Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Puerto Rican Food?-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(Puerto Rican Food?),it will help you,my kids.
Hello all. Can anyone give me a good recipe for Bistec? I want to make something special for my man (im irish he's boricua) But I want it to be really good :)
Yea and how do you make white rice so it doesn't get sticky?
Answers:
When I was a kid I hardly had anything to eat, so I Itold myself: "When I grow, I will work hard and be able to eat well". So, I like to eat tender meat --among other things, of course, and having developed a poor person's stomach my menu for eating is broad...I have been cooking since I was 16.
First: Get a good meat cut. Don't give your man hard meat, OK? You can buy a filet and have the butcher --or yourself--cut it in "bistec" cuts instead of mignons. If you cut it yourself in mignons, you can spread it a little bit by softly hitting it with a meat mallet --use a wax paper on the meat --but make it soft.
This way the grain is shorther so the bistec will be more tender yet.
You can marinate it with two teaspoons of balsamic or apple cider vinear, two spoons of olive oil, use 2 or 3 smashed/ground garlic cloves and if you like a spoon of teriyaki or soy sauce pour a couple of spoons too. Refrigerate --not frozen!--it for one day in a glass container. Or... if you want to cook it inmediately, you can cut it, prepare a good onion or mushroom sauce by slowly cooking two spoons of butter, a couple of ounces of good/drinking dark wine, a teaspoon or so of regular flour and the onions or mushrooms and then comes cooking the meat.
Drizzle with olive oil a heavy frying pan at medium-High temperature so you can seal the meat and then it will be juicy inside and cooked outside. I only hope your husband likes meat medium rare or rare --otherwise, for me, meat tastes like leather-- and then cook it 2-3 minutes on each side on high and on the side you can place several onion rings to be cooked high along with the meat. You can serve the "bistec" with the onion rings if you marinated the meat before or with onion rings and then you can pour the mushroom sauce on it.
There are good quality canned mushroom sauces aroundm and they also sell these in envelopes where you can add a cup of water or less to do it in the consistency you like most.
Later on I will tell you how to make fluffly rice. For now, I have to leave. Hope this will help you.
Other Answers:
Serapio has the right idea - but for your rice - use long grain and rinse the rice before cooking until the water comes out clear. Add a tiny smidgen of salt. Your ratio should be 1:1.5 rice:water. If the rice is unrinsed - 1:2. fluff with a fork before serving to seperate the grains. Essentially, it's the starch that makes it sticky, so rinse as much starch as possible before cooking.
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.Puerto Rican Food?-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(Puerto Rican Food?),it will help you,my kids.
Hello all. Can anyone give me a good recipe for Bistec? I want to make something special for my man (im irish he's boricua) But I want it to be really good :)
Yea and how do you make white rice so it doesn't get sticky?
Answers:
When I was a kid I hardly had anything to eat, so I Itold myself: "When I grow, I will work hard and be able to eat well". So, I like to eat tender meat --among other things, of course, and having developed a poor person's stomach my menu for eating is broad...I have been cooking since I was 16.
First: Get a good meat cut. Don't give your man hard meat, OK? You can buy a filet and have the butcher --or yourself--cut it in "bistec" cuts instead of mignons. If you cut it yourself in mignons, you can spread it a little bit by softly hitting it with a meat mallet --use a wax paper on the meat --but make it soft.
This way the grain is shorther so the bistec will be more tender yet.
You can marinate it with two teaspoons of balsamic or apple cider vinear, two spoons of olive oil, use 2 or 3 smashed/ground garlic cloves and if you like a spoon of teriyaki or soy sauce pour a couple of spoons too. Refrigerate --not frozen!--it for one day in a glass container. Or... if you want to cook it inmediately, you can cut it, prepare a good onion or mushroom sauce by slowly cooking two spoons of butter, a couple of ounces of good/drinking dark wine, a teaspoon or so of regular flour and the onions or mushrooms and then comes cooking the meat.
Drizzle with olive oil a heavy frying pan at medium-High temperature so you can seal the meat and then it will be juicy inside and cooked outside. I only hope your husband likes meat medium rare or rare --otherwise, for me, meat tastes like leather-- and then cook it 2-3 minutes on each side on high and on the side you can place several onion rings to be cooked high along with the meat. You can serve the "bistec" with the onion rings if you marinated the meat before or with onion rings and then you can pour the mushroom sauce on it.
There are good quality canned mushroom sauces aroundm and they also sell these in envelopes where you can add a cup of water or less to do it in the consistency you like most.
Later on I will tell you how to make fluffly rice. For now, I have to leave. Hope this will help you.
Other Answers:
Serapio has the right idea - but for your rice - use long grain and rinse the rice before cooking until the water comes out clear. Add a tiny smidgen of salt. Your ratio should be 1:1.5 rice:water. If the rice is unrinsed - 1:2. fluff with a fork before serving to seperate the grains. Essentially, it's the starch that makes it sticky, so rinse as much starch as possible before cooking.
correctness,It's Non-profit and only for informational purposes.
- Looking for a basic recipe to make yogurt from milk without using a starter?
- samek bil tahini arabic food recipe can you send me please?
- do thay have american cheese in switzerland?
- Koreans. I love your cuisine! Please, what is a great recipe for dweonjangchigga
- Does anyone have a great recipe for Palaak Paneer, or any other really good Indi
- Can I give away my God for the needy?
- What is the best type of apple for making apple crisp?
- Looking for a recipe for coconut chicken.?
Related Question about Food and Health
- best place to find tamales in los angeles ca.?
- Best Ramen Noodle in Bay Area?
- best recipe for making German "Hutzelbrot" ?
- best recipe. refried beans...what type of beans...what else? how to prepare?
- best restaurants in Santa Fe?
- Best sushi place in San Diego?
- Best thai restaurant in SF bay area?
- Best toppings for a pizza?