Vinegars are great for salad dressings and sauces. With so many choices out there, how do we know which ones to use and which ones are the most versatile? I love having a few bottles of different vinegars in my pantry so that I can make any kind of salad dressings for lunch or dinner. Aside from salad dressings, vinegars are also great to add a depth of flavour to your marinades, stews, soups and sauces.
Here are five most common cooking vinegars:
For many, having a good steak dinner is usually reserved for special occasions. A good piece of steak is tender, juicy, meaty and packed full of flavour. Paired with the right side dishes, a piece of good quality steak is elegant, comforting and satisfying.
I am sure we are all quite familiar with the top cuts, also known as, the primal cuts of beef. These cuts, including, rib eye, sirloin, tenderloin, and T-bone are all extremely good cuts of meat. However, they can also be quite expensive. And with a price tag that is so high, many home cooks are afraid to cook them. I used to only eat steak in fancy restaurants and I enjoyed every minute of those meals.
With all these various cuts and with beef always being quite expensive, it is worth knowing the different cuts of beef.
Primal cuts are usually from areas of the cow that don’t need to do much work. These muscles are not exercised very much or they don’t contain a lot of connective tissues that would need hours of cooking time to break them down. As a result, these steaks are extremely tender and cooking them over intense high heat, sealing in the juices, is usually all that needs to be done to them.