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Navigation: Archive | Cuisine | 2007 | November

Amazines Free Cuisine Article Archive for November 2007

Cuisine Articles
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2007 Articles

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Why Is The T-bone Steak Considered So Special All Over The World?
November 26, 2007

On special occasions such as wedding parties, holidays, the Easter dinner or any personal celebration, a refined dish needs equally refined ingredients. Preparing a T-bone steak at home or serving it at the restaurant will definitely prove what a good meal really means. Why is the T-bone steak considered so special? The answer lies in the tenderness of the beef used to prepare it; the price for such steak cuts is pretty high too, not to mention that they are very peculiar to cook too. The main secret when grilling or broiling T-bone steak is not to leave it cook for too long. Why?Before orderi... (read more)

Author: Muna wa Wanjiru | Article Views: 1990


The features that influence the price Swiss steak
November 26, 2007

When buying steak cuts one has the great advantage of choosing from the most expensive to the cheapest without fearing that the dishes will be less tasty or well prepared. The features that influence the price of meat are usually related to the tenderness of the texture: the tenderer the cuts, the higher the costs. However, many of the harder steak cuts make delicious dishes that would not be possible otherwise; this is the very case of the Swiss steak, a meat dish that relies on beef cube steaks. The preparation process includes beef pounding and rolling, followed by braising afterwards.Thoug... (read more)

Author: Muna wa Wanjiru | Article Views: 722


The cooking style Of Steak at any Steakhouse Determines Loyalty of Your Clients
November 26, 2007

The original specificity of a steakhouse was beef steaks from a wide range of cuisines, but due to the modern diversity of taste and the variety of individual preferences, many restaurants that are labeled as steakhouse now serve all kinds of meat dishes. It is not even uncommon to have pasta or seafood instead of the traditional steak. Nevertheless, the true traditional spirit survives not only in the quality of the food, but also in the way of attending customers and even in the design of a steakhouse. Technical advantages in a warm and cozy place: these are the elements that make the perfec... (read more)

Author: Muna wa Wanjiru | Article Views: 746


Why You Should Make Steak Tartar With Really Fresh Meat
November 26, 2007

Frequently mistaken for a hamburger, steak tartar is a dish made of raw ground beef and lots of vegetables and seasonings. The entire preparation process relies on the thin slicing of the meat as well as on the wine marinade that is necessary for it. It is served only after previous chilling, and it makes a true delight of the senses together with fresh rye bread. Given the fact that fresh raw meat is very easily alterable and the risk of bacterial infections is pretty high, steak tartar has lost many fans. Instead of having it at the restaurant and be in doubt about the quality, it is better ... (read more)

Author: Muna wa Wanjiru | Article Views: 2634


Common Tips You Can Not Ignore When Making Steak Recipes
November 26, 2007

Steak is one of the common elements of international cuisine, regardless of its specificity; the only variations are those related to cooking modes and seasonings. The uniqueness of the steak recipes is actually given by that one ingredient that makes a dish different from another one in almost all aspects, since taste change is actually the rule that governs gastronomy in general. Furthermore, dressings, sauces, salads and side dishes contribute to the differentiation of steak recipes; it is one thing to fry beef and serve it as such, and it is something else to add raw vegetables and let the... (read more)

Author: Muna wa Wanjiru | Article Views: 774


Tips And Suggestions Of Ingredients For The Making Of Perfect Steak Marinates
November 26, 2007

Cuisines from all over the world rely on a diversity of steak marinades to prepare meat for cooking. Wine, vinegar, lime juice or other acid ingredients are used to tenderize the texture of red meats: pork, veal, beef, lamb and venison. However, tenderizing is not the only great advantage of steak marinades, they also add up to the taste richness and make the dish twice more savory. Furthermore, given the fact that the alternative for marinade is either meat pounding or cooking it for hours on end until it gets soft enough to be stabbed with the fork, marinating remains the least time-consumin... (read more)

Author: Muna wa Wanjiru | Article Views: 779


How To Prepare The Mexican Cuisine Steak Fajitas
November 26, 2007

Probably among the most popular dishes from the Mexican cuisine that have been imported by many other countries, steak fajitas are a true feast whether you go to Mexico, the United States or Canada. The original steak fajitas were made of grilled beef with all sorts of vegetables cooked together and served on a special tortilla. This is similar to a corn pancake but of a different hardness level, and besides the steak fajitas you can add some cheese, Mexican tomato sauce or salsa and sour cream. The great taste of the fajitas comes from the way it is cooked in very finely cut slices, since thi... (read more)

Author: Muna wa Wanjiru | Article Views: 881


Why Steak Diane Is The Most Costly Kind Of Beef On The Market
November 26, 2007

Among the very rapid and tasty ways of cooking beef, steak Diane occupies one top place; it is usually served in restaurants, sometimes being cooked directly in front of the customers to prove the skill of the chef. Made of the finest tenderloin pieces known as filet mignon, steak Diane is not a cheap dish at all. The explanation for the costs lies in the high quality of what it is considered as the tenderest kind of beef on the market; yet, this doesn't prevent restaurants from all over the world to order it regularly. The filet mignon used to prepare steak Diane requires immediate cooking at... (read more)

Author: Muna wa Wanjiru | Article Views: 958


Here Are Great Recipes For Preparing Steak Cuts
November 26, 2007

Given the large number of dishes that consist of steaks it only goes natural that the meat cuts required for their making be just as diverse. Though there are common steak cuts to be used for several varieties, the meat processing mode is essential for the taste and the flavor of any gastronomic trial. The dimensions of the steak cuts and the type of meat fibers very much influence the cooking time; lasting from a few minutes to several hours, meat cooking is a true art. For the rare steak type, only think steak cuts are preferable, since they only roast at the surface, leaving the center red ... (read more)

Author: Muna wa Wanjiru | Article Views: 847


Steak And Cheese Make The Perfect Healthy Snack Unlike Fast Foods
November 26, 2007

From the many culinary inventions that have delighted America, the steak and cheese sandwiches specific to the Philadelphia region are definitely worth trying; these make the perfect healthy snack without the bad name associated with fast foods. As the name speaks for itself, the steak and cheese sandwich consists of thin slices of fried or grilled meat and melted cheese, seasoned with spices and served in a long roll. Also known as cheesesteak, this local dish is tributary to two Philadelphians who started selling their invention in the 1930s at their hot dog stand. The business got to work s... (read more)

Author: Muna wa Wanjiru | Article Views: 829


A Look At The Excellent Cooking Choices Offered By Steak And Ale
November 26, 2007

Among the many restaurant chains that serve the American market, Steak and Ale is one of the most successful ones by its semi-casual specificity and excellent cooking choices. Founded in the mid 60s, Steak and Ale has followed such an ascending development path that it even leases franchises at the moment. The main marketing has always been that of keeping menus at an accessible or casual price, so that the average American be the regular customer; this is part of the Steak and Ale working policy together with the requirement of sticking to a culinary tradition of steak and entrées cooking.The... (read more)

Author: Muna wa Wanjiru | Article Views: 636


This Are The Skirt Steak Main Modes Of Preparation
November 26, 2007

Probably the most popular meat type in the world, beef in its many variants is part of almost all traditional cuisines. Not only the very tender parts of meat are highly appreciated, but the tougher ones are equally delicious if you know how to prepare them. This is the case with the so-called skirt steak, that is prepared of meat taken from the belly when the primal cut is made. Given the fact that medium rare serving is not suitable for tough meat, it only goes natural that the cooking time for skirt steak differs from any other beef steak you may have had. The main preparation modes are eit... (read more)

Author: Muna wa Wanjiru | Article Views: 776


A Look At The Recipes And Variants For Preparing Salsbury Steak
November 26, 2007

One of the most popular Southern American dishes, Salsbury steak makes part of the local culinary flavor; served with grilled onions and gravy, this dish is very commonly called "country fried steak". Though traditionally known as a steak, this is actually some form of hamburger made of ground beef and lots of seasonings. There are plenty of recipes and variants for preparing the Salsbury steak, and one is often more rewarding and delicious than the other: the ingredients range from cheese fillings and mushrooms to corn flakes. Though the seasonings and the dressings that accompany a Salsbury ... (read more)

Author: Muna wa Wanjiru | Article Views: 1703


Several Variants Of Porterhouse Steak Cooking To Choose From
November 26, 2007

Very much debated in the gastronomic circles, the difference between a T-bone steak and a Porterhouse steak is still a matter of controversy. Both types of steak use cuts of beef and contain strip loin and tenderloin on each side of the T-bone; yet, the Porterhouse steak is the one with more tenderloin included. Besides this "differentiation", Porterhouse steak makes one of the most appreciated ways of cooking beef in the world. It's a quality dish due to the type of very fine meat required for preparation, so you can be sure to pay a lot more money for a larger tenderloin like that of a Porte... (read more)

Author: Muna wa Wanjiru | Article Views: 1417


How To Prepare Pepper Steak With Strange Culinary Peculiarities
November 26, 2007

There is not just one recipe for cooking pepper steak but hundreds, each more delicious than the other, with various culinary peculiarities depending on the cultural area where it is cooked. I'd like to start by sharing a great green pepper steak with you, that works best with pork and beef. Though not impossible, pepper steak with poultry is not the best of combinations, given the fact that chicken for instance is considered a very light kind of meat. Pepper has great digestive properties, not to mention that it adds up to the already strong flavor specific to red meat.For the green pepper st... (read more)

Author: Muna wa Wanjiru | Article Views: 928


Behind Omaha Steak Company Lies A Way Of Living And A Belief
November 26, 2007

If anyone came to know the story of Omaha Steak Company or which is also known as Omaha Steaks, they would discover that behind a great business lies the devotion to a job, a way of living and a belief. Omaha steak is the "baby" of a family in the state of Nebraska that have become famous nationwide for the great steak they prepare. Since 1917 when the business was started, the area of activity was much extended. Now, those who got famous for the Omaha steak, are distributing other goodies nationwide: beef, chicken, pork, seafoods, poultry as well as a line of desserts and appetizers.The Omaha... (read more)

Author: Muna wa Wanjiru | Article Views: 745


Why Grilling Steak Requires A Little Mastery
November 26, 2007

Though it seams like the easiest way of preparing a good piece of meat for lunch or dinner, grilling steak requires a little mastery too. The temperature at which you heat the grill, meat thickness, spices and seasonings, all play a very important role for making the perfect steak. Regardless of the type of meat you want to use, be it poultry, pork, venison or beef, there are several degrees of grilling steak from rare to medium rare and well done. One further element that needs to be taken into consideration is the meat texture: for instance pork and beef may require tenderizing due to the hi... (read more)

Author: Muna wa Wanjiru | Article Views: 726


This Is A Great Recipe For Cooking Steaks
November 26, 2007

Whichever be your preference in terms of meat type, there are general lines to follow when cooking steaks; if you have basic knowledge about how meat behaves in dishes, then, there is no big deal about preparing some extremely delicious steaks. Depending on the texture of the fiber you will have to tenderize some by pounding. This is usually the case with pork and beef, while chicken does not require any special treatment whatsoever to improve softness.For increased flavor and a very soft steak, there is one thing you could use for red meat in general. Before actually cooking steaks, leave the... (read more)

Author: Muna wa Wanjiru | Article Views: 811


I Couldn't Help But Share With You This Chicken Fried Steak Recipe
November 26, 2007

If you go to the restaurant and feel like having some special chicken dish, don't make the mistake of ordering chicken fried steak, since you'd be in for a big surprise. Chicken fried steak is a great way of preparing beef, the name of which comes from the resemblances with fried chicken. Hence, this specialty is recommended to anyone who'd like a well-cooked piece of beef, and it definitely deserves better grades than any pork steak you may have tasted.Chicken fried steak is known under a variety of other names, particularly in the United States, and confusions are something common: country ... (read more)

Author: Muna wa Wanjiru | Article Views: 769


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