For high-risk foods to remain safe for consumption, cold holding is a crucial process in any restaurant. Pathogens can quickly multiply in the temperature danger zone for food, spoiling food within the first two hours. A comprehensive article on food internal temperature. How to measure food’s internal temperature, why it’s crucial, how to calibrate a … Read more
Anyone who cooks beef eventually wonders where the major cuts on the cow originate. The locations of popular beef cuts like chuck, rib, loin, and brisket are illustrated in this practical guide. Additionally, you’ll learn which cuts are thought to be the best and the most dependable methods of cooking each one. Simply put, ground … Read more
This tender sous vide beef tenderloin is the ideal culinary adventure whether you’re cooking for a special occasion during the holiday season or just want to try your hand at precision cooking with little effort. Ingredients for 6 1 beef tenderloin, 3-4 pounds. Tied/trussed (optional) Kosher Salt Fresh cracked pepper Rosemary Thyme 3 cloves garlic, … Read more
Ground beef produces a lot of grease regardless of how you prepare it. A lot of recipes that call for browned hamburger suggest draining some of the fat before adding other ingredients. We’ve provided you with some advice on what to do with that fat afterwards. How Should You Dispose of Hamburger Grease? Let the … Read more
Richly flavored and tender, this picada slow cooker recipe will quickly turn into one of your favorite weeknight meals. Its so easy to make and is completely hands-off!. What is Carne Picada? In English, carne picada can mean “minced” or “ground” meat, but what I discovered at the market and what you’ll probably find is … Read more
What distinguishes the point cut of a beef brisket from the flat cut? First, let’s talk about what brisket is. The cow’s brisket is the chest muscle found close to the front legs. The cow’s chest muscle receives a good workout as it stands and moves around, making the meat tough but extremely flavorful. Because … Read more
In 2005, watching food competitions on television was still a fairly calm and enjoyable activity. Things were relatively calm, save for the potential for something to burn, a chef getting hurt, or running out of time. It was the kind of television that the whole family could watch. So it goes without saying that Gordon … Read more
My beef tips are ridiculously tender and simple to make in your slow cooker or instant pot with mushroom gravy, as always, with NO canned soups. Over rice, egg noodles, mashed potatoes, cauliflower mash, or other grains, serve beef tips! Before it gets to be a thousand degrees in Texas and all I want is … Read more
Anyone who cooks beef eventually wonders where the major cuts on the cow originate. The locations of popular beef cuts like chuck, rib, loin, and brisket are illustrated in this practical guide. Additionally, you’ll learn which cuts are thought to be the best and the most dependable methods of cooking each one. Roast beef refers … Read more
Beef tenderloin is a flavorful, flavorful, incredibly tender, and incredibly juicy cut of beef. Many people’s go-to beef cut is the perfect beef tenderloin roast. And our preferred method for cooking beef tenderloin in the oven is with butter! How to Bake Beef Tenderloin in the Oven Beef tenderloin Roasting rack Shallow roasting pan or … Read more