Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do you get a steak to get all nice and cooked on the inside?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you get a steak to get all nice and cooked on the inside?),it will help you,my kids.
I try to get a steak or even chicken to get cooked all nice on the inside. It get's all nice and brown on the outside but the inside just looks pink or not fully cooked but warm.
Answers:
m'wave a few seconds
Other Answers:
boil it and then fry it. It will be sweet and heathy to eat.
Don't cook it on high heat. That'll char the outside and the heat won't get to the inside. You have to do it on slow heat so it has time to get through all the meat. Be sure to add enough garlic and mushrooms too.
Source(s):
Personal experience
You don't want steak nicely cooked, you want it well done. A good steak should be eaten rare. (Red on the inside) My hubby is a cook and he gets so pissed when people order well done; it ruins the meat.
But if you want it anyway. Put a lid on your pan so all the juices can get out and get fully cooked. If you really love it nasty and tough use a metal skillet to push down on your meat. (I've got nasty chills on my back just thinking about it, yuck!)
Well, since nobody at my home likes rare or under-done steaks or burgers, here's what I do. I keep heat as low as possible, and while the steak is frying or grilling I keep pressing it with a spatula, a fork ot any other tool. After a few minutes I turn it to the other side and do the same. When no more pink liquid comes out when it's pressed, it's done!
Whoa, you should never eat pink chicken!
You could get some nasty diseases.
Cook the meet/chicken in the oven for like an hour or two, at a pretty low temperature. (not too low though!) That way it will both get cooked on the inside and brown and nice on the outside! It's hard to prepare foode in the oven it you've got a gas-oven, since the heat only comes from underneath. But if you've got an electric oven it souldn't be too hard to prepare a nice steak! If you want to be totally sure what temperature you should have and for how long you should keep the meet in the oven, buy a book or something.
Good Luck!
Grill or griddle the seasoned steak on a very high heat for 2 or 3 minutes on each side then place in the oven on 190 / 200 for 8 - 10 minutes.
Assuming you are grilling, spread the coals and allow them to cool to the point you can comfortably hold your hand just above the grill for about 5 seconds. If you are using a gas grill, adjust the heat so you can do the 5 second thing, but be advised, charcoal imparts a flavor a gas grill will never be able to match. Put your steak on the grill and cover if it has one. Do not turn the steak until the juices are pooling quite a bit on the uncooked side. After turning, the other side won't take as long as the first. It takes a little practice, but you will finally get it right.
The best way to cook chicken is the indirect method. That is to have the heat on one side and the chicken on the other when using a gas or charcoal grill. I prefer a kettle type (Weber) but the large, stand up type, not the small table model. I actually count out 50 coals, make a pyramid, douse it with starter and wait until all the coals have a grey ash, about 20-30 minutes. Split the coals evenly, making a pile on each side of the grill. I use heavy aluminum foil folded over about 3 or 4 times as a drip pan and place it between the piles of coal. This is necessary with a gas grill also, as the drippings will build up and eventually catch fire, ruining whatever you are cooking at the time. Place the chicken pieces over the drip pan, or use a whole chicken, seasoned any way you like, but be sure it is a fryer. A stewing chicken will be too big and tough. It will say on the package if it is a fryer or a stewing chicken. Be sure you have washed it and either let it dry or pat it dry with paper towels. Again, do not place the chicken over the coals, but over the drip pan. Put the lid on the kettle and don't open it for 1 hour 15 minutes. There is no need to turn the chicken, and you don't want to loose your heat. When it's time, either remove or baste with BBQ sauce and leave it for another 10 minutes.
Source(s):
Personal experience, and The Weber Cookbook
Turn your heat down to medium and cook for 7 minutes on the first side and 5 minutes on the second side. If cooking on the grill put it on the top rack turned on low and follow the same cooking times.
This works for me
Source(s):
Kitchen Manager Shoney's Restaurants
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how do you get a steak to get all nice and cooked on the inside?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you get a steak to get all nice and cooked on the inside?),it will help you,my kids.
I try to get a steak or even chicken to get cooked all nice on the inside. It get's all nice and brown on the outside but the inside just looks pink or not fully cooked but warm.
Answers:
m'wave a few seconds
Other Answers:
boil it and then fry it. It will be sweet and heathy to eat.
Don't cook it on high heat. That'll char the outside and the heat won't get to the inside. You have to do it on slow heat so it has time to get through all the meat. Be sure to add enough garlic and mushrooms too.
Source(s):
Personal experience
You don't want steak nicely cooked, you want it well done. A good steak should be eaten rare. (Red on the inside) My hubby is a cook and he gets so pissed when people order well done; it ruins the meat.
But if you want it anyway. Put a lid on your pan so all the juices can get out and get fully cooked. If you really love it nasty and tough use a metal skillet to push down on your meat. (I've got nasty chills on my back just thinking about it, yuck!)
Well, since nobody at my home likes rare or under-done steaks or burgers, here's what I do. I keep heat as low as possible, and while the steak is frying or grilling I keep pressing it with a spatula, a fork ot any other tool. After a few minutes I turn it to the other side and do the same. When no more pink liquid comes out when it's pressed, it's done!
Whoa, you should never eat pink chicken!
You could get some nasty diseases.
Cook the meet/chicken in the oven for like an hour or two, at a pretty low temperature. (not too low though!) That way it will both get cooked on the inside and brown and nice on the outside! It's hard to prepare foode in the oven it you've got a gas-oven, since the heat only comes from underneath. But if you've got an electric oven it souldn't be too hard to prepare a nice steak! If you want to be totally sure what temperature you should have and for how long you should keep the meet in the oven, buy a book or something.
Good Luck!
Grill or griddle the seasoned steak on a very high heat for 2 or 3 minutes on each side then place in the oven on 190 / 200 for 8 - 10 minutes.
Assuming you are grilling, spread the coals and allow them to cool to the point you can comfortably hold your hand just above the grill for about 5 seconds. If you are using a gas grill, adjust the heat so you can do the 5 second thing, but be advised, charcoal imparts a flavor a gas grill will never be able to match. Put your steak on the grill and cover if it has one. Do not turn the steak until the juices are pooling quite a bit on the uncooked side. After turning, the other side won't take as long as the first. It takes a little practice, but you will finally get it right.
The best way to cook chicken is the indirect method. That is to have the heat on one side and the chicken on the other when using a gas or charcoal grill. I prefer a kettle type (Weber) but the large, stand up type, not the small table model. I actually count out 50 coals, make a pyramid, douse it with starter and wait until all the coals have a grey ash, about 20-30 minutes. Split the coals evenly, making a pile on each side of the grill. I use heavy aluminum foil folded over about 3 or 4 times as a drip pan and place it between the piles of coal. This is necessary with a gas grill also, as the drippings will build up and eventually catch fire, ruining whatever you are cooking at the time. Place the chicken pieces over the drip pan, or use a whole chicken, seasoned any way you like, but be sure it is a fryer. A stewing chicken will be too big and tough. It will say on the package if it is a fryer or a stewing chicken. Be sure you have washed it and either let it dry or pat it dry with paper towels. Again, do not place the chicken over the coals, but over the drip pan. Put the lid on the kettle and don't open it for 1 hour 15 minutes. There is no need to turn the chicken, and you don't want to loose your heat. When it's time, either remove or baste with BBQ sauce and leave it for another 10 minutes.
Source(s):
Personal experience, and The Weber Cookbook
Turn your heat down to medium and cook for 7 minutes on the first side and 5 minutes on the second side. If cooking on the grill put it on the top rack turned on low and follow the same cooking times.
This works for me
Source(s):
Kitchen Manager Shoney's Restaurants
correctness,It's Non-profit and only for informational purposes.
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