Hello all. Can anyone bequeath me a good recipe for Bistec? I want to receive something special for my man (im irish he's boricua) But I want it to be really good :)
Yea and how do you engineer white rice so it doesn't get sticky?
Answers:
When I be a kid I hardly have anything to eat, so I Itold myself: "When I grow, I will work rock-hard and be able to chomp through well". So, I like to devour tender meat --among other things, of course, and have developed a poor person's stomach my menu for eating is broad...I hold been cooking since I be 16.
First: Get a good meat cut. Don't confer your man hard meat, OK? You can buy a filet and hold the butcher --or yourself--cut it in "bistec" cuts instead of mignons. If you cut it yourself contained by mignons, you can spread it a little bit by softly hitting it beside a meat mallet --use a wax composition on the meat --but make it soft.
This route the grain is shorther so the bistec will be more tender on the other hand.
You can marinate it with two teaspoons of balsamic or apple cider vinear, two spoons of olive grease, 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 in the future in a chalice 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 threatening wine, a teaspoon or so of regular flour and the onions or mushrooms and then comes cooking the meat.
Drizzle next to olive oil a creamy frying pan at medium-High heat so you can seal the meat and consequently it will be juicy inside and cooked outside. I singular hope your husband likes meat prevailing conditions rare or occasional --otherwise, for me, meat tastes similar to leather-- and then cook it 2-3 minutes on respectively side on high and on the side you can place several onion rings to be cooked dignified along with the meat. You can serve the "bistec" next to the onion rings if you marinated the meat before or beside onion rings and then you can pour the mushroom sauce on it.
There are righteous quality can mushroom sauces aroundm and they also sell these surrounded by envelopes where you can incorporate a cup of water or smaller amount to do it in the consistency you similar to most.
Later on I will tell you how to put together fluffly rice. For now, I enjoy to leave. Hope this will support you.
Other Answers:
Serapio has the right hypothesis - but for your rice - use long grain and rinse the rice up to that time cooking until the water comes out clear. Add a tiny smidgen of saline. Your ratio should be 1:1.5 rice:water. If the rice is unrinsed - 1:2. fluff beside a fork before serving to seperate the grain. Essentially, it's the starch that makes it sticky, so rinse as much starch as possible up to that time cooking.