Delicious (and easy!) warm cashews to serve as nibbles – either for guests or just for yourself. An adaption of a Cambodian snack. Continue reading
Category Archives: Stovetop
Hobbes's Creamy Fudge Frosting
This will make a very tasty frosting that will, when cooled, turn into a fudge like covering. All the measurements given are really very approximate since I tend to just pour until it looks good. Continue reading
Hummus
This is my variation on hummus, which is very non-specific and generally not helpful at all. 🙂 Continue reading
Veal Scaloppini with Baby Spinach
This recipe can be used to just make the spinach as well. The vegetable stock may be used in lieu of beef stock to make the spinach vegetarian. Continue reading
Bok Choy with Chicken
One of my mom's recipes. An easy dinner, doesn't take long, and doesn't heat up the house too much. Use more or less garlic to taste and depending on size and strength of garlic. Make sure you wash the bok choy very well, it's usually kinda dirty when you get it. Continue reading
Pan-grilled Salmon with Lime and Dill
Salmon in a creamy sauce. I love lime and dill together, especially with fish. Yum. Juicy and moist, though firm, when done. Serve with boiled potatoes or steamed rice and a veggie for a quick dinner. Continue reading
Steak by Sopwith
A Note on Steak by Paul Goldner:
Cooking a steak in a skillet, and on the grill, are two very different things. A grill compares exactly to your broiler. A skillet, on the other hand, is a ULTRA fast cooker. The heat conductivity of the surfaces is very different, due mostly to the distribution of your surfaces.
Cooking a steak on the grill is good. Cooking a high quality steak in the skillet is actually a very effective way of cooking for tenderness AND flavor, if the meat is already tender. When you cook something at high heat, it obviously takes less time to cook. However, if you have a thick cut of steak, the center won't be cooked when you have seared the outside.
So, basically, steaks such as strip steak, or tenderloin, can be cut thin, and cooked quickly in a skillet, similar to making veal cutlets. You'll sear the meat, giving it a flavor that the grill won't do, but you won't overcook the meat, so it will still be very tender.
on the OTHER hand, if you have a thick, or tough cut of meat, cooking it in the skillet makes the peice of meat far too tough to eat. It has to cook too long, destroying any tenderness it may have. For these cuts of meat, the grill works best. Thus, you have the london broil method of cooking. Cooking on the grill, or under the broiler, will cook the CENTER of a peice of meat faster then a skillet does, and so you can perserve the tenderness of a thicker steak.
Both methods work great for steak. Simply match the method to the steak.
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