How To Make Fluffy Japanese Pancakes

How To Generate Incredibly Fluffy Japanese-Style Pancakes

 

Are you thinking of making fluffy Japanese pancakes? If you are not sute how to do it, go through this post where I have given a detailed instructions on how to go about it and be successful in creating wonderful japanese fluffy pancakes at the first try.

How To Make Fluffy Japanese PancakesI like my Toast almost-burnt and my waffles extra-crispy. When I started seeing pictures of impossibly fluffy, soufflé-like Japanese pancakes all over on social network platforms, I knew I needed to work out how to create them at home. After a bit of experimentation and a great deal of sugar consumption, I developed a foolproof recipe. Here’s how to do it.

Why Should I Create Japanese-Style Pancakes?

These lofty pancakes are served all over Japan — in breakfast spots for example Gram Cafe and Flippers — but they are not quite as common on streetside menus. Since it is not possible to take a flight to Japan right now, I’ve come up with a means to find a flavor of these at home!

All these pancakes are a enjoyable cooking project that creates a legitimately delicious result (and a fantastic photo for Instagram). They’re like an extra-light, soufflé-like variant of buttery, vanilla-scented buttermilk pancakes — and are not much more difficult to create. Make them together with your kids, or create them to impress your friends.

What Makes Japanese-Style Pancakes So Fluffy?

There are two important measures that distinguish Japanese pancakes from American pancakes: Pour in egg whites, and cooking them into ring molds.

Beating four Egg whites to stiff peaks and then folding them into a buttermilk batter (created with baking powder and baking soda, so there’s lots of leavening power going on ) makes for a soufflé-like batter which climbs as it cooks. It becomes so thick that you would be spooning it, rather than pouring it, into the pan.

To assist them to as they cook, you will need a set of ring molds. My effort to make them without a mold — by injecting tall mounds of batter right into the skillet — resulted in a  messy, inconsistent consequences, so that the batter instantly began to disperse, and they cooked unevenly due to their lumpy, irregular form.

What Else Do I Want to Know Prior to Getting Started?

1. Use room-temperature buttermilk. Cold buttermilk will cause the melted butter from the batter to solidify.

2. Start generously coating them with cooking spray (you do not need your pancakes to get stuck) , and then you can pour the batter into the molds. Fill them every slightly less than halfway complete — the batter will rise almost on the surface as it cooks.

3. Cover the You’re cooking those pancakes low and slow to provide them time to rise. Covering the pan using a towel pushes the heat indoors, basically massaging these pancakes for the lightest, fluffiest feel.

4. Do not Reverse too soon. Wait until bubbles have formed on the tops of the pancakes and the center simply barely jiggles before securely attaching the molds together with tongs and quickly flipping them over. Flip too soon, and the   uncooked batter will gradually come out into the pan. Giving the batter enough time to set before flipping additionally makes it possible for the bottom to receive well golden-brown and sharp.

How Do I Drink Japanese-Style Pancakes?

You’ll be able to fit four molds at a large nonstick skillet, meaning you can produce four pancakes in 1 go-around. These hold their shape surprisingly well (they will not instantly deflate), so if you’re serving four and want all to eat at the same time, put the very first batch onto a cooling rack set within a rimmed baking sheet and keep them warm in a 225°F oven as you cook the rest four pancakes. Then serve heaps of 2 using butter, maple syrup, and fresh tomatoes.

Japanese Fluffy Pancakes

Prep Time: 20 minutes

Cook Time:

Ingredients

4 large egg whites

2 large egg yolks

1 1/4 cups non or full-fat buttermilk, At room temperature

Cooled slightly, and more for serving
2 tsp vanilla extract

1 1/2 cups all-purpose flour

3 tablespoons granulated sugar

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

1/2 tsp baking soda

Maple syrup and fresh berries, like serving

Directions

Beat the egg whites to stiff peaks. Place The egg whites in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an eletric hand mixer and large bowl) Beat on medium-low speed until frothy. Increase the speed to high and beat until stiff peaks form, 1 to 2 minutes longer. Put the bowl in the refrigerator while you prepare the remainder of the batter.

Whisk the wet ingredients together. Whisk The egg yolks, buttermilk, butter, and vanilla together in a big bowl.

Add the dry skin. Add the flour, Sugar, salt, baking powder, and baking soda and simmer until just combined (a few lumps are fine ).

Fold in the beaten egg whites. Eliminate the beaten egg whites in the fridge. Using a rubber spatula, gently fold them in the pancake batter in 3 additions until just blended (a couple streaks of egg are fine ).

Prepare the pan and ring molds. Coat a Coat the insides of this ring molds with cooking spray and space them evenly apart from the skillet.

Spoon from the batter. Spoon the pancake Batter into each of the ring molds in order it fills them each slightly less than halfway full (you are going to use a scant 1/2 cup of batter in each).

Cover the skillet with a towel. Carefully Pay the skillet with a clean kitchen towel (the towel shouldn’t touch the bottom of the pan or hang on the edges) and put the lid above the towel (if you’ve got a gas stove, so be careful that the towel is not near the flame).

Cook, Covered, before the batter has grown, bubbles have formed, borders look dry, and the center only barely jiggles, 13 to 15 minutes.

Work a ring mold at one moment, grasp with tongs and quickly flip the mold. Carefully operate a small offset spatula or knife around the inside of each mold to loosen the pancake, then gently push the pancake down the mold so the bottom is in contact with the pan. Continue cooking, uncovered, till pancakes are set, about 3 to 4 minutes more.

Release your pancakes now. Remove the skillet from the heat. Gently run a small offset spatula or butter knife around the inside of each mold to discharge the pancakes againthen carefully remove the mold. Wipe the molds coating, coat with cooking spray, and repeat procedure with remaining batter

Serve pancakes with butter, maple syrup, and berries. I am sure every one in your family or your guest will enjoy the fluffy Japanese pancakes. Hope this post on how to make fluffy pancakes willl help you prepare these delightful pacankes at home.

What Does Rabbit Taste Like?

what does rabbit meat look like

What exactly does rabbit meat taste like–points to remember

The meat tastes somewhat similar to chicken, though it has a slightly stronger, fleshier and earthier taste. But rabbit meat can be prepared similarly to chicken. It can be fried in butter or oil, for example, using a sauce made by breaking down the pan or fricassee style – partly in fat, which is then cooked in a liquid stew.

what does rabbit meat look likeThe rabbit is a very appreciated meat not only for its taste, smell and texture but also for its nutritional properties. The meat is considered thin or “white” not because of the small amount of myoglobin, which is the protein which gives the color to the meat, but because of the amount and quality of its fat.

The general consensus is that the rabbit has a flavor similar to that of chicken. This is not completely true, mainly because the rabbit has a stronger and more intense flavor. The sensation is also different, the rabbit is more on the other side.

The Californian rabbit, the silver fox and the cinnamon rabbit belong to the species of rabbit with the best flavor.

 Domestic rabbit

Farmed rabbits tend to consume more fat than those raised in the wild. Their meat is lighter in color, pinkish red and has a tender texture which becomes harder as the animal ages. Compared to the wild rabbit,it is used more intensely and has a softer flavor.

Wild Rabbit

All these animals are lighter and thinner than plantation animals. They provide harder meat and also have a lot of flavor due to the aromas offered by nature’s foods. Compared to the farm rabbit, their meat is redder and contains less fat.

Since the rabbit is white meat, it is a food of choice for low-carb menus as long as it is only cooked and does not contain excess fat. In fact it is recommended for those who follow a low fat diet and for those who suffer from cardiovascular disease due to its nutritional content.

Its meat is soft and easy to chew, which is an advantage for people who have problems chewing gum, especially when steamed or simmered and accompanied by sauces and vegetables. However, its richness in muscular fibers, which make the rabbits more difficult to digest, is not the ideal meat for people who suffer from a sensitive stomach.

Various cuts

Normally the rabbit is sold whole, but you can also ask the butcher to cut it into smaller pieces. Or you can go on the Internet for useful suggestions on how to hand out your rabbit.

When you first try the rabbit, choose the back or the saddle, which would be the most tender cuts. The back legs tend to be harder and almost always need a wet stew; for the front legs you can set them aside for broth or stew.

Rabbit meat

The local varieties don’t produce much meat, so it folds up with the front legs to make a good stew or even a sauce.

Rabbit: An ally in the kitchen

It is very important to choose healthy methods of cooking the rabbit so as to enjoy its tasty, juicy and healthy meat which is also cheap in comparison to other foods.

The rabbit is really a meat of excellent gastronomic versatility and therefore can be used in a variety of culinary preparations. It can be roasted, baked, grilled, sautéed with vegetables, steamed, marinated, candied and fried and can be used as an appetizer or as an integral part of a main dish, independently or followed by vegetables.

The advantages of eating rabbit

The water

About 72% of this meat is water. The amount varies according to the breed and its feeding schedule.

This is undoubtedly the remarkable content of nutrients. The rabbit provides proteins of high biological value, including all the essential amino acids which the body needs at different times of the day.

Protein

Its content varies between 18 and 20 grams of protein for every 100 grams of meat. In addition it is an easily digestible and incredibly tender meat, which is due to its low hydration content. For this reason, the rabbit is highly recommended for people prone to hyperuricemia and gout.

Fat

The rabbit is in fact a lean meat, low in fat (not more than 5%) and cholesterol. Its lipid profile is still very balanced with a lower percentage of saturated fats compared to other meats, which explains why it is recommended for the prevention of obesity and cardiovascular diseases.

However, its fat content varies according to the species, breed, age, sex, the cuts consumed and the diet of the animal.

Why eat rabbit?

Why eat rabbit? Well, rabbit is just one of the safest, healthiest and most environment-friendly meats that can be eaten. Compared to beef, pork, lamb, poultry and veal, rabbit has the highest protein content, the lowest fat content and the fewest calories per pound. These alfalfa-loving herbivores are food animals , which means they do not depend on high-energy corn or soybeans for food. Another important fact is  that they grow and multiply rapidly. According to Slow Food USA, the rabbit  produces six pounds of meat with exactly the amount of water and food a cow needs to produce just one pound.

My favorite rabbit recipe

Rabbit in mustard sauce

4 portions

Ingredients

1 – to 4 pounds

salt and pepper

11/2 tablespoon butter

11/2 tablespoons oil

1 medium onion or 4 shallots, diced

2 tablespoons of flour

1 cup of dry white wine

Two and a half cups of chicken broth or stock.

2 tablespoons whole mustard

A few sprigs of thyme

12 sage leaves

1/2 cup fresh cream

2 teaspoons of chopped capers

sliced chives for garnish

Rabbit in mustard sauce, or lapin à la moutarde, is a French bistro classic, which is worth knowing. If you braise the rabbit in the rich and flavorful mustard sauce, it will yield  succulent,tasty and  tender meat. You would like  to slurp the sauce up with a spoon or soak it up with some crispy bread.

Seasoning the rabbit with salt and pepper

Heat a Dutch oven or a large, deep, heavy pan over medium-high heat. Add the oil and butter. When it sizzles, cauterize the rabbit in batches, about 3 to 4 minutes on each side, until it is well browned. Take the rabbit out of the pan and put it aside.

Add the chopped onion and fry for about 5 to 6 minutes until soft and slightly browned, stirring occasionally.

Sprinkle the onions with flour and stir until well incorporated, then cook for about a minute or so until the mixture begins to smell of toast. Add wine and a cup of broth and stir when the sauce thickens. Add the rest of the broth and a tablespoon of mustard and bring to the boil over a low heat.

Put the fried rabbit pieces back into the sauce. Add thyme and sage. Cover the pot and simmer with a fork for about 45 to 50 minutes until the meat is tender.

Bring the pan to the boil with tongs over medium heat and bring the contents to the boil. Stir in the crème fraîche, 1 tablespoon of walnuts and capers and let it simmer slightly thickened for about 5 minutes.

Place the rabbit in a heated serving bowl and serve the sauce with a ladle.

Now the taste is the magic of rabbit meat.

Wrapping up

Hope this post about what does rabbit taste like has given you enough food for thought so that you can decide whether you have the appetite to taste rabbit meat or abort experimenting altogether if you think you are not game for it. However, i suggest that rabbit meat is good enout to be tasted and savoured and hence there is no harm in trying it out in case you develop a liking for it. Your choice now!

 

 

 

What does lamb taste like?

What exactly does lamb taste like?

what does lamb taste likeAre you one of those people who have never tasted lamb? Are you curious about the exact taste of lamb? You may hesitate because the meat is more unusual, but when you taste it, you will find out that  lamb tastes like a wonderfully tender and crispy specialty meat.

In some restaurants, lamb meat is smoked or minced to make it juicier and tastier.

Roasted Lamb

All pieces of lamb have an incomparable flavor, but not all of them are suitable for preparing the same dishes. Each piece of lamb is suitable for a particular way of preparation and it is necessary to understand the differences in order to make the most of the dishes we prepare. It is equally important to understand the taste of lamb before you start cooking.

Lamb contains many polyunsaturated fatty acids and is known to be useful in our diet. On this basis, many lamb restaurants advertise lamb as a diet food.

What does lamb taste like?

Many people would describe lamb as a combination of beef and game, although it is certainly very different from both. However, it most closely resembles a preference for young goat meat, although this is not particularly helpful, as we assume that most people who have never eaten lamb have never eaten goat meat either.

It is said that the extraordinary smell of lamb is due to the caprylic acids contained in its fat. In young lambs, these compounds are obviously less enriched, which gives their meat a slightly less pungent smell.

The suckling lamb is slaughtered at about 25 days of age. At present, their diet is exclusively composed of mother’s milk, which gives the suckling lamb a unique flavor that does not contain any extra meat. Due to its own diet and short life span, the suckling lamb has a light pink color. There are many different ways to cook suckling lamb, but it is such a special and tasty meat that there is no wrong way to prepare it.

Easter lamb is slaughtered after 4 months, but not more than a year. This meat is characterized by a slightly darker color and a more intense taste.

Lamb cuts

The lamb is widely split into ribs, shoulders and hips. The shoulder is more ideal because a roast also has a softer consistency than beef or pork.

A leg of lamb is extremely rich and tasty. It has more meat than the shoulder, and the meat is slightly more compact, making it an ideal dish to enjoy as a lean fillet or baked with berries, a very tasty dish.

The taste and sensation of lamb can vary depending on the country of origin and generally reflect everything the animal eats in the physical characteristics of the breed.

American vs Australian lamb

Most American lambs are a cross between the Suffolk and Columbia breeds, one known for its meat and the other for its wool. They are raised in large flocks in vast pastures in Colorado or other Midwestern states and graze on pastures that are fed with most of their own food.

Some farmers feed the lambs maize a few weeks before slaughter to fatten them up and make their meat more marbled. This variety is the largest in size and is very expensive, even within the states.

Lamb is as important an economic resource as Australian gold, and in recent years the country has been Australia’s largest lamb exporter. Australian and American lambs graze in large fields, so they tend to exercise more and grow healthily.

But in Australia, sheep are mainly raised for their wool, with meat being only a by-product. The lambs, which are kept in huge pens, are all slaughtered at the age of 12 months, even though the meat is less tender. This usually means that the meat has a richer taste and more extreme marbling.

Tender and juicy roast lamb is only one of the favorite dishes of New Zealanders. New Zealand lamb is very popular around the world and is one of the country’s most important meat exports. The overwhelming majority of New Zealand lamb is fed on pasture due to the country’s rich clover and ryegrass areas. This diet gives the meat a different leanness and a strong sheep flavor.

New Zealand supplies the meat market with relatively young lambs, which are usually seen at the age of six months. Because of their miniature frame, they also give tender ribs and less fat.

Wales For several decades the Welsh have been producing an excellent, fairly large lamb, which occupies a prominent place in many star restaurants in Europe. As a result of this free trade between the Commonwealth countries, you will see new lamb in the butcher’s shop that requires no preparation.

French lamb can also be famous, especially the young tender lambs that scatter in the salt marshes.

Among other European nations, Iceland can boast a fantastic lamb. It is the smallest of all, but it has an exceptionally delicate taste and a rich flavor.

The way lamb is cooked

Roasted lamb

If you want to cook and bake lamb at home, you should practice spearing it. Since it is cut into small pieces and mixed with vegetables, it differs in texture and strategy from traditional grilled meat cut to the level. Lamb chops are perfect for people who do not like the greasy texture or want to go on a diet.

Since lamb is essentially a flowery food, many recipes have been developed to eliminate the smell, and there are a number of spices that can be eaten after consumption. One of these, the very popular spice, is cumin. Experiment with many types of sauces and spices and find out what works best for you personally.

Advantages of eating lamb

Although meat contains fat, eating this type of meat offers a number of health benefits. If you use recipes to test poultry, steak and chicken, working lamb can spice up your cooking.

A 100-gram portion of lamb has the following nutritional characteristics:

25.6 grams of protein

16,5 g fat

258 calories

Improves the health of the nerves

If you often have problems with “needles and pins” in your extremities, you should consider eating more lamb! Its high B12 content helps to improve the well-being of the heart.

Strengthens your immune system

The high zinc content of lamb can help you stay healthy and help some wounds heal quickly.

Heals  anemia

Anemia is a condition characterized by reduced iron content in the blood. The consumption of lamb helps to cure anemia because it contains a lot of iron.

While this is a good thing, eating lamb every day could be a problem. Eat occasionally to get the nutrients you want.

Timeless Lamb Recipes

Roasted lamb

You will find a variety of strategies for the preparation of lamb. Besides grilling, it is also possible to put it in the oven to get a slowly cooked output.

The easiest way to prepare lamb is to massage it. Sprinkle it with herbs, olive oil and pepper and then put the lamb in the oven for about one hour. Consider roasting the meat in addition to a bed of fruit for a once cooked meal. Let the meat cool and run.

Lamb chops with garlic

Prepare the lamb by seasoning it with pepper, salt, garlic powder and peppermint oil. Cook over a high heat before the chops turn brown. Add spices and herbs, lemon juice and garlic. Remove from heat and drizzle with the sauce.

Korean lamb recipe

Lamb’s subtly sweet play works perfectly with all the amazing goodness of Gochujang chili paste. The sugar and salt content of this simple Korean marinade acts like a brine for your lamb, making its insides juicy when saturated overnight. In the final stage, the curry is reduced, which doubles the sauce value. You would like to use it on a stand because it is more tender and easier to handle than a leg of lamb and a little more user-friendly than chops.

Wrapping up

Lamb meat is one of the healthiest red meats. When it comes to flavor, lamb comes with a flavorful and smoky feel, which isn’t a terrible thing if you want to try something different. All in all, eating this type of meat really is an experience in itself, So it’s really worth trying some mouth-watering dishes prepared exclusively for those people who love lamb meat.

 

 

How To Cook Raw Shrimp: Step By Step

How to cook raw shrimp on the stovetop

Discover how to cook shrimp in the oven, piece by piece, with this easy-to-follow  directions. Yes, you can get incredibly delicious shrimp cooked in a container. You won’t believe how easy it can be. You have to hit the bull’s-eye the first time you do it, and definitely you are going to get it right if you follow my directions.

how to cook raw shrimpNothing is more delicious than fully cooked shrimp. How many times have you been in the kitchen while roasting shrimp? In case you sound like me, cooking shrimp is not something you do from time to time. This article is to a lesser extent a formula, but generally a guide to methods. Cooking shrimp is so natural if you just know how to do it.

Most shrimp solidify shortly after being caught. The freshest tasting shrimp is therefore the best tasting shrimp you buy on the road, as opposed to thawed fish on the fish counter at the general store. This is because shrimp have an extremely short shelf life and you usually have no idea how long it has been thawed. Therefore, I NEVER, ever, ever buy shrimp that hasn’t been thawed.

In the unlikely event that you buy frozen shrimp, you can thaw them yourself, shortly before you need them. I never thaw them in the refridgerator at this time because they accumulate an excessive amount of histamine. Histamine is the substance that causes the eyes to get cold and watery, and can also cause serious stomach problems.

I usually take the shrimp out of the package, put them in a bowl or colander in the sink and let cold water run over them for 5 minutes. Turn the shrimp from time to time to make sure they are properly exposed to cold water. You will notice that the shrimp is thawed when they appear soft and slightly translucent. This will only take a few moments. Wipe the shrimp dry with a paper towel.

HERE IS A LITTLE COOKING LESSON ON HOW TO PREPARE SHRIMP PERFECTLY ON THE  STOVETOP

First place the shrimp in a bowl and focus on seasoning the mixture. Mix well to make sure the shrimp are covered with sea salt, Italian seasoning, paprika and pieces of red flakes of pepper. Shrimps have a mild flavor, so they take on the taste of whatever flavor you want them to acquire. Delicious!

Then you will have to turn on the stove and heat the oil or butter over medium  heat. I turn the pan upside down for the most part while the oil heats up to cover the bottom of the pan.

When the spread becomes soft or the oil actually moves around the pan, put the shrimp onto the hot pan. If they don’t sizzle now, heat your pan a little longer next time.

Cook the shrimp for 3 minutes on each side, turning them halfway through once. Depending on the size of the shrimp and the number of shrimp in the container, this usually takes 4 to 5 minutes.

Finally, transfer the shrimp to a serving dish. Serve the cooked shrimp immediately with noodles or rice or pasta.

HOW TO TELL IF THE SHRIMP IS COOKED

Please note that shrimp cooks very quickly, so watch them or they will cook too much. The overcooked shrimp looks like a wide, flexible “U”, while the overcooked shrimp forms an “O”. The perfectly cooked shrimps are pink with a bright red tail and look like a “C” and are ready to eat! One minute they look a little strange and unattractive, and the next minute it’s hard not to eat them directly from the pan. There is absolutely no guess.

HOW TO TURN SHRIMP INTO DINNER

I could probably settle for a bowl of shrimp and nothing else, but most of the time shrimp needs a side dish, usually carbohydrates, to make a complete meal. You can try the shrimp pesto pasta, an amazing mixture of pesto, white wine fettuccine and Italian seasoning. I also like to use red wine to cook the shrimp, as I do with this shrimp paste with garlic. Since shrimp is used in almost every kitchen in the world, you can add it to almost anything! Serve the shrimp in rice or orzo, eat them on a bed of vegetables or with baked vegetables on the side. What is your favorite way to eat shrimp for dinner?

How to cook raw  shrimp on the stovetop

Step-by-step instructions:

Course: Main Course

Cuisine: American

Keyword: How to cook raw shrimp

Preparation time; 10 minutes

Cooking time: 10 minutes

Total duration: 20 minutes

Servings: 4

Calories: 147kcal

 Wrapping up

Hope this post will answer your question—how to cook raw shrimp on the stovetop. Now it’s your turn to make your shrimp comfortably at home adding a a bit of a new twist to suit your palate. I am sure your family members or guests will lap it up.

 

 

How To Cook Chicken Breast In a Pan

How To Cook Chicken Breast In a Pan

So, you want to know how to cook chicken breast in a pan. Today, I am going to write a short post on this. Yes, this post is all about how to cook chicken breasts that invariably turn into mouth-watering dishes.

how to cook chicken breast in a panTo begin with, boneless, skinless chicken breasts are a staple in the kitchen, which I offer four times a week for dinner anyway. They can be thrown on the grill for a simple dinner or thrown on the slow cooker on a hectic day. However, like cooking chicken, sautéing it in a pan has never been my forte. I usually end up with an intensely dry chicken breast that no amount of sauce or smooth and creamy side dishes can help.

To change my style and have a quick way to cook when it gets too hot to even think about turning on the grill, I went to the Taste of Home test kitchen for their infallible technique of cooking chicken on the stovetop. Let us see what they recommend.

Instructions for pan-frying chicken breasts

How to cook chicken breasts

INGREDIENTS

4 boneless, skinless chicken breast parts (about 6 ounces each)

salt and pepper to taste

2 tablespoons of olive oil

1 tablespoon of margarine

To prevent the light part of a chicken breast from drying out or the thick part from being half-cooked, you must ensure that the chicken breast has a uniform thickness. To do this, place your chicken on a cutting board between two pieces of cling film. Whisk the chicken to 1/2 inch thick with the flat surface of a meat hammer.

Tip for trial cooking: If you don’t have a meat hammer at your disposal, a solid frying pan or skillet will work after you’ve exhausted all other options. Be careful not to beat the chicken too thin.

Season the chicken breast on both sides with salt, pepper and other dry flavours you like. Looking for motivation? Here are our 13 most popular native flavour blends.

 Learn to cook

How to cook chicken breast in a pan

At first, heat olive oil and margarine in a skillet large enough to hold the whole chicken uncovered over medium heat. After that, put the chicken breasts in the pan and cook them for 5-6 minutes. Any movement of the chicken can cause the breasts to stick to the pan and tear, so avoid touching the meat while cooking. Turn the chicken over and cook for an additional 5-6 minutes.

Test this cooking tip: although it can be tempting to turn up the heat, especially if you’re really impatient and famishing for food, leave the burner at medium heat and no higher. If you increase the heat, the outside of the chicken may brown excessively quickly or even burn it, while the inside remains half-cooked.

Measure the temperature

Your chicken breasts are-well prepared and are safe to eat when their internal temperature has reached 165ºF. To verify this, measure the temperature with an instant-read thermometer. Basically, you insert the thermometer into each chicken breast for most of the way until the temperature is displayed.

Test this cooking tip: If your chicken has reached a temperature of 165ºF, but is not brightly brown outside, you can turn up the heat for a few moments to add some browning.

 How to cook chicken breast in a pan

Step 4: Allow the cooked chicken to rest

After boiling, remove the chicken breasts from the container and leave them on a plate for 5 minutes. This allows the juices in the chicken breasts to rearrange, making it easier to set the chicken breasts after cutting.

That’s it for now! Your fully cooked chicken breasts are ready to be eaten.

SOME POINTS TO REMEMBER ABOUT THE RECIPE FOR THE CHICKEN BREAST 

In any case, chicken breasts should be no more than an inch thick. If your chicken breasts are thick, use a meat hammer or a rolling pin to give the chicken a more modest and even thickness before cooking.

Why would we say we use vegetable oil and not our favorite olive oil, you may ask? Since vegetable oils have higher smoke concentrations than olive oil. When you sing a fricassee or frying pan, you need some oil that can withstand the heat.

Cook the chicken breasts over medium heat.

Try not to stir or move the chicken breasts during cooking. Let them cook for 5 minutes or until you can turn them over without any doubt. If you encounter an obstacle when turning them, leave the chicken breasts for a while before trying again.

Chicken breasts are cooked through when the inside temperature reaches 165 F.

Step-by-step instructions for STORAGE of boiled chicken breasts

Keep chicken breasts fully refrigerated in a water and airtight compartment and store in the cooler for up to 4 days.

The most effective way to freeze cooked chicken breasts is to freeze them in the refrigerator.

Wrap the cooled chicken breasts in an aluminum foil for more protection.

You should now put the wrapped chicken breasts in a freezer bag; close the package and keep them in the freezer. It will remain good for up to 3 months.

Wrapping up

Hope this post will answer the question: how to cook chicken breast in a pan. If you follow the instructions carefully, you should have no problem in cooking a sumptuous dish with chicken breasts which your family members will love. Goo cooking!

 

How to make oatmeal pancakes –oatmeal pancake recipe

How to make easy and delicious oatmeal pancakes 

I have seen a lot of folks asking this question about how to make oatmeal pancakes at home or what should be an ideal home-made pancakes recipe.

how to make oatmeal pancakesAs for myself, I’m someone who likes the idea of having pancakes on Sunday mornings – and lots of pancakes, so to say. In fact, I’ve been gobbling up all these regular pancakes lazily relaxing on my bed with a few cups of tea or hot coffee around.

But the reality is that every time I allow myself this practice, it only takes me a few hours to run out of energy and get hungry again. So, I had to conjure up a solution to get rid of this food craving.

The solution that I discovered was in oats. I found out that oatmeal pancakes can help me to get rid of this problem. Just mix high-fiber and high-protein oats in your normal pancake batter and you will get amazingly healthier result, much more satisfactory than you could imagine. But don’t worry, they are no less fluffy or worthy of a strong maple syrup drizzle. And the result will be delicious.

Oatmeal solves pancake breakfast hunger

The problem with time-tested and traditional pancakes is that they are usually a combination of refined flour and sugar. This means that although they taste highly delicious, they are a mix of simple carbohydrate that increases blood sugar levels, giving you a quick boost of energy, but making you feel hungry soon after. Adding a whole grain helps counteract this problem. Oats are rich in fiber and are a great source of protein (half a cup, uncooked, contains 4 grams of fiber and 6 grams of protein), which provide long-lasting energy. It also provides some extra vitamins and minerals in each bite, which keeps you healthy.

The best texture is obtained by soaking

To ensure that the oats do not affect the light and fluffy texture of the pancakes, immersion is essential. Simply mix the oatmeal and milk in your bowl and let it rest for 10 minutes while you collect the other ingredients. The oats will soften and begin to disintegrate, so that your pancakes do not taste too strong and the oats are easier to digest and absorb.

How to make Oatmeal pancakes

PRODUCTION

For 4 people, makes 12 pancakes (3 inches)

PREPARATION TIME

15 minutes

COOKING TIME

20 to 24 minutes

 INGREDIENTS

1 cup of old-fashioned rolled oats.

1 cup of milk, regular or non-dairy.

2 large eggs

1 tablespoon of butter, more for cooking

1 tablespoon of granulated sugar

2/3 cup flour for all purposes

2 teaspoons of baking powder

1/4 teaspoon of kosher salt

1/4 teaspoon ground cinnamon (optional)

INSTRUCTIONS

First, whisk a cup of rolled oats and a cup of milk in a large bowl. Leave to stand for 10 minutes to soften the oats. Meanwhile, melt a tablespoon of unsalted butter and let it cool for some time.

Now it is time to add the butter, 2 eggs and 1 tablespoon of granulated sugar to the oatmeal and mix everything. Add 2/3 cup of flour for all purposes, 2 teaspoons baking powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon, if desired, and stir until well mixed. However, do not stir too much and over-mix. Let it stand for another 5 minutes. In the mean time, heat a large cast iron pan or a non-stick skillet over medium-high heat.

Add one teaspoon of butter to the pan and stir properly. Pour the batter into the pan in 2 tablespoons and cook all the three at a time. Cook for about 3 minutes until bubbles appear on the surface, the ends appear dry and the bottom is golden brown. Turn the pancakes and cook until the other side looks golden brown, for about 2-3 minutes more.

Place the pancakes in a hot oven or a dish. Repeat cooking the remaining batter with a teaspoon of butter for each batch.

Point to remember

Storage: Pancakes can be kept in an airtight container for a maximum of 5 days or frozen for a maximum of 2 months.

Wrapping up

I am sure those of you are looking for an oatmeal pancake recipe or want to know how to make oatmeal pancakes, would be happy to go through this post, for I am sure they will have no problem to experiment with their own brand of oatmeal pancakes, healthful and delicious!

 

Related post: How to make pancakes on an electric griddle

What temp to cook chicken? Choosing the right temperature

What temperature is chicken done

What temp to cook chicken? This is one question which draws out different answers from different people. This is why I am going to write a detailed article post about it so that you can differentiate between fact and fiction about chicken cooking.

what temp is chicken doneTo begin with, knowing the correct doneness temperature when cooking chicken guarantees juicy results, but what if the meat or juice is pink and there seems to be blood in it? If you’re like many others, the sight of anything other than completely opaque meat with clear juices can make you shiver when chicken is provided on the dinner table in that manner.

Read on to find out what causes chicken to be pink and how you can make sure that the chicken your family members is eating is safe and not going to harm anyone.

FOOD SAFETY DEPENDS ON THE TEMPERATURE, NOT  COLOR

Chicken has a creamy white color, unlike the stronger colors of beef, pork or lamb. This white color contrasts much more with the occasional pink tones that can be found naturally in any chicken meat.

Calculating chicken temp

When it comes to cooking chicken, there are many temperatures to consider. There is the temperature at which the oven is set and there is the actual temperature of the chicken itself (the so-called internal temperature), which can be measured with an instant-read thermometer. And then there’s also the minimum safe internal temperature in terms of food safety. In other words, the temperature your chicken must reach to make sure that any harmful bacteria it may harbor, such as salmonella or E. coli, get killed, is more important than anything else.

Lastly, you will have to keep in mind the temperature of the chicken for quality reasons – so that the breast meat remains firm and white, but not dry, and the dark meat remains smooth and soft as gum.

Doneness of white meat

what temp to cook chickenFor quality reasons, a chicken breast is cooked correctly at 145 to 150 F. At this temperature any pinkness will disappear, but the meat will remain firm but still tender. However, according to the USDA, the chicken and poultry should be cooked to an internal temperature of at least 165 F for at least 30 seconds. The problem, however, is that when chicken breast meat is heated to 165 F, it becomes dry and tough and has a chalk like texture.

Fortunately, the USDA recommendation has two dimensions: temperature (165 F) and time (30 seconds). By expanding the time dimension, the target temperature can be reduced.

Doneness of dark meat

what temp to cook chickenChicken thighs and all brown chicken meat should be cooked at a higher temperature – 175 to 180 F – because of their greater proportion of connective tissue. Cooking thigh meat at 165° F produces a gummy, soft meat, but at 175 to 180° F it is tender and juicy, while the collagen melts and turns into jelly.

CHICKEN IS MADE WHEN THE JUICE RUNS OUT

A common but erroneous method of checking the condition of chicken is to cut the meat and make sure that all the juices are clear. When we examine the chicken on the grill or in the oven, we often look for some pink patch in the meat. For one thing, we think that it is a clear indication that the meat is not yet properly cooked. The fact is that no matter wherever you test the chicken, the color of the meat or juices will never be free of pink, red or even purple hues.

So why does the chicken meat so often does not seem to be properly cooked?

WHY COOKED CHICKEN CAN STILL LOOK PINK

REASON No: 1: YOUNG CHICKENS ARE USED

The chicks available in the grocery stores that we buy are generally between 6 and 8 weeks old. These young chickens are not yet fully mature and their bones are more porous than being completely calcified. The bone marrow inside the chicken bones appears purple and can often penetrate through the soft, porous bones of the chicken.

The liquid in a chicken mass expands during freezing, as does the bone marrow. The black marrow can penetrate the bone surface as it expands. The bones and adjacent meat become blotchy and retain a deep red/purple color irrespective of the final internal temperature of the cooked chicken.

REASON 2: MYOGLOBIN

Myoglobin is another cause of the violet and red color of poultry. It is an abundantly pigmented protein that transports oxygen from the cells to the muscle fibers. The more active an animal is, the more oxygen it contains in its muscles, which gives its darkish color.

Chickens are birds that cannot fly, so breast meat is never highly oxygenated. Low myoglobin levels are the reason why chicken breasts have such tender white meat. Heavily stressed legs have darker meat due to high myoglobin levels.

Since chicken is packaged and prepared for purchase in a grocery store, myoglobin can accumulate in the fibers of the meat.

REASON 3: HIGH PH VALUES

The acidity of the meat can also influence its color. The higher the pH value, the pinker the meat is. Therefore some cooks use an acidic marinade with citrus fruits or vinegar to reduce the pink color of chicken meat. But marinades do not offer much protection against the pink tones of marrow and myoglobin.

EAT PINK CHICKEN WITH CONFIDENCE

Now that you know why your chicken can sometimes acquire a pinkish hue, it is time to eat chicken with more confidence. And most importantly, you should stop cooking the chicken too much!

With an accurate thermometer like the Thermapen, you can check the safety and quality of your chicken irrespective of its color. A probe inserted into the thermal center of a chicken breast or thigh, should read 165 degree Fahrenheit during the meal.

So, if you are still not sure at what temperature your chicken should be kept so that it can be eaten without making it dry and overcooked, you should pay heed to this. The short answer is that for a juicy and well cooked chicken should be kept at 150 F for at least 3 minutes for white meat and 175 F for dark meat.

Roasting a perfect chicken

The following steps in roasting a whole chicken produce a dark and white meat, tender, juicy and well cooked.

Preheat the oven to 500 F.

Place the chicken in a pan with a grill. Season with kosher salt.

Insert a digital probe thermometer into the deepest part of the breast and adjust it to alert you when the temperature reaches 145 F.

Place chicken in oven and immediately lower temperature to 350 F.

Wait about 90 minutes for the thermometer alarm to sound.

Remove the chicken from the oven and let it rest for 30 minutes, leaving the probe on the breast.

After 30 minutes, cut and serve.

Allowing the cooked chicken to rest

During the rest period, you can see how the temperature on the digital sensor display continues to rise and then falls again. When the temperature rise finally stops and it drops to 120 F, you are ready to carve.

Because the temperature of a roast chicken continues to rise for several minutes after it is removed from the oven, if you remove it to 145 F and let it sit for 30 minutes, the meat on the breast will stay above 145 F for longer than the required 8.5 minutes, making it tender, juicy and completely safe. The same goes for the dark meat, which eventually reaches a maximum of about 200 F. This is more than enough to break down the collagen in the meat, resulting in a dark meat that is tender, juicy and tasty.

Remember that the above times and temperatures only apply to the cooking of a whole chicken. It is the total mass of the whole chicken that allows it to maintain these temperatures during the resting period. If you tried to fry a single chicken breast, it would not work the same way.

Sous Vide Chicken Breast

There is a technique that is very suitable for cooking individual pieces of chicken at a certain temperature and keeping them at that temperature. This is called sous vide cooking.

With this cooking method, it is very easy to heat the chicken breast to 145 F for as long as you intend to. The added advantage of this kind of cooking is that no matter how long you leave your chicken breast in a water bath, it will never be more than 145 F (or whatever temperature you set according to your needs). This allows you to obtain a juicy and tender breast meat with a minimum effort.

Wrapping up

What temp to cook chicken

Hopefully, you would now have enough knowledge about what temp to cook chicken so that next time anyone asks you about this, you will be able to answer with more confidence like a culinary expert. Choose the correct temp for cooking chicken and embark on a cooking journey with chicken.

 

 

Related Post- How to cook chicken breasts

Meatloaf in Electric Skillet

Electric Skillet Meatloaf

 

electric skillet meatloaf

Do you want to make a meatloaf in an electric skillet? Well, who doesn’t like a good meatloaf? Nothing sounds more American than a traditional meatloaf with potatoes on the side. The advantage of meatloaf is that there are many variations and, although the general concept is the same, everyone prefers to add something to make it their own.

This special recipe is for the electric skillet meatloaf! If the concept of cooking the meatloaf in an electric frying pan is new to you, then you’ve come to the right spot!

Using the electric skillet not only reduces the extra heat in your kitchen, but also allows you to cook the vegetables next to the meatloaf for improved flavor.

In this special recipe, button mushrooms are added around the meatloaf and covered with a ketchup mixture.

It may seem a daunting task at first to cook meatloaf in an electric skillet instead of an oven, but you’ll probably be hooked once you start doing it!

Using an electric skillet may help you to keep your house cool during the hot summer months, save electricity by heating a much smaller gadget and free up your oven for other dishes if necessary.

Plus, the electric skillet keeps the meatloaf warm while it’s being served. In the end, preparing meatloaf doesn’t differ much from a typical recipe, but there are other benefits you can enjoy.

So, do you want to cook the meatloaf in the electric skillet? What other ground beef recipes have you tried in your electric skillet? We’d love to hear about your experiences.

Meatloaf in an electric skillet

The advantage of meatloaf is that there are a whole lot of variations and although the general concept is the same, everyone chooses to make some additions to make it different and give a personal touch to it. This special recipe is for an electric skillet meatloaf.

PREPARATION TIME: Fifteen minutes.

COOKING TIME: One hour

TOTAL TIME REQUIRED: 1 hour and 15 minutes.

COURSE: Main dish

CUISINE: American

SERVICES: For 8 persons

CALORIES: 259 kcal

Ingredients

  • 1 ½ pounds of lean ground meat1 ½ pounds of lean ground meat
  • 1 egg
  • 1 tablespoon of Worcestershire sauce
  • 1 onion, chopped
  • 1 cup of milk
  • 1 cup of dry and spicy Italian bread crumbs
  • ½ teaspoon garlic powder
  • 1 ½ teaspoon salt
  • 1 teaspoon of pepper
  • ⅓ Ketchup cup
  • 2 tablespoons of mustard
  • 2 tablespoons of brown sugar
  • 1 tablespoon of margarine
  • 1 pound of sliced mushrooms

INSTRUCTIONS

In a bowl, mix the ground meat with the egg, Worcestershire, onion, milk, breadcrumbs, garlic powder, salt and pepper.

In a small bowl, mix the ketchup, mustard and brown sugar.

Set the temperature of the electric skillet to 250°F. Melt the margarine in the pan.

Form a meatloaf and place it in the skillet. Surround the meatloaf with the sliced mushrooms. Pour the ketchup mixture over the meatloaf and mushrooms.

Cover and cook for 1 hour or until the meat is cooked to your liking.

How to prepare electric skillet meatloaf and vegetables

Prepare your favorite meatloaf mixture or take 2 pounds of lean ground beef, about 1/4 cup of ketchup or barbecue sauce (according to your taste), 1 egg, about 1/4 to 1/2 cup of bread crumbs, 1 sm. of chopped onion, 1/2 cup of chopped green pepper and 1-2 cloves of garlic. You can season to taste with garlic powder, salt, pepper and rosemary. To make it taste stronger and hotter, you can add 1/4 teaspoon of red pepper. Stir to combine. Give it a round shape. I only use the mixing bowl to do that.

Now it is time to prepare the potatoes, carrots and onions. You should melt the butter in a large electric skillet at 250 degrees. When it is hot, put the meatloaf in the middle of the skillet. Surround it with vegetables. You can season the vegetables generously with salt, pepper and garlic powder.

Put the lid on the skillet. Then go. Let the meatloaf cook for about 50 minutes or until it is cooked to the desired state.

Wrapping up

This also works well with a bowl of sliced green beans. Hope this recipe for meatloaf in electric skillet will help you make your own delicacies for your own family and guests. Go cooking!

 

Click here if you want to take a look at the best electric skillets of 2020!

 

How To Make Crepes On a Griddle

How To Make Crepes On A Griddle

Making Crepes On A Griddle

How To Make Crepes On A GriddleCrepes are very thin French pancakes that are immensely versatile. They are delicious in both sweet and savory recipes. Traditional French crepes are good, but personally I think the following recipe is much better. There are three reasons for this. First of all, they are not technically French crepes, but a variation of Swedish pancakes. Therefore, they are richer, sweeter and more extravagant than French pancakes. Secondly, it’s my father-in-law’s recipe. I learned to make these crepes when I was barely 10 years old and have been making them ever since. My children also learned how to make them when they were very young. Third, I have made this recipe for people all over the world and it always brought smile in their face and they highly appreciated this recipe of mine.

Maple Syrup Crepes

You will notice that the amount of sugar used in this recipe is variable and depends on your individual choice. If you intend to prepare a savory crepe to be filled with cheese, ham, sautéed vegetables or different types of meat or seafood, just add a small amount of sugar. If you want to serve it for breakfast or for dessert with fruit, honey or just sugar, just add sugar according to your taste.

Crepe batter

Although crepes are traditionally made in a small pan, they also work very well on the SABER EZ stainless steel grill. The reason is simple: the surface of the griddle is so smooth that it is perfect for making something as fine and delicate as pancakes or crepes. Plus, the hot plate is hot enough to make crepes or pancakes very easily.

You will need a cake spatula, or a silicone spatula, which works but requires a bit more practice, to spread the crepe batter on the griddle. Otherwise, the crepes will become too thick. However, it should be noted that even if they are too thick, they are still quite delicious. Call them Swedish pancakes instead, if you so desire. They’re a great way to prepare a special breakfast or brunch outside – or really, at any time of day. Eating hot crepes outside with family and friends will indeed be a memorable event.

Making crepes on a griddle

Ingredients

3 eggs

3/4 cup all-purpose flour

3 tablespoons of sugar for sweet crepes or 1 teaspoon for savory pancakes

1/4 teaspoon of salt

1 cup of milk (preferably whole milk)

3 tablespoons of melted butter (Note: it is important to melt the butter and let it cool down while it remains liquid)

More melted butter is needed to cook the crepes on the griddle.

What you should do

In a bowl, beat the eggs well with an eggbeater.

Add flour, sugar and salt. Beat with a whisk until dry ingredients are well incorporated. Be careful not to mix too much, as this will make the crepes harder.

Add the milk and stir to obtain a smooth mixture.

Add the butter and stir until incorporated. Let it stand for 15 minutes before using.

Pour a small amount of crepe batter (about 1/4 cup at first) on the griddle. If you work quickly, use a cake spatula (ideally an offset spatula) to spread the batter on the griddle to make paper-thin crepe.  When the pancake or crepe is golden on the first side, turn it over and finish cooking and before that just check whether the crepe is light brown on the other side as well.

When the cooking is done, take out the crêpe from the griddle and eat it as soon as it is finished.  For the subsequent crêpes, please note that is not necessary to butter the griddle each time.

Wrapping up

How To Make Crepes On a Griddle

Hope this recipe of how to make crepes on a griddle will serve your purpose and help you make pancakes or crepes on your griddle like a pro. Eat and enjoy and thank me later!

 

If you want to know about the best electric griddle, click here

 

 

How to cook steak in an electric skillet: Learn the Step-by-Step Process

How to cook steak in an electric skillet

Many of my female friends ask me how to cook steak in an electric skillet or in a plain frying pan if you don’t have anything else. If you are not quite sure about your culinary skills so far as cooking steaks is concerned, you should follow the steps I provide here in this post.
 
how to cook steak in an electric skilletSteak is one of the favorite dishes of most meat lovers. A well-prepared steak has a rich taste, and it looks tender and aromatic with the smell of well cooked beef. Usually steaks for home use are grilled or fried, but this is not always an option. Electric grills or indoor stove-top grill pans can work quite well. But if you have no other choice, a simple electric skillet or even a plain old skillet or a frying pan will also do.

Cooking steak in an electric skillet

First, you will have to preheat the electric skillet to its highest temperature, which is usually 500 degrees Fahrenheit. Dry the steaks with a paper towel. You will have to season lightly with salt and pepper or with other dry spices as desired.
 
Grease the skillet lightly with oil, unless it is equipped with a non-stick coating. When the skillet has reached its maximum cooking temperature, place the steaks in the pan. They should not be stacked, so cook the steaks in two or more lots if necessary.
 
Lower the temperature to 425 degrees F as soon as the steaks are browned. Cook until the cooking along the steak edge is half done, then turn. It is better to use tongs, and not a fork, to avoid losing steak juice.
 
Continue cooking until the desired stickiness is achieved. Take the steaks out of the skillet onto a large plate or a serving dish and cover them with foil to keep them warm. Leave the steaks untouched for at least 5 minutes before serving. Then you can serve them happily to your guests or family members who must have been waiting eagerly for the dish.

Important tip: how to cook steak in an electric skillet

 
Choose tender, well-prepared steaks to fry in the pan. T-bone, ribs, T-bones, or upper sirloin are also suitable for this type of cooking.
 

Precautions to be taken

 
Clean and disinfect all utensils or surfaces that have come into contact with raw meat.
 

Wrapping up

 
So, now you have got an understanding of how to cook steak in an electric skillet. It is not difficult at all and after a few trial and errors you will be an expert in this type of cooking. Hence, instead of delaying further, get into the kitchen and start cooking things your family members enjoy most and thank me later!

Related post: How to cook steak in an electric griddle

How to make pancakes fluffier? 5 Important Tips

How to make pancakes fluffier

 How to make pancakes fluffier? This is a very common question you will find in Quora and other Q&A sites where people ask a lot of questions to check where they have gone wrong while cooking. Such questions also abound in women forums that deal with cooking.

How to make pancakes fluffierSoft and fluffy pancakes give every weekend a special look! Sometimes it’s hard to get those perfect soft pancakes that melt on your tongue and you end up with flat and hard pancakes instead.  Here are some helpful tips to make the pancakes softer and fluffier so that you can take your pancake-making skills to the next level.

We all love to eat hefty breakfasts. And why not? This is the best time to give your body a metabolism boost, so that you can concentrate on the rest of the day with other important things. There are so many interesting possibilities to choose from.  You can start with a similar batter to make awesome Belgian waffles, or maybe you can the good old whole grain pancakes, which are so delicious as well!

If you are particularly chic, you may try the homemade caramel syrup on top. Or how about getting some pumpkin and apple muffins done? Are you talking about French toast with hot chocolate? Well, the whole world is yours and you can try each of these amazing creations

But let us come back to pancakes for the time being. Your breakfast is your best friend. Everybody loves them, from the kids to the adults and the teenagers in between. I am sure you wouldn’t like to look down upon a giant pile of fluffy pancakes. I used this pancake recipe and added vanilla for extra flavor.

So, what makes pancakes soft and fluffy?

But the most important secret lies in the chewy egg whites. One of the experts explains that adding the egg whites at the end gives more strength to the pancakes. Whipping egg whites into soft or stiff peaks adds not only air but also, as the egg white cells develop, the membrane becomes thinner and more fragile.

So, how do you make pancakes fluffier? Some important tips to keep in mind here. Stick to them and you’re good to go.

Here are some tips to make pancakes fluffier.

  1. You should not over-mix the batter

Why do pancake recipes always say not to mix the dough too much? Flour gluten is the answer! Mixing the batter too much has a problem. It means that the gluten proteins will combine too strongly with each other. Too tied up obviously means you will get hard pancakes with no room for air bubbles.

If the whisk is too stiff, this results in flat, hard and rubbery pancakes. And needless to say, nobody likes them.

So, stop mixing when your dough has small lumps.

Although no one likes lumpy pancakes with bits of powder in them. Please do your guests a favor and mix well, but don’t overdo it. This will be counter-productive!

  1. Allow the batter to rest

Set the batter aside for about 30 minutes. This will enable the wet ingredients to soak into the flour for better texture.

You can also do this during the night so that you don’t have to worry about getting up early in the morning. No one wants to do this.

  1. Separate and beat the egg whites

A little bit of extra work for you, but it’ll make your pancakes soft and puffy!

Add the egg yolk to the moist ingredients and once the pancakes are mixed with the dry ingredients, let them rest without the egg whites.

Just before cooking, fold the egg whites into the batter.

Don’t mix the egg whites completely and leave small chunks of egg whites visible. It may look too thick when you pour it into the pan, but that’s what makes the pancakes softer! You can also use this technique for making waffles as well.

  1. Wait until you see the bubbles before turning

Wait for bubbles to form in the middle of the pancake before turning it over.

  1. Turn only once

Never try to do this twice. If you do, it will spoil the pancakes and make them harder.

Ingredients you need

3/4 cup of milk

2 T of white vinegar

1 cup of all-purpose flour

3 tablespoons of white sugar

1 teaspoon of baking powder

1/2 teaspoon baking powder

3/4 teaspoon salt

1 ton of vanilla

1 egg (divided)

2 tablespoons of melted butter

Cooking spray

Instructions you should follow

1. Mix the milk and vinegar in a medium bowl and let it sit for 5 minutes.

2. Mix the flour, sugar, baking powder, baking soda, baking soda, and salt in a large bowl. Beat the butter into the milk and vinegar mixture.

3.Separate the egg whites and beat until they stiff peaks form and set aside. Add the egg yolk to the wet ingredients and once mixed with the dry ingredients. Now allow it to rest  without the egg whites.

4.Pour the flour mixture into the wet ingredients and beat them until no lumps are left. Do not over-mix.

5.Set aside for 15-30 minutes. This will allow the wet ingredients to soak into the flour for better texture. Just before baking, fold in the egg white peaks under the batter.

6. Now it is time to heat a large skillet or griddle over medium heat and spray with cooking spray. You should first pour 1/4 cup of the batter onto the pan. Then wait for bubbles to form in the middle of the pancake before turning it over.

7. Finally, you delicious and fluffy pancakes are ready to be served.

Now it is time to heat a large skillet or griddle over medium heat and spray with cooking spray. You should first pour 1/4 cup of the batter onto the pan. Then wait for bubbles to form in the middle of the pancake before turning it over.

Wrapping up

 Hopefully, by following these instructions carefully, you will be able to make your pancakes fluffier. This will not only give you a lot of satisfaction but also bring smile to your family and friends whom you serve them.

 

Related Post: How to make pancakes with an electric griddle

 

 

 

Golden Aubergine Fatteh Recipe (the Middle Eastern Variety)

Syrian Golden Aubergine Fatteh Recipe

 
This Golden Aubergine Fatteh Recipe centers around the traditional Middle Eastern or Lebanese fatteh. It consists of layers of crispy flat bread, tender smoked aubergines. It is also grilled halloumi cheese, garlic, parsley and pomegranate and yogurt. And this dish is served with lemon and Bulgur wheat.
 

Ingredients

 
  • 2 eggplants or aubergines
  • 75g Bulgur wheat
  • 4 white tortillas
  • 150g natural yogurt
  • 2 cloves of garlic
  • 1 lemon
  • 1 pomegranate
  • A handful of parsley
  • A handful of mint, only leaves
  • 150g Halloumi
  • 25g pine nuts
  • Sea salt
  • Freshly ground pepper
  • 150 ml boiling water
  • 1 tablespoon of olive oil
 

Method

 
Golden Aubergine Fatteh RecipeFirst, you will have to heat the oven to 200°C/fan 180°C/gas 6. Next, you will have to cut the aubergines lengthwise into quarters and slice them into 1 cm thick slices. Then, you will have to place the slices of aubergine in an oven dish lined with baking paper. Then you should mix with a generous pinch of salt and pepper. Fry for 25 minutes until they are lightly charred on the outside and tender in the middle.
 
2) While the aubergines are roasting, cook the Bulgur wheat. 3. Pour the grains into a large heat-resistant bowl (or use a frying pan) and sprinkle a little salt. Now you will have to pour over 150 ml of boiling water and cover the bowl with a large plate. Soak for 15 minutes.
 
3. Place the tortillas directly on the oven shelf under the aubergine tray. Now you will have to cook for 10 minutes or you should wait until they turn golden and crispy. Remove from the oven and leave to cool, then cut into bite-sized pieces.
 
4. Put yogurt in a bowl. Peel and finely grate the garlic cloves. Add the juice of half the lemon and some salt and pepper. Set aside.
 
Cut the pomegranate around its center (the equator, if it looks like a small ball) in the middle. Hold one half over a bowl and tap firmly on the back of the pomegranate with a wooden spoon to release the seeds. Discard the white pith and remove any reluctant seeds from the skin. Set them aside. Finely chop the smooth parsley, leaves and stems and put aside in a separate bowl.
 
6) The Bulgur wheat should now be tendered. Drain if necessary and then return to the bowl (or pot). 7) Squeeze the remaining half of the lemon. 7) Collect the mint leaves, chop them finely and fold them up. Set aside.
 
7. Remove all the skins from the halloumi and cut it into 6 flat pieces. Place a heavy pan on medium heat. Place the pine nuts in the dry pan and cook for 2-3 minutes, stirring frequently, until they are golden brown on the outside. Put them in a bowl and put the pan back on the stove. Pour a tablespoon of oil into it and add the halloumi pieces. Fry for 2 minutes on each side until they turn golden brown.
 
8. You can now assemble your Fatteh. Put half of the roasted tortillas on 2 hot plates. Cover with half of the aubergine slices, half of the halloumi and half of the yogurt. Sprinkle with half of the parsley, pine nuts and pomegranate. Repeat the process with the remaining half of the ingredients. You may serve with Bulgur wheat, mint and lemon as a side dish.

Wrapping up

Hopefully, this Golden Aubergine Fatteh Recipe will give you enough idea about how to cook this mouth-watering Middle Eastern dish. I am sure you would love the taste and relish eating this preparation with your family members.

Related post: How to cook eggplant on a griddle

How To Cook Eggplant On a Griddle

 Cooking Eggplant On a Griddle

how to cook eggplant on a griddleDo you want to know how to cook eggplant on a griddle? Many among you might be tempted to ask, why should we be cooking eggplant on a griddle? The answer is: I found out that if I do that on a griddle, it can be done very comfortably. For one thing, a griddle provides great heat and has low sides for better mixing. Besides, if you are using an electric griddle, you can always have better temperature control to do the cooking in the right way without spoiling it.

The facts about cooking eggplants on the griddle can be found in this post. It contains all the information you need to cook eggplants well.

How to cook eggplant on a griddle

There are many good things I do when I griddle eggplants. First, I cut the eggplant into thin slices. Then I coat the slices with olive oil. The olive oil should not be poured directly onto the griddle.

The oil will accumulate and affect the taste of the different slices of eggplant. Then I let the eggplant to caramelize before I start turning the individual slices. Next, I wait until I see the golden color before removing it from the heat.

Does the eggplant have to be peeled?

Not always, to be frank. When the eggplant is a bit older, it’s a good idea to peel it first. Because the older the eggplant is, the harder the skin of it. A hard skin can ruin the taste and texture of the dish.

I find that the skin of a young eggplant is very thin and delicate. In this case, the skin should not be peeled, as this soft skin provides texture to the vegetables during cooking.

Do I need to remove the eggplant seeds?

I have found that it is a good idea to get rid of the eggplant seeds before cooking. The eggplant is a member of the nightshade family tree. This is the reason why a lot of vegetables of this family have bitter tasting seeds.

When I removed the eggplant seeds, I discovered that my eggplant dish tasted much better than before. It is not necessary to remove the seeds, but if you want to improve the taste of your food, you should do it.

Do  I have to salt the eggplant before cooking?

It is not necessary to salt eggplants before cooking. I have discovered over the years that salt is only good if you cook an old eggplant. Salt doesn’t really change the taste, but it helps improve the taste perception of the vegetables.

Anyway, if you want to add salt, you should cut the eggplant into the size and shape required for the recipe. Then you should place the pieces in a bowl and add the salt generously. Leave the salt to stand for an hour before rinsing.

What happens when you salt the eggplant?

What I have found is that salt does not really eliminate the bitter taste of the eggplant. This is because salt itself gives a bitter taste to all the food it touches. If you try to salt the eggplant to remove its bitterness, you are simply adding a more bitter taste to the vegetables.

Trying to salt an eggplant prolongs the cooking process quite a bit.

How do you cook an eggplant without making it soggy?

As you know, eggplants can absorb a lot of oil quickly. The reason for this is the cell structure of the eggplant. Air pockets just soak the oil. There are a few good ways to prevent the eggplant from getting soaked:

  1. Put a little oil directly on the eggplant…
  2. Pre-cook your slices of eggplant in the microwave.
  3. Add salt to the slices
  4. Place the slices of eggplant in some milk and leave to soak for 1 to 2 hours.

How to cut an eggplant for griddling?

A lot depends on the recipe you follow, but I found out that there are three good ways to cut an eggplant when you are about to roast the vegetable on the griddle. First, you can dice them. That way you get small pieces that cook very quickly.

Secondly, you can cut the eggplant into round-shaped pieces. Third, you can make long strips of eggplant and put them on the griddle. In any case, the stalk and flower must be removed before cutting.

Why is my eggplant hard?

What makes eggplants hard during cooking is the cooking method itself. I have seen that cooks use eggplants that are too big and too old and they do not even cook the vegetables for long. An under-cooked eggplant should always be a little hard.

Remember that eggplants are hard to tackle and it takes years of practice to cook them well.

How do you remove moisture from eggplants?

The best technique I have found is to cut the eggplant into thin slices and place them on a cookie tray. Salt one side first and let the salt remove most of the moisture.

Then I turn the eggplant slices over and salt the other side. Then I put the slices between two flat plates and squeeze out the remaining moisture. After that, I rinse the salt off and prepare for the cooking of the eggplant.

Can you cut the eggplant in advance?

No, you shouldn’t. If you want to cook the next day and shorten the preparation time, I don’t recommend cutting the eggplant in advance. Vegetables turn brown very easily. Brown has no have any effect on the taste, only on the presentation.

I recommend cutting only a few hours before cooking. Then keep the sliced pieces in cold water and put the bowl in the fridge. This will prevent the exposed sides of the vegetables from browning.

Fried eggplant on Griddle recipes

Here’s a recipe I would like to share with my readers.

  1. Peel the eggplant and cut it into slices a quarter of an inch thick.
  2. Stack the slices and weigh them to extract the juice.
  3. You should cover the griddle with olive oil.
  4. Place the eggplant slices in a mixture of flour, salt and pepper and coat the eggplant slices.
  5. Place the coated slices on the griddle and wait until they are golden brown
  6. Remove from the griddle and place on paper towels to remove excess oil.
  7. Sprinkle with cheese and serve to get the added flavor.

Wrapping up

How to cook eggplant on a griddle

Eggplants must be cooked with care. This vegetable is a delicate plant that requires a lot of practice to be cooked well. Everyone has their own preferences. But the above information on how to cook eggplant on a griddle should serve as a guide. It will help you create a delicious eggplant meal which you and your family members can enjoy together. Get going!

 

Related Post: How to cook sausages on a griddle

 

 

 

How To Cook Salmon On A Griddle: Some Easy Tips For You

How to cook salmon on a griddle

Cooking Salmon on a Griddle

I am sure you are here because you want to know how to cook salmon on a griddle. Isn’t that so? Well, if this true, you are in the right place because I want to discuss here the exact process of cooking salmon on a griddle. Pay attention if you want to master the art of cooking salmon.

 

How to cook salmon on a griddleToday, most people are aware that salmon is not only a tasty food but also an extremely nutritious one. Filled with Omega 3, a serving of salmon is an excellent choice for healthier skin, nails and even improving brain function. However, many people do not know that salmon can be prepared on the griddle as well. In this article we have created a comprehensive and practical guide that enables you to learn how to cook salmon using a griddle.

 

Cooking fish on the griddle

Cooking fish on griddle is a great way to prepare it and it couldn’t be easier. No matter what type of griddle you have a traditional one or a modern one with electric connectivity, it is quick and easy to grill a piece of fish on it. This applies to the different types of fish.

 

Many people today are looking to purchase an electric griddle instead of a normal stove-top model. If this be the case in your home, you may wonder whether it is possible to cook a piece of salmon on it. The short answer is: Definitely!

 

As long as your griddle is heated to the right temperature, an electric griddle is a very convenient way to cook salmon. It may also be preferable to use an electric griddle rather than a normal one. This is because you can keep a constant temperature on an electric frying pan or a griddle, which makes it possible to cook the fish very evenly. On a normal griddle this can be a little more difficult.

 

How do I cook salmon on a griddle?

If you plan to cook salmon on a griddle, it is imperative that you use the correct technique. Below we have summarized the steps for perfect salmon cooking.

 

  1. Lightly spray or brush the griddle with some oil and preheat it to a medium to high temperature.
  2. Season both sides of the fish with a pinch of salt and a little pepper. Rub the seasoning gently into the salmon flesh with your hands. Be sure to wash your hands thoroughly with antibacterial soap after you have done it.
  3. Start cooking the skinless side of the salmon. Place it on an oiled, hot griddle and let it boil for 3 to 5 minutes. Carefully turn the fish over with a spatula and cook the skin side for another 3 to 5 minutes.
  4. By cooking the skin side of the salmon, you can give the salmon more flavors. A dash of lemon juice or a few fresh or dried herbs can add a delicious touch to your salmon.

 

What is the griddle temperature for cooking salmon?

Ideally, the salmon should be cooked over medium to high heat. There is a simple tip to find out if your griddle plate is hot enough to cook a piece of salmon properly. Simply put a drop of water on the griddle. If it sizzles and evaporates, the griddle is hot enough and you can begin cooking the salmon.

 

How long does it take to cook the salmon on the griddle?

As mentioned above, about 3 to 5 minutes on each side should be enough to cook a regular-sized salmon fillet thoroughly, so the total cooking time should not exceed 10 minutes. However, if you are concerned that your piece of salmon may be over or under cooked, there is a more accurate method you can use. For every inch of thickness of your salmon, you should cook it for 10 minutes.

 

It is better to check the cooking time of your salmon before you start cooking. If you serve it with a carbohydrate such as potatoes or rice, it will take much longer time to cook than the fish. If you calculate the time it takes to cook the salmon, you can make sure that all the ingredients in your meal are ready at the same time.

 

Do I have to turn the salmon on the griddle?

You should always turn the salmon over when you open it to make sure it is cooked properly. You should start by grilling the salmon with the skinless side up. After about 5 minutes, you will notice that the salmon starts to come out of the grill. This indicates that the salmon is ready to be processed. Turn the salmon over and grill it on the skin side for about 3 minutes. Note that if your salmon fillet is thicker than an inch, you will need a little more time on each side.

 

Which side of the salmon should be grilled first?

Just like cooking any other fish on a grill or a griddle, you should always grill the skinless side first. This ensures that the fish is cooked properly.

 

How to cook salmon in an electric skillet?

The process for cooking salmon in an electric skillet is the same as cooking salmon in an electric frying pan or a griddle. If you follow the steps for frying fish, you will get perfect results in an electric skillet.

Do you turn the salmon over when you fry it in the pan?

To cook salmon thoroughly, it is important to turn it over when it is fried. Always start with the skinless side of the salmon. After about 3 to 5 minutes, you should turn the salmon over on to the skin side and cook it for another 3 to 5 minutes. If you don’t turn it over, one side may be burned and the other side may not be cooked properly.

 

When is the salmon cooked?

If the salmon starts to flake when you pierce it with a knife, it is a sign that it is cooked and ready to be eaten. However, the simplest and most reliable way to check if the salmon is absolutely ready is to use a meat thermometer. To use this method, push the thermometer into the middle of the thickest part of the salmon. Measuring the outside temperature is not good because it does not tell whether the inside of the salmon is cooked. Once the innermost part of the salmon has reached a temperature of 145 degrees Fahrenheit, you can be absolutely sure that the salmon is now ready.

 

How to season salmon: What is good for seasoning salmon?

To cook simple salmon fillets, it is essential to season them with some salt and pepper. This will bring out the delicious taste. Other spices that go well with salmon are lemon juice, soya, ginger, garlic powder and fresh or dried herbs. It is best to use parsley or dill with salmon. You should remember that when cooking salmon with soy sauce, it is best not to lose the salt. Soy sauce gives your salmon all the saltiness that it needs to appear tasty and scrumptious!

 

Can we eat raw salmon fillet?

If you enjoy eating raw salmon in sushi that you can still do so here. Eating raw salmon is safe as long as the fish is fresh. You can also eat frozen salmon. Freezing kills many harmful bacteria that could cause food poisoning or disease. However, if you are going to eat raw fish, make sure it is very fresh and has not been refrigerated for a while.

 

Can we eat uncooked salmon fillet?

There is quite a low risk affair when it comes to eating uncooked salmon. However, since raw salmon is generally safe to eat, it is most likely okay as long as the salmon you have eaten is very fresh or has been frozen. On the other hand, if you are pregnant or have a weakened immune system, we recommend that you avoid raw or undercooked salmon. Take a little more time to make sure that the fish is well cooked to avoid possible risks.

 

How do I know if the salmon is spoiled?

Spoiled salmon can cause a very nasty attack of food poisoning. It is therefore very important that the salmon is fresh before eating. There are several ways of determining whether your salmon is spoiled:

 

Check the color: Fresh salmon should be a nice light pink color. If you can see areas that look discolored, the salmon is most likely to have gone bad and should be discarded.

Check the texture: Fresh salmon, which is safe to eat, should be moist but not slimy. If the fish is dried out or has a slimy appearance, stay away from it. You may also notice that a darkish liquid has gathered at the bottom of the container. You should never eat fish that has such an ugly appearance.

Sniffing: Although it may sound strange, a strong smell of fish is an indicator that your salmon is rotten. The fishy smell is caused by bacteria that can accumulate in salmon that have passed their prime. Really fresh fish should not have a particular smell. A fishy smell is a warning that your salmon is bad and not edible.

 

Can we eat salmon every day?

There is no reason not to eat salmon every day. Its high content of omega-3 fatty acids makes it an extremely healthy food supplement. If you like it and you want to eat it every day, go ahead. Some celebrities even swear that a daily portion of salmon on their diet keep them healthy. On the other side, you shouldn’t feel bad if you can’t stand the thought of eating salmon regularly, almost every day, or if you simply can’t afford it. A few servings a week will do you good.

 

Griddle pan salmon recipe

Salmon is a very versatile fish. There are many ways to cook it to prepare a variety of delicious and healthy dishes. My favorite is this simple recipe with tomatoes, fresh beans and olives. This dish is so simple that it is ideal for beginners. This is especially meant for those people who want to prepare a fresh and light lunch or dinner. The recipe is suitable for 4 people.

 

Ingredients

4 pieces of fresh salmon, seasoned on both sides with salt and pepper

12 olives, seedless

5 tomatoes cut into pieces

A generous handful of chopped french beans

A handful of freshly chopped basil

 

Method

  1. You should start with the griddle preheated at medium heat and brushed with olive oil.
  2. Place the fish skin side facing upwards and grill for 3 to 5 minutes
  3. Carefully turn the fish over on the skin side. While cooking, add the beans, tomatoes and olives for 3 to 5 minutes. Carefully toss the edges of the fish over so that they cook at the same time. You still want some texture in the vegetables, which is why the cooking time is so short.

Place a portion of salmon for each person and cover them with the vegetable mixture. The vegetables may need a few minutes on the griddle after you remove the pan. Arrange a portion of salmon on the plate for each person and cover with the vegetable mixture. The vegetables may need a few more minutes on the griddle pan after they are removed from the fish. This is fine.

  1. You should sprinkle with fresh chopped basil, and then serve and enjoy!

 

Wrapping up

We hope we’ve given you some suggestions about how to cook salmon on a griddle. Fortunately, cooking salmon on a griddle or a grill is a delicious and healthy way to prepare a meal. Remember to make sure your salmon is fresh and that you are on your way to a delicious dinner enriched with omega-3 fatty acids that the whole family can enjoy. Happy cooking!

 

Related Post: Best Electric Griddle on the market 

 

 

 

How to cook sausage on a griddle

So, you want to know how to cook sausage on a griddle. And I am sure you are having problems while doing that or you are not quite sure how to go about that.
 
Well, cooking sausages is a tricky business. Cooking sausages on a griddle was indeed a difficult proposition until we learnt how to do it the right way.
 
How to cook sausage on a griddleBefore we found this method, every time I made sausages, they ended up getting charred. Yes, they got burnt on the exteriors while remaining raw on the inside. Or sometimes the casings would break. It has also happened that after I cooked them, they became completely dry.
 
Does that story sound familiar to you? If the answer is yes, read this post carefully. For one thing, I think your culinary exploit does not need to end in a tragedy!

Cooking sausage on a griddle

 
There is a problem with cooking sausage over direct heat in a frying pan or on a grill or griddle. This one mistake most people generally make.
 
More often, you end up dripping them, hoping that everything will be all right. And and you end up with a dry and dismal meat. So, you may find yourself in an unpleasant situation. You start looking at the cut-off piece of sausage and wonder whether you are going to poison all the guests.
 
This is not fair. For this reason, I use a two-step technique where I cook the limbs first gently in water. Then I make them in a hot pan just before serving. And I swear it will never let you down. This is how I do it my way.
 
First, place your sausages in a large pot or saucepan and fill it with enough cold water to cover the sausages. Place the pot on the stove, turn the heat to medium and cook until the water boils slightly.
 
This should take about 6 to 8 minutes. Then turn off the stove and remove the sausages from the pot. These little ones are now cooked, tender and absolutely ready for the second stage.
 
At this stage, the sausages are cooked and intact. But you will notice that they look quite grey. The next step is to give them some color and make them crispy and spicy.
 
You can cut the sausages in half lengthwise to get a crispy interior. This is ideal for sausage sandwiches. You must leave them intact and crisp the casings or cut them into pieces or chunks. It does not matter.
 
When you cut the sausages, you should grease a pan with a little oil and then shimmer it at high heat. After that, you should carefully put your sausages in it. Since the sausages are already cooked, you don’t need to leave them on the griddle (or on the grill) for long. After searing them, remove them from the pan before they dry out.
 
You can then throw them in a sandwich, put them on toast. Or you may cut them to place them into rice or pasta, or just eat them straightway. What you will do with them is up to you. So, are you now getting the hang of how to cook a sausage on a griddle properly? That’s the way to do it.
 
Well, now let us talk about SANDWICHES:
 

Sausage, Peppers and Onions sandwiches

 
You should take note that our traditional sausage, along with the pepper and onion sandwich, does not need tomato paste. But I often like to caramelize the mixture a little to give it a sweet, spicy and yummy flavor.
 

Ingredients

 
4 red and/or yellow peppers
1 poblano pepper
3 small onions
6 cloves of garlic
3 soft Italian sandwich rolls
2 pounds of sweet Italian sausage
5 tablespoons extra virgin olive oil, split
Kosher salt
Freshly ground black pepper
2 tablespoons tomato paste
⅓ cup of red wine vinegar
 

Method

 
First, cut 4 peppers and one poblano chili in half lengthwise. Then you will have to remove the stalks and ribs with your fingers and then remove the seeds. After that, cut lengthwise into strips of ¼.
 
Peel 3 onions and halve them through the root. Cut a V-shaped notch in the root to remove the seeds. Cut each half lengthwise into 3 wedges.
 
Next, peel 6 garlic cloves and cut them into thin slices.
 
Cut 3 rolls lengthwise without cutting them all the way through so that both sides are connected.
 
Place 2 pounds of sausages in a large straight-walled pan or griddle. Fill the pan with cold water until the sausages are submerged. Heat over medium heat and cook uncovered for 6-8 minutes until the water boils slightly. Next, it is time to remove from the stove. Now place the sausages (they are fully cooked by now) on a plate with tongs and set them aside. Next, drain the water from the skillet and then put it away.
 
While the sausages are cooking, heat 2 tablespoons of oil in a large Dutch oven over medium heat. Add onions and garlic and cook for 5 to 8 minutes, stirring frequently, until onions are soft.
 
Add the peppers, chili and another tablespoon of oil to the pot Then season it liberally with salt and pepper. Keep stirring constantly, keeping the heat over medium-high. Cover and cook, uncovering occasionally and stirring until peppers are tender. This will take 10-15 minutes.
 
Clear the middle of the pan and add 2 tablespoons of tomato paste. Stir the tomato paste until it darkens and sticks to the bottom of the pan, about 3 minutes.
 
Add 1/3 cup of vinegar and stir to dissolve the paste. Then stir in the peppers and onions. Cover and cook, stirring occasionally. You will have to do it until the peppers and onions are very tender, about 8 to 10 minutes more. Now it is time to season with more salt and pepper.
 
Meanwhile, you should cut the sausages in half lengthwise.
 
Heat the remaining 2 tablespoons of oil in a spare griddle over medium-high heat. Add half of the sausages, cut side down. And now cook them for about 3 minutes in full contact with the pan until the cut sides are golden brown. Return to the plate and repeat with the remaining sausages.
 
Spread half of the peppers and onion mixture over the rolls. Then spread the fried sausage halves over them.
 
You may top them with remaining peppers and onion mixture. Finally, it is time to cut the sandwiches in half crosswise and serve to you guests waiting eagerly.
 

Wrapping up

How to cook sausage on a griddle

Hope this post will set you in the right direction. Now that you know how to cook sausages on a griddle, you should not waste any more time. Start cooking and show your culinary skills to others and impress them. I am sure you would master many more such recipes and continue this personal journey quite with great success!

How To Cook Bacon On A Griddle?

So, you want to how to cook bacon on a griddle and may be you have just bought a new one for your kitchen. You are dying to do something on it as you haven’t tried anything on it so far.

Most people would agree that there is no better way to prepare breakfast. And by that we mean cooking a hard food for breakfast like bacon. There are many ways to prepare bacon. But we’ll concentrate on one of the tastiest and easiest ways to do it. And we are going to do that using a griddle. Let’s get started right away!
 

What you’ll need

 
Preparation is the key to success in any field. It doesn’t matter what you do, and cooking is no exception.
 
How to cook bacon a griddleSome of the more experienced chefs among you may find this list unnecessary. However, we insist that everything is to considered and listed properly. Some of you will want to try cooking bacon outside of home. So, you should make sure that you bring all the tools and ingredients to cook bacon. They are important because these small ingredients will help you get the well-known crispy and crunchy bacon flavor.
 

Items required

 
– An electric griddle
 
– Medium size tongs. If you don’t have tongs, a larger fork should suffice.
 
– A wooden or silicone spatula
 
– Two plates: one for fresh bacon and one for cooked bacon.
 
– A small bottle of water. A spray bottle would be ideal.
 
– Paper napkins.
 
– There are different kinds of timers, from simple egg timers to telephone timers. Get one for yourself.
 

 Ingredients required

 
– Bacon strips
 
– A little butter (half a stick is enough).
 
– Spices of your choice. We recommend simple spices such as salt, pepper and perhaps a little paprika.
 
Before you start
 
cooking bacon a griddleDuring our cooking journey, we came across a little secret about cooking on cast iron surfaces. We’re sure you know all about the seasoning process that even the best cast-iron grills need from time to time. We would like to pass on that knowledge to you so that you can make your food even more delicious.
 
Seasoning is normally done with vegetable oil or lard. However, it depends on your personal choice. Before you start cooking, we recommend heating the cast iron griddle and seasoning it with a large piece of bacon. Yes, you should preferably choose a piece that contains a lot of fat.
 
To begin with, heat your griddle to just under 400 degrees and let it sit for a minute. You should do this to allow the temperature to stabilize. If you want to make sure whether your griddle is ready, use the spray bottle and spray some water on the surface of the griddle. If it evaporates quickly, you are all set to go. Now take the piece of bacon you have put aside and season the plate on the grill by rubbing it against the hot surface. Wait for the excess fat to drain and reduce the temperature a bit. The cooking temperature should be between 325 and 375 degrees Fahrenheit. For this you can consider using one of the best barbecue temperature regulators.
 

Cooking the bacon on a griddle

 
Once the griddle pan is ready, it’s time to start cooking. Cooking on a griddle is different from cooking on a frying pan or grill. For one thing, you can move freely without fear of spilling anything or the bacon falling directly onto the fire between the plates.
 
Prepare your fresh bacon dish and place it close to you, as you won’t have much time to mingle with people. Bacon boils fast!
 

Step 1

 
Place bacon slices side by side on the grill plate with tongs (or a fork). Do not place one strip on top of the other, as this will cause the bacon to cook unevenly or even get overcooked. If necessary, you can also cut the strips into half.
 

Step 2

 
When the bacon starts cooking, you will have to set the timer to 5-7 minutes, with a lower timer for higher temperatures and vice versa. The bacon begins to shrink and a golden brown color will begin to appear at the edges of each strip. If this is not the case with some pieces, it means they are too close together, so separate them a little more.
 

Step 3

 
Use the tongs to turn the bacon slices. If you turn them over on the uncooked side, make sure you keep your distance between them. Now is perhaps the time to press the excess fat with the spatula through a hole in the fat removal plate. Burnt fat only increases the risk of destroying the flavor, so be careful. Use the timer and set it at the same interval as before, depending on the temperature, that is.
 

Step 4

 
If you plan to use your bacon to prepare other foods, such as pancakes or eggs, now is the time to do so. The second side of the bacon should begin to take on this golden hue and will leave enough room on the plate due to shrinkage. This would also be a good time to season the bacon if you want to do so. Now it is time to sprinkle a few simple spices on each strip. But be careful not to overdo it, because bacon has a unique flavor which you should not spoil.
 

Step 5

 
The bacon should be almost ready when the two sides start looking the same in shape and color. Do not let any piece of bacon turn black or charred, and if this happens, remove it quickly.
 
Put paper towels on the clean plate and place the cooked bacon on top. They will absorb any excess fat that may have stuck to them. Do not season the bacon after cooking.
 

Wrapping up

 
Cooked bacon is by far the most popular type of breakfast in the United States and in many other countries of the world. If you have a penchant for good cuisine, how can you sit idle?
 
Truly, if you have a good griddle in your kitchen, it would be a shame to miss out on this type of opportunity. It is simply unthinkable that you won’t enjoy these delicious golden slices of bacon at breakfast. It is impossible too now that you know how to cook bacon on a griddle!
 
Some chefs even think that bacon cooked this way is healthier because the fat is removed. This is not possible when cooking in a frying pan, or a skillet or using other methods of cooking bacon.
 
All it takes is a good appetite and a little practice. So, start cooking bacon on the griddle and many other delicious dishes!

Cooking a T-bone Steak On A Griddle

Cooking T-bone steak on a griddle

How to cook a T-bone steak on a griddle

So, you want to get some ideas about cooking a T-bone steak on a griddle. Here is a short post about how to go about doing the whole thing on a griddle. You will surely be able to add another tasty dish to your culinary arsenal.

To begin with, we do not shop on a regular schedule. Instead, we usually buy fresh fruit and vegetables, some dairy and dry products and all specialty items from the local store. On an average, we spend $100 a week, although there are months when we exceed that amount. And we always check the meat quality before we buy it.

Yesterday my husband went to the supermarket to buy some green onions, spinach and celery. He is very good at getting the items on his list, but like me, can hardly ignore a good meat sale go by. T-bone steaks were on sale, so he bought two for dinner. Now it was up to me to do something with it!

How to cook T-bone steaks on a griddle?

We buy beef on the hoof, which also contains steaks custom cut to 1-inch thick. This is an appropriate thickness for grilling, but to my mind a bit too thick for frying on a pan or a griddle. Steaks bought from stores are usually cut at ½ – inches or a little thinner, which is great for frying on a pan, but it becomes a bit overcooked on the grill.

Cooking a T-bone steak on a griddleCooking a thinner steak and to maintain that smooth and easy melt-in-the-mouth feeling can be quite challenging. That’s why we borrowed an idea we’ve been using for a long time to cook liver, which means cooking the steak with the onions. This method works great all the time! The end result is a very tender and tasty piece of meat, which everyone likes.

Method of cooking

Peel and chop the Spanish onion. Heat the griddle up to a temperature that hovers between 185ºC-365ºF. Place two generous pieces of butter on the griddle. Then you are required to put the onion pieces onto the griddle. Continue cooking until they are lightly caramelized. Slide the onions aside. Place the steaks on the griddle and surround them with onions. Cook the steaks for 5 minutes on each side. Remove them from the griddle. Finally, serve with a selection of side dishes and caramelized onions. This will keep your family members or guests happy.

Wrapping up

Hope this short description about cooking T-bone steak on a griddle will give you enough food for thought about this recipe. If you want a variation, keep on testing. I am sure you will be an expert on that as well. Happy cooking!

 

How To Make French Toast On a Griddle

Making French Toast on a griddle

So, you want to know how to make French toast on a griddle? Well, cooking French toast can be a lot of fun if you know how to do it. This post will help you understand the nitty-gritty of making a French toast on a griddle. You can use a traditional or an electric griddle for it. Yes, you can prepare a sumptuous breakfast for your family in no time with the help of a griddle.
 
Types of French Toast
 
how to make french toast on a griddleAs early as the 15th century, the Europeans followed the recipes for making a French toast. It was a simple dish made from stale bread soaked in a mixture of egg and milk and baked until golden brown. This recipe is not far from the French Toast we know and enjoy today.
 
Today there are thousands of ways to prepare this simple and tasty dish. So, you should not banish it to the breakfast table! Variations of salted French toast, stuffed with ham and cheese, are excellent for a hearty breakfast. You can also use it for lunch, desserts or for those special evenings. I am talking about those days when you would like to combine a breakfast menu with evening dishes.
 

What it takes to make French Toast

 
Making French toast is quite easy; you probably already have everything you need!
 
Bread: Good French toast requires good bread. Choose a bread that is thick enough to carry the egg mixture. The thicker cut allows the bread to absorb the egg without breaking or becoming too soft.
 
Many people prefer yesterday’s bread. This is because stale bread absorbs more of the egg mix without breaking.
 
You may want to mix it up with French or Italian bread, brioche, sourdough, or banana bread or the wholegrain versions of it.
 
If you are gluten-free, there is no reason not to have all the fun with French toast! Experiment with your favorite gluten-free bread types and you are good to go.
 
Eggs: Choose medium sized, fresh eggs. If you are vegetarian or do not eat eggs, try some of these vegetarian egg substitutes. There is also a new product available on the market. It is known as VeganEgg, which mixes with water to make an egg substitute.
 
Milk or cream: The liquid dilutes the egg so that it covers the bread and makes it less “eggy”. If you are allergic to milk or prefer alternatives to milk, you may try soy milk, coconut milk or nut milk like almond or cashew milk.
 
Batter extras: Many recipes, especially for classic French toast, require additives like nutmeg, cinnamon, sugar or vanilla.
 
Something to lubricate the griddle: Use butter (be careful not to burn it!), cooking spray or a high-temperature oil such as vegetable or canola oil. If you are using a non-stick surface, this step is optional.
 
Equipment: a bowl to mix the batter, a cutting board and a bread knife if you haven’t already done so, and an electric skillet or large griddle.
 
Utensils: whisk or fork to mix the dough, heat-proof spatula to turn the bread.
 

How to make French toast batter

 
The preparation of the egg mixture is not limited to breaking a few eggs. Here you add the flavor that will permeate the French Toast. Prepare your batter in a bowl large enough to dip slices of bread into it. You have to ensure that the bread is covered on all sides before baking so that it absorbs the batter and forms a good crust when the cooking process is on.
 
For a simple French toast, you just need an egg,1/3 cup of milk (may slightly vary as it depends on the thickness required). You will also need ½ one teaspoon of vanilla extract per 2 slices of bread. So if you were making French toast for four people, you would have to beat 4 eggs, 1 to 1/3 cup of milk and 2 teaspoons of vanilla extract.
 

How to cook French Toast in a Skillet or a Griddle

 
Cooking French toast on a skillet or a griddle can be a messy affair if you are not used to doing it. You will have to first pre-heat a non-stick griddle to 375 degree or heat the skillet to medium level. Then you should slightly oil or butter the griddle pan. When you find that the pan is quite hot, you will have to dip the egg mixture on both sides and make sure that it is properly coated before the cooking starts. Now place it on the skillet or griddle. Keep on cooking until it turns golden brown on both sides. Now remove it from the griddle and keep on repeating the process until all the bread has been toasted.
 
To make the whole process simple and hassle-free, you should place you batter bowl close to the pan and quickly move the bread from bowl to skillet. You should flip the toast with care. For, the batter can splash up and get burnt if you do it too quickly. Don’t forget to keep the slices warm until they are ready to be served.
 

Other ways to make French toast

 
Crispy French toast
 
French toast at night: Soaking the bread overnight adds even more flavor and makes French toast delightful and divine. In order to do this, soak the bread as usual and then place the slices in an ungreased pan. You should pour the rest of the batter on the bread. Then you will have to cover lightly and leave it in the freeze for at least 8 hours. But it should be more than 24 hours before baking. You should not also forget that there are raw eggs in the batter. So, make sure it is well-covered and refrigerated with caution!
 
Coated French Toast: After dipping the bread into the batter, you can use a variation. Dip it in something crunchy like Crushed French Toast crunch cereal for more flavor and texture.
 
Baked French toast: To avoid having to work on a stove top or griddle while your guests are waiting for brunch, you can do one thing. For a change, you can try making French toast for a crowd in the open. Your guests might like to see how you make these delightful French Toasts!
 
Slow Cooking French Toast: Use your slow cooker on vacation or when you want to make a simple French toast recipe for a crowd. Slow cooking allows the bread to absorb even more flavor.
 
Stuffed French toast: Chocolate, fruit, cream cheese or salty ingredients can be stuffed into French toast to add flavor. It is up to you what kind of French Toasts you are going to prepare for your guests or family members.
 

Unique forms of French toast

 
French toast Roll Ups
 
French toast doesn’t have to be sliced! You can make French toast rolls, French toast cup cakes, French toast sticks ( kids love it!) or even Monte Cristo sandwiches.
 

French toast toppings

 
French chocolate toast with strawberry syrup
 
Butter and maple syrup are the basic ingredients of French toast, but you can mix them any way you want! You can think about adding whipped cream, fresh fruit slices and fruit sauces. You can also add jams and marmalades, chocolate sauce, caramel, nuts, crushed cereals. And don’t forget about marshmallows and coconut flakes which make the toasts no less tasty. Make ordinary French toast for parties or birthdays more festive by using fun, seasonal ingredients. You may, for example, use heart-shaped strawberries and colorful candies or seasonal crumbles.
 

Griddle Temp for French Toast

 
Cooking French toast in a skillet or on the griddle can be a disaster, but it’s worth it! Preheat a non-stick griddle to 375° and brush lightly with oil or butter as desired. When the pan is very hot, dip the bread in the egg mixture on both sides, make sure it is covered and place it on the pan. Cook until it turns golden brown on both sides (2-4 minutes, depending on the size and thickness of the bread). Remove from the griddle and repeat until the whole bread is cooked.
 
To make the process less chaotic, you can place your batter bowl near the pan and move the bread quickly from the bowl to the griddle pan. You will have to turn the toast carefully, for the dough can splatter and burn if you do this too quickly. You should keep the slices warm in the oven until the food is ready to be served.
 

Wrapping up

 
Hopefully, after reading this post, you should be able to make sumptuous, mouthwatering French toasts on a griddle. You may use a traditional egg-milk mix or a flour-based batter, or whatever suits you. But don’t forget that the fluffy French toast is around the corner. And you won’t have to take much trouble preparing it.
 
Things may be messy a few times in the beginning, but you soon will get the hang of it and become an expert. Now that you know how to make French Toast on a griddle, get going at once.Taste the French toast and thank me later!

Cooking Burgers on a Griddle: Learn The Basics

How to cook burgers on a griddle?

cooking burgers on a griddleDo you want to get some tips on cooking burgers on a griddle? Well, Hamburgers are an immensely popular choice for a scrumptious dinner or for cooking outdoors. They can easily be supplied with all sorts of tasty ingredients to make the plain and simple burger a little more mouth-watering. Plus, kids love burgers, which make them a great option for the entire family. However, it’s not always practical to light the barbecue grill outside.

Fortunately, cooking burgers on an indoor grill is an easy and tasty option. Much better if you can do that on your griddle. It doesn’t really matter whether it is a simple griddle or an electric griddle. Keep reading this handy guide and the griddle burger recipe provided with it.

 

Can you cook hamburgers on a griddle?

 
The answer to this question is: yes, of course. Using a griddle is an easy and convenient way to cook a burger in your kitchen. In an emergency, you can also use a frying pan or a skillet if you cannot find anything else.
 

Can hamburgers be cooked in an electric griddle?

 
If you have an electric griddle, there is no reason why you cannot use it to cook hamburgers. You might even find it easier. With an electric griddle, you can get a constant and even temperature. This is harder to achieve with a regular griddle. That means your burgers will cook evenly at all times. It also avoids the old problem of a burger that burns on the outside but is raw on the inside because of an overheated griddle.
 

Can you cook hamburgers on a flat top grill?

 
If you’re lucky enough to have a flat grill in your home kitchen, that’s great! Don’t hesitate to grill your hamburgers on it, it’s the perfect appliance for that kind of job. Flat top grills are ideal for preparing hamburgers because they cook at an even temperature in the grill. If you have invested in a flat top grill, you are likely to cook regularly for many people at once. If you’re preparing several hamburgers at once, you will have to be careful about one thing. Yes, it is imperative that you ensure that they’re cooked thoroughly before serving is done.
 

At what temperature do you need to cook hamburgers on a griddle?

 
The lowest temperature at which you should cook a hamburger is 350 degrees Fahrenheit. The reason is that, as a meat product, it must be properly cooked to be safe to eat. Many electric griddles have only one temperature setting. This is usually around 400 degrees Fahrenheit. That’s the ideal temperature for cooking a hamburger.
 

What is the average temperature of an electric griddle?

 
It depends entirely on the model you have in the kitchen. You must refer to your owner’s manual to find this information, as there are lots of differences between products. As long as your griddle is heated to at least 350 Fahrenheit, you can cook a hamburger on it.
 

Griddle temp for burgers

 
Before serving the burgers, it is important that you prepare them at the right temperature. Raw meat can contain harmful bacteria that can make you sick. Careful cooking kills and eliminates unpleasant germs . It also ensures that the meat is safe for consumption. Before serving, you should ensure that the temperature at the centre of the burger is at least 180 degrees Fahrenheit. The easiest way to do this is of course with the help of the meat thermometer.
 
However, if you don’t have a meat thermometer close to you, you can visually check that the burger is cooked properly. Make a small incision in the middle of the hamburger and check whether any red is visible. Also look at the juices coming out of the burger. When they are good and clear, you can start. Some people like to be served “bloody” hamburgers, but we advise not to do so. If you eat an unusual hamburger, you’re taking a risk because there’s no guarantee that it’s free of harmful bacteria. Never serve a rare burger, especially to children or to people with weakened immune systems.
 
A final word of caution: never reheat a burger that has gone cold, especially if you let it cool gradually. This is a foolproof method to expose yourself to the risk of serious food poisoning.
 

How long does it take to griddle hamburgers?

 
It depends on the thickness of your burgers. If they have a reasonable thickness that we normally do, about 4 or 5 minutes on each side should be enough. If you have very thick burgers, especially those that are prepared by hand, you may have to allow a little more cooking time. You should check the burgers regularly to make sure they don’t burn. If this is the case, you may have to reduce the heat a little. Please don’t forget that before you serve your burgers, you will have to ensure they are well-cooked, no matter how long it takes to cook them. Generally, this should be done with a meat thermometer. You can also visually check your burgers before serving them.
 

How long should I cook thin burgers?

 
If your burger is thinner, you probably won’t need to cook it that long. About 3 minutes on each side should result in a perfectly-cooked burger. However, as mentioned above, it is important to make sure they are cooked thoroughly before eating. You should not rely on cooking time alone as a guide.
 

What if you want to prepare frozen burgers on a griddle?

 
You can usually prepare frozen burgers on a griddle, but be careful. Always check the manufacturer’s instructions on the packaging, as some frozen burgers cannot be cooked on a griddle. And it can only be done in the oven. Also pay attention to the temperature inside, as a frozen burger naturally takes longer to cook.
 
The cooking process for a frozen hamburger is the same as that of a fresh hamburger. However, you will have to increase the total cooking time. It takes about 20 to 25 minutes of cooking to heat the burger properly. Flip it every 5 minutes during cooking to prevent burning and to ensure even cooking.
 

How to cook turkey burgers on a griddle?

 
Today, many people opt for turkey burgers because they are leaner than a beef burger. This option can be more diet-friendly and often people prefer that to beef. The good news is that it is perfectly possible to prepare a turkey burger on a stove top, flat top or an electric griddle. However, there are some differences in preparing a turkey burger.
 

At what temperature should a turkey burger be cooked on a griddle?

 
Turkey is a type of poultry meat, so it has a slightly higher risk of salmonella than some other types of meat. Therefore, you should cook a turkey burger at a slightly higher temperature. Any temperature above 400 degrees Fahrenheit will be able to cook your turkey burger without risk. This is often the normal setting for a standard electric griddle.
 

How long does it take to prepare a turkey burger on a griddle?

 
Usually 5 minutes on each side. This will ensure that the turkey burgers are cooked perfectly and can be eaten safely. However, this depends on the thickness of your burger and the temperature of your hotplate. So don’t just rely on cooking time to determine if the burger is cooked properly or not. The best solution is to use a meat thermometer, which is placed in the center of the burger. If it shows 165 degrees Fahrenheit or more, your burger is ready. If not, make a cut in the burger. If the meat is white (not pink) and the juice is clear, the burger is cooked correctly. You should never attempt to eat a turkey burger, even if it is slightly pink, as this could lead to serious food poisoning.
 

How to keep your burgers flat?

 
You may have noticed that when you buy a burger in a restaurant, it is usually completely flat. This may seem like a small detail, but it is necessary to keep the burger flat. It also makes it easier to add toppings without things getting out of hand. I have been doing my own research about this. And it turns out that there is a professional trick people use to keep burgers flat.
 
If you want a burger that looks like one made by a chef, shape the burger to be thinner in the middle and thicker at the edges. As the center of the burger expands more than the edges, you’ll get a burger that’s evenly thick when cooked. While this may seem implausible, it’s a tip that you would do well to pay heed to!
 

How do you keep burgers from shrinking?

 
The Hamburg reduction is a traditional problem. Many of us have tried a hamburger that looks just right for its size when it is raw. But but when cooked, it looks too small for the bun. This shrinkage is mainly due to the loss of fat when cooking the hamburger. So don’t be tempted to crush your hamburger with a spatula while cooking. This will only squeeze out more fat. Instead, you can try to make a small hollow (not a hole) with your thumb or finger in the middle of the burger before cooking it. This works in the same way as the previous method and prevents the burger from shrinking overmuch.
 
Again, if you are trying to lose weight or eat a healthy diet, you may prefer your burger to drain the fat. So, you must decide whether you would be happy with a shrunken burger or add a few calories overall.
 

What cut of meat for a burger?

 
That is a very good question. Meat from the shoulder is a cheaper piece that tastes good. It also has an ideal fat content since your hamburger should contain about 80% meat and 20% fat. You might be tempted to choose a tender, high-quality piece, like fillet, to make an impressive burger. But this is not necessary at all. Chopping or mincing the meat makes it tender and enjoyable anyway. So, it is better to save the best pieces for your steaks.
 
You can buy it pre-cut in the shop, have the butcher chop it up or chop it up yourself at home with a mincer. Many hamburger chefs spend a lot of time perfecting their own preferred sizes. If you’re really serious about hamburgers, you can experiment to find a mix that perfectly suits your taste. If it looks like a lot of work, chuck meat should be an alternative that will make a delightful burger.
 

Griddle Burger Recipe

 
It is our favorite recipe for a simple and tasty burger. Although there are many variations, our recipe is perfect for beginners. Besides, it is fairly easy to prepare on a griddle. If you feel like it, you can always add finely chopped fresh herbs to the mix to give it a little more flavor. This recipe makes four full-size hamburgers.
 

Ingredients

 
  • 20 ounces ground beef
  • 1 small onion, finely chopped
  • 1 small egg
  • Edible oil
  • Hamburgers buns for serving
 
Method
 
1. Mix egg, meat and onion well. Use your hands to ensure it is well combined.
 
2. Divide the mixture into 4 equal parts. Moisten your hands to prevent the meat from sticking to it.
 
3. Roll each piece of beef into a ball and flatten it into a hamburger a little over a centimetre thick. Make a small dent in the middle with your thumb. Now you will have to cover the hamburgers with cling film and place them in the refrigerator for at least half an hour. This will allow them to harden. If you do not do this, they will fall apart when you cook them.
 
4. Now it is time to brush the surface of the burgers with a little oil and cook at medium/high heat. 4 to 5 minutes on each side should result in a well cooked burger. Remember to check that the meat is properly cooked before serving. Use a meat thermometer if you have one.
 
5. Serve with a toasted hamburger bun. You can add some extras like salad, cheese, spices or chopped chilies.
 

Wrapping up

Cooking burgers on a griddle

Hopefully, this post will guide you to prepare a mouth-watering burger for yourself or your family. Cooking hamburgers is a good way to prepare a simple, quick and tasty meal. It really doesn’t matter whether your perfect burger is beef or turkey. I presume I have given you enough food for thought to help cook your own delightful griddle burger recipe!

Related post:  Best Electric Griddle 

How To Cook Steak On a Griddle: Cooking The Perfect Steak

Cooking Steak On a Griddle

Do you know how to cook steak on a griddle? Well, unlike hamburgers and minced meat in general, preparing a good old-fashioned steak is a little more difficult. Steaks can be prepared in different ways, marinated with different options and then more or less diluted. Eating a bad burger is rare, but eating a well-prepared steak is just as rare as well. Therefore, we will share some unfamiliar and lesser-known things about cooking steak on a griddle.

 

how to cook steak on a griddleOne of the most attractive ways to cook a steak is to prepare it on a griddle. Griddle trays can give you enough room to prepare more steaks at the same time and give you the warmth and professional feel. Many renowned chefs use griddles instead of grills to prepare steaks, and that fact alone should tell us something. Well, it reinforces the age-old concept notion that you can cook steak better on a griddle rather than anything else.

Don’t let these words discourage you. With a little patience and good preparation, you can also prepare a delicious steak at the end of the day. Some of the things we’ll be talking about may seem familiar to some of you, but let’s not forget that there are always new chefs coming up and we stand by them.

How to cook cook steak on a griddle:What you need 

From kitchen hardware and utensils to unique ingredients and spices, we need to cover all the essential elements you need to cook a good steak. We don’t need everything on our lists because cooking styles and flavors differ. So let’s get started.

1. Material and kitchen utensils

  • A functional griddle, independent of the fuel source (electric or gas) or the material of the firing surface (steel, ceramic or cast iron)
  • A medium-sized tongs
  • meat thermometer
  • aluminium foil
  • paper towels
  • A timer. The timer for eggs is sufficient, but mobile phones are also acceptable.
  1. Ingredients

  • 8-10 oz steak (or more if cooking for several people)
  • Salt and sea pepper, preferably freshly ground
  • Vegetable oil such as sunflower oil and olive oil. * Coconut oil and butter are good for some recipes.
  • Fresh garlic or garlic powder, ground paprika and fresh paprika.

Before you start cooking steak on a griddle

What distinguishes the good ones from the great meat chefs is the preparation time. We would like to emphasize the importance of certain steps each steak must take, regardless of the recipe you want to use. Some things are considered quite common all over the world, and the review can be useful for everyone.

  1. Defrosting

If you keep the steak in the freezer, it is very important to defrost it before marinating and cooking. Make sure the steak remains at room temperature for at least 20 minutes before proceeding to the next step. If you don’t thaw it properly, it will have a softer structure and cook less often than you think. Leave the steak on the counter for a while and dry it with paper towels after the ice has melted.

  1. Marinate the steak

When it comes to seasoning and seasoning, we can divide marinated steaks into three main groups:

Dry Steak Seasoning – This includes the basic package of vegetable oil or butter and just salt and pepper. Many people around the world prefer this simple recipe, and it never fails to impress the connoisseurs and the common men alike

Standard Marinating – The difference between this style and the first is the amount of oil/butter you use. With standard marinade, soak spices in a little excess oil.

Night Marinade – This type of marinade requires the most attention, but offers the best result. Rub steak with plenty of oil/butter and spices. Soak overnight. This style is the tastiest when you have time.

  1. Cleaning and preheating the griddle

It is extremely important that the dish is clean and seasoned before steaks soaked with marinade are placed on it. When using cast iron griddles, be sure to add a little more oil when seasoning. If you don’t do it correctly, it can create strong hot spots on the cooking surface of the griddle, which can cause the steak to overcook.

Don’t forget to preheat the griddles. Turn the control knob to a medium temperature.

To make sure the griddle is empty, spray water on the surface and if it sizzles, the griddle plate is hot enough.

How to cook steak on a griddle

After defrosting and soaking the marinade, place it one after the other on the cooking surface of the pan. We recommend that you never bake more than two stakes at the same time, as the time to turn them over and remove them from the griddle is extremely important.

Cook the fillet on this side for 1.5 to 4 minutes and turn with the tongs after time has elapsed. Always use the tong and not the fork, because the holes in the fork can cook the inside faster without you noticing. When you have finished doing all this, the steak should be ready.

Hold it on the other side for the same time and remove it from the griddle. The rarity depends on the thickness of the meat, but above all: it depends on the timing.

  • Rare – 90 seconds on each side, 135-140 degrees Fahrenheit
  • Uncommon – 2 minutes on each side, 140-150 degrees Fahrenheit
  • Common – 2.5 minutes on each side, 150-160 degrees Fahrenheit
  • Excellent – 3 minutes on each side, over 160-200 degrees Fahrenheit.

Cooking steak on a griddle: Try out this recipe

Simple and tasty recipe for pan frying a steak

PREPARATION TIME: 10 min.

COOKING TIME: 20 minutes

TOTAL TIME: 30 min.

COURSE: Main course

CUISINE: American, Beef

SERVINGS: 2

CALORIES: 250 kcal

INGREDIENTS

1 14-16 oz ribeye steak, T-bone

1 tablespoon kosher salt

1 teaspoon fresh black pepper

1/2 tbsp olive oil

DIRECTIONS

Heat the griddle over high heat

Brush the steak lightly with olive oil.

Season the steak generously with kosher salt and freshly ground pepper.

Put a base layer on the griddle, either by using a little butter or oil or by rubbing the fatty end of the steak on the griddle plate.

Place the steak on the bottom and press down so that it is firmly in contact with the griddle surface.

Grill the steak until cooked to desired doneness, turning halfway through grilling. It takes about 18 minutes to cook a steak about 1 inch thick. Remember to do it for 9 minutes on each side.

Remove the steak from the griddle and let it rest at room temperature for 15 minutes. Slice, serve and enjoy your dish.

POINTS TO REMEMBER:

Use a thermometer to measure the internal temperature of the steak.

For medium rare, you must remove the steak from the griddle when the internal temperature is between 128-135°F.

For medium, you must remove the steak from the griddle when the internal temperature is 135-145°F.

For medium well, you will have to remove the steak from the griddle when the internal temperature is 145-155°F.

NUTRITION

Calories: 250kcal

Before you start eating

One of the most important things to do before eating the steak is to let it rest, wrapped in aluminum foil. Keep warm for 10 to 15 minutes and serve at the end of time.

Do not forget to defrost, dry, marinate, boil and let stand. It’s that simple.

Wrapping up

How to cook steak on a griddle

These steps may seem a tad complicated, but if you proceed slowly, you will get used to them almost immediately. After all, the greatest reward is eating a well-prepared steak with the marinade and everything else. You will feel that your effort has not gone in vain when your guests congratulate you on cooking such delicious steak.

We hope we have succeeded in helping you understand how to cook steak on a griddle and we can assure you that anyone who is not even an expert can do it provided you follow the instructions carefully. Let’s go cooking steak on a griddle!

 

Click here if  you want to know more about the best electric griddles