Whether it’s vegetable oil, peanut oil, butter, or pan lotion, one thing is for certain, oils and fats are an essential part of cooking. Fats and oils are found in most of the things we consume.
There’s a certain technique to tying up a bird, whether it’s a turkey, chicken, or something else, for roasting. There’s a finesse that is sometimes hard to achieve. In this article, we will teach you how to truss a whole bird for roasting or the rotisserie.
Summer is grilling season. For most people, this means pounds of meat sizzling over hot charcoal. However, if you’re more of a seafood-type person, you’d probably swap the beef for some lobster tails.
One of the largest hot button topics when discussing food, it whether or not you should buy fresh or frozen food. There are many advocates for and against freezing food, meat in particular, and it’s hard to sift through the information to decide what the best solution is.
The science of barbecue explores the way cooking happens and why as you use different grilling techniques to achieve delicious meals.
To some, autumn means that the air is cooler and the days are shorter. To many more, it means the beginning of Tailgate Season. The time of year when you spend your weekends cheering on your favorite team and enjoying the company of friends while making new ones.
In keeping with this centuries-old tradition, preparing a holiday feast tends to include a turkey. By following these tips for a perfect turkey, you will be on track to be the best host or hostess your family has ever had. How much turkey do you need per person?
While you can gauge the relative tenderness of your beef or steak by the USDA and Canadian grading system, it doesn’t guarantee a perfect meal. Each cut needs to be combined with the ideal technique for cooking said meat if you want to reach epic levels of deliciousness.
If you’re an avid griller, I mean you’re here and reading this article, so you must be right? Anyway, if you’re an avid griller, you have heard of Wagyu Steak. What you may not know is that there are a few different types of Wagyu Steak.
Generally speaking, beef is beef, a steak is a steak, especially if you follow the Canadian and American grading charts. You know that from the spine of the cow down and outward the less tender the meat can get, but that is not so in Japanese Wagyu.