Picture: Dry aged Steak

Lobles: „Aging produces beef that is naturally tender and flavorful. Nothing the cook does to add flavour in the kitchen is a substitute for starting with properly aged meat.“

Why are dry aged steaks expensive?

Dry aged steaks are made of the best prime beef  and need up to 6 weeks to dry an develope their flavour. During their aging-prozess, the beef loses 20-30% of weight – vacuum aged steak not.

Picture: Hüftsteak zubereiten

Hard Facts: 300 grams rump steak, cast-iron pan, asparagus (in season)

It gets from me a steak marinated in Sweet Baby Ray’s barbecue sauce, salt and pepper Block House steak.

As a subsequent dip you can use the Sweet Baby Ray’s also exactly like the original HP or HP Sauce Honey Woodsmoke Sauce.

All Steak-Saucen/Marinaden have a smoky, fruity aroma. The HP The original sauce is also slightly sweet and sour, which fits wonderfully strong meat.

The steak is 2-3 hours in its marinade. Instead of a grill pan, this time I use a heavy iron, inside smooth pan. The fat edge of the rump steak is cut into each one centimeter wide intervals – Thereby we avoid the waves of the steaks and all reached the same temperature. Thus the piece of steak at all points is equal to all.

Depending on the thickness of the steak should cook for 3-4 minutes on each side at high (not maximum) heat in the pan.

rumpsteak-spargel

- It’s easy –

My girlfriend grew up with Chinese food the other day and has a sharp and sour Chinese soup itself gemacht.Auf demand for a „family recipe“ we received the following recipe for a Chinese and sour soup as a starter and Scharf (of course now tried several times):

Ingredients for 4 people

2 tablespoons cornstarch

2 tablespoons water

4 tablespoons soy sauce

1 tbsp fish sauce

1 chili

4 large mushrooms

1 red bell pepper

800 ml broth

1 chicken breast

1 egg

1 tsp sesame oil

Preparation:

The cornstarch with the water and then mix the soy and fish sauce to add.

Chilli mince and slice the mushrooms and red peppers and chicken into thin strips.

Whisk the egg.

Cooking:

In a large pot of broth, mushrooms and chicken breast ca 15 minutes to cook. Subsequently, the mix of cornstarch / water, soy, fish sauce and chilli in volume. Bring to a boil and let the peppers add.

Now the egg under rapid stirring, pour in slowly. Last 1 tsp sesame oil comes on top.

This is the basis for a sharp and sour Chinese soup, but still allows for refinement!

Tip:

Who can still add a teaspoon of tomato paste and rounds the sharp and sour Chinese soup with lemon and some sugar from (caution: the soup must not boil!).

One can of course, bean sprouts or other Chinese vegetables in addition to use.

A beef steak (beef steak) can be in many different ways with different cuts of meat and variety of recipes s prepared. Luke would probably eat more meat and preparation of the Argentine version. So steak in the pan, salt, pepper, finished.

I once tried the U.S. version, marinated with homemade BBQ. The marinade tastes slightly smoky, fruity, slightly spicy and is known to have been leaning BBQ sauces () 1A for example.

Marinade ingredients: tomato paste, sweet soy sauce, salt, white pepper, honey, sugar, ketchup, mild paprika powder, garlic, curry and a little bit of lemon.

The beef steaks were placed in the stirred marinade for 2-3 hours and then landed in a classic grill pan. 3-4 minutes on each side at high (do not have maximum heat), followed by rest made the perfect steak. Super Röststreifen outside innenschön pink.

Potato wedges (country potatoes or baked potatoes) to do so. Wash potatoes properly, in 4 or 6 wedges with paprika powder, rosemary, salt and olive oil in durchgaren Open less than 200 degrees about 30 minutes. The columns here 1-2 times a contact in the oil, so they are crispy at all and all.

beef-steak-roh

The paella will be served throughout Spain, although Spanish cuisine is actually dominated region. So are the more than 100 different paella dishes to explain. The most famous dish is the Paella Valencia paella (Paella Valenciana).

Paella is a main ingredient in all recipes n rice. Saffron is also almost always part of a paella. He gives paella their typical bright, orange-yellow color and makes the most delicious paella (which it is also yours).

Besides the rice, various meats such as pork ribs, fried chicken or rabbit and used in a paella. Snails, shrimp (Gambone, crayfish) and fish is often found in paella – depending on the region do not here the ingredients of paella.

As a vegetable you can find schmackahfte tomatoes that are rubbed into the paella and garlic into pieces. Red grilled peppers (skin removed) can be found as well in a typical paella pan. Often, the pepper strips (shown at the top of the paella to not because they are only decoration of the paella, but because the pan is stirred not from a certain point of preparation). There are also several varieties of beans (Grühn beans) white beans, which are in Spain in all supermarkets (Mercadona, are found Supermercados) to.

Special paella dishes

Paella Valenciana, Paella and Arroz negro marisco are the most famous paella recipes. While valenciana paella is cooked with meat as one of the main components, contains the marisco many seafood paella. Paella marisco is typically offered in coastal areas with fresh seafood and fish. The arroz negro – the sschwarze rice is often offered on the coast and consists of rice with squid and shrimp and squid color) pieces (.

Paella Recipe

1. The preparation of a paella starts with the heating of olive oil in a large paella pan. The selected seafood (shrimp, Tintentfisch, etc.) will be there shortly angefraten. After you remove the pieces from the frying pan and keep them in a saucepan. In the same pan, the bite-sized pieces of meat (chicken, pork ribs or rabbits) are heavily browned on all sides until they are almost even (10 minutes).

2. In the same pan, the vegetables are added now. Chopped tomatoes (cubed or grated, without skin), whole cloves of garlic, red pepper strips and the beans are mixed into the meat. Everything together is now simmered 10 minutes in the open paella pan.

3. For the meat and the vegetables now comes broth (including paella spice mix, or alternatively own spices like saffron, salt, pepper, curry) and rice. The ratio of rice in broth about 1 to 3 should be. Thus, the rice can absorb the liquid and the whole paella pan will become a real court. Traditionally, no water should, therefore no longer be broth in the pan, if the paella is finished.

4. The paella should draw after cooking a few minutes. Before serving, poured over the paella is still squeezed, fresh lemon juice, which missed the court despite his hearty ingredients to make a fresh touch and lightness.

paella_pfanne

Ingredients for a soup for 4 people

· 600-800 grams of carrots

· 3 onions

· 1-2 garlic cloves

· 3 tablespoons oil

· 90 ml vegetable broth

· 200 ml coconut milk

· 150-200 ml of orange juice (fresh)

· Cress or parsley

· Salt / pepper

· Indian spice mix (or individually: cardamom, cinnamon, nutmeg)

· Ginger (fresh or Pulfer, about 1 teaspoon)

· A chili pepper (getrockent, fresh or frozen)

1. For our carrot soup, we peel the carrots with a vegetable peeler. The onions and the garlic will be deducted. The onions into small cubes, crushed garlic cloves and chopped.

2. In a large Saucepan, heat the oil. Then the carrots, onions and garlic soften. Then pour in coconut milk and orange juice. The whole thing will boil and cook 20 minutes.

3. Puree the soup, depending on the desired granularity. Either the short immersion blender and mix or mix a few times a long time for 2-3 minutes to get a very creamy carrot soup. Then add the spices: cinnamon, 1-2 tsp Indian spice mixture, the chopped Celje and a teaspoon of ginger powder (or fresh ginger in equal quantities. Season with salt and pepper to taste and garnish of parsley or watercress and a bit of creme fraiche in a circle on the give carrot soup.

T-Bone Steak: Recipe for a 350 gram T-Bone Steak

A 350-gram T-bone steak is around 2-3 Zentimerter thick and is offered in Germany happy. Even discounters have this Rindstück sometimes in their offer.

Ingredients:

· 350 gram T-bone steak

· Butter fat (canola oil is also possible)

· A clove of garlic and 2-3 shallots

· Salt / pepper

T-Bone Steak Preparation:

T-Bone Steak Preparation

The T-bone steak should definitely be at room temperature, otherwise it cooks through evenly and the bite is not so nice. Furthermore, it should be blotted dry. Thereafter, the T-bone steak with salt and pepper (some add salt until after the browning, but my experience is that previous salt the outside of the steaks just looks better and tastes).

Clarified butter or canola oil high heat until BEFORE the smoke point. Then the T-Bone Steak Place in the pan. The T-bone steak 2 minutes per side (for a total maximum of 4 minutes hot fry) in the pan. After the contact Add the chopped garlic and chopped shallots. Kleiner Tip: The smaller piece of meat, so the fillet requires less cooking time, so it is desirable that at this site can be on the edge of the pan. Some epfehlen even a spoon after a short cooking time under the fillet half push to make it not so long as the steak to cook-half.

The T-bone steak and let stand briefly for 2-3 minutes and then the T-bone steak for 4-5 minutes in the preheated oven to 80 degrees (no air circulation can slide) and durchgaren and relax. Finally, the melted butter in a pan on the T-bone steak, pour and serve.

Sirloin steak is the steak of beef with a fat eye. The first photo here is the „fat eye“ especially well. The marbling gives this a particularly tasty piece of beef flavor. The steak can easily fall apart due to the strong structure as zBein marbled steak or sirloin steak. Among connoisseurs, it has a similar status as the fillet.

First, the rib steak should have reached at least room-temperature, I warm it before the roast in the oven at 40-50 degrees. Like a steak or rump steak is the rib steak fry on both sides heavily. 2 minutes per side rich and you do not want the Steak Fry is yes. “ To do this erhitztt the pan, including oil until smoke point of oil – 180-200 degrees. Then the Enrecote be fried on each side 2 minutes.

Season with salt and pepper can be the steak before, I recommend that after turning the steaks to spice up the pages (each with salt and ground black Peffer can be done later) – thats it. Now, the rib steak rest for 5 minutes, for example, on a Gitterrostüber a plate or in the oven before use.

Raw Sirloin steak – in the original condition we see the beautiful color and the fat that gives the Sirloin steak its flavor and make it pretty soft.

The rib steak decays also happy at the places where a lot of fat running through the meat. The pan and the oil must be really nice and hot, so that the pores close quickly and the steak juicy.

Depending on your preferences can be bloody rib steak, medium rare or well-done, as here enjoy practical. Gemalen Coarse salt and pepper to round out the flavor.

Side dishes: Creamy Mushrooms

Brown Chamigons cut into 2 halves with 1 / 2 onion, 2-3 garlic cloves, 2-3 strands of parsley, salt and pepper and creme fraiche. First, the onions in butter or oil, saute until mushrooms are added, the halves and the garlic. After 2-3 minutes it takes with the chopped parsley and stirred the crowd with a half cup of creme fraiche.

entrecote vom Rind