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Jul 15, 2020

This Is the Best Way to Salt Your Food

Salt of the earth. Worth his salt. Take it with a grain of salt...

It doesn't take much digging into English idioms to recognize a pattern here: salt is valuable. As an essential mineral? Sure. As a time-honored method of food preservation? Yep. But most importantly? It makes your food tasty. I quote Michael Ruhlman in The Elements of Cooking, distilling a conversation with award-winning chef Thomas Keller: "It is true not just for cooks in professional kitchens, but for all cooks in all kitchens, everywhere: learning to salt food properly is the most important skill you can possess." It doesn't get any more definitive than that. 

The pursuit of properly seasoned food calls for action beyond just salting at the table. See, in my home, salt shakers are mostly for 1) decoration and 2) the occasional ear of corn in July. The reason is that my wife and I salt our food while cooking it. We caution guests to taste their food before they reach for the shaker because if they try to season it at the table, it'll taste oversalted.

In fact, when we're cooking, we actually dispense with a shaker entirely... and by the way, forget about the 1/4 teaspoon measure. We use an even simpler set of fundamental tools:

 

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Mar 29, 2017

Essential Skills: How to Cook the Best Steak of Your Life

Here's the thing about beef: it's expensive. And it should be; it's a part of a huge, expensive-to-raise animal. So, when you've invested in a high-quality piece of meat, especially a nice thick one, you don't want to screw it up. This recipe is the only way I cook it, partially because it's so darned easy, but mostly because it's the best steak I've ever tasted. Here's how to do it. 

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Aug 17, 2016

Meat 101: Why You Should Cut Your Steak Against the Grain

Steak Slices

It turns out, we may have been slicing up that steak wrong all these years. Here's a case for switching it up and getting a better experience out of your meal.   

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Aug 12, 2015

The Best Steak Grilling Trick You Haven't Heard Of

created at: 08/12/2015

Food writer Sherry Rujikarn calls this technique for getting tender, well-seasoned meat "the best steak grilling trick you haven't heard of." It's simple, takes about twenty extra seconds, and looks to be pretty promising.   

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Jul 27, 2015

How to: Turn Old Butter Knives into a Set of High-Quality Steak Knives

created at: 07/27/2015

In case you've never looked into it, a set of steak knives is, like, super expensive. Even a reasonably priced, high-quality set, like these six rosewood-handled knives from Victorinox, will set you back $130. Which, to be fair, works out to about $22 a piece, but, c'mon, if you were gonna spend $130 on some knives, would you really want to get a speciality tool you'll only you five or six times a year when you cook up some serious protein for guests?   

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May 29, 2015

My Big Kitchen Upgrade: Two Mouth-Watering Recipes for You To Try

Steak with Wasabi Cream SauceDuring the last few weeks, I've been hard at work remodeling our kitchen with some simple DIY upgrades, and brand new pro-grade appliances from Frigidaire Professional. Now that I've worked up an appetite, my wife and I put our heads together and came up with two delicious recipes to test out on our new equipment. Read on for the full recipes, and some palette pleasing food photos.

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Apr 14, 2015

Weekend Recipe: Homemade New York Steak Poutine

Steak PoutineLooking for something to make this Friday (or Tuesday) night special? If you haven't experienced the delectable goodness that is steak poutine, stop everything and make it happen. This rich appetizer is the perfect finger food to get the party started.  

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Apr 07, 2015

10 Stellar DIY Steak Rubs (Beyond The Salt and Pepper)

It's never too early to look toward some summer grilling or some savory cast iron skill-ing. For those of you who love steak as passionately as I do, here are 10 unique steak rubs you can apply to up your steak game. They don't even require instructions - just proportions and marinating.   

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Jan 28, 2015

Blow My Mindsday: January 28, 2015

Each Wednesday, I post some of my favorite can't-miss links, images, and otherwise mindblowing goodies from across the web.


Apparently, video game addiction is a very serious problem, and it's destroying people's lives. 

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Jul 31, 2014

Grilling a Steak over 2100°F Flowing Lava

They say the key to a great steak is a great crust. And the key to a great crust is lots of high, direct heat. And the key to lots of high, direct heat? A stream of flowing lava, of course.   

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Jun 10, 2014

This Video Will Teach You Everything You Needed to Know About Steak Cuts

created at: 06/10/2014

With grilling season in full swing, it's time to head to the butcher shop, see what looks awesome, and build those fires. And while the flavor and luxury of beef is relatively straightforward, buying the right cut for grilling, and cooking it to perfection actually isn't. Steak is expensive, and anyone who's tried to cook a too-thin cut or one with too much connective tissue only to cut into a dry, chewy mess can tell you: you gotta know what you're doing, which means knowing what you're buying. 

This video from NYC butcher extraordinaire Pat LaFrieda "explains every "steak" you'll likely see, where they come from, what they look like, and

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Jun 17, 2013

Grilling Mythbusters: 7 Lies You've Been Told about Cooking Steak

"Sear the meat to lock in the juices." "Only flip your steak one time." And so goes a list of steak-cooking commandments... And, as you might guess, a whole bunch of them are just wrong.   

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Jan 28, 2013

Is It Possible to Dry Age a Steak at Home? And Will It Taste Better?

If you've ever forked up the dinero for a great steak at a high-quality steakhouse, and noted how much better it tastes than the ones you whip up on your own backyard grill, you're probably right. And it's not cause they're all that much better at cooking it than you are. It's because they likely started with another piece of beef altogether: a dry-aged steak.   

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Sep 05, 2012

How to: Make a Super Mega "Rocket Grill" from Off-The-Shelf Parts

created at: 09/05/2012

A rocket grill, you say? I'm intrigued.

Turns out, a rocket grill is "super mega" way of describing an crazy efficient charcoal grill, which uses a tiny amount of fuel to create searingly high temperatures that mimic commercial wood burning fires, upwards of 800°F, perfect for pizza, steaks, and shellfish.  

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May 24, 2012

Meat Researchers Discover a New Steak Cut, Seek to Patent It

created at: 05/24/2012

A collection of "meat specialists" have discovered the first new cut of steak from the beef carcass in years. It may also be the last possible new steak, ever.

Dubbed the "Vegas Strip Steak," it was "deveioped" by meat expert Tony Mata and reseachers at Oklahoma State University. The cut is hidden inside the animal in part commonly ground for hamburger, and the team has sought a patent to protect their work.

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Apr 17, 2012

A Guide to "Alternative" Steak Cuts: Better Flavor, Less Expensive

Everyone knows that a properly cooked steak from the rib and loin - the porterhouse, the strip, the T-bone, the ribeye, the tenderloin - is something worth savoring. And everybody also knows that these cuts can be expensive, especially the overpriced & flavor-lacking filet.

But for years, butchers have known of "secret" tastier cuts hidden inside the legs of the animal - the chuck and the round - that have much more beefy flavor, but are

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Dec 08, 2011

How to: Dry Age Steak at Home

created at: 12/08/2011

If you've ever had an expertly cooked, dry-aged steak at a restaurant, you can certainly tell the difference between that experience and those you can buy at the grocery store and cook at home. Dry aging removes up to 25% of the water, leaving behind all the flavorful compounds and concentrating the beef-y flavor.

Turns out, you can apply the same that steak houses use, at home, turning your supermarket cut into a thing of wonder.  

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