Why does this recipe for homemade ice cream require aluminum foil?
plenty of recipes on the internet for steak marinadesA little bit of red wine, vinegar, salt and pepper, garlic, marinate steak for 2-3 hours or overnight before cooking Most expensive steak in Japan is Wagyu where 100g can cost $10.
Here are some of the more popular cuts out there the only way know your fave is trying them out :) FILLET: The most expensive, not the greatest for flavour due to the lack of fat, healthy, most tender cut SIRLOIN: Meduim to high priced, juicy meaty flavour, not as healthy as fillet, tenderMINUITE STEAK: Cheap, tender, healthy, very thinly cut, cooked quicky (hence the name) RUMP: good all rounder, meduim priced, tender, healthy if fat trimmed properlyTIPS ON COOKING: Always have steak at room temp before you start cooking this makes cooking more even and you will achieve a more even result throughout the meatAlways season right before you cook, seasoning earlier and you risk making the salt draw out juicesAlways buy meat that looks matte in colour and never wet, meat that looks wet hasnt been hung properlyAlways rest your steak for as long as you have spent cooking it ie6 mins cooking means 6 mins resting PS I THINK THE MAIN REASON YOUR STEAK ISNT COOKING PROPERLY IN THE MIDDLE IS ITS NOT AT ROOM TEP BEFORE YOU START ALSO MAKE SURE YOU REST YOUR STEAK :)
I like all steaks but personally I think you can't beat a good top sirloinI don't like much fat at all on my steaks if anyMost sirloins are 95-99% meat with maybe a tiny bit of fatI season it with salt and pepper or a good steak seasoning like McCormick's Grill Mates Montreal Steak and I also tenderize it with a tenderizing hammer and grill it over charcoal around medium-rare to mediumPeople that have eaten my steaks say it reminds them more of a hamburger because they will fall apart in your mouthThis in my opinion is the best for the money because they're not as expensive as other cuts like ribeye, t-bone, porterhouse or filet mignonI would try to find them at a local meat market or even better, right from a farmer that knows what exactly has been fed to his cattleNot only would this be the tastiest way to go, it would be the healthiest knowing the beef has been raised to grow on it's own, not injected with hormonesGood luck
All the foil is for is to used as handles if you will, to get the ice cream out of the loaf pan.Nothing more, just a way to make your life a little easier, if you want to slice it into neat slices, it makes getting the whole loaf of ice cream out of the loaf pan without cursing.Enjoy!!! Looks like a great easy recipe for IC!!! Good ol' Paula.I love her, but the amount of fat in some of her recipes.YIKES!!!! Christopher
