how to cook bulgur

How to Cook Bulgur.

Bulgur is a grain made from cracked wheat that’s popular in Middle Eastern cuisine. It’s a great source of iron, vitamin B, manganese, and magnesium, and it’s also high in fiber. If you like your bulgur soft like rice, then boiling it is your best bet. However, if you prefer a chewier texture, such as for a salad or tabbouleh, then soaking it is the better option. Once your bulgur is cooked to perfection, add your desired seasonings. This versatile grain will take on any flavors you add to it.



Ingredients.

Boiling Bulgur : 1 1⁄3  c (320 mL) of water, 2/3 cup (180 g) of bulgur.

Soaking Bulgur : 1 cup (240 g) of bulgur, 2  c (470 mL) of boiling water.

Making Bulgur in a Slow-Cooker : Butter, oil, or non-stick cooking spray to grease slow-cooker.

1 cup (240 g) of bulgur, 2  c (470 mL) of water or milk.

Seasoning Bulgur.

2  tsp (9.9 mL) of oil or butter and 1/2 tsp (2.5 g) of kosher salt (for simple bulgur).

1 lemon, 2 teaspoons (9.9 mL) of olive oil, 1/4 cup (60 g) of chopped fresh mint, 1 cup (240 g) of chopped fresh parsley, 1 chopped tomato, and 1 chopped cucumber (for tabbouleh).

1 red bell pepper, 1/4 cup (60 g) of Kalamata olives, and 1/4 cup (60 g) of chopped sun-dried tomatoes (for Mediterranean bulgur).

1 chopped apple, 1/2 cup (120 g) of raisins, 1 tsp (5 g) of cinnamon, and 1/4 cup (60 g) of brown sugar (for breakfast bulgur).



Method 1 Boiling Bulgur.

1. Bring 1 1⁄3  c (320 mL) of water to boil in a sauce pan. You can use tap water or filtered water if you prefer. Measure out the water and add it to the pan. Then, turn the heat up to medium-high and bring the water to a boil.

Tip: For extra flavorful bulgur, use chicken, beef, or vegetable broth in place of water.

2. Stir in 2/3 cup (180 g) of bulgur and reduce the heat to medium-low. Use a wooden or metal spoon to stir the bulgur into the boiling water. Then, turn down the heat so that the water is just simmering instead of boiling.

You may want to stir the bulgur once every few minutes so it doesn’t stick to the bottom of the pan or boil over.

3. Cover the pot and cook for 10-15 minutes. Place a tight-fitting lid on the pot and set a timer for 10 minutes. Check the bulgur to see if it has absorbed all of the water. If not, keep cooking the bulgur for up to 5 more minutes until all the water has been absorbed.

Pay attention to the bulgur while it cooks. If it starts boiling again, turn the heat down to low.

4. Let the bulgur sit for 10 minutes with the cover on before serving it. Once the water has been absorbed, turn off the heat. Leave the lid on the pot and set a timer for 10 minutes. The bulgur will be ready to eat after the time is up.

The bulgur will be very hot once it finishes cooking. If you want it chilled, place it into the refrigerator for 3 to 4 hours or longer.

Bulgur will keep well in an air-tight container in the refrigerator for up to 3 days.



Method 2 Soaking Bulgur.

1. Place 1 cup (240 g) of bulgur in a heat-proof bowl. Measure out the bulgur and add it to a glass, ceramic, or metal bowl. Some plastic containers are also heat-proof. Check to see if your container is microwave safe before using it to soak the bulgur with boiling water.

Don’t place the bulgur in anything that might melt, such as a plastic or Styrofoam.

2. Pour 2  c (470 mL) of boiling water over the bulgur. Bring 2  c (470 mL) of water to boil in a tea kettle, pot, or microwave-safe container, such as a glass measuring cup. Then, pour the water over the bulgur.

If needed, stir the bulgur and water together to ensure that the bulgur is fully covered in the bowl.

3. Cover the bowl and let the bulgur sit for 20 to 30 minutes. Place a plate or tea-towel over the bowl to cover it completely. Then, set a timer for 20 minutes. Once the time is up, check to see if the bulgur is at the desired consistency. If it’s still too chewy, let it sit for longer.

If all of the water has been absorbed before the bulgur is fully cooked, add another 1⁄4  c (59 mL) of boiling water and stir it into the bulgur. Then, cover the bulgur again and let it sit for 5 more minutes.

Tip: As long as the bowl that you placed the bulgur into is microwave-safe, you can also microwave the bulgur with an extra 1⁄4  c (59 mL) of water to finish cooking it if it’s still too chewy.

4. Drain off any excess water after the bulgur is cooked. When the bulgur reaches the desired consistency, pour it into a colander over a sink to drain off the excess water. If there’s no excess water left in the bowl, you can skip this.

Store your extra bulgur in an air-tight container in the refrigerator for up to 3 days.



Method 3 Making Bulgur in a Slow-Cooker.

1. Grease the inside of the slow-cooker. Spread 2 to 3  tsp (9.9 to 14.8 mL) of butter or oil all over the inside of the slow-cooker with a basting brush or your fingertips, or spray it with non-stick cooking spray.

Opt for non-stick cooking spray if you’re trying to keep the fat and calories as low as possible.

2. Add 1 cup (240 g) of bulgur to the slow-cooker. Measure out the bulgur and pour it into the slow cooker. You can double or even triple the amount if desired. Just make sure to double or triple the liquid as well.

Tip: You can add bulgur to chilies, stews, and soups to make them heartier. Just make sure you balance the liquid in the recipe with the bulgur. Aim for a 2:1 ratio of water to bulgur if you want to absorb the liquid entirely, 3:1 if you want a thick stew, or 4:1 if you want a brothy soup.

3. Pour in 2  c (470 mL) of water or milk. Use water for lighter bulgur or add milk to give it a creamier texture. Measure out the water or milk an pour it over the bulgur.

You can also add extra ingredients to your slow cooker at this time if you want them cooked in with the bulgur.

4. Set the slow-cooker on low heat and cook for 6 to 8 hours. Place the lid on your slow cooker and turn the heat to low. Then, cook the bulgur for 6 to 8 hours or until the liquid is fully absorbed. Check it periodically to ensure that it does not get overcooked.

If you want the bulgur to cook faster, turn the heat up to high and cook it for 3 to 4 hours.

Add and extra 1⁄4 to 1⁄2  c (59 to 118 mL) of water to the slow cooker if the water gets low and the bulgur still isn’t cooked. You can always drain off the excess water if there’s too much.

If you have extra bulgur, store it in an air-tight container in the refrigerator. It will keep for up to 3 days.



Method 4 Seasoning Bulgur.

1. Add oil or butter and salt for a simple seasoning. If you want to enjoy the simple, nutty flavor of bulgur, keep the seasoning simple. Pour 2  tsp (9.9 mL) of oil over the bulgur, or mix in 2  tsp (9.9 mL) of butter while the bulgur is still warm so it will melt. Sprinkle 1/2 tsp (2.5 g) of salt over the bulgur and stir everything well.

Serve the bulgur as a side dish with chicken, fish, chili, or anything else you like.

2. Make tabbouleh with lemon, mint, parsley, tomatoes, and cucumbers. Pour the juice of 1 lemon and 2 teaspoons (9.9 mL) of olive oil over the bulgur and stir it together. Then, mix in 1/4 cup (60 g) of chopped fresh mint, 1 cup (240 g) of chopped fresh parsley, 1 chopped tomato, and 1 chopped cucumber in with the bulgur. Chill the tabbouleh for 2 hours or overnight.

Try serving the tabbouleh over lettuce with pita bread and hummus on the side for a complete meal.

3. Add peppers, olives, and sun-dried tomatoes for Mediterranean bulgur. Chop 1 red bell pepper, 1/4 cup (60 g) of Kalamata olives, and 1/4 cup (60 g) of chopped sun-dried tomatoes and stir them in with cooked bulgur. Serve while the bulgur is still warm or chill the bulgur overnight for a Mediterranean style bulgur dish.

Try having this bulgur recipe with a simple salad or steamed veggies.

4. Stir in apples, raisins, cinnamon, and brown sugar for breakfast bulgur. Add 1 chopped apple, 1/2 cup (120 g) of raisins, 1 tsp (5 g) of cinnamon, and 1/4 cup (60 g) of brown sugar to the bulgur after the bulgur is cooked. Stir everything together and serve for breakfast.

Pair your bulgur with a cup of Greek yogurt and a glass of orange juice for a hearty breakfast.

Tip: Bulgur is versatile, so try swapping it in recipes that call for rice, couscous, millet, barley, or even pasta.



Question : Can I use bulgur wheat in a salad ?

Answer : Yes, bulgur wheat is a great salad addition. A good example is tabouli, a popular traditional Middle Eastern salad.

Question : Can I put raw bulgar in my soup while it's cooking?

Answer : You can do this but remember that it absorbs twice its volume in water. This means it will soak up the soup liquid and you'll need to replace that to ensure it remains a soup and doesn't turn into a stew. Try a little the first time you do this with your soup recipe, and gradually adjust it each time you make the soup until you get the amount just right. Or, use a recipe which gives exact amounts of bulgar wheat to add.

Question : What is bulgar wheat?

Answer : Bulgar or bulgur wheat is the wheat kernel with the bran portion removed. The kernel is steamed, dried and ground into different grades of coarseness to finish the product. The grain that results is golden-brown in color.

Februari 22, 2020

8 Ways to Cook Cheap Steak.

8 Ways to Cook Cheap Steak.

If we had it our way, we’d be eating porterhouse and ribeye for dinner every night of the week. Then again, if we had it our way, pay day would be every day and bourbon—all of the bourbon everywhere—would be free. Unfortunately, we hardly ever get to have it our way. We pay for our bourbon, we wait patiently for Friday, and when our wallets wince at ribeye, we settle for some of the “lesser” cuts of beef: Flank, brisket, London broil, hanger, chuck eye, etc. But there’s always a way to eat it without breaking your bank or some teeth in the process.

London Broil (Top Round) with Herb Butter.
Top round, also popularly called London Broil, is one of the cheapest cuts of steak money can buy, but it’s one of our favorites because of its availability and because it’s so damn easy to prepare if you know what you’re doing. This recipe calls for a skillet, but would do just fine on a conventional grill, too. The steak gets a simple marinade of soy sauce, Worcestershire, lemon juice, olive oil, beef bouillon, salt, and pepper, and the herb butter really sets it off with chives, parsley, tarragon, and lemon juice (we like to throw in some fresh garlic, too).
When it comes to cheaper cuts, preparation and marinating is important as cooking. Do not forget to add the lemon juice and soy sauce to the marinade, make sure you’re marinating it for long as possible (up to one day), and make sure you’re cutting against the grain so it stays tender.

Slow Cooked Wine Braised Beef Brisket.
Another extraordinarily inexpensive cut, brisket is cut from the breast and lower chest of the cow. Because it is such a dense muscle that works hard, it is chock full of connective tissue and must be cooked perfectly for it to be worthwhile. That’s exactly why the low-and-slow technique of a slow cooker suits it so well.
This particular recipe calls for tomato paste, onions, carrots, Worcestershire, garlic, and a little liquid smoke and chili powder to keep things flavorful. But most importantly, it calls for red wine. The alcohol in the red wine helps soften all that connective tissue, and the slow cooking process over the span of 10-12 hours leaves this dish incredibly tender and juicy, as well as exceptionally flavorful.

Texas-Style Smoked Brisket.
We’re giving brisket two spots on the list not because it’s a great of a cut, but because we’d be remiss not to include a smoked brisket recipe here. Another low and slow process of cooking—but one that yields an entirely different kind of meal—this Texas-style barbecue recipe is superb. It’ll take you a little longer to set up, and you may need to get creative if you don’t have a dedicated smoker, but in the end, it’s totally worth it. The best part is prepping the meat takes almost nothing, save for a little salt and pepper. Why? Because like most smoked barbecue, your brisket will pick up the majority of its flavor from the hickory/oak/apple wood chunks you’ll be using. Trust us when we tell you that if done properly, this is probably some of the best meat you’ll ever have in your life, let alone best brisket.

No-Nonsense Chuck Eye Steak.
Chuck steak covers a lot of area on a cow, and you’ll find everything from shoulder meat right on through to the ribs. The “chuck eye” cut isn’t a very common cut, but when you can find it, it’s an incredible piece of meat that comes at a low cost. While ribeye is cut from ribs 6-12 on a cow, the chuck eye steak is cut from the fifth. It’s a little smaller and admittedly not as tender or flavorful as the rib eye, but it’s called “The Poor Man’s Rib Eye” for a reason. For a fraction of what you’d get a normal rib eye, you can have a wonderfully tender everyday steak to rival it.
Like other steaks, we prefer this in red-hot cast-iron skillet, liberally seasoned with kosher salt, black pepper, and rubbed down with olive oil. We also advocate some healthy butter basting, with some thyme, rosemary, and a clove or two of garlic for good measure.

Pan Seared Flat Iron (Top Blade) Steak With Peppercorns and Blue Cheese Butter.
Of all the steaks on this list, the flat iron probably has the most interesting story. It was developed by a team of researchers at the University of Nebraska and University of Florida who were tasked with figuring out what to do with an otherwise unusable cut of beef from the cow shoulder. The cut showed good marbling and proved tender, but was marred by a massive piece of tough connective tissue that ran directly through the middle of the cut. The research team found a way to cut the tissue out, and so was born the Flat Iron (also known as the Top Blade).
It looks a lot like top round and can be prepared and cooked as such, but this recipe for peppercorn-crusted flat iron steak slathered in blue cheese butter is absolutely delicious. This cut of steak is incredibly tender, and cooked medium rare, delivers some of the most enjoyable steak experiences you’ll ever have—on a budget or not.

Classic Braised Beef Short Rib.
Beef short rib can come in a couple different cuts; smaller cubes, longer strips, bone-in, and boneless. What we love most about this inexpensive cut is that for all intents and purposes, it doesn’t matter how you buy it because no matter what you do with it, it’s sure to be delicious. While you can definitely season and grill beef short ribs like any other cut of beef, we’re big fans of braised short rib because it’s easy to do and yields melt-in-your-mouth tender steak.
If you’re looking for a more no-fuss recipe, there are plenty of slow cooker braised short rib recipes out there, but we love this recipe because try as we might, we can’t find a single thing wrong with it. Your base is a mix of onion, garlic, beef broth and a little Worcestershire sauce, and even though it takes about 3 hours to cook, it’ll quickly make its way to the top of your favorite steak dishes list.

Grilled Mojo-Marinated Skirt Steak.
Another very cheap cut of steak, most people complain that skirt steak is just too tough for anything other than use in a fajita or some kind of steak taco. And hey, we love steak tacos as much as the next hombres, but this is still incorrect. When it comes to skirt steak, it’s really all about how you marinade the cut, how you cook the cut, and how you slice the cut.
This recipe calls for a mix of homemade mojo with olive oil, minced garlic, ground cumin, salt, chopped cilantro, and a mix of both lime and fresh-squeezed orange juice. Keep in mind that citrus is super important, because it’ll soften up all that rough connective tissue. Let it marinate overnight, and grill it accordingly—high heat, flipping occasionally. The recipe also involves creating a pan sauce with the leftover marinade, which we aren’t opposed to.

Barbecued Tri-Tip.
Tri-tip is another particularly low cost cut of beef that we pick up any time we see it. The only issue is that it may be incredibly difficult to find for you non-West Coasters out there. But, if you can find it, this will quickly become your favorite cut because it’s very thick, very well-marbled, and offers up exactly the kind of flavor you think of when you dream about a fresh grilled steak. It’s cut from the bottom sirloin part of the cow, and is famous for being incredibly versatile and tender. In the Santa Maria valley of Southern California where this steak became famous, it is usually smoked with red oak, but this classic rub of salt, pepper, garlic, cumin, and a hint of coriander would also do well on the grill. All you need to do is liberally rub the seasoning over the steak, and cook it your preferred way.

Agustus 05, 2020