cooking-how-to-meat

The Hungry Fans Game Day Cookbook is divided up into starters, light meals, sandwiches, main dishes (including BBQ) and deserts. If tasting this little summary wets your appetite, I suggest you go get the whole enchilada. This cookbook is a hundred real treats to have!
Want restaurant-quality braised short ribs and super gourmet demi-glace sauce too? Of course you do.
We start to crave a big, juicy hunk of meat in the dead of winter.
We know which cuts we like and how to cook them, but what part of the animal are they?
Are you ready for your July Fourth parties? Will there be hot dogs? This is America, of course there will be hot dogs! We'd
Marinating and adding spice rubs to fish and meat before it hits the grill can add some serious flavor to your food, but
When you think of grilling, one of the first foods that come to mind for many people is steak -- a thick, juicy one, ready
Crafting a classic burger is simple, right? But that doesn't mean it's easy. We've had too many dried-out discs of near-jerky
Beef flank steak has a lot of flavor, but it's a very fibrous piece of meat and can be tough if not sliced correctly. Chef
In this braise, we're braising a shoulder blade that we have trimmed and tied. Bottom round would be another great selection
And there you have the proper way to trim and tie a roast. The cut of meat we've chosen today is known as a zero-by-one beef
To tie the roast, first roll it up by tucking the flaps in as you roll it up like a jelly roll, then tie it at even intervals
For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education
Whether you roast chickens at home, or you bring them back cooked from the rotisserie section of the supermarket or grocery
So here's a beautiful fried chicken cutlet. Waving my hand above the pan of oil I can feel the heat, and really this is kind
The cut of meat we've chosen today is a beef strip loin. This is a very common restaurant cut, easily purchased at any grocery
When you keep adding the liquid and allowing the sauce to return to the simmer, eventually the starch and the liquid come
The most reliable method for determining turkey doneness is temperature. You want the meat at the thickest part of the bird