Sifting – How to Properly Sift Dry Ingredients for Cooking and Baking.
www.ManfreedintheKitchen.com Manfreed demonstrates a kitchen basic – the proper method for sifting dry ingredients for your cooking and baking recipes. You kids, beginning cooks and new cooks can learn this kitchen basic. Please learn more kitchen basics on http
Question by Styles Gagan: Cooking a steak with limited utensils?
I need some help cooking my porterhouse. Normally I either grill it outside, or use a cast iron skillet.
I don’t have any of those at the moment, so I ask you. How would you cook a 1 1/2 inch bone in, porterhouse steak? I have all the spices, but I can either cook it in a non stick skillet, or in the broiler.
How would you cook the steak, and how long would you cook a 1 1/2 bone in steak to get it medium to medium rare?
Answer by Wise Guy!
Better than that darned ole skillet any day!
They say and I have trusted myself pressing on the steak, if it feels like the inside of your hand between your thumb and index finger then it is done.
I use butter and garlic on my steaks. On the grill or under the broiler they always turn out good if I have been lucky enough to pick out a good steak.
When I was single we use to get Delmonico Steaks and cook out every weekend. They were thick and always cooked up great n the grill. We never used anything on them but butter and garlic salt. Got some the other day at WalMart, the first I had seen since, and that has been a long time! I was so disappointed in the meat itself. It was not like a real steak and the meat had a different texture to it. Very disappointed. Went back to WalMart to make sure what I bought was real meat and nothing on the package stated it was nothing but, but it was different.
There is nothing better than a good broiled steak or grilled steak.
Give your answer to this question below!