The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and spices and cooked whole on a rotisserie or grilled. (The tri-tip is still often labeled "Santa Maria steak".) Tri-tip is now available in most of the U.S., though it remains a relatively overlooked cut. Most popular in Central California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost. Tri-tip has become a popular cut of meat for producing Chili con carne on the competitive chili cooking circuit, supplanting ground beef because the low fat content produces little grease, which judges take off points for.In much of Europe, the tri-tip is usually sliced into steaks, known as "triangle steaks"

With so many different oils on the market, some people are uncertain about which one to use for shallow-frying, stir-frying, or even salad dressings. Therefore we going to try to explain the different oils and their best use. One important tip to match the oil with the dish's origins when cooking. For example, don't make a curry using olive oil

Making great pastry has always been seen as something of a mystery, but now you can learn some easy pastry cooking tips that can help make all of your pastries tastier. The following are some of the most commonly used cooking tips for pastry. Try these the next time you bake and see if they help.

There are hundred other things to do in the evening.... LEARN MUSIC... LEARN A FOREIGN LANGUAGE.... TRY a SPORT....Table Tennis...CRICKET...... Importantly get a GIRL or BOY Friend, take him/her around town.... And for heaven's sake net cafe rates have dropped to an all-time low (plus, no fire-walls) and try cooking for a change. Take a tip from th

Want FREE expert advice on exercise & nutrition? Looking for new & exciting recipes to try? Trying to lose weight & need a sane, effective program to follow? Find it all on my entertaining blogs, Cook. Eat. Drink. Blog. & See Corey Run

The San Francisco bay area secret barbeque steak is Fred's tri-tip that is only available at Schaub's Meat, Fish and Poultry Market in the Stanford Shopping Center in Palo Alto. Its primary characteristic is its very black color. The dark covering forms a crust during a cooking. This article tells of the secret: coffee!