I am planning to use lemongrass to make as a marinade with cut up chicken to grill. Are you supposed to use the whole stalk or just the white bottom part? And when you use a food processor, do you puree it fine or make it coarse? Any ideas would be helpful! Thanks.
I remember eating this back in the day when I was busing tables at a chinese restaurant. The cooks would make this for dinner for the rest of the staff. What's the best oil to use(canola, peanut, etc?) for the final sauce on the chicken? And any recipes out there??
Whoever is watching the Pacquiao vs Mosley fight tonight, tell us what you are making or eating? My cousin is making pancit and lumpia eggrolls. Can't wait.
What to do with prime rib leftovers? Any ideas??
I am cooking a prime rib(4 bones) for Christmas Eve. I want to cook it like the article from last year cuz I hate overcooked prime rib. Will pre salting it a day in advance make it taste better? And if so, do I keep it uncovered in the fridge? Advice would be appreciated.
My first Chimichurri sauce was a real revelation. I made it on a whim to go with a flank steak, but was unprepared for just how well this Argentinian parsley-based sauce complements beef. Since then, I've been making it with some regularity, and bringing this Chimichurri enlightenment to others.
Ultra-thick, Flintstone-sized double-cut bone-in big-enough-to-serve-two-fully-grown-Thundercats ribeye steaks (commonly referred to as "Cowboy Chops") require a bit of extra care when cooking. Their thick size makes them all too easy to end up with a burnt exterior and cold, raw middle. But here are some grilling tips to maximize that medium-rare center—you want to see pink from edge to edge—while still getting a nicely charred crust.