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Entries tagged with 'meats'

Cured Meats Rule at Cask and Larder in Winter Park, Florida

J. Kenji López-Alt 9 comments

The DIY charcuterie movement has finally reached country-wide levels of pervasiveness, which is a good and a bad thing. In the wrong hands, house-made charcuterie is a step down from store-bought options (the number of times I've had improperly emulsified sausages or poorly cured hams far exceeds the number of excellent ones I've had), and potential dangerous. In the right hands, the interplay of meat, salt, and time can be a truly revelatory eating experience. Chef de Cuisine Dennis Bernard of Cask and Larder in Winter Park, Florida, has the right hands, along with the brains and humility to know when to use them. More

Seriously Asian: Red-Braising with Chili Bean Paste

Seriously Asian Chichi Wang 6 comments

Red-braising for the Sichuanese is not soy-sauce based but rather, relies on chili bean paste as the main flavoring agent. The bean used in the paste is labeled as "broad bean" on the jars, but we know it better as the fava bean. More

Video: Behind the Scenes at Lorentz Meats, a Processing Plant in Minnesota

Daniel Klein 2 comments

Lorentz Meats in Cannon Falls, Minnesota, is on the small side, but it's growing. The small-is-beautiful types think Lorentz is getting too big, but the company is touted as one of the most efficient, clean, and successful processing plants in Minnesota, and widely used by small farms. I visited the plant last year. Not wanting to delve too deep into the politics of meat processing, my approach was more focused on the actual butchering process. This episode is more of an informative music video. More

Enter Fleisher's Best Meat T-Shirt Idea Contest

Erin Zimmer Closed

We're joining forces with Fleisher's Meats again to help them choose the latest tagline for their ever-growing collection of meat-themed shirts. The winner will be awarded a $100 gift certificate to Fleisher's Meats and, of course, a t-shirt. To enter to win, just leave your best tagline as a comment here. Fleisher's is looking for sassy, salacious, political, and funny—so hit us with your best shot. More

Labor Day Quiz: How Much Do You Know About Grilling Meats?

Sarah Kuo 29 comments

With Labor Day weekend ahead, gazillions of grills around the nation will undoubtedly be fired up for an all-out meat fest. But before we gorge on various cow, chicken, and other grillable meat parts (sorry, this quiz is NSFVegetarians), let's see how well you know your way around the 'cue? Take the quiz! » More

How to Pan-Baste

How To Sue Veed 5 comments

Crispy-skinned, pan-seared, or crusted of any kind—when a menu description brings to mind a deeply browned, so-crispy-it's-noisy piece of skin or seared meat, chances are I'm ordering it. It's that crunch, and the hopefully juicy, soft flesh that lies beneath it (vegetarians: substitute fried potatoes in your fantasy), is a large part of why I eat out in the first place. The chefs behind those perfect proteins don't have a magic wand or a secret ingredient. So what is the key to this seductive outer crust? Pan-basting. More

Video: Julie Powell on Butchery and Marriage

Erin Zimmer 3 comments

When Julie Powell, the Julie part of Julie & Julia, was reaching a rough patch of her marriage, she turned to butchery. What better way to vent all that aggressive marital tension than through hacking animal carcasses, right? Her book Cleaving came out last week and in this video, she talks about all the relationship metaphors—the cutting, the cleaving, the hurting—while butterflying a leg of lamb (compliments of rockstar Brooklyn butcher Tom Mylan of The Meat Hook). "I put [butchery] in the same class, this is going to sound strange, as say, knitting or gardening. There's something rote about it and yet it engages your mind and creativity, and it focuses on you," says Powell. Watch the video, after... More

The Food Lab: The Importance of Resting Meat

The Food Lab J. Kenji López-Alt 51 comments

This week at The Food Lab, we explore the importance of resting meat. You mean I have to wait before sawing into that perfectly charred ribeye? Unfortunately, yes. Asides from over or under-cooking and seasoning issues, not resting meat is probably the carnivore's biggest blunder of all. More

Pan-Seared Steaks with Red Wine Pan Sauce

Serious Eats J. Kenji López-Alt 3 comments

Note: Want to know why it's important to rest your steak? Check it out here.... More

Street Food Profiles: Roli Roti in Northern California

Erin Zimmer 6 comments

[Flickr: Gary Soup] Name: Roli Roti Vendor-rotisseur: Thomas Odermatt Twitter: @RoliRoti Location and hours? 27 farmers' markets in Northern California (check out the schedule here) from San Jose to Sausalito to Davis. [Flickr: mercedesfromtheeighties] What's on the menu? Gourmet rotisserie meats such as free-range chickens, heritage pork (made into porchetta sandwiches), and lamb. How long have you been street fooding? RoliRoti started in 2002, but Thomas has been grilling meats for much longer. It all started back in his family's butcher shop in the Swiss Alps where his father Otto taught him the secrets of beautifully grilled rotisserie meats. When he arrived in Berkeley, California, Thomas was taken with the local gourmet food movement but found that the typical... More

Meat Master Can Tell Cow's Age, Gender, and Breed After One Bite

Robyn Lee 15 comments

[Photograph: Robyn Lee] Lauren Vernet of the University of Bristol is known for having a "perfect palate for tasting meat." In this feature at The Independent, Kate Hilpern does a steak tasting with Vernet to learn about their different flavors (mushroom, malt, sour milk, and more) while getting Vernet's insight on how maturation period, breed, sex, and feed affect the flavor of beef. What's the best kind of beef? Vernet says it's based on individual preference: "Provided it's good-quality well-reared beef, you can't (as some butchers and chefs do) say one type is categorically better than another." He does say that a good steak should give three to four chews per mouthful: "You chew beef at the back of... More

Seriously Italian: Speck from Alto Adige

Gina DePalma 12 comments

Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away, Gina! Alto Adige is Italy’s northern-most province, anchored by the cosmopolitan city of Bolzano, sharing a long border and a powerful cultural connection with neighboring Austria. Also known as Südtirol, or South Tyrol, the land fluctuated between Austrian and Italian control at the turn of the last century, finally becoming part of Italy after World War I. Speck is the most treasured food product of the Südtirol, a distinctly flavored, smoked, cured ham that represents well the character of Alto... More

Bklyn Larder: Great Artisanal Market and Deli from the Franny's Pizzeria Owners

New York Erin Zimmer 2 comments

Bklyn Larder opened this week—they didn't have a really good answer on why they hate certain letters—by the owners of Franny's pizzeria down the block, Francine Stephens and her chef-husband Andrew Feinberg. It's pretty small. Just a deli with... More

Grilling: Pork Loin with Apple-Cranberry Filling

Serious Eats Joshua Bousel 5 comments

Ever since this summer, I've been on a kick of rolling up my meat roasts with fillings. This method packs flavor throughout the entire roast, instantly creates a cool presentation, and is just fun to make. While browsing Cook's Illustrated... More

Jersey Dispatch: Piccolo´s Gastronomia Italiana

New York BrianYarvin 1 comment

While almost every other Italian store in the state has converted (with varying degrees of success) to a deli or takeout shop, Franco Piccolo has kept his place focused on what actual Italians actually need to make the food of their homeland. More

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