by Plumstead | Aug 12, 2012 | cooking, How To, meat, recipes, Sauces
Not everyone has a supply of any kind of fresh broth or stock hanging around in his or her refrigerator—not even professional chefs. I simplify many of my recipes for the home chef by recommending either prepared broths or stocks or, preferably, using concentrated...
by Plumstead | Aug 12, 2012 | Garlic, Kitchen Tools, meat, recipes, Sauces
This sauce has all of the components that I look for in a recipe: It’s simple, quick-to-make, flexible and delicious…especially on grilled steak. I recommend refrigerating this sauce for an hour or so before serving it. This allows all of the fresh ingredients...
by Plumstead | Jul 30, 2012 | cooking, grilling, How To, meat
Meat is muscle tissue. This muscle tissue is divided into “groups”. On a cow, each group of muscle tissue yields a particular section or “cut” of meat. A steak is a cut from these sections; either on its own or as the end product of being cut from a section of...
by Plumstead | Jul 30, 2012 | cooking, fire, grilling, How To, meat
I have a few rules of thumb with regard to steaks that I cook on the grill. If you’re an experienced griller, you probably follow most of them already. If you’re not, listen up and maybe you’ll learn something to improve your burgeoning skills. Tip #1: Use...
by Plumstead | Jul 22, 2012 | Fish & Shellfish, How To, life, recipes
I was a Cub Scout for a brief period in my childhood. I was a complete failure at it. My lack of success in this noble organization stemmed from both an early burgeoning of rebelliousness and a sense that I had been gypped. I felt gypped because I thought I was...
