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As you are well aware, the safety of how we prepare food is paramount to your health. Handing food and food safety should always be a consideration when cooking.
Learning about the culinary world in a scientific way; the how and the why of the way we prepare and cook food through the science of BBQ is a fascinating journey. This article is all about how to successfully build an umami bomb, creating umami synergy in the foods you prepare.
When you are cooking any meal, adding a splash of wine, beer, or spirits like whiskey can deepen the flavor and bring out the bouquet of the food. But what form of alcohol should you use? The booze that you choose depends on the effect you are going for.
A wonder for the whole house may be lounging in your pantry. Do you have a box or tin of baking soda? It has many uses, from making your baked goods light and fluffy faster than using fermentation-raising techniques to cleaning and deodorizing. The uses of baking soda are many and varied.
Ingredients have power over the way your meal tastes. The quality of not only the base components but the tools, like your beautiful Napoleon BBQ, will have a direct impact on the final product. This is where adding alcohol to the lineup of your ingredients comes into play.
You’ve heard the term brining. While not terribly complicated when you consider the basic steps, using the brine technique before cooking your meals does come with inherent drawbacks. Is there a better way to achieve the amazing results of brining with less effort?
Besides barbecue, cheese is possibly one of the best things that you can eat on the planet. There are so many varieties and flavor profiles that the combinations of food, drink, and cheese pairings are nearly infinite. The question is, how do you pair cheese with meat, especially barbecue?
While bumbling around the internet looking at recipes one day, I came across a secret. The secret to the crispiest skin on poultry. The secret to tender meat. The secret to how baking works. What is the secret you ask? Baking powder.
Pork is a staple in many households, but is often met with groans of dismay. Why is that you may ask? Pork has a tendency to be overcooked, left dry, and flavorless, and not even the thickest dousing of sauces will save that leathery mess on your plate.
The Science of Barbecue is about so much more than just flame and smoke. Food is an integral part of the barbecue and a gill-centric lifestyle. And what food is more amazing than cheese?
It’s the middle of winter and there is no end in sight to the drifts of snow and freezing temperatures. While others are still sticking it out with their new years resolutions, I am warming myself with comfort food (in moderation).
Thanks to the generosity of The Meatery, I had the pleasure of sampling three different kinds of wagyu beef.
While it is generally accepted that going against the grain is to cause one hardship or difficulty, you actually want to go against the grain when you cut meat to serve it.
My younger self would be astounded by the results as a whole roast chicken was placed on the table for dinner. It seemed a magical thing, some unachievable goal.
Barbecuing and grilling is easy and fun. It adds incredible flavor and dimension to the foods you love to eat. Red and white meats like beef and chicken are relatively easy to cook, they are hearty and thick. But, how do you barbecue something as delicate as fish?
The scent and flavor that comes to mind when people mention barbecue is that smoky, tangy, sweet, and sticky BBQ sauce. It is the essential flavor enhancer for most of the food that you pull off the grill. But do you know how to use sauce straight from the bottle?
With the cost of food today, planning and cooking on a budget just seems like a wise choice. But how do you cook on a budget? By planning, organizing, and using great food hacks, you can easily cut down on your grocery costs while still eating like a king or a queen.
Burgers, one of the first foods that come to mind when you’re thinking barbecue. This, the Ultimate Burger Guide, will teach you how to make and barbecue the best burgers ever. No dry patties here.
Marinades are a great way to change up a meal, taking it from the same old – same old to a new level of flavor. Explore the flavors of other places from your own home by using unique marinades that capture the essence of a regional dish.
Steak is the ultimate food for the barbecue, right? There’s nothing like a freshly grilled steak sliding onto your plate still sizzling and smelling succulent.
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 nothing worse than accidentally overcooking your meal. You must be thinking “It’s Overcooked. Now What?” Like the saying, you can’t un-ring a bell, you cannot un-cook food.
We’ve discussed different cuts and how to cook both pork and beef. There are so many different ways to divide these two types of meat. Poultry, including chicken, turkey, duck, and even goose and Cornish hens, are a lot less complicated.
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