Great Price A1 Steak Sauce, 33 oz (935 g), Kraft Foods for

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A1 Steak Sauce, 33 oz (935 g), Kraft Foods Overviews

A1 Steak Sauce - The Only One Served in 9 out of 10 Steakhouses. Net Wt 33 oz (2 lb 1 oz) 935 g. This classic formula has never tasted better. A1's original thick sauce, seasoned with a robust blend of spices and seasonings is great when served with any type of meat, poultry, seafood or vegetable recipe. It also tastes wonderful when used as a flavour enhancer for stews, sauces and casseroles. Nutrition Facts Serving Size 1 Tbsp (17g) Servings about 55 whole Per Serving % Daily Value fat 15 Fat Cal 0 Total Fat 0g 0% Sodium 280mg 12% Total Carb 3g 1% Sugars 2g Protein 0g Ingredients: tomato puree (water, tomato paste), distilled vinegar, corn syrup, salt, raisin paste, crushed orange puree, spices and herbs, dried garlic and onion, caramel color, potassium sorbate (to support freshness), xanthan gum.

A1 Steak Sauce, 33 oz (935 g), Kraft Foods Features

• The primary A.1. Steak Sauce
• Served in 9 out of 10 Steakhouses
• The excellent expanding to any steak!

Although many people refer to London Broil as a particular cut of meat, it actually is a form of preparation. Flank steak or round roast is the normal cut used to make London Broil

London Broil is prepared by taking a cut of flank steak or round roast and carefully tenderizing it by pounding or massaging the meat. This is necessary because the muscle fibers of these cuts tend to run the entire length of the meat and will make the finished dish rather tough if not properly tenderized. It is important not to stab or score or otherwise mutilate the meat when attempting the preliminary tenderizing because this will tend to release the juices that are so necessary for proper cooking. In fact, it is recommended that you let the meat sit outside the oven for about five minutes before cutting. This gives the juices a chance to thicken a bit and keeps them from running out on the plate.

A1 Steak Sauce

It is normal to marinate the cut for a couple of hours before cooking. The preferred methods of heating are either broiling or grilling. The meat is placed about 3 inches from the direct heat source. The cut should be turned several times during the cooking process to insure even cooking and to prevent charring or burning. Once cooking is complete the meat is usually cut into thin slices by cutting against the grain.

Preparing London Broil

One of the most important elements in the cooking of London Broil is the preparation of the marinate. There are countless recipes for London Broil marinate depending on individual taste. Garlic and onion are used in many of them. A good alternative recipe calls for a mixture of ketchup, A-1 sauce, and Worcestershire sauce mixed with sugar, cider vinegar, water, and a little bit of oil. The mixture is brought to a boil and then poured over the meat. The meat should marinate for between 2 and 3 hours before cooking.

Some groceries will label a cut of meat as London Broil which can be misleading. Remember to a cooking purist, London Broil is not a cut of meat, but a method of preparation. The problem with meats labeled London Broil is that it can be any number of different cuts of meat. Some groceries even use sirloin tip. It is usually better to select a flank steak cut or round roast.

Do not forget that the three most important elements to cooking successful London Broil. The first is to tenderize and marinate. The choice of marinate is yours and you can use what ever type is your favorite. The second point is to not overcook the meat. It should be at the most medium rare for the best taste. Overcooking will produce a very tough piece of meat. The last thing to remember is to cut the meat thinly against the grain. This will sever the tough muscle fibers and make the juicy, tasty meat easy to chew and enjoy.

Preparing London Broil

Aazdak Alisimio provides basic cooking tips at BasicCookingTips.com