Polenta is an ingredient you want to get to know because it is both easy to prepare and versatile. Basic polenta has a ratio of 4 cups water to 1 cup polenta several pinches of salt and a few tablespoons of butter. The steps are quite simple as well. Boil the water, add salt, and slowly whisk in your polenta. Simmer for about 20 minutes. Add butter at the end and mix in. Pour your polenta on a cookie sheet that has been greased or lined with parchment and spread so the polenta is evenly distributed. Allow the polenta to cool until it has solidified.
While you’re waiting on your polenta set up your accouterments. On my plate I did a nice roasted tomato, balsamic, and pomegranate reduction with a bit of honey. I also brushed the polenta with a little melted butter and fresh ground black pepper. In the oven get it popping on nice cast iron and topped with shaved or grated parmesan cheese. About 15 minutes or so pull it out of the oven and top with the awesome roasted tomatoes or whatever you decide.
Like the way, a frame elevates the painting. When you allow your ingredients, to shine and not over entangled in the sheer number of items placed on a dish. I’ve seen more than enough food shows and competitions where the chef gets in the way of their dish. There is a command in the knowledge of the simplicity of the masterpiece.
A perfectly cooked steak is a thing that causes people’s souls to sing and dance in euphoria. It is also very true that a perfectly made steak often contains minimal ingredients. The beauty of the steak often shines on it’s own. There are a multitude of blogs and post out there about the best way to achieve this. Mankind has been cooking steak since the days of Fred, Barney, Wilma, Pebbles and Bambam.
Let your steak hang out at room temperature for a while before cooking. Season the meat with more seasoning than you think you might need. Buy steaks that have a good amount of thickness.
You want to develop a nice crust so make sure your steak is not wet heading into the pan as this may cause burning that gives your steak a bad taste.
The next steps can make or break your steaks road to perfection. Your targeted internal temperature should be 130 degrees f. The actual acceptable range is 125 to 150. Let me tell you though the further you move away from 130 the more damage you are doing, to the glorious steak. Everyone has a preferred way they like their steak but their are legitimate reasons why you don’t want to ever cross the 150 threshold.
Overcooking a steak is bad because the collagen in the steaks fibers contract like rubber bands causing the steak to lose the tenderness. It also shoves the juices out of your steak. If you think about it this way your goal is to melt the fat and relax the fibers. Cooking too long at high heat to achieve medium well or well done causes real damage. Another theory that can be debunked is that the overcooked meat gets rid of the blood. Well there is no need to do that. The red liquid coming from your steak is all flavor. The red stuff is water and Myoglobin a protein that is found in muscle fibers. The more you cook that steak at high temperatures the more you cause the flavor and texture to evaporate.
The last step involves carry-over cooking and resting your meat. The temperature will rise approximately 4 to 20 degrees after removing from heat depending on how big your piece of meat is and how high your cooking temperature was. Finally, allow the meat to rest for about 5 to 10 minutes to allow the juices to settle. This will save you some flavor and clean up. Season the inside of the meat if you decide to slice it. Remember to not slice the steak too thin. Now go and enjoy your juicy meat.