Cast Iron Cookware - Cooking Old School

Cast iron cookware is some of the best and most popular out there. It is definitely from an older school of design and use, but that definitely does not make it inferior to more recent models! It has long been a favorite choice of many groups, from long time housewives and mothers to independent chefs to serious campers and hikers.

Many people swear that food tests better out of this type of pan than any substitute. Cooking with cast iron is not held to just one group, either. Some of the dishes that are most commonly pointed to as being best out of cast iron include everything from Cajun seafood to Mexican style fajitas to any type of breakfast food. Even cornbread! Such a variety shows what can be done with this cookware.

Cast iron is popular for many different reasons. Unlike say stainless steel, it is an ideal heat conductor and will almost always heat evenly and consistently. It is relatively cheap in comparison with many other types of cookware, and with proper care can last multiple generations, a claim many other types of cookware cannot make.

It is easy to learn to use cast iron, and since you should preheat your cookware before using, you even get a head start on dinner preparation. One of the most popular methods of checking to know if the pan is ready is to drop a few (not many) drops of water on the pan. If the drops sizzle, then the pan is ready. If it disappears instantly, then you need to cool the pan down a little.

One important note: do not pour large amounts of cold liquid into a hot pan, since this is the one thing that can cause the cast iron to break.

Proper care of cast iron is most often referred to as "seasoning." This type of pan is unusual in that it is not supposed to be scrubbed often. Seasoning, instead, is when you embed oil and grease into the pores of the iron cookware, which prevents rust.

Seasoning is done by warming the pot or skillet, then rubbing a thin layer of shortening or corn oil all over the surface of the pan, inside and out. Afterward, lay the pot or skillet upside down inside a 350-degree oven. Most suggest one hour, while some other manufactures suggest as many as 4-5. The shortening will turn in to a non-sticky, hard coating. Allow the pan to cool overnight.

Cast iron retains heat effectively; so make sure to allow plenty of time to cool so you don't burn your hands. Seasoning should be repeated after each use of the cookware. As one downside: be wary of using acidic foods, which can deteriorate the seasoning, which makes the pan itself more vulnerable to rust and damage.

Wash cast iron in hot water only, and dry. Seasoning is always important, and you don't want to scrub unless absolutely necessary, because scrubbing will take away the layer of shortening that protects the pots from rust. If you have to scrub, then make sure you season the pan afterwards to repair its protective coat. Drying over heat is also important. It can be dried over an oven burner turned on low.

While the maintenance of cast iron may seem daunting, it is actually easy, and the high quality of food, affordability of pans, and ability to pass the cookware from generation to generation makes it a tough choice to beat.

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Rusty Marx Cooking a Gypsy Style Breakfast

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Mexican Cookware - Equipment Used in Mexican Cooking

Mexican cooking at home doesn't have to an impossible task to accomplish. Try using the following kitchen equipment for the next in-home Mexican meal.

Comal: Basically, a comal is a cast iron griddle and is used without oil. It's flat with a handle and is used for making tortillas and roasting foods that require no oil. Mexican comals also can be made of clay.

Molcajete and Tejolote: Mortar and Pestle, these are used for crushing and grinding herbs, spices and seeds. The bowl and grinder are made from porous volcanic rock and are still used today. You can also make traditional Mexican salsa in the Molcajete and Tejolote.

Prensa (Tortilla Press): A tortilla press can be metal or wood, with two hinged plates and a handle. A tortilla press is used to flatten the dough for making tortillas.

Tamale Steamer: Tamale Steamers can be purchased at any Mexican cuisine store or market or you can make one yourself. Using a large enough stock pot to fit a metal colander lined with foil in the bottom, pour about an inch of water in the pot. The foil keeps the tamales from touching the water. Place the tamales in the colander and cover with a clean kitchen towel. Cover the pot tightly with a lid.

Cazuela: a clay pot or bowl still used in Mexico today for boiling corn, stews and beans. Though many Mexican households now use Olla Express (Pressure Cooker) to make beans, they still place the beans in a cazuela for the final few minutes of cooking to give beans that authentic Mexican flavor.

Metate y Mano (Hand Grinder): This tool looks like a short 3 legged table with a concave surface about the size of a platter. A large cylinder of stone is used for grinding spices, herbs and seeds. You can also find larger versions made for sitting at. Metate y Mano is made from stone or lava rock and is still used today in many Mexican households.

Molinillo (Wood Whisk or Stirrer): This ancient tool is used to create foam in hot chocolate. Place between your hands and rotate the whisk back and forth briskly. Molinillos can be plain or highly decorated.

Olla: A bean pot made of clay. Most Olla's are beautifully decorated and glazed. Cooking beans in an olla gives beans a far superior taste than cooking them in metal pans or even a slow cooker. Olla's look beautiful sitting on the counter when not in use and make a great gift. Fill the pot with bags of beans and seasoning and give to your friends or relatives who love authentic Mexican cooking.

Most of the cookware mentioned above can be purchased online, in a specialty Mexican market or store.

Can't wait to learn more about Mexican cooking? Visit Mommies Magazine for more Mexican Cooking Techniques that you won't want to miss.

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Thermal Cooking with Thermos Shuttle Chef: Thai Green Chicken Curry

ThermalCookware.com teaches you how to cook a spicy Thai green chicken curry and rice using the Thermos Shuttle Chef. Delicious!! Visit www.thermalcookware.com for more recipes and information.

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Cooking Tips and Techniques

I have prepared again another cooking technique for you to do at home. Have your Rachael Ray cookware set prepared as we are about to begin the fun of cooking. Now, am going to show you the secrets on how to prepare very delectable brioche dough that your family will surely go craving for.

- Ingredients of Brioche Dough:
- One half cup warm 125ml
- 2tsp sugar 10ml
- 2pkg dry yeast 2pkg
- 1 cup sifted all-purpose flour 250ml
- 3 cups sifted all-purpose flour 750ml
- 1tsp salt 5ml
- 2tsp sugar 10ml
- 6 eggs 6
- one half pound cold butter 225 g

You measure water into small bowl, and then add 2 tablespoon (10 ml) sugar and stir well to dissolve it. Next, evenly sprinkle yeast over water and let it stand for 10 minutes. Stir it well. Then stir it in 1 cup (25 ml) flour. Beat it hard with a wooden spoon then turn it out on floured board and knead it until it becomes smooth and elastic. Next to that, you shape it into a ball and cut a deep cross in its top with a sharp knife or kitchen shears. Then, you drop the ball of dough into a bowl of warm water and let it stand until it rises to the surface and opens up like a flower.

Finally, you combine the 3 cups (750 ml) of flour, salt, and 2 tablespoon (10 ml) sugar in a large bowl. Then, make a well in the centre of the mixture and then add the eggs. Mix it with a spoon and then with your hands. You beat the dough against side of the bowl by picking it up and slapping it down into the bowl and kneading it until the dough becomes smooth and elastic.

On top of it, you carefully wash the butter under cold running water, at the same time kneading it with hands until it becomes very pliable. And then, you hold it in one hand and hit it hard with other hand until all water is beaten out. You add to second dough and work it in with hands.

Above it all, you lift the ball of risen dough out of water and hold in your hands until water drains off. Then, you add the mixture in a large bowl and beat it using your bare hands until the dough will be perfectly soft. Put the combined dough in a greased bowl, sprinkle it lightly with flour, and cover it with damp towel and then let it rise in a warm place until its size doubles up. Do this for about an hour. Lastly, cover it with transparent wrap and chill it overnight. Then, punch it down and roll it to wrap meat as directed.

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Cooking Perfect Scrambled Eggs on Thermadors18,000 BTU Star Burner

I am frequently asked about the best type of cookware to use with these powerful burners and, while its true that pans constructed to take the heat will work best, the key to getting good results with your cooking is to heat the pans slowly over low to moderate heat. Most people think they need a non-stick pan to cook eggs but I like to cook them in a stainless steel pan that I heat slowly for a few minutes, then add the butter before turning up the heat and quickly cooking the eggs and look at how nice and clean my pan is. No soaking, no scrubbing and best of all I eat are eggs, no toxins. If you do a lot of high heat cooking I would suggest investing in some cast iron pans, not only do they handle the powerful heat well, they retain the heat and cook very evenly. There are some great options available, I especially like the pans that have a small handle at the front that makes them easier to handle. Choose pans that are already seasoned and dont use soap to clean them to keep the seasoning intact, just scrub with hot water. There are many choices of high-quality cookware available that you can successfully cook with on these burners but remember heat the pan on low heat to allow the metal to expand, add the oil, then increase the heat and you will cook with great control rather than making an explosive mess.

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Cooking with the Thermo Pot - Vege Bake

The Magic Thermo Pot is an energy efficient cookware which is ideally suited for camping, travelers and recreational vehicle users.

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Mom's Easy Cooking - Fast Meal Ideas For Busy Moms

Every busy mom worries about how to prepare fast, nutritious meals for her family. Working moms often find they have very little time for meal planning and preparation. After a long day at work, the last thing on your mind is spending an hour or more cooking and cleaning up afterwards. A little advance preparation and some creative menus are all you need to make mealtime less stressful. You will save a lot of time and energy if you plan an entire week's meals in advance, and do your shopping all in one trip instead of making several trips to the grocery store each week.

A simple online search will give you some great recipes and meal ideas, most of which you can prepare in less than fifteen minutes. You will be able to find delicious recipes for family favorites such as spaghetti, meatloaf, and stroganoff, all of which can be partially prepared in advance, saving you valuable time in the evenings. Most busy moms worry about nutritious, fast breakfasts. Consider keeping frozen waffles, yogurts, cereal, and microwave items such as Hot Pockets on hand to save precious time in the mornings and still send your kids off to school with a good breakfast.

If your children take their lunch to school, prepare them the night before. You will have more time to make sure your kids are taking nutritious lunches and you will save yourself a lot of time and hassle in the mornings. Lunch items can include vegetable sticks, fruit snacks, cheese, crackers, and convenient juice boxes. Your kids will love the variety and will often be able to prepare their own lunches for the next day.

If you want to save additional time in the evenings, try cooking in a Crockpot. You can cook meat and vegetables in one convenient location, and the best part is your food will be ready when you get home. Your family will love coming home to the smells of delicious Crockpot meals that have been cooking all day. Another helpful idea would be to purchase a bread machine with a timer. You can place the ingredients in the bread machine and set the timer so that the bread will be ready upon your return home from your busy day.

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Healthy Cooking Video: Chicken Enchiladas

Devin Alexander, using an Infinite Circulon nonstick cookware skillet, cooks a Grilled Chicken Enchiladas with reduced calories, which is great for weight loss.

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How to Barbecue Better Using Cooking Grates

Cooking grates come in different types and materials, and each has its own advantages, depending on its use and the preference of the cook. Grill grates hold your food when you are barbecuing or grilling. So let us take a look at the choices available when it comes to outdoor cooking grates.

When it comes to popularity, cast iron grates seem to be the choice. The heavier wide cast iron grates can hold heat for a long time and cook evenly. As a result, you get well seared, quickly cooked food. The only problem with  iron grill grates is maintenance. Apart from the regular cleaning, you must ensure that cast iron grills are well seasoned before you use them and this must be done periodically even when they are in regular use. They do come with manufacturers instructions on how to season them. While it is not a difficult task to season them, neglecting to do it can result in rust. If you do keep them well seasoned, cast iron can be as good as nonstick grates and appear to last longer than a lifetime.

A better option, if you want the advantage of longer heat but not the associated maintenance hassle with cast iron, you can opt for porcelain coated iron grates. These combine the quality of durability, as well as avoid the problem of rust as long as the porcelain coating is intact. Over time, the porcelain coating can crack, chip or wear off unless you are really careful when you handle it. At the time of cleaning, it is better to use brass bristles in place of metal scrapers with hard edges.

Stainless cooking grates for grills are less durable than iron; however, with good care, these can also last a long time. You also get steel grates coated with porcelain just like cast iron grates coated with porcelain. One problem, however, is that these grates are quite thin and too widely spaced to hold heat. While this does not really affect smoking or indirectly cooking huge portions of meat, beef, steaks and chops could pose an issue since you will not get those attractive grill marks. Serious chefs prefer wider grates.

If you compare stainless cooking grates for grills, porcelain enameled cast iron cooking grates and porcelain coated cast iron grates, porcelain coated cast iron grates let you cook at lower temperatures because there is longer retention of heat. Stainless steel grates come with the longest warranty followed by porcelain coated cast iron grates and the porcelain enameled ones.

Generally, it is better to buy stainless cooking grates for bbq grills so that they are not prone to rust. Often we find barbecue grills that are perfect with all the features we want at a price that is hard to refuse, yet does not have the kind of grate we want. In such cases, you can always check with the manufacturer. For example, you can opt for Weber porcelain enameled cast iron cooking grates that give you the advantage of long lasting grates that retain excellent heat and are supposed to be easy to maintain. But most weekend barbecuers feel that it is hard to keep it seasoned because they get so heated. This manufacturer also offers the option of choosing stainless cooking grates for the grills. These are easy to clean before cooking. By coating them with oil, you can keep food from sticking to it. Importantly, the grill marks are prominent. Another big advantage of stainless steel is its lightweight property making it easy to handle particularly while adding wood or briquettes to your smoker box. Stainless steel is also a good material for camping cooking grates.

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Microwave Cookware - Making Cooking More Convenient

Perhaps the most obvious testament to our fast-paced lives is the proliferation of the microwave oven and microwave cookware, for that matter. We have them in all shapes and sizes, and the simple convenience of using microwave cookware to "heat, store, and serve" has made these items indispensable in any 21st-century household.

There is no lack of critics who look down on the fad that is microwave cooking. In reality, because fast-paced lifestyles are likely here to stay, microwave cookware may be more of permanent household fixtures than merely fads.

They may not be handed down from one generation to the next as heirloom pieces, but microwave cookware are bought for practicality's sake. These days, most working men and women rarely have the time to do hour-long baking, roasting, or slow-cooking.

It is common knowledge that microwave cookware is made of plastic, and the accidental use of metals creates the risk of the microwave oven breaking down in the long run. However, there are some metals which could actually be used for microwave cooking.

Aluminum foil, for instance, could be used to wrap the ends of a turkey's or chicken's legs to keep these from burning. Its primary purpose is for shielding. Small skewers made of metal won't be a big deal, and microwave cookware such as shallow convenience trays lined with some metal won't harm the appliance.

Keep in mind, though, that any microwave cookware with metal should be placed at least an inch away from the walls of the microwave oven. In addition, deep metal pans and cartons which are lined with foil are not used, simply because they keep the microwaves from reaching the food's core.

There are various grades of plastic used in the manufacture of microwave cookware. Some are durable while others are good only for a few uses. Cheaper microwave cookware is usually not microwave safe, so it's best to go for the well-known brands. At least you are assured that big companies see to it that all their products go through quality testing.

And because it is a known fact that microwaves travel in straight lines, square- or rectangular-shaped microwave cookware is better than round or circular containers. Choose shallow microwave cookware to ensure that microwaves reach even the interior parts of the food and not just the surface.

Microwave cooking is generally safe if you follow cooking times and directions to the letter and use only the right microwave cookware.

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Waterless Cooking With Mert Stainless Steel Pots and Pans

Most of us learned to cook from our mothers, grandmothers, or maybe from a cookbook. The traditional way of cooking most foods is to put it in a stainless steel pot and pan with water and boil or simmer the food. But studies have shown, the best way to maintain the nutritional value of the food as well as the natural flavor is by waterless cooking in special stainless steel cookware which allows the food to be cooked in its own juices. So, what are the other advantages to waterless cooking?

Most cooks will look at the same issues when cooking:

Ease of cooking
Time to cook
Clean-up time
Amount of fat and oil in the food
Taste
Nutritional value

Waterless cooking is easy and can take less time than conventional cooking. Heat is evenly distributed, and with no burning or sticking, the pots and pans are much easier to clean. What's even better, oil is not needed to prevent sticking making your favorite dish lower in fat and calories. The food cooks in its natural juices, which enhances flavor and preserves nutritional value.

The principles of waterless cooking are relatively simple and straightforward. High grade stainless steel cookware protects the food. Aluminum cookware does heat faster but studies have shown that some Aluminum gets into the food, which may not be good for your health. Waterless cookware is made of high grade stainless steel,and does not allow tastes from the metal to leach into the food.

Stainless steel pots and pans are also easier to clean and does not require Teflon coating, which also may get into the food. Surgical stainless steel is the highest grade but that is more about marketing than cooking.

The bottom of the stainless steel cookware is machined flat. This ensures that as much surface as possible comes into contact with the coils of an electric stove or the grates of your gas stove. An aluminum or copper plate distributes the heat evenly along the bottom of the pots and pans which prevents hot spots that can burn the food and provides heat to the bottom in all directions.

The special lid forms a seal, locking in the natural moisture that steams from the food during the cooking process. This allows food to cook in its own natural juices, and allows flavor, vitamins and minerals to be retained. Much of the nutritional value of vegetables cooks out of boiled vegetables and is poured away with the cooking water. With waterless cooking, there is no need to add water since vegetables contain a large quantity of water. Water that is released from the vegetables upon cooking turns into steam and is contained by the lid and the vegetables actually steam in their own juice.

A whistle or steam valve notifies the cook when the natural juices create sufficient steam, and the cook can then turn off the heat, saving energy and preventing overcooking. The food cooks at a constant temperature due to the pots and pans heat retention capabilities and the heat of the steam inside the pot. Stainless steel cookware does not radiate much energy, and the iron core or plate maintains a constant temperature for continued cooking even with the heat turned off. That translates into energy savings and that is a huge advantage in today's slow economy. The food also cooks quicker, at lower temperatures, and in their own juice making it is tastier and better for you.

Where can you buy this Stainless Steel cookware for waterless cooking?

Most waterless stainless steel cookware is sold through "cooking parties" in people's homes. The price on the cookware pots and pans is expensive. You can also buy less-expensive, similar cookware in department stores, but the quality is not as high.

At a typical Cookware party a salesman (who gets a cut)usually demonstrates how to make a meal with their product,and the guests get to watch the process and try the food. The host or hostess usually gets a free pan as a reward for having the party(adding more cost to the product).

I have attended cooking parties in the past and have found the flavor of the food cooked with waterless cookware stainless steel is excellent-tender and flavorful without using oil. The added benefit was that the food went from raw to the table in about 10 minutes. The food did not stick to the stainless steel pots and pans so clean-up was a breeze. The broccoli was simply delicious and very flavorful. The potatoes were good, and the chicken was evenly done and tasty.

This really got me interested in waterless cooking. I love to cook and am alway interested in new ideas and recipes. Unfortunately, the waterless stainless steel cookware sold at cookware parties is extemely expensive. A set of pots and pans from this manufacturer ranged from $2000 to over $5000! Because of its construction, waterless cookware is a higher grade and costs more to manufacture. There are several websites that carry this type of cookware at very reasonable prices. They also have the same quality as the cookware sold at cookware parties.

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Cooking on the SlikVik

Cooking in the outdoors doesn't get better than this. Cast-iron cookware does the job..see for yourself.

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Eric Ameramaid Cooking Interview with Veronica

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Cooking Vegetables With Waterless Cookware - Part 1

Many of us like to follow a recipe when cooking. While there are thousands of cookbooks available with a myriad of recipes to follow, there are very few waterless cookbooks out there. Charles and David Knight have published "Healthy Meat and Potatoes," providing not only lots of good recipes but also helpful tips for waterless cookware owners. Following is a summary of some of the tips Charles Knight offers for cooking vegetables the waterless, greaseless way.

Scrub Root Vegetables

Clean your root vegetables with a vegetable brush under cold running water. Remove any surface blemishes you see. Peeling is not necessary.

Refresh Vegetables

Vegetables, especially root vegetables, tend to lose some of their natural moisture after they are harvested. To replenish some of this lost moisture, place the vegetables in the pan, fill the pan with water, add 1 Tbsp. white distilled vinegar and soak for 10 to 15 minutes. Soaking will also remove chemical sprays, preservatives and any other substances the vegetable may have come in contact with as a result of transit and storage. Pour the water off, rinse, and then cook according to the recipe.

Use the Right-Sized Pan

When cooking vegetables the waterless way, it is important to use a size pan that the vegetables almost completely fill. This is critical in forming the vapor seal. The fewer vegetables in the pan, the more air, which can possibly result in oxidation. When pans are not full enough, a high temperature is required to create a vapor seal. This can cause scorching or burning.

Form the Vapor Seal

In heating, the moist air expands and is forced out between the rim and the cover of the pan. Around the rim there is a well, or reservoir, that collect the moisture. The covers are angled down to fit in line with well. As the heated air continues to escape, the well fills with moisture, forming the vapor seal. This process usually takes 3 to 5 minutes.

Find the Right Temperature Setting

Despite the wide variety of gas and electric ranges available, waterless cooking takes the guesswork out of the cooking process. Here are two tips:

If the rim or well spits moisture, the temperature is too high.
If the lid does not spin freely on a cushion of water after forming the seal, the temperature is too low.

You may need to experiment with finding the right temperature for a time or two, but once you find that perfect temperature, cooking with waterless cookware will be simple and easy.

Reestablish the Vapor Seal

Do not peek during the waterless cooking process. Removing the cover destroys the vapor seal, lengthens the cooking time and can possibly cause the vegetables to burn. If, for any reason, the cover is taken off, cover the pan again, close the vent and add 2 Tbsp. to the rim to reestablish the vapor seal. Add 3 to 5 minutes to the designated cooking time.

Don't let the concept of cooking waterless scare you. When you try it, you will soon discover how easy it is to actually use waterless cookware if you follow the above principles. Yes, cooking with waterless cookware is healthy because vegetables cook in their own natural juices, but you will soon discover how tasty and uniquely flavorful your prepared meals are. The Gourmet's Cookware offers a wide variety of quality waterless stainless steel products along with tips and healthy recipes that can be adapted to your waterless cookware.

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Quick & Healthy Cooking Video: Tiny Tacos

Devin Alexander, with a non-stick cookware pan Infinite circulon French, Tiny tacos prepared with fewer calories, which is great for weight loss.

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Guide the only person of basic cooking skills

OK, so now they are divorced and the responsibility of cooking is firmly on the shoulders. Are you sick of fast food to come alive, and saturated, as I am? Prepared food after a little 'boring. Been there, done that.

With up to eat was the most of my meals outside the home, in restaurants or school, was not firing on my to-do list. Cooking was fine, because my mother taught me how to do it, make dinner, was that the Stouffers, Hungry Man or left of a localRestaurant. When we got married, my ex and I spent eating out almost every night, making life much easier. Unfortunately, not living with him was so worth it when my divorce was finalized, it is time to learn to cook (shudder). Here are some tried and true favorites that worked for me until I've experienced cooking with time and practice.

1) Buy a few points to make it easy cooking

A good selection of kitchenware (pots and pans)
KitchenAid Food Processor
Robust Bowls (Isuch as stainless steel)
Measuring cups and spoons
A basic set of kitchen knives

2) Easy to cook meals for the beginning

Chicken salad (mayo, cooked chicken, celery, onion, pecans and grapes without seeds)
Pizza (buy frozen bread dough, thaw, then coated with oil from the top with tomato sauce, cheese and cover)
Chop Stir Fry (what you want and cook over high heat, quickly, in a little 'oil)
Fried Chicken (with salt, pepper and butter before baking, orUse for extra spicy)
Kraft macaroni and cheese
Shake-N-Bake pork chops or chicken

3) No cookbook? No problem.

Recipezaar.com to print recipes and see what to do good. There are thousands of good. I choose it to a wide audience. This is an excellent location, would be practically any recipe you need it.

4) The references to spices and condiments

Be careful with the peppers, and all very hot and spicy. A good way to relaxDishes Pepper with lime juice. Do not rub the skin or eyes after handling hot peppers. If you trust me, I very much regret what you did. They use very hot peppers, such as accents, but not overloading the recipe with them, or I'll shoot a couple of days of breathing are.

I love curry powder, but if you use it, just know that whatever you wear will be on site, so think of your clothes. And the smell is connected to everything around you for a while '. I do not like the smell, but somePeople. Use sparingly and carefully examine curry. Curry is great when cooked with chicken and served with butter, warm pita bread.

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Cooking Filet Mignon

Filet Mignon is French, of course, with filet meaning "slice" and mignon meaning "delicacies." Fillet comes from small end of the tenderloin (called the short loin) which is on the back of the rib cage of an animal. This area of the animal is not loading, so that the connective tissue is not toughened by exercise resulting in extremely tender meat. This also means that meat from some flavor of the meat has found that the bone attachment is missing. To keep the flavor,You must cook filet mignon quickly. This can be a variety of ways, including frying and grilling.
It should never be cooked over medium heat, more than ever is made, the offer is less dry and the flavor will be lost. You should always use a dry method of cooking, even if it is a quick method. Cooking methods that do not get wet, are types such as roasting, pan, grilling, frying, etc. Since this piece of meat is more dry than others,does not want the meat to be cut, to determine if it is done. Instead, you should touch. The touch-control method is not as difficult as it may seem:

1. If the meat feels hard or firm, is to be done.

2. If the filet mignon is soft to the touch and the finger leaves an imprint, it is rare.

3. If it is still soft, but leaves no imprint, and is slightly elastic, then it is rare to medium () is best for this particular type of meat.

The reason is often Filet Mignonwrapped in bacon (this is called the packaging Barding), because this particular piece of meat fat layer that is surrounded. The bacon not only adds extra variation that filet mignon, affects the fat, in order to keep the meat from drying out. This is a concern since the strips are so small mignon, filet, and have less fat than most cuts of beef.

What to serve with filet mignon

Since the taste of filet mignon is usually very mild, many people prefer to serve withSauces, both stifles meat or as a dip. There are many different choices for the best sauce for filet mignon, and most preferably is determined solely by certain tastes of the person. Some consumers prefer a certain type of steak sauce for dipping and some prefer a marinade to add flavor to food. Each of these can fail.

Wines & Filet Mignon

There are many types of wines that are good to serve with filet mignon, and determine who is abetter to go with it depends largely on the taste of the sauce. This is especially true if the sauce is strong enough, or has a taste that is stronger than the filet mignon is. Best wines of the game with the filet mignon are dry, red wines like Merlot. If you're a sweet wine is your preference, you can groped to examine (a White Zinfandel, unless you want your choice, even if you want) the use of pepper on the filet mignon much. If you're a wine drinker, the best matchFilet Mignon is a rich chardonnay.

Tips for cooking Filet Mignon

-Cut in the selection of fillets or pieces, dark red, choose the lighter color. This indicates more marbling suggest gently. This cut is so tender that should never be cooked at a medium-rare. The longer you cook, which is less sensitive and dry.

-Use a dry, high heat method of roasting, such as frying, roasting, frying pan or grill the cut for this race.

Entire threadwonderful, what or baked crust () in savory pastries.

Cut-in meat to check doneness precious juices to escape. Use the touch method. Press the flesh. If it feels smooth and soft and leaves an imprint, it is rare. -If it is a bit 'soft, but elastic, is medium rare. The minute it starts to feel at the company, is exaggerated.

-Since the tenderloin has no surrounding fat tissue, is often shrouded in a layer of fat (horse armor), and tallow or lard to preventDehydration. Not blended with slices of tenderloin. Horse armor also adds flavor.

Filet-Cubed is a popular choice for fondue, hot-pots and shish kebab.

-To ensure even cooking when roasting the whole tenderloin, the small end should be raised and tied or trimmed for other uses.

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