In a detailed culinary exposition, renowned chef Afzal Arshad offers an exquisite recipe for crafting a delightful creamy fettuccine pasta accompanied by a tender chicken steak. The ingredient list is meticulous, starting with the chicken marination which involves a careful blend of mustard paste, Worcestershire sauce, and oil, seasoned with salt, black pepper, white pepper, minced garlic, and the tangy zest of fresh lemon juice. This scientific approach to marination ensures that each steak, ideally weighing between 100 to 120 grams, is imbued with flavors that are not only rich but also tenderize the meat effectively, avoiding the common pitfall of overly chewy chicken.
Transitioning from the chicken to the pasta, Arshad emphasizes the magic of his creamy fettuccine preparation. The pasta, initially boiled in salted water, is later embraced by a luscious sauce made from a combination of milk cream, milk, and butter. The sauce is seasoned with minced garlic, capsicum, and a touch of spices like red chili, white pepper, and oregano, ensuring a symphony of flavors with every bite. The inclusion of chicken powder adds an extra dimension of umami, designed to marry perfectly with the seasoned fettuccine.
Throughout his demonstration, Arshad underscores the delicate process of achieving an even steak cut for balanced cooking, as well as employing a meat hammer to ensure adequate tenderness. By sharing his insider tips, gathered from years of experience in the restaurant industry, Arshad aims to empower aspiring cooks to produce restaurant-quality dishes at home. This dedication to technique and the precise use of branded ingredients reflects a commitment to authenticity and flavor, confirming the holistic culinary journey proposed in his pasta and chicken steak recipe.
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