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Aug 7, 2023 · Description: Cooking meat in boiling or nearly boiling liquids. Best For: Making broths or dishes like corned beef. Tip: For a clearer broth, start the meat in cold water and bring to a boil. 8. Smoking: Description: Using wood chips or pellets to infuse meat with a smoky flavor during cooking. Best For: Ribs, brisket, and fish. Tip: Patience ...
Oct 8, 2020 · Use a nicely marbled cut of steak if you can get it. If possible, delay this assignment for a night (or wait until the weekend) and season your steak 24 hours ahead. If not, season just before cooking. Let the pan get properly hot, and then sear it on both sides, and cook it to your desired doneness.
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Aug 24, 2021 · Depending on your preference, for a 2-cm thick steak, to cook to: blue, 1 min per side; rare, 1½ mins per side; medium-rare, 2 mins per side; medium, about 2¼ mins per side; well-done, about 4-5 mins per side. Let it rest on a board or warm plate for about 10 mins. Right before serving, quickly flash in a hot pan for 30 seconds.
Feb 13, 2018 · Tough Cuts. It’s best to cook these cuts (blade, brisket, short rib) slowly, by stewing or braising them, in order to add moisture and break down the tough proteins. With game meat, like elk or ...
- Make Sure to Have A Good Tenderizer
- Boning Knife
- Whetstone For Keeping Your Knives Sharp
- Cast Iron Pan
- Meat Thermometer
- Don’T Start Cooking Unprepared
The most common preparatory step when it comes to meat is to make sure that it is properly tenderized to prevent it from becoming overly chewy. Tenderizers come in all shapes, sizes, and varieties, making it something you can explore to find the proper technique for your cooking. A few of the more popular methods include:
Depending on which cut of meat you purchase, you may have an overabundance of bone. When you want to separate the bone from the meat, you will need a boning knife to get the job done. Whether you want to filet a piece of beef, lamb, fish, pork, or poultry—a boning knife is the tool that you will need to get the job done.
Your knives will wear down gradually over time—there is no way around it; but the duller they become, the more difficult it will be to cut through meat properly. Cutting through a cut of steak with a dull knife will rip and tear the meat apart and significantly damage it, leaving it unsuitable for consumption. It is far more economical to have a wh...
When you are cooking your meat, you are going to need a lot of heat. Cast iron pans can withstand the amount of heat the cooking steak calls for, while giving your cut of meat a good sear at the same time. The advantages of using cast iron also extend to the distribution of heat across the pan; there will not be any part that is any more or less co...
One of the most important tools for preparing meat, a meat thermometer is necessary to guarantee the safety of the food that you’re cooking. You cannot possibly know the internal temperature of the meat by touch, and the only reliable way to check if meat is cooked all the way through is to cut it open. While that is an acceptable way of checking, ...
Cooking doesn’t necessarily require you to have the right tools for the job, but those tools do make the process much easier on yourself. Whether you need to tenderize some beef, check the internal temperature before declaring a steak done, or having the right knives—these tools can make your meat turn out better than it has before. Invest in the r...
Apr 16, 2021 · Bake-baking is definitely the easiest method. Fish is supposed to be cooked to 145 degrees F, and a rule of thumb for cooking it is to follow the 10 minute rule in the oven is 10 minutes per 1 inch thickness at 400-450 degrees. Flip halfway through the cooking time. Thicker filets will take longer.
May 29, 2016 · Most cooking is the process of hot air warming the outside of the food, and the outside of the food warming the inside. When meat comes out of the oven/grill/smoker, the heat contained on the outside of the meat continues to warm the meat further in, so the temp in the center continues to rise. This is called carryover cooking.
