Steak has always been my favourite protein, and I tend to favour cuts of the bone-in variety. But once the meat has been consumed and the martini has been polished off, it always seems kind of sad to toss the bone, which is too small to make an appreciable amount of broth.
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Hello, and welcome to Will It Casserole? Retro Week's answer to Will It Sous Vide? Basically, instead of making things with my immersion circulator, I took a meal and made it into a casserole.
Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.
One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.
In my humble opinion, a perfectly cooked steak is the finest meal there is. This remains true even if you're vegetarian. Sorry. Unfortunately, the "perfectly cooked" part is easier said than done, especially when it comes to thicker or oddly shaped cuts.
If your steak always comes out too tough or unevenly cooked, this infographic can help -- it provides pointers for nine popular cuts of steak, from beef rump to filet mignon.
Back in the day I used to read games magazines instead of writing for them. There was this advertisement. Don’t tell me advertising doesn’t work. Don’t tell me you’re not influenced by advertising, because goddammit this ad is like 12 years old and its emblazoned in my being like a sub-par tattoo.
I’ll never forget it.
Nothing is better than a juicy steak cooked over hot coals, but cooking a giant hunk of meat to a perfect medium rare has always seemed like a task best left to the pros. Luckily, one of those pros -- New York chef Seamus Mullen -- is willing to share his secret for cooking mammoth cuts of cow: four empty tuna cans filled with wine and garlic.
Here in Australia we love a good, juicy T-Bone, rump or sirloin -- but did you know there are many more cuts beloved in other parts of the world? From the Onglet or "Butcher's Cut" to the Flat Iron and Skirt Steak, there are tons of cuts available to match every barbecue occasion. In this guide, we look at 23 different cuts of beef in detail and explain everything you need to know about cooking the perfect steak.
If you like your burgers, kabobs, fish and steaks to be juicy on the inside and a little crispy on the outside, this trick will take your BBQ game to the next level. Chef Grant Crilly from the ChefSteps YouTube channel explains an easy way to get a great crust on any smaller cut of meat when you're cooking on a charcoal BBQ.
Cooking your steak sous-vide style will give you the most tender steak you've ever had. That tenderness, however, means less crispy, flavorful bits on the outside. Here are five simple ways to crisp up your sous-vide steaks crust before serving.
Last year on Evil Week, we counted down the top ten ways to annoy a vegan. Now it's time to piss off the carnivores. If you abstain from meat, here are ten ways to infuriate your bacon-loving buddies and defy everything they stand for.
There are a lot of interesting ways to cook up the perfect steak, but this might be one of the easiest. All it takes is a few more seconds of prep time. As an added bonus, it's especially effective for cheaper cuts of meat.
Last month, we checked out Yoder's YS640 Hardwood Pellet Cooker, a pellet fired BBQ unit that can be used for smoking, baking and grilling. If you're looking to host a different kind of BBQ over the long weekend, a pellet smoker could be the way to go. Here are a handful of recipes we tried, ranging from jalapeño poppers to succulent hanger steak.