Archives for October 2017

29th October 2017 - No Comments!

Enjoy the Finest Steak

steak-thursdayThe Cut

The blade cut originates from the intensely practiced muscle in the shoulder area. It has a line of connective tissue down the center, making an extreme steak most appropriate to a moderate cooking or braising technique to yield a delicate outcome. Kept in general steak, diced or cut into strips for panfry, the blade is a flexible choice.

Nowadays it's considerably more typical to dismantle the block into its individual muscles, each of which can be showcased as another sort of steak. Therefore, the blade steak from Guanabana Restaurant is the menu of the day.

  • Blade steaks are made by cutting specifically over the top blade muscle, which is in reality truly delicate. The issue is, there's a crease of connective tissue going through its focal point. Which implies that each area of steak has a bit of this intense cartilage appropriate amidst it?
  • The best way to separate the extreme connective tissue amidst a blade steak is to cook it gradually, with sodden warmth — at the end of the day, by braising it.
  • On the bright side, there's a ton of muscular flavor in a blade steak and it's generally modest. Braise it for around an hour and you'll cherish it.

Another method for managing that strip of cartilage is to evacuate it. What's more, truly, that is precisely how level iron steaks are delivered. Level iron steaks are produced using precisely the same blade muscle, just instead of cutting them across, leaving an area of cartilage in every steak, they're cut the long way. That crease of cartilage winds up going into the piece heap (which implies ground hamburger). Accordingly, a similar bit of meat yields two very surprising steaks.

Level iron steaks are more costly —Both in light of the fact that they are dispassionately more alluring, and in view of the extra work required to deliver them. In any case, not at all like blade steaks, level iron steaks truly are awesome for flame broiling.

For Christmas party you and your family are currently prepared to encounter an amazing meal with this straightforward however awesome tasting blade steak formula. On our Guanabana Restaurant, you, along with your family will have the best options for the same and that also within the finest budget.

29th October 2017 - No Comments!

Classic Eggs Benedict at Guanabana Restaurant

classic-eggs-benedictAdding a liberal amount of vinegar to the poaching fluid - a restaurant trap - enables the eggs to form into culminate circles, and making the hollandaise in a blender whips the sauce into a smooth, emulsified state.

The thing about eggs Benedict is that it's comfort sustenance.

As such, it's as much about the surfaces as it is the flavors. You don't want the English biscuit to be too fresh, because you ought to have the capacity to cut into it with a blade without it cracking or disintegrating. Eating eggs Benedict ought to resemble gnawing into a delicate, cushioned, cloud.

The formula underneath will walk you through the entire procedure, however you can also observe more details about how to poach an egg and how to make Hollandaise. You can even make your own particular English Muffins.

Note that for the poached eggs, you will want to crack each egg individually into a little ramekin or bowl, so you'll require eight ramekins or bowls.

The key to progress with this dish is the quality of its parts. Adding a liberal amount of vinegar to the poaching fluid—a restaurant trap—enables the eggs to form into consummate circles, and making the hollandaise in a blender whips the sauce into a smooth, emulsified state, so it isn't as prone to separate as the adaptation made by hand with a whisk.


  • Heat 16 cups water to the point of boiling in a tall 6-quart saucepan over high heat. Add vinegar and 2 tsp. salt, bring down heat to medium, and convey to a stew.
  • Heat oil in a 12" skillet over medium-high heat; add bacon; cook, turning once, until softly carmelized, about 3 minutes. Expel skillet from heat.
  • Join yolks, lemon juice, 4 tsp. warm water, Tabasco, and remaining salt in a blender; swing to medium speed and gradually shower in butter to make the hollandaise. Transfer to a bowl; put aside, secured.
  • Twirl stewing water with a spoon to create a whirlpool. Carefully slide each egg into water; poach until simply firm, about 3 minutes. Utilizing an opened spoon, transfer eggs to a paper towel-lined plate. Partition biscuit halves between 4 plates; top each half with 1 cut of bacon and 1 egg. Spoon 2-3 tbsp. sauce over each egg. Sprinkle with paprika or cayenne.

Classic Eggs Benedict is a traditional American early lunch or breakfast dish with an exceptionally fancy name, that is no place near as hard to prepare as you may think. It's a way decent Classic Eggs Benedict and one that I'll crave later on, for beyond any doubt! On our Guanabana Restaurant for corporate Christmas Party you, along with your family or your colleagues will have the best options for the same and that also within the finest budget.