cutsofbeef
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‘Butterfly’ Your Meat for Quicker, More Even Cooking
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 bulbous end that…
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You Can Totally Air Fry a Frozen Steak
People love to argue about steak. It’s fun because there are so many variables to disagree over: the cut (ribeye or New York?), the prep method (marinade or salt?), the cooking method (reverse sear? Sous vide? Simple pan basting?)…the possibilities for invective are endless. Take the steak you see above—a steak that was frozen and then…