Beef In Skills
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5 Outstanding Meaty Meals You Can Make on a BudgetSkills
You might be on a budget, but don’t be so fast to rule out hearty, meaty meals from your dinner plan. There are some real superstars in the meat case that deliver serious value without compromising on flavor. First, you’ll need to look beyond the chicken breast and pricey steaks; those cuts just scratch the surface of all the choices that are in front of you.
Mar 11, 2017
Making Corned Beef and Cabbage? Here’s What You Need to KnowSkills
Ready to nail your St. Patrick's Day dinner? Start here.
Mar 7, 2017
The Very First Thing You Should Do When Cooking SteakSkills
Despite all of the different cuts of steak and all the ways you can cook and serve it, one universal rules applies to preparing steak, and it is so simple: Take it out of the fridge ahead of time. Many recipes suggest that taking your steak out of the fridge before cooking is all about bringing your steak to room temperature (between 68°F and 72°F.
Feb 10, 2017
How Many Times Should You Really Be Flipping Your Steak?Skills
Whenever I cook a nice steak, a little voice pops into my head, warning me to only flip it once. Do you have a little voice telling you this too? It’s a common belief — one that’s been passed down from family and friends, old magazines, morning television cooking segments, and the celebrity cook du jour. With all those people saying the same thing, it must be true, right? Well, not exactly. The quick answer is as many times as you’d like!
Feb 10, 2017
Why You Should Cook Pork Chops Like a SteakSkills
Pork chops are one of the tried-and-true weeknight dinners we turn to again and again. Who can resist a plate of lean, juicy meat that’s reliable, quick, and easy to cook? But that’s just one side of pork chops. For a more luxurious dinner where pork chops are meant to really shine, you’ve got to cook them like a prized steak. Pork chops can be luxurious — yes, the very same ones that have a regular place in your weeknight dinner rotation.
Feb 9, 2017
Follow These 7 Tips for the Best Home-Cooked Steak of Your LifeSkills
I once believed that hearty steak dinners were a meal best enjoyed at restaurants. Oh, how wrong I was! I came to learn that cooking steak at home wasn’t just surprisingly easy, but the results also exceeded my steak-filled dreams. Here are seven helpful tips that will guide you through making the best home-cooked steak of your life. Cooking a great steak starts with buying a good cut of meat. And deciding what constitutes a good cut of meat depends on what you’re looking for.
Feb 9, 2017
The Best Way to Reheat a SteakSkills
Just as enjoyable the second time around as it was the first.
Feb 9, 2017
Your Pan-Sauce Tool KitSkills
Want to quickly elevate your everyday cooking without trying too hard? Make a pan sauce! Suddenly you’re not simply serving porks chops — you’re serving porks chops drizzled with a rich shallot and herb-infused sauce. It’s a fast and fancy dish that sounds like its destined for a dinner party, but you’re really just making dinner on a Wednesday night. That’s the power of a pan sauce. Assembling one is incredibly simple.
Feb 8, 2017
10 Things I Never Do When Making Steak at HomeSkills
Steaks at home are sublime. With the right cut of steak, some salt, and a hot pan you can enjoy a flavorful steak with a thin crisp crust and a buttery, tender interior just as delicious as any steakhouse option. I tend to think people who prefer a steakhouse steak find steak at home too fussy, but I happen to believe the opposite is true. You just have to keep it pretty simple, and that means doing far less than you’d expect.
Feb 8, 2017
Here’s What You Need to Know About Cooking a Steak with the Bone InSkills
Was the bone-in version of the steak you love to cook on sale this week? If you couldn’t resist the deal (bone-in steaks often cost a bit less) and you’re ready to cook it, here are the most important things you need to know about mastering this cut of meat. If you’re used to cooking boneless steak, the presence of a bone through the center or along the side of your steak might make you feel a little thrown off. Don’t be.
Feb 7, 2017
The Great Marinade Debate: In Favor of/Against Marinating SteakSkills
Welcome to the Great Debates, where we consider the greatest culinary controversies of our time. Our goal isn’t to tell you what to think or do, but rather to present both sides of hot-button issues, like coffee (is it good for you?) and breakfast (the most important meal of the day?). What’s being said? Who’s saying it? Then it’s up to you to make your own decisions.
Feb 7, 2017
5 Reasons You Should Drink Beer with Your SteakSkills
Maybe it’s the rising popularity of craft beer, the fact that my partner is an aspiring hops farmer and brewer, or the simple truth that I am a broke millennial, but when it comes time to chose, I always pick beer over wine. I even (gasp!) think you should leave the wine corked and drink beer instead with your steak dinners.
Feb 2, 2017
A Smarter, Better Way to Brown Meat for StewSkills
A good braise or stew of beef or pork always starts the same way: by browning the meat. This isn’t just to give the meat a jump-start on cooking (although surely it helps) — it also adds that intense seared flavor that is so important to a delicious stew. The only problem is the mess. Your cast iron pan is overcrowded with hunks of beef and a flurry of fat is spattering the stovetop as you try to monitor both the beef and the vegetables you’re sautéing at the same time.
Jan 13, 2017
A No-Recipe Formula for Hearty StewSkills
Sometimes (often!) the technique behind a recipe is more important than the precise ingredients. Stews fall squarely into this category, meaning you can take a few key principles and make a hearty meal without cracking a book or fussing with your phone. Just learn one important ratio by heart and meaty stew will be yours.
Jan 13, 2017
7 Tips to Help You Make a Better BrisketSkills
During Hanukkah (and well beyond), there are bound to be many briskets gracing tables around America. Braised brisket takes time, but a great brisket is not hard to bring to the table. These seven simple tips will help you make a better brisket every time. There’s a delicate balance here. Leave too much fat and the braising liquid you’re left with will be greasy. However, you don’t want to cut off too much fat; fat equals flavor in the final dish.
Dec 19, 2016
Apparently You Can Cook Steak in Your DishwasherSkills
Is your oven out of commission? Is your grill on the fritz? Well, lucky for you, apparently you can use your dishwasher to cook a big, juicy steak. Yes, that’s right. While you’re washing last night’s dinner plates, you could also be making dinner. Dishwasher “cooking” isn’t a completely new idea (salmon!), but it’s still pretty shocking nonetheless.
Dec 14, 2016
The 3 Best Cuts of Beef for PhoSkills
In addition to the rich broth, the most satisfying element of beef pho is the meat layered in the bowl before serving. Added raw, the thin strips of beef are cooked when the boiling broth is ladled into the bowl. Choose wisely, though, because not just any cuts of beef will do. These inexpensive cuts of beef celebrate pho’s humble roots, bring just the right blend of fat and flavor, and are, most importantly, quick to cook in the broth.
Oct 11, 2016
What Are Some Things I Can Do with Chipped Beef?Skills
Q: I received a package of chipped beef in my CSA this week. I’ve heard of creamed chipped beef, which is usually served on toast, but I have no idea what else I can do with this beef. Any suggestions? Sent by Olivia Editor: Although I don’t have any personal experience with it, I know that chipped beef brings up some nostalgic affection for some. If you aren’t in the know, chipped beef is salted, dry beef that’s cut into thin slices.
May 4, 2016
Treat Your Meatloaf Like a Steak with This Finishing TouchSkills
Comfort food is rarely thought of as luxurious as a nice filet or ribeye. Instead, we lean on words like “homey” and “simple” to describe its appeal. Take meatloaf, for example — it’s a dish that ruffles up childhood memories for so many people. Maybe for them, like me, it was a weeknight staple growing up. It was uncomplicated and easy, which is why it now sits in the category of comfort food for me as an adult. But why can’t meatloaf get an upgrade?
Mar 29, 2016
5 Useful Things to Know About Ground MeatSkills
Whether you grind it yourself, or let your butcher or grocer do the heavy lifting for you, ground meat is quite possibly one the most useful and versatile ingredients in the kitchen. It’s a relatively inexpensive cut that works as the backbone to a laundry list of recipes, and just a little bit can stretch a meal a long way.
Mar 26, 2016
What Ground Meat Ratio is Best for What Dish?Skills
If you’ve ever wondered why your homemade burgers or bolognese sauce aren’t nearly as good as the recipe your friend makes or that you’ve enjoyed at your favorite restaurant, you might think it’s the seasoning that’s off or the cooking method. But in fact, it could simply be a matter of the lean-to-fat ratio in the ground meat.
Mar 18, 2016
What’s Really in Your Ground Beef?Skills
For Nick Paul, a meat cutter at The Hills Market, an independent grocery in Columbus, Ohio, the answer is easy: “If I’m grinding chuck, I’ll cut it down into manageable portions for our grinder,” he says, “I won’t add anything except beef. If we have leaner meat than we need, we’ll add trimmed-off fat from another roast.” But not all ground beef is made by the folks at the store level.
Mar 15, 2016
What’s the Difference Between a Stew and a Braise?Skills
This time of year it’s all about the long and slow cooking. When it comes to cuts of meat that require a little extra coaxing, both stewing and braising can make tougher cuts — like shanks, brisket, chunk, and round — tender enough to slice with your fork. We always knew they had a soft side. Vegetables, never to be left out of the party, benefit from braising and stewing as well.
Nov 13, 2015
Why Stew Meat Isn’t Actually the Best Choice for StewsSkills
You’re making a stew, so you pick up a package marked “stew meat” at the store — makes sense, right? Not so fast. There are a few good reasons you might want to put down that stew meat and pick up another cut instead. Packages of pre-cut stew meat are often assembled by the butcher or meat department from the odds and ends from other different cuts. While this might sound like a good thing — viva varieté!
Nov 9, 2015
How to Make Perfect Steak in the Oven: The Video!Skills
Knowing how to cook a great steak at home is a skill that every steak-lover should know. Master the basic technique and it’s yours for life — meals at home, fancy date nights, dinner parties, you name it. All you need is a pan and an oven. Check out our video to see how it’s done. This method for oven-cooking steak is one I’ve gone back to again and again. You heat up the skillet under the broiler, and then move it to the stovetop.
Nov 3, 2015
If You Haven’t Grilled Short Ribs Yet, You’re Missing OutSkills
Tired of just grilling hamburgers or hot dogs this summer? Ready to try something different than grilled steak? Consider a juicy cut of beef that’s usually reserved for cold-weather braising instead: short ribs. Trust me, they’re worth throwing on the barbecue! Short ribs are usually reserved for braising because they contain a lot of muscle and tendon that needs moist, low heat and a lot of time to cook until tender.
Jul 23, 2015
The Right Internal Temperature for Hot DogsSkills
Hot dogs are sold fully cooked, so do you need to grill or heat them? While they are generally safe to eat as is for most people, there are some food safety guidelines to keep in mind when you’re cooking hot dogs. There are some people (pregnant women, older adults, and those with weakened immune systems) who are more at-risk for food-borne illnesses like listeriosis. Heating hot dogs until they are steaming hot will help kill listeria.
Jul 3, 2015
The Best Moment to Salt Your BurgersSkills
The steps for making burgers seem simple enough: Take ground beef, form it into patties, and cook with your preferred method. Since you’re not making meatloaf or meatballs with the ground meat, you don’t need any special seasonings — just some good ol’ salt and pepper. But does it really matter when you season the meat? Can you do it ahead of time, or should you wait until the very last minute? Turns out that timing is actually very important!
Jun 18, 2015
The Best Ground Beef for Great BurgersSkills
What makes a good burger? There have been endless debates about grilling vs. stovetop, size of the patty, bun choice, condiments, cheese, and seasoning, but let’s get down to the very first choice you have to make: buying the ground beef. Start with the right ground beef and you’re well on your way to making a tasty burger, no matter your cooking method or garnishes. When buying beef for burgers, there’s just one basic rule of thumb: Go for ground beef with a high fat content.
Jun 10, 2015
Does Searing Meat Really Seal in the Juices?Skills
A lot of braising or slow-cooked meat recipes have you start off by searing the meat first until it’s brown and crusty on the outside before you add the liquid, turn down the heat, and simmer until tender. For quick-cooking cuts of meat, like flank or skirt steak, searing may be all you have to do before it’s ready to eat. Searing meat is one of those fundamental cooking techniques worth learning, but why does it need to be done?
Apr 17, 2015
Everything You Need to Know About Ground BeefSkills
Whether you use it for hamburgers, meatloaf, or for taco night, ground beef is one of the most popular ways beef is sold, and for good reason. While it’s inexpensive and usually seen as a budget cut, it’s the backbone to many classic American dishes, and even just a small amount can add a lot of meaty flavor to your dish. So where does it come from, and does it matter what kind of ground beef you buy?
Apr 8, 2015
Here’s Why We Eat Corned Beef on St. Patrick’s DaySkills
You've probably wondered, too. Here's the answer (plus our favorite recipe!).
Mar 17, 2015
5 Easy, No-Cook Ways to Dress Up a SteakSkills
If you’re going to invest in an expensive steak , you’ll want to focus all of your attention on cooking this steak, especially if you don’t do it very often. But what if you want to make this steak just a wee bit more special without committing to a complicated pan sauce?
Feb 13, 2015
The Best Steak to Cook for Valentine’s DaySkills
If you made a reservation for a fancy Valentine’s Day dinner, now’s the time to cancel it. Staying home for your Valentine’s dinner is the way to go. Splurge on a fancy dinner in your own kitchen! Even if you splurge on a luxurious dinner and a great bottle of wine, it will cost you less at home. For special occasion dinners at home (especially in the middle of winter), a good steak is always my first choice. But, not just any steak will do.
Feb 9, 2015
5 Common Mistakes to Avoid When Making Beef TenderloinSkills
Whether it’s served at a romantic dinner for two or it’s roasted whole as the centerpiece of a holiday dinner, beef tenderloin is the classic choice for a special and sometimes over-the-top main dish. It’s also one of the most expensive beef cuts around, so there’s a lot of pressure to not mess it up.
Dec 17, 2014
The Best Cuts of Beef for Pot RoastSkills
Choosing the right cut can make or break the dish.
Oct 10, 2014
Our Best Guides to Cooking MeatSkills
For those just starting to learn how to cook, all the various cuts of meat and ways to cook them can be a bit daunting. Sometimes there’s one method that brings out the best in a cut of meat, like slow-cooking a pork shoulder, but more usually a versatile meat like chicken can be poached, seared, grilled, or roasted and still come out delicious. How do you choose which method to use?
Oct 6, 2014
10 Exciting Kabobs to Grill for Father’s DaySkills
Father’s Day is on the horizon, and what better way to celebrate dad this weekend than to fire up the grill for a feast of kabobs! Whether you’re cooking for a seafood lover, a serious meat eater or a vegetarian, we’ve got you covered. From beef to chicken, to shrimp and salmon, here are ten flavored-packed kabobs that are a sure fire way to impress your dad. Jambalaya Kabobs What’s not to love about eating food on a stick.
Jun 11, 2014
Can I Reuse Leftover Broth from Corned Beef and Cabbage?Skills
Q: Can I use the leftover broth from corned beef and cabbage in a soup the next day? Sent by Jane Editor: Jane, yes — you may have to add a little more water or stock if the broth is very salty, but it will make a delicious soup. Here are a few more ideas for reusing leftover corned beef braising liquid: → What Can I Do With Leftover Braising Liquid? Readers, what do you do with the leftover broth from a corned beef and cabbage dinner?
Mar 18, 2014
Can I Cook Frozen Corned Beef in the Slow Cooker?Skills
Q: I have a frozen corned beef still in its package. It has been frozen one year. Can I cook it frozen in a slow cooker and if so how long? Should all vegetables be added at this time? Or should it thaw first? I am cooking cabbage separately. Sent by Pennie Editor: From everything I’ve read, it’s not safe to cook frozen foods in the slow cooker because there’s a risk of harmful bacteria contaminating the meat before it reaches temperature.
Mar 14, 2014
Why This Is the Best Steak I’ve Ever HadSkills
A few weeks ago I made the best steak I’ve ever had – it was better than anything I’d had in a restaurant, and any recipe that required the best cut of meat possible. It tasted like angels, and rainbows, and fireworks all rolled up into one slice of meat. But not only was this steak perfect – it was also easy to make. Here’s how I did it: The key to making this beauty is a sous vide machine made for your home.
Nov 11, 2013
3 Tips for Making Inexpensive Stew Meat Taste HeavenlySkills
Whether you buy a chuck roast to cut up for a pot of stew or you pick up one of those convenient packages of pre-cut stew meat, these budget cuts of beef are known for being tough. But with the right amount of TLC and a few smart tips, you can turn inexpensive stew meat into a richly flavored meal with a surprisingly tender bite. Pound for pound, stew meat is a lot cheaper than pricey cuts, like steaks and short ribs.
Feb 13, 2013
What Can I Do With Leftover Pulled Beef?Skills
Q: I purchased half a local cow and have been working through all the cuts of meat. I’m having fun using ALL the parts and have picked out all the usable meat. I now have an entire gallon bag full of pulled beef and need ideas on how to use it, as BBQ gets boring quickly. Any suggestions?
Oct 30, 2012
Griller’s Best Friend: The Rib-Eye SteakSkills
Rib-eye is what most of us picture when we think of “steak.” It’s the cut that beckons to you from the meat case as you walk by, tempting you with its swirls of red and white marbling and the snowy cap of fat along the side. Rib-eye is also our top choice when we cook steak at home, whether it’s in a grill pan on the stove or over the flames of a grill.This cut is called a rib-eye because of where it comes from: the rib section of the steer.
Jun 13, 2012
What Is the Best Way to Cook a Great Porterhouse Steak?Skills
Q: I bought two beautiful porterhouse steaks yesterday, and I was wondering which preparation is more appropriate for this cut of meat — grill, or pan to oven? I want to make the most out of it. Any suggestions?Sent by GinaEditor: Gina, both the grilled method and the oven method can give you a great steak. I think the question is really more: Which are you most comfortable with?
Apr 18, 2012
Quick Tip: Choosing the Best Meat for Beef StewSkills
It’s fall. It’s chilly. Maybe you have friends or family coming over later. Beef stew is on the menu. It’s tempting to spring for some steak to make your stew extra-special, isn’t it? But, friends, save your pennies because slow-cooked stews are where cheaper cuts really shine. It’s totally counter-intuitive. You know you want tender bites of beef in your soup, so it seems natural to gravitate toward the tender cuts of meat.
Nov 14, 2011
Fresh Ideas for Boneless Beef Short Ribs?Skills
Q: I just picked up a couple packages of boneless beef chuck short ribs.In lieu of the BBQ (apartment living!) I would love a few new cooking ideas and flavors for this cut of meat. Thank you!Sent by GinaEditor: Gina, I frankly don’t grill short ribs; yes, they can be good on the grill, but I find braising much more reliable. Personally, I would brown them then throw them in the slow cooker or a covered pot in a low oven for a few hours.
Jun 8, 2011
What Can I Do With Beef Jerky That Is Too Salty?Skills
Q: I am lucky enough to work at a company that stocks a full kitchen for folks that have to work late to meet deadlines. We recently bought some beef jerky that is WAY salty.No one’s going to eat it by itself, but I hate to see it go to waste. What should I do with it?Sent by LanaEditor: Lana, sometimes cured meat has a salty coating that can be washed off; have you tried rinsing the jerky to make it more palatable?Readers, any thoughts or recipe ideas for this stuff?Next question?
Feb 28, 2011
What Is Boiling Beef and What Do I Do With It?
Q: I just bought a side of beef for the first time. I came home and noticed that I have several packages labeled as “boiling beef.” Is this the same as stew meat? Or is this something that I should just treat as scraps and use for making stock? Also, I received the soup bones and am looking forward to making my own beef stock for the first time! But I’ve never done this before — how do you make your own beef stock?
Oct 19, 2010
Japanese Kobe Beef: Worth the Hype?
A lot of rumors were circulated a few years aback about this extra-special beef from Japan where the cattle are massaged daily and fed a steady diet of beer. Since then, we’ve seen kobe and kobe-style beef on the market and have had a chance to try it for ourselves. What do you think about this beef?Let’s get a few of our facts straight. Kobe beef comes from a particular breed called wagyu cattle, which are raised and slaughtered in the Kobe region of Japan.
Sep 21, 2010
Word of Mouth: Carpaccio
Carpaccio, [car-PAH-chi-oh] noun: An Italian antipasto dish of very thinly sliced beef, usually served raw or cooked rare and seasoned with olive oil and salt.This dish represents much of what we love about Italian cooking: fresh ingredients, pure flavors, and a simple presentation. Have you ever had it?Beef carpaccio is usually made from the most tender cuts of meat. The paper-thin slices are also cut across the grain so they practically melt in your mouth.
Sep 9, 2010
Cheap Eats: What’s the Deal with London Broil?
Perusing the meat section at the grocery store this weekend, we spotted an inexpensive package marked “London Broil.” It looked like a flat skirt or flank steak with long muscle fibers and very little marbling. We’ve definitely heard of london broil before, but had trouble placing it. What do you usually cook with london broil?After doing some research at home, we discovered that we definitely aren’t alone in our confusion!
Mar 2, 2010
What Is Beef Suet?
Last week I wrote about a delicious Japanese hotpot called sukiyaki, which requires a block of beef suet to oil the pan before cooking the meat and vegetables. Most people understand that suet is beef fat, but what exactly is it, and what do you do with it? Suet is raw beef fat from around the joints and kidneys that has a low melting point. You can get suet from just about any butcher.
Jan 22, 2010
Flank, Sirloin, or Rib? Steak Cuts Explained
Because we don’t buy steak all that often, we have trouble keeping all the different cuts straight when we do. Did we like the porterhouse for this recipe, or was it the rib eye? Food Paper has a quick and dirty guide to all the cuts, and we’ve bookmarked the page for just these moments!This quick guide focuses solely on the common cuts of steak, so we don’t have to sort through dozens of chuck and rib cuts to find what we’re looking for.
Jan 20, 2010
Cheap Meat: Of Beef Chuck Deckle and Lamb T-Bones
The New York Times is broadening its meat horizons today, with an introduction to some of the best bargain cuts at the supermarket. Chefs are in on the gig—serving less elegant cuts of lamb as posh-sounding “T-bones.” We’ve encouraged you to try new cuts of meat, and who knows? Maybe some beef deckle is in your future…The author of the Times article, Jane Sigal, picked up some beef chuck deckle at her local supermarket.
Apr 29, 2009
How To: Grind Your Own Sausage
As Emma said earlier today, making your own sausage isn’t as daunting as one might think. It allows you to control not only the flavor, but the fat and nutrient contents as well! Sausage makes even the most meager left overs or ingredients, into a meal fit for a king and we just happened to have a camera along when we ground our own last night. See the step by step process, learn some valuable tricks of the trade and see our recipe for pork-apple-raisin breakfast sausage below.
Mar 20, 2009
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 trip. What does “cured” mean for these different products? Let’s take a look.Curing is actually a general term referring to any process that helps preserve meat. It can mean salting, brining, aging, drying or canning.
Mar 17, 2009
The Skinny On (Uncured) Beef Bacon
Beef bacon. It just sounds weird to say. Bacon as most of us know it comes from pigs and there’s never really been a reason to question that. Before now, beef bacon has only been available through Halal Butchers (for the most part), although it’s slowly creeping onto your local grocery store shelves. We took it for a test run this morning and as you might expect there are some differences! For our morning test run we used not only beef bacon, but uncured beef bacon.
Mar 13, 2009
Good Question: What’s the Best Pot Roast Recipe?
Christina wants to try a pot roast, but she’s a little stuck. Can you help her?I would love to find a worthwhile pot roast recipe! All the recipes I can find include things like “can of mushroom soup”, “envelope of instant onion soup mix”, or “can of Coke”. And I can’t take it! I trust the knowledge and judgement of — can someone out there help me out? Christina, sure! No problem!
Mar 13, 2009
Grass-Fed vs. Grain-Fed Beef: What’s the Difference, and Why Does It Matter?
If you are a meat eater, then you may have wrestled with this question (or at least wondered about the wording) before. What’s the deal with grass-fed beef? It’s a subject we’ve written about it briefly before, including a one-minute tip on how to cook it, but we think it’s worth revisiting. Because buying grass-fed beef makes a big difference in the quality of the meat you’re getting and the impact you’re making on the environment.
Mar 12, 2009
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 block. Is one really better than the other? You decide.All meat benefits from some amount of aging before being sold and consumed. In the days after slaughter, enzymes go to work on the muscle tissue, breaking it down and making it tender. Chicken needs a few days, while pork and lamb needs a week.
Mar 11, 2009
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 attached, which can make the final dish unpleasantly greasy if left on. Here’s how to get rid of as much of that fat as possible!Note: There are images of raw meat after the jump.As always when working with meat, use a sharp knife.
Jan 14, 2009
The Difference Between Braising and Stewing
You know that we love braising, here at The Kitchn. It’s one of our favorite ways to cook meat because it’s easy, hands-off, and foolproof. It also works well on cheaper cuts of meat. We’ve noticed that we tend to braise more pork and lamb than beef, but we miss the great beef braises from our childhood. So we turned to the official Beef Checkoff Culinary Center and their chef, Dave Zino.
Dec 12, 2008
Food Science: Why You Should Rest Meat After Cooking
When we’re cooking large pieces of meat like roasts or turkey, we’ve always been told to let the meat rest before cutting into it. This has seemed like an odd step to us, especially since it’s been ingrained in us not to let food sit out for too long. Besides wouldn’t you want to serve it up and dig in right away?As it turns out, you actually don’t! Click through to see why…As meat cooks, the muscle fibers start to firm up and water gets pushed out.
Apr 4, 2008
Quick Tip: How To Tell When Your Steak is Done
Folks can get pretty particular about how they like their steaks. Some of us like it well-done while others say the more red and rare the better! When we’re cooking steaks at home, it can be hard to get it just the way we like it, especially if we have guests with different preferences.Cutting into the steak to see how things are coming along works well, but this also lets out juices and moisture that we’d rather keep for ourselves.
Mar 10, 2008