Tips and Tricks from the Professionals
Grilling
Nancy Silverton, Jon & Vinny, David Chang and More Showbiz Chefs Reveal Pro Tips for Grilling Almost Anything Curtis Stone Assorted Meats JUSTIN COIT Tip Buy the right meat for your grill, says the owner of Hollywood butcher shop Gwen. “If you have a Big Green Egg or good kettle grill, something that cooks slow and …
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 burgersRead More »
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 …
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 …
“Home cooks make three big mistakes when it comes to barbecue. One is poking and thus piercing the meat; two is checking on it too often and thus letting moisture out; and three, cutting it too soon — then you leave all the juices on the cutting board and not in the meat.” Hugh Mangum, …
”Grilling is one of the oldest cooking techniques,” Adria says. He is a huge advocate of using old-fashioned charcoal barbecues, such as the Weber, and suggests you try it at some stage. ”It is very important to use a good-quality coal, so that the food you cook acquires the pleasant fragrance of charcoal. The best …
This is thanks to a protein called myoglobin, which also is what makes the raw red meat look red, not blood, as many people think. Myoglobin is a protein that stores oxygen in muscle cells, very similar to its cousin, hemoglobin, which stores oxygen in red blood cells. This oxygen store is necessary for muscles which …
Cooking instructor and author of Planet Barbecue Steven Raichlen knows a thing or two about grilling a steak, and today he’s debunking a few grilling myths that’ll help make your weekend barbecue that much better. Planet Barbecue! Amazon.com: $18.32 Buy now M5 readers bought this The perfect steak is one of the “high holies” of …
When you grill, pull your steaks out of the refrigerator one hour ahead of time so they can come to room temperature.Geoffrey Zakarian – The Lambs Club and The National, New York City
