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beef frying



  • How to cook perfect sirloin steakHow to cook perfect sirloin steak
    After a visit of many local restaurants, I can easily say, that they do not know, how to caak perfect sirloin steak! Perfect steak, is a steak ...

  • How to cook fillet steakHow to cook fillet steak
    Fillet steak is the most tender and most expensive cut of beef. Many restaurants serve this steak as a best from their menu. This stake should be ...

  • How to cook hanger steak, Canadian styleHow to cook hanger steak, Canadian style
    Hanger steak (also known as hanging tenderloin, onglet, or butchers steak) is a very rare cut of meat, which is almost impossible to find in any ...

  • How to fry extra thick rib eye steakHow to fry extra thick rib eye steak
    The most beautiful steaks are usually cooked from the thick cuts. These steaks usually include all ranges of meat doneness, from well-done on the ...

  • How to make thick rib joint steakHow to make thick rib joint steak
    Beef bone in rib joint is usually used for making roast beef, but because the main part of this steak, the central muscle is the rib-eye part, it is ...

  • How to make sizzling beef with Choi SumHow to make sizzling beef with Choi Sum
    Very attractive way of cooking food, is to cook it on the hot plate, after serving. This process called sizzling. All ingredients, either raw, ...

  • How to make saltimboccaHow to make saltimbocca
    Saltimbocca is a classical Italian veal steak fried in wine with prosciutto and sage, and this combination is a tradition, but it is possible to ...

  • How to make a simple rump steakHow to make a simple rump steak
    Rump steak is one of the cheapest proper steak cut, available everywhere. Less tender and less flavour in compare with sirloin steak, but much ...

  • How to make a perfect sirloin steakHow to make a perfect sirloin steak
    Sirloin steak is a thick cut from a rear back part of the beef. Proper sirloin steak should have a deep-red colour, nice marbling, and about 1/4 - 1/ ...

  • How to make vinegar marinated London BroilHow to make vinegar marinated London Broil
    Traditional London Broil is a flank steak, marinated before broiling, or grilling. Traditionally, London broil steak was prepared from the flank ...

  • How to make proper London Broil with Chinese-style marinadeHow to make proper London Broil with Chinese-style marinade
    Originally, London Broil was made from the Flank steak. In this recipe we will make the London Broil steak exactly from the flank steak with sweet ...

  • How to make thin Top Blade steakHow to make thin Top Blade steak
    Top Blade steak, also known as Oyster Blade steak is a very juice, tender beef cut from the chuck area. Highly marble beef with thin ribbon of ...

  • How to make beef rolls with mushroom pasteHow to make beef rolls with mushroom paste
    Many beef cuts have very tender meat but not contain enough fat for proper frying or grilling. In this case the optimal solution will be infuse ...

  • How to make wine and vinegar marinated London Broil from Round steakHow to make wine and vinegar marinated London Broil from Round steak
    London Broil, despite its name, originated in America. The main idea is to marinate the average quality meat, and then perform quick broiling, or ...

  • How to make thick Rib Eye steakHow to make thick Rib Eye steak
    To preserve all the juice form inside the meat, steak should be reasonably thick. This recipe will shows, how to cook thick (2 inch, or 5 cm ...

  • How to make rib eye steak in its own fatHow to make rib eye steak in its own fat
    Sometimes it is very interesting to enjoy real taste of the beef steaks, which is not shaded by the taste and aroma of oil, usually olive oil, used ...

  • How to roast well done beef with kiwiHow to roast well done beef with kiwi
    Many beef cuts look tender, but they generally are not tender enough for a good traditional steak. For example, top-side or rump-side, even well dry ...

  • How to cook cheap chateaubriand steakHow to cook cheap chateaubriand steak
    Originally, chateaubriand steak was cooked from fillet steak (tenderloin in American classification). This recipe originated from the Louis XVIII ...

  • How to make thin Rib Eye SteakHow to make thin Rib Eye Steak
    Proper Rib Eye steak should be very fat and thick. The optimal thickness is about 1-1.5 inches. If the steak is thinner, it will loose plenty of ...

  • How to make Rib of Beef SteakHow to make Rib of Beef Steak
    Rib of Beef steak is very similar to Rib-eye steak, but the thickness is related with the bone thickness. The optimal thickness for steak is between ...


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