Tag: Perfect

A perfect roastbeef – Italian Cuisine – Italian Cuisine

How to cook the most classic of the preparations obtained from the loin: the roast beef

Given that it is a cut rich in small infiltrations of fat and that, therefore, the final result is perfect, the ideal is to choose for cooking a rather large piece, at least two kilograms. In the Italian version, the roast beef it is cleaned out of its grease cover, while the English, who cook it in the oven or on the spit, leave the fat and often the bones.

The first rule to keep in mind to obtain a good cooking and a piece of meat with a tasty, flavored and caramelised surface, with a soft, juicy and slightly rosy interior, is to use a lower temperature if the piece is large; high and fast, if it's small. The average cooking time is 20-25 minutes for each kilogram of meat.

A valid test to understand if the roast beef has come to cook is to introduce up to its center, when it has reached three quarters of cooking, a skewer of steel, taking care not to go further. After about ten seconds, you have to extract it and touch it with your wrist or with your lips: if the cooking is right, the skewer is lukewarm; if it is very hot, the meat is overcooked. Apart from this case, you must never pierce the meat before it is cooked, so as not to cause leakage and dispersion of its juices. The Italian recipe of roast beef provides as condiments oil and rosemary. Salt and pepper must be added when cooked.

Hygiene in preparation

In food toxins that occur in consumers with vomiting, headache, dysentery, sometimes even with a temperature increase, in a period of time ranging from 2 to 24 hours after the meal, the germs responsible are: salmonella, staffilococci, enterococci, the clostridia. It is a particular morbid form in which the genes work by means of toxins belonging to the bacterial body (endotoxins) or produced by them (exotoxins) and introduced into the food in which they are found.
How to avoid this phenomenon? Here are our tips

1. Never interrupt the cold chain; then store the meat in the refrigerator as soon as possible after purchase.

2. Who manipulates the meat, must pay attention to personal hygiene.

3. Perform a careful periodic and systematic disinfection of the places where food is prepared.

Here is a recipe to try

How to prepare the perfect Pound Cake? Here is the recipe – Italian Cuisine

Buttery and soft, the Pound Cake is a cake of ancient origins that looks like a plumcake … delicious! Try our recipe

Soft, soft and rich: it is the Pound Cake, a very simple cake to prepare and definitely greedy. It is said that even goes back to the eighteenth century, when it was served ai English banquets. The name takes up precisely the doses of the recipe: pound in fact it is the unit of measurement used to weigh the ingredients that compose it, butter, sugar, flour and eggs. A pound corresponds to 450 grams. A mammoth cake, you say!

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More buttery than plumcake

In fact, to prepare a homemade Pound Cake the weight will be reduced, so as to use then a typical mold of the plum cake to bake the cake. Or, alternatively, the donut. The consistency of the Pound Cake is actually very similar to that of a plumcake, although more moist and buttery. You can serve it for a snack, accompanied by a tea, or for breakfast.

The Pound Cake recipe

Ingredients
220 grams of butter, 250 grams of 00 flour, 200 grams of white sugar, 4 eggs, 7 grams of baking powder, grated lemon peel (choose natural lemons with edible skin), icing sugar to decorate the cake.

Method
Soften the butter by keeping it half an hour out of the fridge before starting. Work it with sugar, helping with a kneader. Slowly add the eggs and the sifted flour. Complete with lemon zest and, if you like, with squeezed lemon juice. Mix everything and move into the dough from plumcake, buttered and floured. Put in a hot oven at 180 ° C for 60 minutes.

pound cake

How to decorate the Pound Cake?

The original recipe can be modified and enriched with the addition of fillings or decorations. Some idea? A lemon icing for example, to give a touch of freshness and acidity in contrast with the sweetness of butter. But lemon or orange can also be squeezed and added to the dough. Or delicious in accompaniment is also a spoonful of fresh whipped cream, together with fresh fruit, such as berries, or a dusting of cinnamon. Or again, they can be added to the mixture chocolate chips or one pumpkin puree (made from pumpkin cooked in the oven and then crushed with a knife, in this case reduce the amount of 50 grams or the mixture will be too wet).

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How to make bread

Ingredients

500g white strong plain flour
7g sachet easy-bake/fast-action yeast
1 level teaspoon salt
2 tbsp sunflower oil
Water spray

To make bread rolls:

Beaten egg, for glaze
Assorted toppings, eg, poppy or sesame seeds and salt flakes

With this simple step-by-step guide you’ll have a tasty and delicious homemade white loaf ready in moments. It only takes 40 mins to bake in the oven, and will fill your home with a warming smell you won’t be able to resist.

Triple tested in the Woman’s Weekly kitchen, this bread recipe is sure to impress. Perfect for beginners, the prep for this recipe tastes approximately 1hr 10 mins which includes time for the dough to rise.

This large loaf will produce between 10-12 slices depending on how thick you slice it and will last up to 1 month in the freezer so there’s no need for waste. Toast or just simply smother in butter, this tasty homemade bread is spongy on the inside and crisp and golden on the outside.

Step 1

Tip the flour into a bowl, add the yeast and salt and then stir. Now add the oil. Pour in 300g warm water — it’s more accurate to weigh the water than measure it in a jug.

Step 2

Mix to give a smooth dough, then turn the mixture out onto a lightly floured work surface and knead it by hand for 5-7 minutes. Alternatively, knead in a food mixer with a dough hook for about 5 mins. The dough should be smooth and elastic.

Step 3

Place the dough in an oiled bowl and cover with a clean tea towel. Leave the dough in a warm place for about 1 hour, or until it has doubled in size.

Step 4

Turn the dough out onto a lightly floured surface and knead it again briefly to ‘knock back’. Form it into an oval shape and place in the tin, pressing down into the corners using your knuckles.

Step 5

Dust the top with a little extra flour. Set oven to 220°C/425°F/Gas Mark 7, and put a solid baking sheet on the shelf below the one on which the bread will be baked.

Step 6

Leave the loaf to prove, until it rises above the level of the tin, then place it in the oven. Working quickly, so it doesn’t lose too much heat while the oven door is open, spray water onto the hot baking sheet underneath the loaf and around the loaf to create a steamy atmosphere. Bake the bread for 20 minutes.

Step 7

Reduce the oven temperature to 180°C/350°F/Gas Mark 4, and cook it for a further 20-30 mins, or, when the loaf is removed from the tin, the base sounds hollow when tapped. If it doesn’t, return the loaf (on a baking sheet) to the oven for 5-10 minutes, which will help to crisp the sides. Leave to cool on a wire rack.

Step 8

If you fancy making bread rolls instead use the same method above to make the dough and the divide the dough into 60g pieces.

Step 9

For a plain roll: roll dough into a ball, then hold in the palm of your hand and pull the edges in, repeating to give a smooth top. Place on a baking tray with the folds underneath.

For a small cob loaf: break off one third of the dough and shape both pieces into balls. Brush the larger ball with water and place the smaller one on top. Press a floured finger through the centre of both until it touches the baking tray.

To make a sausage shape: roll the dough with one hand, moving the hand up and down as you roll it, to lengthen it.

Step 10

For a bread knot: roll all the dough out into a long sausage shape and form into a loose knot.

For plaits: divide a piece of dough into three and roll each piece out into a sausage shape. Press three ends together then plait the pieces, pressing the other end together well.

Set the oven to 220°C/425°F/Gas Mark 7. After the rolls have proved, glaze with egg wash and then sprinkle over toppings, if you want. Bake for about 15-20 mins, or until the rolls sound hollow when their bases are tapped. Transfer to a wire rack to cool completely.

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