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Perfect Pan-Seared Steak
The basics to any perfect steak dish is a good quality, high-grade cut of beef. Ingredients: 1 bone-in or boneless rib eye steak or sirloin steak at least 1 ยฝ pounds, cut to at least 1 ยฝ inches thick Pinch of salt Freshly ground black pepper 2 teaspoons extra-virgin olive oil 3 tablespoons butter 2 peeled garlic cloves, left whole Few sprigs fresh parsley, including stems Optional: Wine and stock (chicken, beef, veal,etc.) and butter for deglazing the pan and making a delicious pan sauce Directions: 1. Salt and pepper one side of the steak. 2. Heat your seasoned cast iron skillet to smoking hot. Add oil and swirl around to coat. Add steak seasoned-side down (place it in pan away from you so you donโ€™t get splattered), and then salt and pepper the other side of the steak. At this point do not touch it for two minutes. Using tongs (never pierce the meat with a fork), flip the steak and add butter, garlic and parsley to the pan next to the steak. Allow the steak to cook for 2 more minutes. 3. Right after you flip the steak for the first time, with a spoon or small ladle, keep basting the melted butter over the steak. Baste continually for the full two minutes (tilt pan a little if you have to, to get the butter onto the spoon). 4. After two minutes on each side, keep flipping and basting the steak each time leaving the steak for 30 seconds before turning. Test the steak with the poke test (see note below) and remove at medium rare at about the five to six minute mark of total cooking time. Cook a minute or two longer for medium to well. A thicker steak (such as a sirloin) may take longer. 5. Turn off the heat and baste one more time. Leave the steak in the pan loosely covered with foil for 10 minutes and allow to rest before cutting. Baste one more time, and remove to a cutting board. Either cut the steak in half for each serving or for a nicer presentation, slice on the bias and serve slices. 6. Discard the pan drippings or if desired, deglaze the pan with a little wine, then and stock and simmer for a few minutes to reduce the drippings. Add a tablespoon or two of butter to thicken for a nice pan sauce .
5 Things to Consider When Hiring the Best Photography Service
People always have a fascination with taking pictures and capturing moments to recall them later. The more advanced we have become, the more developed we have become in photography. The setup, lighting, skills, tricks, and strategies of photography have been improved ever since. Therefore, when you think of hiring any photography service, make sure itโ€™s the one you desire for. This article will give you a guideline on how to choose the best service. Look for Reviews Online: Nowadays, people mostly rely on online reviews before finding any service. Search for the best photography service nearby that includes your required package within the budget. Check for the reviews and ratings to know if the company is reliable and give the best satisfactory service. Look for Package Details: A photography service offers different types of photography packages. Many companies also do different niches at a time. They can perform baby and family photography, wedding photography, and other occasional photography based on peopleโ€™s requirements. You can choose your package by customizing them also. Look for Equipment and Camera Setup: Hiring a photography service means you need high-quality camera setup and lighting equipment to capture moments. Therefore, check out the photography company owns the stuff in the first place. Please walk in the studio to look for yourself the equipment and camera setup the service provides to clients. Skills and Professionalism: You must hire a professional photographer to bring out the best snaps within. A skilled and experienced photographer can make anything way better than it is. It would help if you had perfection, and the professional photographers like can provide you with that. Know about the Pricing: You should ask the photography company about the pricing they offer. There can be different packages with customizable offers. You should know your budget first before deciding to hire. Make sure they include all the costs within the package you look for. Overall, choose the photography service that meets your requirements and look for customer service. It matters a lot if you want a satisfactory service.
How Many Cups Are in a Liter: A Complete Guide to Measuring
How many cups are in a liter? We'll answer this question and help you master accurate measurement, so you never miss a recipe again. Cooking can seem easy, especially for those who don't do it themselves. It seems like you need to read the recipe, follow a few simple instructions, and that's it. So how come so many people fail? I will tell you a secret. It is not so easy to know how many cups in a liter. You can have the best recipe in your hands and still end up with a messy kitchen and your food in a trash can. Why is that? Many things can go wrong, but today I will deal with the measurement problems. Let us paint the picture - you found a great recipe online, read the reviews, and made sure it turned out great. Unfortunately, there is an issue: the recipe lists measurements that you are not familiar with, for example, cups instead of milliliters. In such situations, the US, imperial, and metric conversion tables are helpful as they direct you and assist you with setting up the formula the correct way. Or you can choose not to participate in another conversion calculator app. Very often, recipes call for cups of water or milk. In contrast, other recipes require you to measure your liquid ingredients in milliliters and liters. How many cups in a liter? We all know that recipes require precision. We have to measure ingredients accurately if we are to be successful. In addition to a reliable kitchen scale, it would be a good idea to have a set of measuring cups. As we stated, plans regularly call for cups of milk or water. Still, there are different types of cups. Sometimes, it is safer to measure liquid ingredients in millimeters, deciliters, and liters. In general, and reasonably roughly, one liter is usually considered to be about four average cups. However, the measurement differs a bit depending on the type of cups used. Still, you can measure how many cups in a half gallon using the same theory. There are the following types of cups: 1. Metric 2. US Customary. 3. US "legal." 4. Canadian 5. Imperial 6. Japanese 7. Traditional Japanese cups It is essential to know the metric, American and British or imperial system since that is what we find today. So, here we go: 1. The metric system โ€ข In the decimal measuring standard, 1-liter equivalents 1000 mL. One measurement cup rises to 250 ml. Without much of a stretch, you can figure the number of cups in a liter: 1000/250 = 4. Therefore, there are four cups in a liter in the metric system. 2. The American system โ€ข In the United States, we depend on the purported American cup to quantify fluids. 1 US cup has a limit of 236.58 ml or 8 US liquid ounces. One liter equivalents 1000 ml or 33,814 US liquid ounces. โ€ข The math is equivalent to in the past model: 33.814/8 = 4.22675. Therefore, there are 4.22675 cups in a liter in the American system. 3. For Imperial System (UK) โ€ข We often find recipes written for the UK audience; it is logical since we share the same language. Unfortunately, we don't share the same measurement system either. The British trust the imperial system. โ€ข An imperial cup has a capacity of 284,131 mL or ten imperial fluid ounces. One liter is equal to 1000 ml or 35.1951 imperial fluid ounces. That implies the math is as per the following: 35.1951/10 = 3.51951. As should be obvious, there are 3,51951 supreme flagons in a liter in the UK framework.
Turkish food karniyarik recipe
Turkish food KARNIYARIK recipe ์žฌ๋ฃŒ ๊ฐ€์ง€(eggplant) 3ea ์–‘ํŒŒ(onion)1/2ea ๊ณ ์ถ”(chili)2ea ํ† ๋งˆํ† (tomato)1ea ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ(olive oil) ๋‹ค์ง„์†Œ๊ณ ๊ธฐ(beef)150g ํ† ๋งˆํ† ํŽ˜์ด์ŠคํŠธ(tomato paste)4T ์†Œ๊ธˆ(salt) ํ›„์ถ”(pepper) ํŒŒ์Šฌ๋ฆฌ(parsley) Step. 1. ๊ฐ€์ง€์˜ ๊ป์งˆ์„ ๋ฒ—๊ฒจ์ค€ ๋’ค ์†Œ๊ธˆ์„ ๋ฟŒ๋ฆฌ๊ณ  ๋ฌผ์˜ ๋‹ด๊ฐ€์ค€๋‹ค Peel off the eggplant, sprinkle salt and soak in water 2. ์žฌ๋ฃŒ ์†์งˆ์ด ๋๋‚˜๋ฉด ๊ฐ€์ง€์˜ ๋ฌผ๊ธฐ๋ฅผ ์ œ๊ฑฐํ•ด ์ฃผ๊ณ  ์นผ์ง‘์„ ๋‚ด์ค€ ๋’ค ๋…ธ๋ฆ‡ํ•˜๊ฒŒ ๊ตฌ์›Œ์ฃผ๊ธฐ After cutting the ingredients, remove the water from the eggplant, and bake it brown 3. ๊ฐ€์ง€์˜ ๊ธฐ๋ฆ„๊ธฐ๋ฅผ ๋นผ์ฃผ๊ณ  ์นผ์ง‘ ๋‚œ ๋ถ€๋ถ„์„ ๋ฒŒ๋ ค์ค€๋‹ค Drain the eggplant and spread the sheath 4. ํŒฌ์— ์˜ค์ผ์„ ๋‘๋ฅด๊ณ  ์–‘ํŒŒ๋ถ€ํ„ฐ ๋ณถ์•„์ฃผ๋‹ค๊ฐ€ ๊ณ ๊ธฐ ๋„ฃ๊ณ  ๊ณ ๊ธฐ๊ฐ€ 90% ์ •๋„ ์ต์œผ๋ฉด ํ† ๋งˆํ† , ๊ณ ์ถ”๋ฅผ ๋„ฃ๊ณ  ๋ณถ์•„์ค€๋‹ค Put the oil in a pan, fry the onions, add meat, and when the meat is about 90% cooked, add tomatoes and peppers and stir fry 5. ๋ชจ๋“  ์–‘๋…์žฌ๋ฃŒ๋ฅผ ๋„ฃ์–ด์ฃผ๋ฉด ์† ์žฌ๋ฃŒ ๋งŒ๋“ค๊ธฐ ๋~ If you add all the seasoning ingredients, the ingredients are finished~ 6. ๋ง›์žˆ๊ฒŒ ๋จน๊ธฐ!! Eat delicious!! ์‹œ์ฒญํ•ด ์ฃผ์…”์„œ ๊ฐ์‚ฌํ•ฉ๋‹ˆ๋‹ค Thanks for watching๐Ÿ‘๐Ÿ‘
Meatloaf Cupcakes
According to this meatloaf cupcake recipe, cupcakes don't have to be sweet. And I'm totally sold. Plus, everything is much better in miniature form and this includes meatloaf. If I have enough mashed potato leftover I will use this recipe. Makes 12 servings. For the meatloaf: 1 pound ground beef 1 pound ground pork 1 small onion, grated 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon black pepper 1 cup panko crumbs 2-3 splashes Worcestershire sauce 2 tablespoons minced fresh parsley 1/4 cup milk 2 eggs, lightly beaten For the sauce: 1/2 cup chili sauce 1 tablespoon dark brown sugar 1 teaspoon dry mustard For the potato โ€œicingโ€: 3 cups boiled potatoes, chopped into chunks 1 egg yolk 1/4 cup half and half or heavy cream Pinch of salt 2 tablespoons melted butter Instructions: Preheat your oven to 350 F. Prepare the meatloaf by combining all ingredients together in a large bowl. Mix until incorporated. Donโ€™t over handle the mixture or the meatloaf may be too dense. Chill while you prepare the sauce and potatoes. Make the sauce by whisking the chili sauce, brown sugar and mustard together until smooth. Set aside. While the meat is baking, whip the boiled potatoes together with the egg yolk, half and half or cream and salt until smooth. Stir in the melted butter. Fit a pastry bag with a large star tip and fill with the potato mixture. Set aside, but do not refrigerate. To assemble the cupcakes, lightly spray a cupcake tin with nonstick cooking spray. Fill each indentation with a small handful of the meat mixture, gently pressing it down until it is completely filled. Spread a teaspoon of the sauce around the top of each cupcake, and bake for about 30 minutes, until the meat is cooked through. Remove from the oven and turn on the broiler. Pipe some potato โ€œicingโ€ on top of each cupcake. Put the cupcakes under the broiler for a few minutes until the potatoes are lightly browned, about 2 minutes. Remove from the oven and enjoy.