You Need to Season Your Fake Meat
When it comes to meat substitutes like those made by Beyond Meat and Impossible Foods, I’ve noticed people a tendency to think of them as packaged, complete products, like frozen pizza rolls or chicken nuggets. Just cook, eat, et voila, not even the most discerning meat eater can tell they are eating—gasp—an imposter!That’s a two-pronged…
You Already Have What You Need to Slice Meat Extra Thin
Meat isn’t always the easiest thing to slice. It’s made up of soft muscle fibers and a good deal of slippery fat, and sometimes liquids seep out onto the cutting board. All of this can make fine cuts difficult, or even a little dangerous. Luckily for us, and our delicate hands, there’s a safe way…
Turn Your Overcooked Steak Into Something Better
Steak ain’t cheap. For me, it’s a splurge purchase, even when I buy the budget cuts. These high-end proteins are a treat, which is why you’re struck with a special kind of anguish when you overcook the stuff. Once steak gets to the rubbery stage, chewing it becomes a chore, and much of that sought…
For a Better Ribeye, Combine Sous-Vide and Smoke
One of my favorite niche insults is, “He’s the kind of guy who always orders his steak rare, no matter the cut.” (This type of guy also considers vermouth a sign of weakness, but that’s a different discussion.) There’s nothing wrong with having a preference, and a rare steak can be a beautiful thing. But…
The Kinds of Bones Unsafe for Dogs
Never give your dog chicken bones. If you have a pup, you’ve probably heard that advice. But what about bones from steak or other kinds of meat? And if you’ve heard that you shouldn’t give dogs any bones, you might be wondering why pet stores and butchers sell dog bones at all.Cooked bones are never…
If You Ever Cook Steak or Bacon in a Pan, You’ll...
You might not know if from the pristine stovetop but there's a ribeye steak sizzling away in there. David Watsky/CNETI know I said I'd never again cook bacon in a frying pan, since making it an oven -- particularly a countertop oven -- is easier and cleaner and takes roughly the same amount of time. But if…
Save the Fatty Bits From Your Steak and Make ‘Lazy Tallow’
Last week, I had dinner with my podcast producer at Clyde’s Prime Rib, located here in Portland, Ore. Every time I go to that fine establishment, I come away with something to write about. Last time, it was their horseradish blue cheese dressing; this time, it’s leftover beef fat.I am not someone who shies away…
‘Butterfly’ Your Meat for Quicker, More Even Cooking
Photo: Nataliia Maksymenko (Shutterstock)Meats are muscles. On account of this, they’re not perfectly symmetrical bricks. Different cuts can be tear-dropped, conical, or otherwise shaped asymmetrically with a thick and thin side. But, alas, uneven shapes lead to uneven cooking. The thinner end of a chicken breast can come to temperature relatively quickly compared to the…
Always Keep a Dried Out Steak in Your Fridge
Photo: Claire LowerAbout a month ago I found a two-for-one deal on tri-tip steaks, and I bought a whole bunch. Having recently read an article claiming one can dry age steaks by simply leaving them in the refrigerator for an extended period of time, I decided to try it out. Things didn’t go exactly as…
8 Ways to Give Your Valentine the Gift of Meat
Photo: Claire LowerI can’t decorate a cake to save my dumb little life, but even I can arrange a visually pleasing box of meat and cheese. To make your own heartcuterie, buy a box of chocolates, eat the chocolates, then fill the little divots with prosciutto roses, salami slices, cheese, nuts, olives, and whatever else…
