isn’t there that voter impersonation happens at the polls.

“They have not found any cases of voter impersonation in Wisconsin, and barely nationwide,” she said. “What they have found is cases of felons voting. That is illegal voting. Voter ID would not stop that.”

Read more: http://host.madison.com/news/opponents-and-proponents-spar-over-voter-id-law-on-capitol/article_a16a2748-5224-11e4-beef-b32c0529a47e.html#ixzz3FxZ1QwLC

This reminds me of all the things done to keep down the southern black vote after the passage of the Civil Rights Act.
Actually showing an ID is OK with me, a leftist, just so people can use the same IDs as they do to get a fishing licenses, buy liquor, get food stamps etc, etc (the examples always given by the Right.) ....OR....make state issued ID's available in more places than only the DMV - like in local banks or grocery stores or where you get the fishing licenses, ID's to buy liquor, food stamp license etc, etc.
It's interesting that hyper-Republicans have caved on fees and other requirements - ALL EXCEPT making non-driving and hourly workers (low-income mostly) go out to usually distant DMV's, making time-consuming trips by mostly public transportation. .
And what does the Republican proposal to make big city (i.e. Milwaukee) voting hours the same as small towns in the interest of "fairness" suggest about intentions to suppress the votes of those who tend not to vote Republican??

Read more: http://host.madison.com/news/opponents-and-proponents-spar-over-voter-id-law-on-capitol/article_a16a2748-5224-11e4-beef-b32c0529a47e.html#ixzz3FxZBGu2V

For the chicken, pre-heat the oven to 200C/400F/Gas6. Heat the butter and olive oil in a large ovenproof casserole dish over a medium-high heat. Season the chicken with salt and pepper. Place it skin-side down in the pan and brown all over; this will take about 10 minutes. Add the rosemary, garlic and white wine. Allow to bubble for one minute, cover with a tight-fitting lid and put in the oven for 40 minutes,

Meanwhile, make the risotto. Drain the porcini, reserving the soaking liquid. Roughly chop the mushrooms and set aside.

Put the chicken stock in a pan over a high heat, add the porcini liquid and bring to the boil, then reduce the heat to a simmer.

Heat the oil and half the butter in a large, heavy-based pan over a medium heat. Add the onion and cook for 5 minutes or until soft. Add the rice and porcini and stir until the rice grains are coated in the oil. Pour in the wine and let it bubble until almost evaporated.

Add the simmering stock, a ladleful at a time, stirring constantly and making sure that each addition of stock is absorbed before you add more. Continue adding stock for about 20 minutes or until the rice is al dente and creamy. Remove from the heat and stir in the Parmesan and the remaining butter. Season to taste. Serve the chicken with the porcini risotto and a green salad or seasonal vegetables.

Preheat the oven to 160C/325F/Gas3. Heat the oil in an ovenproof casserole dish over a medium-high heat. Season the ribs with salt and pepper and brown them on all sides in the pan; you might need to do this in two batches to avoid crowding. Remove from the pan and set aside.

Place the pan back on the hob and reduce the heat to medium. Add the butter, onion, carrot, celery, garlic and pancetta, and cook, stirring, for 10 minutes. Return the beef to the pan, pour in the wine, reduce the volume by half, then add the stock. Bring to the boil, add the tomato paste and thyme, and cover.

Place in the oven and cook for 3 to 4 hours, or until the meat starts falling off the bone. Take the ribs from the pan, cut the meat off the bone, then put it back in the pan with the sauce.

Cook the fettuccine in salted boiling water until al dente. Drain, reserving some of the cooking water. Toss in the knob of butter, adding a bit of the cooking water to loosen. Serve with the beef-rib ragu.

Simple Beef Recipes Beef Recipes In Urdu Kerala Style Easy Panlasang Pinoy Pakisani Healthy With PIctures Filipino Style For Kids Asian