Different cuts include T-bone, porterhouse, ribeye, New York strip, and sirloin. Thicker steaks are better for achieving desired doneness. Marinating steak is optional but recommended for extra flavor
Bay leaves are aromatic leaves from Lauraceae family trees. Dried leaves release flavor better than fresh ones. Add 1-2 whole leaves to slow-cooked dishes like soups and stews. Fresh leaves have minty taste and are better for delicate dishes. Use 2-3 leaves per cooking to avoid overpowering flavors
Tomato paste is a concentrated tomato sauce made by straining and cooking tomatoes. Manufacturers often include stabilizers, salt, and sometimes herbs and spices. Available in single, double, and triple-concentrated options
Tomato paste is a thick, concentrated mixture made from fresh tomatoes. Used as seasoning and sauce in various dishes worldwide. Must be produced under sterile conditions for quality preservation
Leeks are a mild onion-like vegetable native to eastern Mediterranean. Big producers include Indonesia, Turkey, France, Korea, and Belgium. Available from September to April, usually sold in bunches of 4
Whipped cream forms when cream contains air bubbles suspended in liquid. Heavy cream (36%+) and cold cream (40°F) create stronger foam structure. Cream must be whipped quickly to maintain stability