THE SCIENCE OF GRILLING MEAT
THE SCIENCE OF GRILLING MEAT Even if your taste buds have been tantalized by your neighbor's brisket or whatever you've prepared on your new grill with the smoker features, do…
SEARING THE PERFECT STEAK IN REVERSE
SEARING THE PERFECT STEAK IN REVERSE It all begins with the right cut of beef...ask for meat that has a marbled fat distribution and is around 1" thick. It will…
WHAT TO KNOW ABOUT DRY-AGED BEEF
WHAT TO KNOW ABOUT DRY-AGED BEEF "Dry-Aged" is a word that you have undoubtedly heard before. Rather than getting old in the desert, it is a word that you are…
THE ART OF BRINING
THE ART OF BRINING Who would have guessed that science might help us become better cooks? Brine is discussed in detail in this article, as well as how it may…
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