Cooking Tips

If you've got any of my other cooking articles here, you know I'm somewhat of a tri tip expert. I love it. Normally, I do mine on the grill, but there are times (especially when I'm busy) where I'll cook it in the oven. And you know what? It still tastes great. Here's how I do it.



How to Cook Tri Tip in Your Oven Like an Expert
By [http://ezinearticles.com/?expert=Jake_Strong]Jake Strong

If you've got any of my other cooking articles here, you know I'm somewhat of a tri tip expert. I love it. Normally, I do mine on the grill, but there are times (especially when I'm busy) where I'll cook it in the oven. And you know what? It still tastes great. Here's how I do it.

First of all, you need to rub / marinade your meat however you like it. There's no perfect way. I've done tri tips all kinds of ways-it's the cut of meat I use when I experiment. However, you're going to want some wet works for the cooking. This could be a mixture of olive oil and other ingredients or your preferred marinade.

If your meat is in the refrigerator, take it out for about 5-10 minutes before cooking.

Heat up your oven to about 425 degrees F. Make note that cooking times and temperatures can vary from oven to oven.

Next, place your tri tip on a baking pan fat side down. Drench a little of your preferred wet works over it and slide it in the middle of your oven. Set your timer for about 45 minutes. Your cooking time might be about 1 hour, but from about the 45 minute mark, you want to pay real close attention to the meat.

Here's the key. Every 8-10 minutes, add some more marinade over the top of your tri tip. You may end up doing this 6-7 times depending on final cooking time. Remember to take it out before it's actually done, because it will continue to cook for up to 10 minutes afterward. And I like to wrap mine in foil for 5 minutes before cutting it.

Lastly, if your cut of meat has a fair amount of fat on the fat side, start it in the oven with that side up for about 8 minutes and then flip it for the rest of the duration. If you've done everything right, your tri tip from your oven will be very tasty.

Another factor into how well your food is cooked is your cookware. If it's not that great, you'll get sub-par results. Personally, I think hard anodized cookware is the top of the line. And you can get [http://www.hardanodizedcookware.org/hard-anodized-cookware-set.html]hard anodized cookware sets very inexpensively. Check out that site for reviews and the best deals.

Of course another great use of meat is to slow cook it. From stews to chilis and more, crock pots are fabulous. Check out this page about [http://www.slowcookercooking.com/hamilton-beach-slow-cookers.html]Hamilton Beach slow cooker reviews for more information. Good stuff.

Whether you decide to grill or do your tri tip in the oven, it's a great, tasty piece of meat. I find that it's fairly difficult to mess up as well. Just take it slow and don't rush. Happy cooking.

Article Source: http://EzineArticles.com/?expert=Jake_Strong http://EzineArticles.com/?How-to-Cook-Tri-Tip-in-Your-Oven-Like-an-Expert&id=2968556

Most people are going to try to cook at one stage or another in their lives, unfortunately many people will give up after their first attempt because of a burnt pan or an overcooked egg. But with a bit of help, anybody can experience the thrill of cooking a meal for somebody else, and have that somebody else really appreciate the food and the time that it's taken to prepare. There are many great cooking tips both on the Internet and through some of the many cookbooks that are available.



Cooking Tips You Need to Know
By [http://ezinearticles.com/?expert=Rae_Haining]Rae Haining

Most people are going to try to cook at one stage or another in their lives, unfortunately many people will give up after their first attempt because of a burnt pan or an overcooked egg. But with a bit of help, anybody can experience the thrill of cooking a meal for somebody else, and have that somebody else really appreciate the food and the time that it's taken to prepare. There are many great cooking tips both on the Internet and through some of the many cookbooks that are available. One cooking tip that I would give anyone is not to start out too adventurous. Always begin by cooking something simple. This way you will have more chance of achieving the desired result and moving onto the next stage.

The next stage is always going to be a bit more difficult. You will be trying to emulate some of the recipes that you can find in celebrity cookbooks, traditional cookbooks, or some of the more difficult recipes to be found on the Internet. Make sure that you read all the instructions through at least once before you start. Go through the ingredients list and check off all of the items that you can immediately lay your hands on, there's no point in buying what you already have. Try to buy the freshest possible produce, this will make your finished product taste much better. As a last helpful cooking tip, keep yourself calm, follow the recipe to the letter, and enjoy your meal.

To learn so much more about [http://fillinglowcaloriefoods.com/]diet foods to help you lose weight visit: [http://fillinglowcaloriefoods.com/category/weight-loss/]fillinglowcaloriefoods.com

Article Source: http://EzineArticles.com/?expert=Rae_Haining http://EzineArticles.com/?Cooking-Tips-You-Need-to-Know&id=3255841

The professionals all agree, when it comes to gourmet restaurant quality meals, you have to get your ingredients right. This means, the freshest herbs, picked from your backyard, the best cuts of meat and of course, organic in-season produce from your local farmers' market.



Gourmet Inspired Cooking Tips and Clam Spaghetti Recipe
By [http://ezinearticles.com/?expert=Paige_Green]Paige Green

Introducing Gourmet Inspired

The professionals all agree, when it comes to gourmet restaurant quality meals, you have to get your ingredients right. This means, the freshest herbs, picked from your backyard, the best cuts of meat and of course, organic in-season produce from your local farmers' market.

Garden? Farmers' Market? HELLOOO???

I'm sorry, but the professional chefs may have the time to trawl through the markets and drop by the wharf to pick up the fresh catch of the day. But for the rest of us, "fresh" means the mad dash to the supermarket aisles in a suit straight after work, desperately trying to scrounge together the ingredients for tonight's meal - if you manage to remember exactly when you bought that last carton of eggs. Organic means picking up the saran wrapped package with the green seal instead of none. Not to mention with today's economy, exquisite cuts of meat may not be particularly wallet friendly.

But does that mean we can't enjoy our favourite seafood pasta and tartine tarts at home?

Gourmet Inspired is a new way of looking at home cooking. We all know about home style roasts, spaghetti bolognaise and stir fry out of a packet. This collection of recipes has been developed to be simple and budget friendly, "inspired" by the tastes of your restaurant favourites, perfect for the amateur chefs in all of us.

Leave the professional tips and tricks to the professionals, but let the professionals inspire the rest of us.

Recipe for delicious Clam Spaghetti - Spaghetti Al Vongole

Gourmet Inspired Tip: The clams in the original dish tasted amazing and fresh, but the perfectly cooked pasta stirred through what was a very simple sauce with the strong flavour of clams was what won me over.

The tin clams obviously don't compare to the taste of fresh clams but they do manage to give the pasta that delicious clam flavour. To give the dish some substance and a "seafood feel", basa fillets are cheap but they taste like nothing. A little bit of paprika married with the basa fish texture helps flush out the essence of the dish. Top with a couple of prawns if you feel like splurging. :)

Ingredients

- 250grams spaghetti
- 1/2 brown onion, finely sliced
- 1/2 red capsicum, finely sliced
- 1 basa fillets, cut into chunks
- 2 tbs paprika
- 1 tin baby clams
- Parsley to taste, finely chopped
- 3 tbs olive oil
- 1/2 cup white wine (cheap chardonnay works fine)
- 2 cloves garlic, finely chopped
- 5 cooked peeled Tiger prawns (optional)

Method

- Follow instructions to cook pasta. Try and get it as "al dente" as possible, do not overcook.
- Add the paprika and basa chunks into a small baggie and shake to lightly dust fish with paprika
- In a non stick pan, lightly fry the pieces of fish until they are slightly charred on the outside and almost cooked through. Remove from heat.
- In a sauce pan over medium heat, add the olive oil garlic and fry until garlic brown on the edges. Add onions and capsicum, cook until onions become translucent. Add baby clams and white wine. Turn down heat, cover and let simmer for 5-10 minutes. Use the clam tin to add water if the liquid level gets low.
- Add cooked pasta and parsley and stir through, cooking it for another 1-2 minutes to ensure eveness of temperature. Remove from heat. Add the cooked basa chunks and tiger prawns if desired, cover and let sit for 1-2 minutes before serving.

HINT: Oil and salt in the water before it boils will help keep your pasta from sticking.

For great cooking tips from a leading [http://gourmet-inspired.blogspot.com]Australia recipe blog check out Gourmet Inspired for handy [http://gourmet-inspired.blogspot.com]cooking tips and recipe ideas.

Article Source: http://EzineArticles.com/?expert=Paige_Green http://EzineArticles.com/?Gourmet-Inspired-Cooking-Tips-and-Clam-Spaghetti-Recipe&id=3039871