Abalino machacha free#

3 C diced Tomatoes (canned including juice).My group made a dish called “Beef Machacha” with the top round and it was so good I have to share! First, you sear the meat at a high temperature in a skillet, and then you finish cooking it in a covered pot (or pressure cooker, which is what we used to increase cooking time) filled with liquid.Īnother group also prepared the exact same top round beef as us, but just cooked it normally in a pan, and it was super tough while ours fell off the bone! This is because braising uses the heat, moisture, and time to break down the tough connective tissue called collagen that’s in meat. A cut of meat that’s fattier will take better to just being prepared with salt and pepper.Īlso, if you have a tougher cut of meat, like my group did (we used top round beef) - try braising it!īraising is a cooking method that uses both moist and dry heat.

Abalino machacha free#

Stephanie was a ballet dancer her entire life until about the age of 18 - everyone in my program has such cool backgrounds!Īnyway! Basically, the take home message was - if you’re cooking a super lean meat, you need to either marinate it or put something fun in it (fat free feta cheese, onions, garlic, spices/herbs, etc.) or it will taste gross. I love that we get to eat the spoils of our labor in this class - hello, free dinner! Our professor even brought some side dishes for us to prepare and enjoy as well - this week’s sides were mashed potatoes and broccoli! Here’s Stephanie, excited about the broccoli. We had quite the spread when everyone was finished! My friend Jillian fixing up some mini hamburgers:Īnd Tyrone, the lone male in our program, slicing some bread! Tyrone actually went to culinary school and worked as a chef for years before coming back to learn the nutrition side of things - we can’t wait til he cooks for us 😉 As I mentioned in my original post, in my Food Science lab on Monday night we experimented with different ways to cook meat of varying levels of fat content.