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Temporada 2017
Fecha de emisión
Oct 07, 2017
This is the best-tasting steak I have ever been able to produce in my in-door home kitchen with normal, grocery-store beef. It's a ribeye, roasted in the pan with butter and garlic, and
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This is the best-tasting steak I have ever been able to produce in my in-door home kitchen with normal, grocery-store beef. It's a ribeye, roasted in the pan with butter and garlic, and then sliced and tossed with a peppery board dressing. My method keeps all of the gross sinew and big hunks of un-rendered fat typical of a ribeye from ever arriving at the table. And, in one of my more unorthodox techniques, I keep the rested, sliced steak from going cold by serving it on a microwaved plate. I'm not a professional cook, just a monkey with a camera, but I am damn proud of this recipe and I think it'll probably work well for you. Let me know how it goes if you try it.
Fecha de emisión
Oct 09, 2017
This technique solves the problem inherent to roasting a whole chicken, where the breast is perfectly done but the dark meat is underdone or the dark meat is perfect but the breast is
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This technique solves the problem inherent to roasting a whole chicken, where the breast is perfectly done but the dark meat is underdone or the dark meat is perfect but the breast is over-cooked. By scoring the legs and cooking the chicken in a pan on the stovetop for 10 minutes before moving it to the oven, I give the dark meat a significant head start so that it is falling apart like barbecue by the time the breast meat has just barely cooked through. I'm not a professional cook, just a monkey with a camera, but I really think this technique works. Let me know how it does for you.
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