Hello, all! So, what do you do when you're just starting out cooking something new. Maybe you're venturing into a new style of cooking by trying out some of the venerable Julia Child's classic recipes. Maybe you want to embark on learning how to replicate a different ethnic/cultural cuisine, like, say Indian cookery. Maybe you just haven't done much cooking & want to get your toes wet, so to speak.
Or maybe you're a vegetarian, but you are raising a couple of omnivores and want a little help with some simple/basic meat dishes. :)
So, to help a friend out, let hear some of your quick and/or easy and/or basic recipes with meat. We're not looking for those elaborate, impress-the-guests recipes this time around (but feel free to post them, or any other recipe, anytime, regardless of current theme!), but more accessible ones.
If you've got recipes/ideas that are easily accomplished as meated/meat-free (like, say, cooking up a steak, slicing it, and serving it as part of a make-your-own-fajitas buffet along with sauteed onions & peppers, cheese (dairy & non?), etc.), here's a special plea to post those! Simple ideas that you don't think warrant their own post can certainly go in the comments section here.
Thanks much, Recipeeples!!!
The Topics of The New Accidental Hedonist
2 days ago
1 comments:
Specifically addressing the meat portion of this, these would be the simple preparations I do:
- if at all possible, buy the cut you need
- if you can't and need to debone something, google and a fillet knife are your friend
- use a meat thermometer -- 165 degrees = fully cooked (and many will argue, overdone, but that's your choice)
- I like to use garlic salt on beef and pork and throw it in the oven at 350 degrees, turning once
- I use a thermometer that has an oven safe probe and beeps when it reaches the desired temp (also handy for making caramel :-) )
- I like to cook chicken breast in an uncrowded pan with salt, pepper and olive oil. When I want to get fancy, I put a few sage leaves on one side and cover with procuito and then cook (procuito side down first) -- a la chicken saltambuca without the awesome, but time consuming capered butter sauce.
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