Tips and Tricks from the Professionals
Meat
When we think of pastrami, we tend to think of the cured beef you might find on a sandwich from Katz’s in NYC. But chefs are starting to use that same curing technique on lamb, fish, and even vegetables. It’s not entirely wrong to think of pastrami as American. The classic New York …
Fresh meat on sale in some supermarkets could be up to four months old. Supermarkets are selling some meat as fresh when it may have been in storage for months, using a technique called “gassing”. Advances in technology make it possible to keep the meat looking fresh for longer, but the practice involves pumping oxygen …
If your mince meat is brown, there’s no need for concern – it’s perfectly normal. A home video complaining that old mince was hidden inside new mince and repacked for sale by Pak’nSave has sparked health concerns. The video, posted to Facebook, shows fresh packs of mince with a red layer of meat on the outside, while the interior …
Grilling the perfect burger is an art form.Flickr/Clemens v. Vogelsang Even though burgers are the quintessential staple of summer barbecues, it’s all too easy to end up with thin, charred hockey pucks instead of juicy patties that melt in your mouth. Luckily, INSIDER has the scoop on tips from professionals, ranging from Food Network stars …
12 mistakes you’re making when you’re grilling burgers Read More »
youtube.com In an interview with the Food Network, Nancy Silverton of Osteria Mozza said, “Invest in a bottle of high-quality olive oil. Just a small drizzle can really bring out the flavor of pizza, mozzarella, pasta, fish, and meat.”
youtube.com In an interview with Bon Appétit, chef Justin Smillie of Il Buco Alimentari & Vineria said, “Cooking with a cast-iron pan gives you an incomparable crust, for both vegetables and meat. To clean ours, we just douse it in oil and salt, burn it out, then wipe it clean.”
Pork is a staple food of the mountain regions of northern Italy, where it’s often said that a well butchered pig should leave ‘nothing but the oink’ behind. As a pig is typically around 30% fat, thrifty locals had to come up with a way to use and preserve this valuable source of protein, and …
Lindsay Keats Always use cold water from the tap to thaw out meat. If you’ve been leaving frozen meat and fish in the fridge to defrost overnight, you’ve been doing it all wrong, according to a Swedish food science researcher. In an interview with Science Nordic, Susanne Ekstedt from the SP Technial Research Institute of Sweden in Gothenburg, revealed the correct way to thaw …
ANY burger engineer — professional or amateur — has their rules for creating the perfect burger. Some say brioche bun, others prefer something less sweet. Mayo, barbecue and other fancy “secret” sauces, or just the classic ketchup and mustard combo. Despite our differences, there’s one thing all cheeseburger lovers agree on: it’s all about …
If you are talking about biftek hache or just plain patties of ground meat, chances are they’re made the “French” way with suet wrapping, more fat than you’ll find in a burger, sometimes eggs or finely diced onions and garlic, and cooked in broth before being finished on the grill. I don’t know either of …
Getting a good sear on pork chops can be difficult when you’re trying not to burn or overcook them, especially if they’re pretty thick. This method will let you get a flavorful sear on your pork chops without sacrificing the tenderness of the meat. If your pork chops seem to turn into hockey pucks when …
There are taste reasons for this. Freezing can rupture cell membranes, which results in tougher, dryer meat when thawed. But the main concern cited by the “don’t refreeze” mob is the increased risk of bacteria – which is true, but only if the meat has been left out at room temperature for any length of …
This one was debunked three decades ago by Harold McGee, author of On Food and Cooking : The Science and Lore of the Kitchen and the godfather of food mythbusting, but it still gets a regular airing. The idea, started in the 19th century and promoted by the likes of Escoffier, was that searing meat …
Should you prick sausages first? Why would you do such a thing? Fat is flavour, so pricking your snags will let tasty juices escape. To stop them bursting, cook over a low heat.
This is a classic Edwardian-era leftovers dish of 500g of leftover baked mutton or lamb minced with ½ small onion, ⅓ cup breadcrumbs, herbs, salt and pepper, a tablespoon of chutney and the same of leftover gravy. This is mixed together with an egg and placed in a pudding bowl, pressed, covered with baking paper, …
Sausages are a staple of many cuisines – and can contain all sorts of ingredients. One group of researchers has come up with a possible way of reducing salt – by adding a seaweed-like plant. The maxim “we’ll never know unless we try” seems to have been enthusiastically accepted by the people who make our …
The science behind pie crust and how to use it to make a better pie. [Photographs: J. Kenji Lopez-Alt] The world of pie making abounds in myth, legend, tradition, tall tales, short tales, and other manner of never-been-blind-tested theory. And while learning at your grandmother’s (or grandfather’s) knee may lead you to excellent pie crust—I’m …
This is a common Chinese cooking technique called velveting the meat. Basically, the meat is marinated in egg whites and cornstarch (other optional seasonings may be added, depending upon what flavour you wish to achieve), then refrigerated for about an hour before cooking. This helps to create a barrier between the direct heat source and …
It’s a cold night in December and John Poiarkoff, the executive chef at The Pines in Gowanus, Brooklyn, takes me outside to their large walk-in refrigerator. Inside are cases of wine and five ducks hanging from their feet. I see their black eyes, their beaks, tiny holes below their heads. Underneath is a tray to …