A tortilla is a Latin American flatbread, a pancake-like disc made from masa harina or wheat flour and baked on a griddle.
Though the bread itself predates the arrival of Europeans in the Americas, the name of the bread came from the Spanish, because it resembled an Iberian omelet (traditionally made with potatoes or salt cod) called a "tortilla" (which you can still find at most any tapas bar).
Tortillas can be eaten on their own, or used as an envelope for burritos, tacos, quesadillas or enchiladas. They can be cut up and fried or baked to make tortilla chips. Stale tortillas can be toasted or deep-fried whole to make a tostada shell for salad.
Recipe: Shrimp Tacos With Cabbage, Avocado, Feta And Cilantro (Cookthink)
Recipe: Black Bean And Carrot Burritos With Cilantro (Cookthink)
Recipe: Potato And Cheese Enchiladas (Washington Post)
Recipe: More Tortilla Recipes at Cookthink.com
What's the point of bringing meat to room temperature before cooking?
What's the point of bringing meat to room temperature before cooking?
When you're cooking meat that's been stored in the refrigerator, remember to bring it to room temperature (usually about 30 minutes) before subjecting it to the heat of the oven, stove or grill.
If you stick a cold dense piece of meat in a hot pan or oven, you risk drying out the exterior of the meat before you've given the inside a chance to cook through.
If you want your meat to cook evenly, do yourself a favor and let it come to room temperature first. If for some reason you can't, then as a last resort, reduce the heat to allow it to cook more slowly without drying out.
A griddle is a flat cooking surface usually made of cast-iron that is used to make griddle cakes, pancakes, drop scones and crumpets.
Griddles are used in France to make crêpes and galettes; Indians use them to make chapati; and Malaysians use them to cook stuffed roti breads. The Spanish cook just about everything a la plancha.
The advantage to cooking on a griddle -- also called a hot plate -- is high heat and a slick surface that requires minimal added fat. Meat, squid, or calamari cooked on a griddle develop a flavorful crust and are ready in no time.
