May 2008 - Posts
Wednesday, May 28, 2008 8:09 AM
If you’ve never brined a chicken breast, you won’t really believe the impact brining has on meat until you actually taste it. Brining makes meat very tender
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Tuesday, May 20, 2008 6:28 PM
Sure, you can buy bottled marinade. But there’s a reason you’re hanging out on the WC board—and it’s not just to earn a Nesticle. It’s because you like
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Wednesday, May 14, 2008 6:02 PM
The USDA uses as many as eight grades to indicate the quality of different types of meat, including beef, lamb, veal, pork and poultry. Beef and lamb grades
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Wednesday, May 07, 2008 12:26 PM
It’s regular butter…on crack. Butter is softened to room temperature to the point of being malleable—but not melted—and mixed with herbs, spices, citrus,
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