Cooking t bone steak in oven : National chicken cooking contest 2011 : Cooking without dairy

Cooking T Bone Steak In Oven

cooking t bone steak in oven

    bone steak
  • Named because of the 7-shaped cross section bone running through it, this steak is from the shoulder primal and its toughness means it needs to be braised.

  • The practice or skill of preparing food

  • The process of preparing food by heating it

  • Food that has been prepared in a particular way

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) someone who cooks food

  • A cremation chamber in a Nazi concentration camp

  • An enclosed compartment, as in a kitchen range, for cooking and heating food

  • kitchen appliance used for baking or roasting

  • (Ovens) The small dome-shaped adobe ovens are used just as the old Dutch ovens of Pennsylvania were used. A fire is built in the oven and when it becomes sufficiently hot the coals are all raked out and the bread put in to bake in the heat.

  • An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven.

  • A small furnace or kiln

cod en pistou

cod en pistou

Cod en Pistou
2 servings

1 Cod Steak, 10-12 oz, scaled and boned
1 tsp butter
1 tablespoon olive oil

1 bunch parsley, washed, dried and lower stems trimmed
Zest and juice of 1 orange
1 2 garlic cloves
? cup pine nuts
? cup olive oil

? cup brown rice
1 cup vegetable broth
1 tsp salt
1 bay leaf
3 or 4 pepper corns
olive oil

1)Cook rice and seasonings in vegetable broth as normal. Reserve when done.
2)Preheat oven to 350F
3)Place parsley, zest, juice, garlic and nuts in bowl of food processor. Puree to a paste. With the motor running, add the olive oil until sauce consistency is achieved. Hold.
4) Make sure fish is free of bones and scales. Season both sides with salt and pepper.
5)Melt butter in 1 to 2 tablespoons of olive oil. Brown fish on one side for 3 to 4 minutes. Repeat on other side. Don’t worry if it falls apart.
6)Pour pistou over fish and cover evenly.
7)Bake for 20 to 25 minutes.
8)Place ? cooked rice in each bowl and portion out equal portion of the fish and sauce. Top with a dizzle of more olive oil. Serve immediately.

Day 199 of 365

Day 199 of 365

Day 199 of 365
Another food fest today, this time a BBQ to showcase our fine Australian produce -can I tell you that it was almost going to be another food shot for today’s Photo of the Day, but luckily, little Baby N-M was more than happy to pose for a few shots. I’ll certainly be passing the photographs onto the proud parents, and I can’t believe just how much Baby N-M has grown in these past few months.
Now I know some of you may be wondering what we BBQ’ed today, and other than the dessert and salad, pretty much everything else made its way on the BBQ: calamari, skewered garlic prawns, T-Bone steaks, snags, capsicum, onion and corn cobbs. The pavlova was cooked in the oven. I have spared you the photos of the garlic prawns and the pavlova!

cooking t bone steak in oven

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