5 Bahan Halal Pengganti Alkohol dalam Masakan

 Source : https://www.idntimes.com/food/dining-guide/putriana-cahya/5-bahan-halal-pengganti-alkohol-dalam-masakan-1/5

1. Anggur merah

Anggur merah atau red wine merupakan fermentasi buah anggur. Rasanya cenderung manis dengan aroma yang kuat. Nah, karena itu, jus buah anggur biasa juga bisa menjadi pengganti yang baik. Bisa juga menggunakan jus cranberry dalam olahan masakanmu.

2. Anggur putih

Minuman ini juga hasil fermentasi dari anggur, tapi jenis anggur hijau. Namun, bukan buah anggur tersebut yang bisa menggantikan kemiripan rasanya, melainkan campuran kaldu ayam atau sayuran dan jus apel segar.

3. Rum

Rum paling banyak dipakai dalam cake atau dessert, terutama black forest, tapi hidangan bersaus manis juga kerap memanfaatkannya. Tapi kalau kamu gak ingin memakai bahan beralkohol, bisa menggunakan sari apel dan ekstrak kacang almond sebagai penggantinya. Selain itu, sudah ada perisa dan aroma rum berbentuk pasta yang dijual bebas di toko kue yang tentunya bebas alkohol.

4. Mirin atau sake Jepang

Hasil fermentasi beras ini familiar banget digunakan untuk olahan sushi, ramen, dan makanan-makanan Jepang atau Korea. Namun, rasa yang mirip bisa didapat dari campuran perasan jeruk lemon, jus anggur, dan gula pasir.

5. Ang ciu atau arak

Fermentasi beras berwarna kemerahan ini jadi salah satu komposisi penting dalam berbagai masakan China. Terutama olahan seafood dan ayam untuk menghilangkan aroma amis dagingnya. Sebagai pengganti, kamu bisa membuat saus campuran dari kecap asin, irisan jahe, dan perasan jeruk nipis. Saus ini juga efektif menghilangkan bau amis, lho!

Rosemary Garlic Butter Steak

Source : https://vintagekitchennotes.com/rosemary-garlic-butter-steak-tips/

Ingredients

• 4 sirloin strip steaks, about 7-0z each (1 to 1.5-inches thick, room tº)
• 2 or 3 garlic cloves
• 2 Tbs  fresh rosemary leaves
• 3 Tbs  butter
• 1 Tbs  olive oil
• Salt and pepper
• A splash of white or red wine

Instructions

• Mince garlic and rosemary.
• Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle.
• Rub the paste over both sides of each steak.
• Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much.
• Add steaks, season them with pepper and cook 1 or 2 minutes on each side.
• Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously.
• Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes.
• Meanwhile, cook the wine until reduced and a kind of sauce if formed.
• Slice the steaks and serve them with the sauce.

Notes

My tips for cooking the best steak:

• Temperature: always have the meat at room temperature. That way it’ll be more tender. If it’s frozen, defrost it overnight in the fridge. The less change in temperature while defrosting, the better.
• Salting: add salt right before it goes into the skillet. If you want to infuse some garlic and rosemary, rub them on the steaks, leave them at room tº for twenty minutes, and salt them at the last moment.
• Thickness: a steak should be two or three fingers (1.5 to 2 inches) thick if you want it medium rare with a good crust.
• Preheating: Make sure the skillet or steak iron griddle is preheated.
• Searing: the steak must be first seared - cooking it quickly over very high heat to seal in the juices - on both sides over high heat, but finished over medium/low (unless you like it very rare inside, almost raw). Otherwise, it will become flushed, as we say here, which means the outside is too dark before the inside gets a chance to cook properly.
• Resting: Always let it rest for 5 minutes after you remove it from the heat source. The juices go to the outer part of the meat piece while cooking, and resting redistributes them.
• Doneness: Never pierce or cut a steak to check for doneness. To test them, lightly press them down with a fork or kitchen tongs. The more it gives, or the flabbier it feels, the rarer it's still is. When it's very cooked, the meat will hardly yield when you press it. I know many use a thermometer, and it's fine as long as the needle is thin.