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Christmas Recipes: Cakes & Tarts. Nos. 4 of 7 - Date & Ginger Cake
Christmas recipe makes: 16 slices
calories per serving: 210
preparation time: 20 minutes
cooking time: 60 minutes
suitable for freezing
Christmas recipe ingredients:
* oil
* dates, stoned 125 g (4 oz)
* stem ginger, in syrup 50 g...
Oriental Chicken Wings
This exciting Chinese chicken dish masterfully blends the flavoursome tastes and spices of the exotic Orient. Try it today; you won't be sorry!
1 1/2 pounds chicken wings -- disjointed 1 medium egg 1/2 cup soy sauce 2 tablespoons garlic powder...
Teaching your children how to cook
If you're ready to teach your children how to cook, here are
some simple tips for teaching them the basics, and giving them
skills that will last them a lifetime!
First of all, think safety. Any child that has to stand on a
stool or chair...
Varieties of Gourmet Olives
The history of olives and olive oil can be traced back to at the
least biblical times. When the waters of the great flood
subsided and Noah sent forth a dove it was an olive leaf she
returned carrying in her mouth. It is known that as long as...
What is Nouvelle Cuisine?
The 1970's brought a great deal of upheaval and new ideas to the forefront, and the world of cuisine was no exception. In June of 1975, the British magazine Harpers & Queen coined a term to refer to a new type of food that was sweeping the world:...
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Different cuts of steak
Have you ever stood at the butchers counter and wondered, what is the difference between a top sirloin and a porterhouse. If you find a good beef cookbook often times it will have a diagram of the different cuts of meat. If this is too ordinary for your taste find yourself a couple of young FFA (Future Farmers of America) members. They will be all too happy to tell you all they know about beef. In my experience you will know far more than you ever wanted to about the inner and outer workings of a steer after meeting with FFA members. In case neither of these options is readily available here is a break down of some common cuts of beef.
Rib-eye; this cut is a top choice because it has abundant marbling. As the rib-eye cooks this marbling melts into the meat and creates a juicy, rich tasting cut of meat.
Porterhouse; this cut also has plentiful marbling. The porterhouse has a top loin that is moist and flavorful and a smooth buttery soft tenderloin. This cut is a popular choice in restaurants featuring deals such as eat all of our 26 ounce steak and your entire meal is free. Be forewarned this is a lot of meat, I have seen many brave souls try and only one succeed. He had a stomach ache for two days.
New
York Strip; this is a t-bone with the tenderloin and bone cut away. This is a good quality cut of meat and can usually be found at a lower price per pound than the preceding cuts.
T-bone; this is an excellent cut for couples who like to share. The smaller tenderloin is a few delicate bites while the New York strip can satisfy the heartier appetite.
Filet Mignon; this choice is usually a more costly choice but is well worth the additional expense if you are looking for the most tender and moist cut of meat. You will not find the intense flavor of a rib-eye or porterhouse but this is still an excellent cut of meat.
Top Sirloin; this cut is a lesser grade but larger cut of meat. A family of four can eat from one top sirloin. Try to buy the top or prime grade, they will be tenderer than the lower grades.
About the Author
Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com
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