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Ain’t No Cookin’ Like Mama’s Cookin’

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retro, vintage, home

“Ain’t no cookin’ like Mama’s cookin’!”-Amen!
Recently, an idea struck me. I cook…okay, I cook a lot. A lot of the meals that I create are either of my own creation, or they are a variation of another recipe that I have learned. For instance, my husband’s favorite meal is Steak Chicana-a lovely steak and potato stir fry of sorts. Well, I learned this family recipe from his sister, Gloria. She painstakingly showed me step by step how to create this dish from my husband’s childhood, and he was SO happy to have me learn it.

Well, I didn’t write anything down-I figured, ‘why?’ there were only a few basic ingredients, and some cooking common sense so it didn’t really warrant being recorded on paper-and I’m sure many of you have felt that way about a recipe you have learned, or heard about, right? Now, fast forward 6 years and place the exact same ingredients in front of my sister in law and myself, give us the same amount of time, and you know what you get? Two very different dishes! I can not tell you how many times my sweet husband has looked at me and said, “That’s really good…but its not steak chicana!”

I’m a big girl, so it doesn’t hurt my feelings-I have simply accepted that I make Steak Olea. I understand the importance of passing down heirloom recipes and essentially a little piece of yourself, especially because my mother and I have never had much of a relationship, so I didn’t have anyone to hand down recipes and traditions. Believe me when I say, when I first was married, my husband ate raw fried chicken for dinner on more than one occasion! I simply didn’t know what I was doing, or any technique for doing it. I want my children to be able to move out of my house and cook themselves a nice warm bowl of home, so I am writing all of my precious recipes down and assembling my very own top secret cookbook.

I’ll admit, at first, the idea of writing down each one of my regular and specialty recipes sounded like a huge undertaking-but then I developed a system. All you really need is a notebook and a pen. I keep mine beside my oven as I cook, and as I add an ingredient, I jot it down and how much of it I used.

This is a huge help for those of us who mostly cook from the heart and really don’t know how much of this we put into that. Once you have all of the ingredients jotted down, you go back later that night or later in the week and go through the recipe mentally, writing down the steps, and bam! You’ve written your own recipe. The next time you are cooking that dish, try cooking it according to your recipe to make sure that it’s accurate. I did, and it worked, much to my amazement-but what really amazed me was how having it all spelled out in front of me made it even easier for me to make my own dishes.

Try to pick out recipes that are traditional, those that are regulars in your household, and those that your children particularly love. This way, when they are going off to college, to be married or even after they begin having children of their own, they will have a little piece of you with them coaching them, teaching them, and comforting them no matter where you are.

Cooking Tips

How Long Do You Leave Dry Rub on Steak?

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How Long Do You Leave Dry Rub on Steak?

A dry rub can be applied to any piece of beef or fish. To get the best flavor from it, leave it on for at least 12 hours. You can leave it on for longer, but the longer it is on the better. You can leave it on overnight. If you're pressed for time, just rub it on the night before grilling. Once you've grilled the steak, let it rest for about 30 minutes before serving. This way, the meat will soak up the seasoning.

To apply a dry rub, spread some on a rimmed baking sheet, then sprinkle it all over the steak. Massage the rub into the meat and refrigerate for several hours or overnight. This will give it more flavor and give it a great charred crust. You can cook the steak right away, or you can let it sit overnight. The longer it is on the steak, the more you'll notice the flavor.

Dry rubs have a strong flavor and are best used on thicker steaks. Make sure to apply them to both sides and make sure to coat the entire piece of meat. Then, you can put it in the fridge or freezer and let it rest for a few hours or overnight. This way, you'll be able to tell if it tastes good or not and you can easily adjust the seasoning.

If you're unsure of the amount of dry rub to apply, it's best to experiment by trying different amounts. Try experimenting with different quantities and compare your results to past results. You can also use dry rub on other meats or vegetables. It is best to experiment with the combination you like and see which one makes the most flavor. If you want to try other combinations, try mixing up your own dry rub.

When applying dry rub, leave it on the steak for 40 minutes to four hours. The longer you leave it on the steak, the better it will taste. A dry rub is not just for steaks. It can also be applied to other kinds of meat. You can also use it on grilled vegetables. You can also use it on other types of meat, too. The best way to apply it is to apply it a few hours before cooking.

You can use the dry rub on the outside of any kind of meat. It adds flavor to the meat and forms a crust on the outside of the meat when grilled. A dry rub can be applied to a thick cut of beef or a pork chop. A beef rib should be wrapped tightly with plastic wrap to prevent it from sweating. However, a slab of ribs can be left on the steak overnight. This way, the dry spice penetrates the meat and enhances the flavor of the meat.

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Cooking Tips

How to Grill a Steak the Right Way

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How to Grill a Steak the Right Way

There are many ways to cook a steak, but the most important way is by following a basic grilling technique. When cooking steaks, the temperature needs to be around 500 degrees to ensure a good end product. The grilling time can be a bit different for each steak depending on the thickness. Once you've decided how much meat you want, it's time to get started. Start by leaving your steak at room temperature while it gets used to the heat.

When cooking steaks, it's important to follow the proper cooking time and use an instant-read thermometer. This can help you plan your grilling times and ensure that your meat is cooked to the right temperature. Don't guess, as the internal temperature will rise a few degrees after it's removed from the grill. If you're uncertain about the exact temperature of your steak, it's okay to leave it on the grill until it's cooked to your liking. Just make sure that you don't overcook it.

Then, brush the steak with oil about five minutes before cooking it. Sprinkle liberally with salt and pepper, then place it on the hot grill (450-500F). When your steak is finished, it should be medium rare, but it may be fully cooked before you finish. If your steak is still raw when you remove it from the grill, let it rest for five to ten minutes. The resting time will help the steak retain its flavor.

Once the steak is grilled, it needs to be allowed to sit for at least 5-10 minutes before serving it. The process releases juices as it cooks, and the juices reappear when it cools down. It is best not to cut it immediately after cooking. Instead, cover it with aluminum foil. Then, cut it on the grain, which means strands of meat running up the steak.

When you grill a steak, there are several steps you should take. First, make sure you have a good grilling temperature. Second, you need to make sure that the steaks are at room temperature. Having room-temperature meat will ensure a more even cook, and if they are not, they will char and fall apart. You can then finish the cooking process by baste the steak with melted herb butter.

The next step in grilling a steak is to determine the temperature. The steak should be at 120-129F for rare, 140-159F for medium, and 160+ degrees for well-done. Once the steak is cooked, it should be firm but have a little give. As long as you can gauge the temperature, you can be confident with the results. After all, you'll be glad you followed this simple tip when cooking steaks.

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Cooking Tips

Salisbury Steak With Mushroom Gravy Recipe

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Salisbury Steak With Mushroom Gravy Recipe

Salisbury steak is a classic dish that originated in the United States. It is typically made of ground beef and is served with a brown or gravy. In fact, the Salisbury steak is actually a type of Hamburg steak. To learn more about this dish, read on! Listed below are the ingredients and preparation methods. To make the perfect salisbury steak, follow these steps! Enjoy! Listed below are some tips for cooking salisbury steak.

Make the panade: This mixture of starch and liquid helps preserve the meat's texture. As proteins cook, they expand and contract, so the starch in the panade helps lubricate the meat fibers. Refrigerate your Salisbury steak for at least 15 minutes before cooking it. This will keep it moist and tender. Once the steak is cooked, it should be rested for another 15 minutes before serving. In the meantime, you can cut up your salisbury steak into slices and serve it.

Salisbury steak freezes well. Once cooled, place the steak in an airtight container and store in the freezer for up to 3 days. To reheat, wrap the leftovers in aluminum foil and heat at 325 degrees. Remember to stir the remaining gravy before serving. Enjoy your delicious Salisbury steak! If leftovers do not go out, you can freeze them for up to 3 months. The leftovers will thicken due to the flour in the gravy.

The recipe for Salisbury steaks has undergone some changes, but remains mostly the same. Since the name is derived from the town in Massachusetts, the recipe has become synonymous with a bun-less hamburger. During WWI, this was a common term used for burger patties. If yours did, you can consider renaming it as well. If you do, please don't forget to share your results.

To make your Salisbury steaks, start by minced onions. Sliced onions will be used in the gravy. You can use small or large onions, but it's best to use the biggest size you can find. You can also use a large egg. When making the patties, try to cook them for about two minutes per side. Once the patties are cooked, add the onions and garlic. Cook until the onions have softened.

The next step in the preparation of Salisbury Steak is to make the gravy. Chicken bouillon is commonly used in this dish, but you can also substitute beef bouillon or water. Remember to add a bit of salt to the beef broth and avoid adding too much water. Then, use your preferred cooking method and prepare the salisbury steak! Enjoy! You'll be glad you did! With the right ingredients, you'll be ready to serve a delicious meal in less than 30 minutes!

To make a meatloaf, you can use ground beef and seasonings. Then, form the patties into an oval shape. On the stovetop, sear the patty and finish cooking it in a brown mushroom gravy. Although it's a simple dish, it has a lot of flavor! The salisbury steak usually contains a patty of beef that's about 3/4 inch thick. In addition to the meat, it also usually comes with mashed potatoes or noodles. Some families add onions and mushrooms to the gravy.

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