Tag: Meat Products | Apartment Therapy

Food Science: How Meat is Cured

Glance into the meat cases at any grocery store and you'll see a whole slew of cured meat products, some of which look raw and some of which look like they could survive a cross-country back packing t...

Cooking Tip: Quick Brine for Pork Chops

Brines work by breaking down some of the muscle tissue and helping the meat to draw in moisture. On large cuts like Faith's corned beef, this process can take several hours or days. But on small cuts,...

What's the Difference? Bacon, Pancetta, and Prosciutto

These three pork products look alike, taste somewhat similar, and even get regularly substituted for each other. It's no wonder we get them confused! In actuality, they have very distinctive character...

Weekend Cooking: Try A New Cut of Beef!

A while back, Dana posted a Weekend Meditation on moving outside the comfort zone, and that's just what we aim to do this weekend! After all our talk this week on beef and what to do with it, we're fe...

What's the Deal with Offal?

Recent food movements to make use of all parts of an animal and eat "snout to tail" have brought offal back into forefront of cooking. Even so, unless you grew up with it or are a particularly adventu...

How (and Why!) To Preseason Your Meat

In our house we’re not so big on marinating meat, but we love to preseason it. We realize, of course, that this lands us smack in the middle of a food controversy. There are those who would argue th...

What's the Difference? Dry-Aging vs. Wet-Aging Beef

Whether dry-aged or wet-aged beef is better has actually become quite a debate in certain foodie circles. Dry-aging has centuries of tradition on its side, while wet-aging is really the new kid on the...

Smart Shopper: How Beef is Graded

Words like "prime," "choice," and "select" can easily seem like synonyms for each other. And compared side-by-side, cuts can appear quite similar despite different grades! There is a method to the mad...

Food Science: All About Marbling

A well-marbled steak is a truly beautiful thing, and there's a reason why we're willing to pay top dollar to get it! What exactly is marbling and why is it so desirable? Well, we'll tell you......

What's the Deal with Lardo?

Have you ever heard of lardo? We've seen this product cropping up lately in food articles and classy recipes, so we thought we'd do a little research to find out more about it......

Blogging Leite's Culinaria: Podcast Interview with John Torode

We've recently discovered the Author's Answers Series from Leite's Culinaria and have been tearing through their archives! David Leite's most recent interview is with John Torode, chef of Smiths of Sm...

Flickr Find: Chicken and Waffles?

This seems like a truly bizarre combination to us. And yet when we were looking for pictures of waffles a while back, every other picture had fried chicken on the plate. Can anyone enlighten us?...

Possible Trendwatch? Terrines and Pâtés

We're not sure if we can really call this a trend quite yet, but articles praising the terrine popped up in issues of both Saveur magazine and Bon Appétit in the past few months. Even the recen...

Would You Order Meat Online?

As a holiday gift this past year, we received a few pounds of pre-shaped and frozen hamburgers ordered from an online company. We've been enjoying them a lot and now that we're down to our last few, w...

Trend Watch: Braised Short Ribs

Is it just us, or have braised short ribs been popping up all over the place lately? Some of us have been cooking them at home for years, but now its starting to feel like we can hardly turn around wi...

Basic Techniques: How to Trim the Fat Off Meat

Like many of you, we've been recently buying more whole cuts of meat to use in braises and to stretch our food dollar a little further. These often come with a fair amount of fat and gristle still att...

What's the Difference? Stock vs. Broth

For a long time, we just assumed that "stock" and "broth" were interchangeable terms for the same thing: liquid flavored with vegetables, meat, and/or bones used as the base for soups, sauces, and oth...

Weekend Cooking: What to Cook with Cheap Cuts of Meat

Save money and get a delicious meal? Yes please! Lazy weekend afternoons are the perfect time for cooking something low and slow, filling the house with yummy smells. And even better, the best cuts of...

Look! Spam Sushi!

We must admit that our culinary experience with spam is rather...limited. It's not an item that we generally keep stocked! But a friend made this spam sushi for us the other day, and doesn't it look,...

Food Safety: Is It Safe to Order Hamburgers Rare?

Granted spring has barely gotten a foothold in many parts of the country, but we're already starting to daydream about summer and burgers on the barbecue! Many of us like a good medium-rare burger: p...

Small Business Spotlight: La Quercia Artisan Cured Meats

These days, whenever we mention the Midwest, it seems like all we talk about are the politics of corn, CAFOs, or other unpleasant realities of our current food culture. So it's nice when a small busin...

Ingredient Spotlight: Speck

Sorry, prosciutto, but we think we're falling in love with speck! Its smokiness and subtle herb flavor has us entranced, and we've found ourselves sneaking it into everything from omelets to pasta sau...

Food News: Jamón Ibérico Arriving Soon!

There are prized delicacies found in most corners of the world that are either very difficult to find, or are nonexistent in the US. Real Kobe beef (not Wagyu!) from Japan, black truffles from Fran...

Reindeer Paté

Even if you're not so into traditional holiday foods, there are other ways to enjoy the season. From Edible, a British purveyor of wild and unusual foods, comes this Reindeer Paté. This Arctic ...

Gift Idea: Bacon of the Month Club

The most kitschy and challenging of manufactured holidays is almost upon us. Valentine's very much depends on playing along with its potential for retro kitsch with creativity and flair, and this, my ...

apartment therapy changing the world, one room at a time

Posts tagged “Meat Products”