Things You Should Know For A Good Ribeye Steak Marinade

by Ken Kudra

Many people feel that the right marinade is their answer for tenderizing tough meat. Unfortunately, that is not usually the case. Marinades may make your meat taste better, but they are not really all that good at tenderizing - the effect is only skin-deep. Here is a look at the way different marinades are made and the ways in which they work.



The major types of marinade are acid, enzyme, and dairy. Overly acidic marinades can actually toughen meat, while overly strong enzymatic marinades can overdo the tenderizing and result in mush. Dairy has been put forth as a tenderizer, but it does not work for every kind of cooking.



Acid marinades are among the most common in Western cooking, and use vinegar, wine and citrus to denature the proteins in the meat, unwinding them and tangling them back together. The same general process occurs when we heat food. This mesh of proteins will trap water initially, and the steak will be more tender. However, highly acidic marinades will tighten those bonds further, forcing out the water and making the food tougher.



Because of this, a marinade that is mildly acidic is usually a better choice than one that is extremely sour. A good marinade should be there mostly for flavor, and will tenderize best if relatively week. Stronger marinades are good for tightly grained meats, but those meats are not usually put on the grill.



Enzymatic marinades can actually break down the collagen and muscle fibers. They come from sources like honeydew, papaya, raw pineapple, fig, ginger, and even kiwi. However, if you use too much, they will turn the muscle to mush without tenderizing. The length of time the meat marinates will affect this as well. The texture gets softer over time. This is the kind of activity you will find from most commercial meat tenderizers, which use papaya enzymes.



The last category of easy steak marinades is based on mildly acidic dairy products, like yogurt or buttermilk. These are commonly used in India for goat and lamb, as well as for southern fried chicken.



Steaks can be interesting in this kind of marinade, but you may need to take a look at how you are cooking them, since this is not the most common type of marinade used for them. Try curry flavors along with your marinade for a good result.



A marinade does not have to be complicated if you know what it is likely to do. Knowing your ingredients will help you routinely end up with a great product. Take a while to look at all the different options out there when it comes to marinades, and you will get the one that will work best for your steak, no matter what kind you choose.

About the Author:

You have a special date coming up and you need to know how to cook New York steak. Do not fret... it is not very difficult, especially if you apply a flavorful marinade first. Visit EasySteakMarinades.net for good advice and recipes for delicious New York steak to prepare for your special night.

Edible Herbs You Can Grow Indoors

by Palti Shipard

Herbs are the plants that provide the highest quality food, containing vitamins, minerals and trace elements. They have been used in many different ways and forms like in food, as a medicine, in cosmetics and in fragrances. Herbs evolved in order to protect themselves from microbes, insects and animals that would eat them or to protect themselves from harsh environmental conditions. It just happens that certain herbs have some beneficial compounds that we find helpful. Knowledge related to the various uses of herbs as well as the different types of herbs has been passed down from generation to generation.



Herbs are useful in many ways. They augment the flavors of foods and improve health. Using herbs in cooking can add flavor and scents and make food much more fascinating. There are plenty of herbs that are straightforward to grow and look good when grown in the home and they can make your cuisine taste really good. They have the added benefit of providing freash air within the house.



There are culinary herbs meant for cooking, and medical herbs. Ornamental herbs look good and also they are useful, they can provide you home with a nice looking effect. Here are some examples of herbs you can grow indoors.



Licorice is a blue-flowering plant, which looks like a pea vine. It is simple to grow inside and looks good too. Licorice is utilized in many traditional medical herb formulas in many cultures because it covers up the flavor of other herbs.



You can use the whole root with skin or peeled, to naturally sweeten foods. You do not need to use much. It can be used to add flavor to teas Many herbal teas sweeten and flavor their formulas with licorice.



Oregano is a perennial herb with dark green, wide leaves in opposite pairs, and pretty pink, purple or white flowers. Oregano can be found growing wild on the mountains of Greece and the Mediterranean. The herb prefers partial shade as its leaves can be burned by the full sun.



It is easy to propagate Oregano and this is often done by seeding, cuttings and root division. For seeds, it is useful to sow them in boxes and cover the seeds with only a light layer of soil. Frequent pruning can encourage stronger and more fit expansion. Oregano is really easy to propagate, the plant will send out runners when grown up. Roots grow out from these shoots. Oregano grows well as a container plant. Oregano has an important place in Mediterranean cooking and may be employed in many dishes.



Anise Hyssop is an evergreen, whose silver green leaves release a superb liquorice aniseed fragrance. The rich violet blue colored flowers are loved by bees and butterflies. The fresh or dried leaves can be used in tea or crumble the tangy flowers over fruit salad. Anise hyssop is easy to grown from seed. Established anise hyssop will produce plenty of plants for you to share, they are very simple to grow by root division.



Other herbs you can grow inside include lavender, borage, bergamot and calendula. All of these herbs have colorful flowers. Indoor herbs will make your rooms smell and look gorgeous, many herbs are pretty and very fragrant. Your indoor herb garden will provide you with color, lush foliage, and a wide selection of flowers. You can also use fresh or dried herbs and mix them with products like soap, shampoo, lotion and oil.

About the Author:

By Palti Shipard, visit Dried Herbs by the Ounce, also visit Eat More Herbs.

Everything You Always Wanted to Know about Corn in Mexican Cuisine

by Kc Kudra

Corn is not anything new to you; this vegetable (actually a grain, though it is often used as if it were a vegetable) is a common sight on American tables. While corn is common here, it has a central place in Mexican cuisine, where you'll find it in soups, salads, salsas and ground into flour to make tamales and of course, tortillas. It is one of the most common ingredients in many quick Mexican recipes.


This grain is native to the Americas, where it had been an important part of the diet in the region for millennia. The Spaniards arrived in the new world to find corn being used to make tamales and tortillas (whose name comes from the Spanish for "little cakes").


Speaking of tortillas, these are something, which are familiar to most of us in the US, though flour tortillas are much more popular at least for now. However, you will now see the more traditional corn tortilla for sale in many grocery stores across the country and they are quickly gaining new fans. Anyone who has ever tried a freshly made, warm corn tortilla knows why; there is just no comparison between corn tortillas and flour tortillas for tacos. If you have not yet tried using corn tortillas in your favorite Mexican recipes, then you should seek them out next time you plan to cook Mexican food at home - you are in for a treat!


Tamales are a traditional Mexican comfort food, which you may see, served at any meal; these are made from corn flour dough (called masa in Spanish) which may be filled with meats, cheeses, vegetables, or even fruit! There are even sweetened tamales, which make a great breakfast or dessert served with coffee or hot chocolate.


Tamales are rather labor intensive to make, but this savory (or sometimes sweet) corn flour wrapped in a corn husk is something well worth the couple of hours it takes to make - served at a dinner party, they're sure to impress.


Corn also makes a wonderful addition to salsas; you may have even seen a corn salsa before. The combination of corn and black beans with tomatoes, onions, jalapeno peppers, and cilantro is an especially good one; and of course, it makes a great compliment to a taco or tamale!


Mexican soup recipes also include some with corn in a prominent role. For example, pozole - a spicy hominy soup with pork, herbs and hot peppers. The flavor of corn works perfectly with the peppers and meat to create a classic soup, which is a satisfying meal in itself.


If you live in a city, which has a significant Mexican population, you may even have a pozoleria (a restaurant that specializes in this soup) nearby. However, if you are not so lucky, do not despair. You can easily make pozole at home. Try this Mexican recipe in the fall or winter and prepare to discover a new favorite; and see corn in a whole new way!

About the Author:

Spicy beef chimichangas are only one variety of this tasty Mexican food and if you have had chimichangas in a Mexican restaurant perhaps you would like to recreate your own at home. Homemade food is often much richer in flavor and much fresher tasting than restaurant food or take out food.

Tips to Make a Simple and Easy Pumpkin Soup Recipe

by Kc Kudra

Do you always have leftover pumpkin after Halloween or Thanksgiving, and want to know how to cook it? Do you love pumpkin soup and want to make sure that you do not make any mistakes? Whatever your reason, there are lots of important tips for cooking with this versatile squash relative.



While most people stick to plain old pumpkin desserts, there are lots more options out there. Let us take a look at some of the things you should know about the pumpkin before you get started cooking. You will have a lot more luck!



The first thing you should know is that Halloween jack-o-lantern types of pumpkins are not a great choice for fall recipe use. Unfortunately, these large, sturdy specimens are bred for their looks, toughness, and regular appearance, not for their edibility. They tend to be fibrous and low on taste.



While jack-o-lantern pumpkins are cheap and readily available at supermarkets and roadside stands (especially right after Halloween), they are not always the best pick for eating. They can be fun to feed to local animals and they compost well, but their flesh is not most people's top choice when they want to eat pumpkin.



This does not make this type of pumpkin completely inedible, but you have to know what you are doing if you are determined to use it. Make sure to remove the seeds, and then cook down the pumpkin in the oven or a pot of hot water, until the flesh has softened. Scoop it out of its skin and put the pulp in a food processor to remove any fibrous strands. It will work in pumpkin bread, chili, and other foods that do not need a lot of pumpkin taste.



For foods where you want that pumpkin taste to shine through, like pumpkin pie or an easy pumpkin soup recipe, look for smaller sugar pumpkins. Chock full of potassium, vitamin A and fiber, these pumpkins have a lot more flavor, are much sweeter, and have smoother, more pleasant flesh. They are often used for desserts, but work for any meal where you want the flavor of pumpkin to be a major player.



Pumpkins can be used in pumpkin soup in chunks, or pureed for a smooth, silky texture. Some recipes even cook the soup right in the pumpkin, and stir the flesh off the walls to make a creamy, interesting texture. It all depends on your preferences. Just make sure you process the pumpkin carefully, according to the recipe directions, to prevent problems with water content or incompletely cooked pumpkins.



Pumpkin is a great choice for making soup, and a whole lot more. By paying attention to the type of pumpkin, you have and making sure that you cook it correctly, you will have a much better chance of getting a great fall meal. Try all the great options for making pumpkin soup, and do not forget to buy the right kind of pumpkin.

About the Author:

Every pumpkin soup recipe is different. Try pumpkin with nutmeg and spices or add some apple flavor for sweetness. Add curry for a spicy soup that would complement a Mexican meal perfectly. Make a bisque for an appetizer. Who knew pumpkin soup was so versatile?