how to become a baker

How to Become a Baker.

A baker bakes breads, pastries, pies, cakes, cookies, tarts, and other baked goods by combining raw ingredients according to recipes. Though the traditional idea of a baker is somebody who works in his own bakery and caters to a local market, nowadays, bakers may also work in specialty shops or restaurants where they produce smaller quantities for consumption at the location itself, or in manufacturing positions where they oversee the production of large quantities of goods for distribution. Becoming a baker involves enrolling in a training program at a supermarket, or apprenticing with a craft baker to gain practical experience. If you want to know how to become a baker, see Step 1 to get started.

Part 1 Getting the Training.

1. Have a high school diploma. Though it’s not mandatory for you to get a high school diploma to become a baker, having one can help you become a more desirable candidate. For one thing, high school will help you learn basic math, as well as other concepts that can help you in your profession. Additionally, you may choose to go to culinary school to get a leg up in your field, and you’ll need a high school diploma to do that. Though it may not be worth it for you to go back to high school to become a baker, if you’re still in high school, you should finish the course.

While you’re in high school, you should take home economics, cooking, or other baking-related elective courses to help you get a head start on your passion and career.

2. Attend a technical or culinary school. A technical or culinary school can help you improve your craft, learn more techniques, and to find your niche as a baker. These programs typically last from 1 to 2 years and they will give you an education in nutrition, health, and mathematics, among other relevant subjects. If this sounds like the best path for you, look into programs in your area that offer a reasonable financial package and take your studies seriously.

You shouldn’t look at this experience as slowing you down from being a real baker. You can even begin working as an apprentice or trainee in your area while being in school, if you can make the time commitment for both.

If you want to be a high end pastry chef, for example, then you should get trained at the best program you can afford. This kind of work is highly specialized and extra training will give you the edge you need to get noticed and hired.

3. Apply to be an apprentice or trainee in your area. You can be a trainee at a local store or supermarket, where you’ll learn more basic cooking skills, like how to bake a variety of cookies, or you can become an apprentice at an artisan bakery, where you’ll learn more complicated skills, like how to bake cakes. This training typically takes 1-3 years, and you may be able to find an apprenticeship for aspiring bakers at a bakery in your area. Of course, it always helps to have some connections, or to have worked at a bakery or local store in some capacity so you have a leg up when looking for work as a baker.

It’s common for bakers to start out as an apprentice or a trainee in a bakery or grocery store, working on learning the basics of baking, icing, and decorating.

As you work as an apprentice or trainee, you’ll also learn topics such as basic sanitation procedures and nutrition.

If you begin your training or apprenticeship in a manufacturing facility, then you will also learn how to operate industrial-sized blending and mixing machines for producing baked goods.

You can also look into becoming a baker’s assistant if you have the experience and determination to do so.

4. Choose a specialty. Though you don’t need to make this decision as soon as you begin your training or apprenticeship, it helps to have an idea of the type of baking you’re most interested in. You can be an in-store, plant, or craft baker. Being a craft baker requires the most skill, and you can also work your way up to becoming successful in this field by starting off at a store or a plant. Here’s what else you should know about choosing what type of baker you want to be.

Plant or commercial bakers most often work in manufacturing facilities that make baked goods at high speeds. If you choose this route, you’ll need to learn to use high-volume industrial machines, ovens, and conveyors, and you must carefully follow instructions and schedules. There’s definitely less room for creativity in commercial baking than in craft baking.

In store or retail bakers most commonly work in specialty shops, bakeries, or grocery stores. They produce a smaller volume of baked goods for people to buy or to eat directly in the store. They may even take orders from customer, prepare special-order goods, and, depending on where they work, they may even serve the customers themselves.

Some retail bakers even own their own shops. In this case, they’ll need to not only make a variety of breads, pastries, pies, and cupcakes, but they’ll also have to hire, train, and supervise staff, as well as budget their supplies, set their prices, and manage daily production.

5. Consider getting certified. Though you don’t have to get certified to become a true baker, certification can help show that you have the knowledge and skills to work at a retail baking establishment. It can help you catch the attention of bakeries where you want to work, and it can help you stand out from the rest of the candidates. There are different areas of specialization that you can get certified in, which include management, retail sales, baking sanitation, and staff training. To become certified, you must meet a series of requirements, which are based on both your experience and your education, before taking an exam to prove your competence.

There are different levels of certification based on your level of experience. For example, to be a certified journey baker, you don’t need any formal education, but you do need 1 year of work experience. To be a certified baker, you need to have 4 years of work experience, and to call yourself a certified master baker, you’ll need 8 years of work experience, along with 30 hours of professional development training and 30 hours of sanitation coursework.

Part 2 Possessing the Qualities.

1. Be detail-oriented. Being detail-oriented is an incredibly important part of the job, even if you’re working as a commercial baker. You’ll need to closely monitor your baked goods to make sure that they don’t burn while being cooked to perfection. If you bake cupcakes or cakes, then you’ll need to have an eye for detail in order to decorate those cakes and cupcakes to perfection. You’ll also need an eye for detail in order to follow recipes and cooking instructions to perfection, or to tweak those recipes thoughtfully if you’re trying out something slightly different.

You’ll also need an eye for detail if you’re taking orders from customers so you know exactly what they want.

2. Be creative. Though you may think that creativity may be the last skill you need when it comes to being a baker, in fact, you may need to use your creative faculties to succeed in your career. If you work as a craft baker and create your own recipes, you may need your creativity to try something different, so you can keep your customers interested in your goods. You may also need your creativity if you’re missing a certain ingredient or two while still needing to cook a certain baked good or pastry, or if you want to fix a recipe where something has already gone wrong. Sometimes, the most important part of your job will lie in improvising, and you’ll need your creativity to make things work.

Of course, if you don’t work for yourself, you shouldn’t spend all day experimenting, or you’ll have an unhappy boss and many confused customers. However, if you have the means and the green light, then being creative can lead to some of your best discoveries.

3. Have strong people skills. You may think that bakers work in isolation, perfecting their craft as they make delicious treats. However, people skills are actually vital for most bakers. If you work in a retail store where you have to interact with customers, then you’ll need to have people skills in order to talk to customers, take their orders, and keep them happy with your store and your products. As you move further along in your career, you may have people working under you or you may even own your own bakery. If that’s the case, then you’ll definitely need those people skills in order to train, or even to supervise or hire your employees.

Even if you don’t have anyone working under you, it’s likely that you’ll be baking along with several other bakers. Being able to get along with your coworkers will make for a more pleasant work environment, and will make your work easier and more enjoyable.

4. Have strong basic math skills. Having a strong grasp of basic math is essential to being a great baker because you’ll need to understand math, especially fractions, in order to mix recipes, weigh your ingredients, or adjust your recipes to fit a given quantity. If you didn’t get formal math training in a high school or certification program, then it’s important to brush up on basic math on your own. Having these skills can make or break a recipe, and you don’t want to end up ruining a batch of croissants because you didn’t know how to multiply fractions.

If you were never an ace at math, don’t worry about it. You don’t need to learn calculus or trigonometry to make delicious baked goods. You should, however, learn how to add, subtract, or multiply numbers with ease.

Part 3 Going on the Job.

1. Wake up early. Though many bakers typically work a 40-hour workweek, they don’t normally work the 9-5 shift. In fact, many of them get up as early as two o’clock in the morning in order to prepare their baked goods for the morning shift. They’ll need to be morning people in order to get the job done, and sleeping in or getting tired in the morning is not an option, because this will be the most important time of your day. If you want to be a baker, then you have to be prepared to get up early to start preparing your recipes, mixing your ingredients, and making sure that your baked goods are cooked to perfection.

The good news is, since your working day will start early, it will tend to wrap up earlier than the evening. Some bakers are done working by the early or late afternoon.

2. Complete your daily tasks. Being a baker is about more than just cooking. When you go on the job, you will be required to complete a number of tasks, which will vary a bit depending on the type of baker you are and your place of employment. However, many aspects of the job are true for any baker. Here are some of the things you’ll be expected to do.

Prepare your equipment for baking

Weigh and measure ingredients for cooking

Combine the ingredients in mixers or blenders

Knead, roll, cut, and shape your dough

Place the shaped dough on sheets, molds, or pans

Set the oven temperature

Place your items in grills or ovens

Observe your goods as they cook

Apply toppings, icing, or glaze when your goods have cooked

3. Perform well under pressure. Baking is very time-sensitive, both in managing the time it takes to make each baked good, and in delivering your products to customers in a timely manner. Many bakers are often under pressure to create delicious goods while also producing them rapidly, especially when they have a large customer base. In order to succeed as a baker, you’ll have to be able to perform well in a time crunch.

One way to make it easier for yourself to perform well in a time crunch is to make sure that your work station and recipe information are organized. That way, you won’t waste time looking for something you misplaced.

Bakers have a higher rate of injuries than people in other professions because of the heavy and often hot equipment that they work with. You’ll need to wear protective clothing and keep your cool while being on the job in order to stay safe. You can let a time crunch affect your safety.

4. Stay physically fit. In order to be a baker, you must have both physical strength and stamina. You’ll need strength in order to carry the ingredients and equipment you’ll be using, such as heavy bags of flour, large baking equipment, and cooked baked goods. You’ll also need to have physical stamina because most bakers rarely sit down. You’ll spend most of the day on your feet while you prepare recipes, package your goods, check on your goods while they’re baking, or when you monitor your employees or chat with customers.

Being physically fit is an important part of the job. It’s important that you get your exercise and eat well to stay prepared for the daily rigors of the job.

5. Be prepared for a unique schedule. In addition to waking up early, many bakers have a work schedule that is far from typical. Because baked goods are high in demand during holidays, many bakers will be expected to work on Christmas, Thanksgiving, Easter, or other holidays when people typically order more baked goods. They may also be required to work more on weekends, since bakeries are often at their most busy during these times. If they work at a commercial bakery that bakes continuously, then they may be subjected or required to work late in the evenings and on weekends.

This doesn’t mean that bakers work more than the average employee, but it does mean that they work different hours. In fact, 1 in 3 bakers worked part-time in 2012.

Desember 09, 2019

The Best Homemade Pizza Dough Recipe | The Best Homemade Pizza You'll Ever Eat.

The Best Homemade Pizza Dough Recipe | The Best Homemade Pizza You'll Ever Eat.

The problem with that dough, though, is that it is best when it has had some time to “age” in the refrigerator. And, well, while I am a stickler for a menu plan, I rarely stick to the order on my menu plan, often making what sounds the best on any given day instead of the actual meal planned for that day. And if I had endless refrigerator space, I’d keep some of that dough on hand always, but that’s not the case either.

So even though I adored that recipe, I knew I needed a recipe that could be made the same day. It would just work better for my family.

That’s when I tried a recipe from Budget Gourmet Mom (unfortunately, her blog is no longer online). It was the best pizza dough that I had come across. I made it many times, and claimed that it was my new favorite. But over the past couple of years, I have, at least in my opinion, perfected the method of making the best pizza you will have at home.

I don’t say this lightly. I’m not kidding you when I say I’ve made this recipe dozens and dozens of times.

The Secret to the Best Homemade Pizza Dough

The secret is in how much flour you add to the dough. This is where I get a little unconventional, because the ingredients are all pretty normal. But my #1 thing that I have said for years with bread making is that I think many times people fail and end up with dry, dense bread because they are adding too much flour. And when I thought about the pizza dough recipe from Artisan Bread in Five Minutes a Day, I thought about how wet that dough was, and how I never questioned it because I always did the ingredients by weight and just trusted.

So where this recipe differs from most is the amount of flour and the consistency of the dough.

My #1 rule – less is more.

I have included step by step photos below to walk you through it, but the most important step is to not keep adding flour until the dough is not sticky anymore. Sticky means you are doing it right in this recipe. (See – told you this was different. This goes against pretty much every other pizza dough recipe out there.) Don’t be afraid about the dough sticking everywhere when you roll it out. It’s not quite as sticky after it rises, and you’ll use some additional flour to shape it and roll it.

This recipe might not come easy the first or second time you try it. It’s one of those recipes that might take a little bit of practice. But believe me – for the perfect homemade pizza, it’s totally worth it.

Tips for Making Homemade Pizza Dough
I know I’m already totally long winded here, but here are a few additional tips:

This makes 3 1-lb balls of dough. It’s a lot, but I usually make 3 pizzas (we’ll eat 2, and save the third for leftovers). Most recipes call for a 1 lb ball of dough, but in all honesty, we usually like our pizza a little more on the thin side. So I have halved this recipe and made 3 pizzas, or I will make 4 pizzas from this recipe. It is easy to halve, so feel free to do so. Also, not everyone’s mixer has the capacity to make this much dough. Use common sense.
I usually make my dough a couple of hours before I need it and just refrigerate the dough until needed. It’s a little easier to roll out when it’s not super cold, but straight from the fridge still works. I recommend making it within 24 hours, though, as the dough will continue to rise, even in the refrigerator.
When it comes to baking your pizza, I always recommend using a pizza stone. They are pretty inexpensive and make a huge difference. I bought mine at Bed Bath and Beyond for $20 years ago and have probably used it over 100 times and it is still going strong. I always preheat the oven for at least 30 minutes. I also use parchment paper when baking my pizza because 1) my husband doesn’t care for the cornmeal on the bottom of the pizza, 2) I’m terrible at transferring the pizza from the pizza peel to the stone. Parchment paper works well for me.
To bake the pizza, if you aren’t following a specific recipe, I’ll crank my oven up as high as it goes and bake each pizza for about 10 minutes.

How to make Homemade Pizza Dough

Whew!! That was a lot. 🙂 Here is the step by step – I hope you love this recipe as much as we do!

Start by combining warm water with your yeast and some sugar. It should start to froth up after a few minutes. If it doesn’t, toss it and start again. You water may be too warm or your yeast may be bad. Once it’s frothy, add in the vegetable oil.

Combine the salt and the flour, and start adding the flour to the mixer, 1/2 cup at a time.

Once you have added the flour, the dough will still look pretty wet and sticky. It will not pull away from the sides of the mixer by itself, but you should be able to scrape it down with a spatula. You may need to add a little bit more flour, depending on your environment, but don’t go crazy.

Most pizza dough recipes will say it should be tacky but not sticky – not this one. It should stick to your fingers still.

Grease a large bowl. I usually just pour some vegetable oil or olive oil in the bottom of the bowl, then scrape the dough out into the bowl. You will need a spatula to scrape the dough from the mixer bowl. Then using greased hands, turn the dough over to coat the outside of the dough in the oil.

Cover the dough with a towel or greased plastic wrap and allow it to rise until it is double in size. This usually takes about an hour, depending on how warm the house is. I will often put the bowl in the oven with just the oven light on, which tends to give it a good temperature for rising.

Sprinkle some flour on a work surface. Lightly punch the dough down, then turn it out onto the floured surface.

Use floured hands to start pulling the dough up and around, gathering the ends together and forming a smooth ball on one side.

Turn the ball over, so the top now is smooth.

Divide the ball into 3 equal portions. You can weigh them to keep them even, or I almost always just eyeball it.

Voila! Your pizza dough is ready for baking. If the dough is still a bit sticky when you go to roll it out, just sprinkle on a little more flour. I like to actually use my hands to stretch the dough instead of rolling it, which helps with any sticking as well. But you’ll be surprise at how not sticky the dough is at this point.

Use the dough to bake up your pizza with your favorite toppings!

Tools Used to Make this Homemade Pizza Dough
I use a bench scraper to cut the dough and to clean the flour off the counter. I love it!
I highly recommend a pizza stone for baking your pizza. It really makes a big difference in the final pizza!

Ingredients : 2 1/2 cups warm water, 1/4 cup sugar, 3 teaspoons instant yeast, 1/4 cup vegetable oil, 6 cups all-purpose flour, 2 teaspoons salt.

Instructions.

In the bowl of a stand mixer, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil.

In a bowl, combine the flour and the salt. Add the flour to the yeast mixture, 1/2 cup at a time, mixing well between additions. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky. You may need to add in a little bit more or less flour, but the key is to remember that the dough will still be sticky and will stick to your fingers when you try to pull it apart.
Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a towel and a let the dough rise at room temperature until doubled, about 1 hour.
Turn the dough out onto a well-floured work surface. Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 3 equal portions. Each ball will be approximately 1 pound of dough.
Roll out the dough to use in your favorite pizza recipe, or refrigerate until needed. (I have refrigerated it for several hours, up to overnight, but the dough will continue to rise, even in the refrigerator, so I try to use it before 24 hours.
To bake, preheat a pizza stone in the oven as hot as you can go for at least 30 minutes. (I usually go between 475ºF and 500ºF.)
Prepare your pizza with your desired toppings and bake until the crust is golden, 8-10 minutes.

Recipe Notes.
*This makes 3 1-lb balls of dough. It’s a lot, but I usually make 3 pizzas (we’ll eat 2, and save the third for leftovers). Most recipes call for a 1 lb ball of dough, but in all honesty, we usually like our pizza a little more on the thin side. So I have halved this recipe and made 3 pizzas, or I will make 4 pizzas from this recipe. It is easy to halve, so feel free to do so. Also, not everyone’s mixer has the capacity to make this much dough. Use common sense. 🙂

*I usually make my dough a couple of hours before I need it and just refrigerate the dough until needed. It’s a little easier to roll out when it’s not super cold, but straight from the fridge still works. I recommend making it within 24 hours, though, as the dough will continue to rise, even in the refrigerator.

*When it comes to baking your pizza, I always recommend using a pizza stone. They are pretty inexpensive and make a huge difference. I bought mine at Bed Bath and Beyond for $20 years ago and have probably used it over 100 times and it is still going strong. I always preheat the oven for at least 30 minutes with the stone inside on a high temp. I also use parchment paper when baking my pizza because 1) my husband doesn’t care for the cornmeal on the bottom of the pizza, 2) I’m terrible and transferring the pizza from the pizza peel to the stone. Parchment paper works well for me.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutritional counts do not include toppings.

Nutrition.
Serving Size: 1 sliceCalories: 138Sugar: 3 gSodium: 194 mgFat: 2 gSaturated Fat: 0 gUnsaturated Fat: 3 gTrans Fat: 0 gCarbohydrates: 25 gFiber: 1 gProtein: 3 gCholesterol: 0 mg.


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Juli 23, 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