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:
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.
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.
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.
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?
During 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.
Looking 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.
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.
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
"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.
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.
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.
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.
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
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.