Tagged With meat

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If you ate nothing but steak for breakfast, lunch and dinner, would you die? Get scurvy? Have terrible poops? To be honest, the science isn't totally clear on this, but we asked some experts anyway. (Spoiler: they think it's a bad idea.)

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We all need protein, but meat isn’t the only place to find it. People who swap out animal protein for plant-based alternatives often end up eating healthier diets, but there are a few things you need to know before assuming that plant protein is always healthier.

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Hot dogs are the ultimate easy crowd pleaser. They're already cooked, so you don't have to worry about poisoning anyone, and even the most picky youth can rarely resist a good dog.

"Dirty water dogs" - the ones you get from a cart that sit in a vat of salty water - may seem like a treat you can only get on the streets of big US cities but, with an immersion circulator, you can get very close to the real thing at home.

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As someone who lives in a tiny studio apartment, I don't get to do a lot of grilling, smoking, or any other outdoor cooking. This makes me very sad, because I do love smoked and grilled meats. (Grilled vegetables are also fantastic, but we're not talking about those right now.) Fortunately, a sous vide setup - which I happen to have! - can help you come close to the texture and flavour you get from low and slow smoking.

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Usually, when I think of blueberries, I think of muffins, pie and Blueberry Morning - a cereal I was obsessed with from ages nine through 12. These are all good things, but I urge you to reconsider the blueberry, and smother steaks, chops and wild game with this juicy, surprisingly balanced pan sauce.

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No matter what your local Grilling Enthusiast Bro says, marinade mixology ain't rocket science. At a bare minimum, all you need is a good bit of salt, probably some fat, and a smidgen of acid for basic flavour enhancement and tenderising action. Sweet, spicy and/or funky elements are optional, but never unwelcome.

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Pre-cooked spiral cut hams -- also known as "city hams" -- were always my favourite part of Easter. Since there is no danger of undercooking, we're free to focus flavour. Heating and serving may seem simple enough, but you can overdo it in the oven. This leads to a dry, chewy pork product, and nobody wants that. Easter may be over - but how can you make your pre-cooked ham taste better?

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As a meat-eating human, I always try to eat as much of any given animal as I can, even if that means removing its face from its skull. As such, I'm a big fan of offal-centric applications, particularly the surprisingly cheap and easily-executed chicken liver mousse.

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I am an absolute fool for a good charcuterie board, and enjoy all of their offerings, from the super-hard salumi to the spreadable and whipped liver mousse. But there is something special about a terrine which, at its best, is a harmonious amalgamation of flavours, textures and (of course) meats.

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Chicken breasts don't have a particularly strong personality, but they're a very amicable protein. No matter what flavour profile you're going for, you can depend on the chicken breast to provide the perfect protein canvas without distracting from or clashing with bolder, more pronounced flavours. Structurally, they take very well to stuffing, making them the perfect vehicle for almost any filling you can dream up.

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Smoked barbecue meat tastes heavenly - especially on a cool summer evening. There are several types of smoker on the market and they all have their pros and cons. This infographic from Tasty Meat lays out all the mouth-watering essentials.