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Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet.
The "Food Wish Method": Chef John's Mathematical Formula for Cooking Prime Rib. Multiply the exact weight of your prime rib by 5 minutes (round up to the nearest minute).
Ina Garten is the queen of holiday hosting, and we think some of her recipes are worthy of a spot on your Thanksgiving table. From one-pot chicken dishes to iconic chocolate cakes , we've tested ...
Flap meat is a thin, fibrous and chewy cut that is marinated, cooked at high temperature to no more than rare and then cut thinly across the grain. [2] In many areas, flap steak is ground for hamburger or sausage meat, but in some parts of New England (US) it is cut into serving-sized pieces (or smaller) and called "steak tips".
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Svíčková, or svíčková na smetaně (beef tenderloin), is a typical Czech dish and one of the most popular Czech meals. It is tenderloin boiled or roasted with vegetables (carrots, parsley root, celeriac, and blue onion, red onion, silver onion or pink onion), spiced with black pepper, juniper, allspice, bay leaf, and baked together, then vegetables and gravy are gathered, mashed/mixed ...
Deglazing can also be used while cooking vegetables, especially ones that have left sugars at the bottom of a pan. It is commonly used in caramelizing onions. [5] Because vegetables do not produce as much fat, they do not need to be removed from the pan to pour off excess grease.