COOKING TIMES FOR BEEF TENDERLOIN - COOKING TIMES FOR 

COOKING TIMES FOR BEEF TENDERLOIN - MACKEREL COOKING - HEALTHY COOKING FOR ONE



Cooking Times For Beef Tenderloin





cooking times for beef tenderloin






    beef tenderloin
  • beef loin muscle

  • A beef tenderloin, known as an eye fillet in New Zealand and Australia, filet in France and fillet in England, is cut from the loin of beef. As with all quadrupeds, the tenderloin refers to the psoas major muscle anterior to the transverse processes of the lumbar vertebrae, near the kidneys.





    cooking times
  • Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.











Tips on Food Photography




Tips on Food Photography





Food photography is a challenge. Professionals have
expensive cameras and brilliantly lit studios, and
they have professional cooks willing to make a dish
several times just to make sure it's ready for its
close-up. But what about the amateur photographer who
wants to capture that intricately decorated Yule log
or the puffy, golden Yorkshire puddings sitting
alongside that perfectly roasted beef tenderloin?

To help the home photographer show off the home cook's
creations in their best light, we asked our staff
photographer, Daniel van Ackere, for some tips. Here's
what he recommended.

1. First, he told us, focus on the lighting. If you
have a choice, shoot in a room with beautiful
daylight. If that's not an option, check the film that
you're using or the setting on your digital camera to
make sure that it matches the available light. People
often overlook these basic steps.

2. If the lighting isn't great, color print film is
your best option. It's more forgiving of bad lighting
conditions than slide film or digital cameras.

3. Position the food against a simple--not
cluttered--background. Don't put it on a tablecloth
with a complex design or pattern.

4. If you want any objects to be in the photo with the
food, place them a little farther away from the
camera. They'll be a little out of focus, which will
highlight the food.

5. Put the food in a spot that allows you to walk all
the way around it. View the food through the camera
from different directions, then choose your shot. Some
views will illuminate a greasy spot or hide the
decoration you're trying to highlight.

6. In most cases, it's best to hold the camera at a 45
degree angle to the dish being photographed, or at
least a lower rather than higher angle. Straight
overhead shots, more often than not, look weird.

7. When lining up your shot, make sure that the camera
isn't tilted or cockeyed. The image you're seeing
through the lens may look dramatic and impressive, but
in the photo the food will likely appear to be falling
off the plate or table.

8. Most consumer cameras do not focus well when held
fewer than 3 feet from the subject. If you want good
close-ups, you should have a telephoto lens or a
camera that is designed for close-ups.

9. Too many home photographers take only one picture.
Shoot more than one--at least two or three. Remember,
once the dish is eaten, you'll have no opportunity for
retakes. And take the photos at different distances
from the subject--one as close as your camera will
allow, and then another one or two from a few steps
farther away. Take one or two from different
perspectives.

10. Finally, don't overlook more interesting shots,
especially those that tell the story behind the food.
If you want to document your grandmother's famous
cake, take some pictures of her and the grandchildren
making it together and of people eating it in addition
to getting pictures of the cake itself. This photo
story will be much more meaningful to the next
generation than a single picture of a frosted cake.

info taken from cookillustrated.com...most important
is to have fun

by syeff











Wienery




Wienery





It's good to be a cow. Not a worry in the world except the minor humiliation of the way you look when you run and maybe getting waxed off the pasture by a stray bolt of lightning. You even live with the comfort of knowing that when it's your time to go, you get a scenic pre-whacking truck ride.

You can even envy the bovine donor card. Who wouldn't want their best parts go to the best people? Tenderloin and porterhouse to the upper crust. Ribeyes, roasts and ribs to the 'burbs. Throw in some ground beef for the masses.

But there's a secret little side-door on the slaughterhouse and it leads to a hidden path of lips, a-holes and other unmentionables that does right into the kitchen of The Wienery.

For the uninitiated, The Wienery has all of the trappings of a Mobil Four Star establishment. The staff is quick with a full roll of paper towels instead of the blase single sheet. Some of the parking meters work. And for the environmentalist, you have plenty of things outside to chain your fixie to. Even the deer head that keeps watch over the dining room is smartly decked out in its Sunday best hat and necktie.

But really, The Wienery is without a doubt a hot dog lover's gotta go place in the Twin Cities. Whether it's the snap of a skin-on dog or the precise onion-to-peppers-to-tomatoes-to-bright green relish-to-mustard-to-celery salt-to-steamed poppy seed bun-ratio of a perfectly executed Chicago dog, The Wienery gets it right. The chili, the brats and Polish and even the greasy dive-diner breakfast they serve all day are culinary ownage.

But fitting to the bottom-of-the-barrel ingredients, the best thing there may be at the bottom of the menu. They call it "The Upsetter".

The Upsetter is three squares all in one nice, six-inch, tubular package. It's a hot dog, rolled in bacon, then blanketed with an egg cooked to order. You can have your egg done however you want, but The Upsetter just begs for over-easy. The yolk oozing at each bite, cow juice flying when your teeth snap in. Ooh la la. The fries are brilliant too.

If you can't live the free and easy life of a cow, the next best thing might be getting over to The Wienery and eating one.

The Wienery
414 Cedar Ave S
Minneapolis, MN









cooking times for beef tenderloin







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