cooking

My Life with Making Steak

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Image above from Pixabay

Cooking steak is no piece of cake. I’ve been cooking since I was 12 and it wasn’t until recent years that I made full steaks by myself. Before, I would ask my dad or I would cut them up into strips.

If you like steak, you probably know that steaks are cooked rare, bloody, medium-rare, medium, medium-well, or well-done. I like mine medium-rare.

That can be challenging in order to avoid salmonella-poisoning. One trick I learned is to press lightly on a cooking-steak. If it bounces back immediately, it’s cooked and safe to eat. You don’t necessarily have to stick a knife into the steak and check the inside. You can, though, especially if you’re new to culinary arts. Another thing to know is that steak should sit a few minutes to let the juices out before you serve or eat it.

As soon as I knew how to cook a full steak, my method is patting it dry, seasoning it with salt and pepper, cooking on the stove in butter, and putting it in the preheated oven for as long as necessary. Recently, I’ve learned that meat cooks best if you let it sit to room-temperature. It really does make a difference by becoming more tender and cooked.

I would like to marinade my steaks, too. However, that requires a lot of time. My problem is that I decide to cook things last minute. I want to change that habit, though.

cooking

Food, Wonderful Food, & Great Dietary Accommodations

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Nearly one year ago, about a month after graduating from college, I had developed an “allergy” toward tomatoes. Now why do I put the word, allergy, into quotation marks, you might ask? Well, although anything with tomatoes would cause my face to break out or my lips to tingle, I got tested for that, and it turned out to be an intolerance. So if somebody else consumes tomatoes around me, I’m fine. However, if I ate tomato products, it would lead to a problem.

For the next few months, I was let down on how I couldn’t have all those goodies I used to be able to enjoy, like marinara sauce, ketchup, salsa, barbecue sauce, and more. I would only be able to eat pasta with pesto, alfredo, or garlic and oil.  I would also have to ask about dish ingredients in restaurants.

However, in September, I found a new solution to my tomato intolerance. That was red bell peppers, which my body could still tolerate. I would make nearly everything I’d listed above (except barbecue sauce) with peppers. I would broil them, let them sit in brown paper bags, peel them, and prepare them like tomatoes. They taste a little similar, but not really close to alike.

Bu a few months ago, or so, I mixed carrots with peppers to make marinara sauce. And guess what? It really made a difference. The carrots made the sauce taste more like tomatoes than ever. And I didn’t receive an allergic reaction.

So if you ever develop an allergy or intolerance to certain foods, you can experiment with substitutions. I actually have a couple friends with dietary restrictions. One has come to my past parties in recent years. She is allergic to peanuts, which are in so many different products. I had to make a lot of my party food from scratch. Not only that, I would have to check ingredients and research them. I have even contacted companies to confirm, whether or not, the products had nuts.

You can always substitute ingredients for cooking, whether it’s for you or someone else. You would be surprised how easy it is and how much you can learn.