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 9, 2012 | fire, grilling, How To, meat
Whether you’re using an outdoor gas grill or a charcoal grill to cook your steaks, chops or chicken it isn’t really “barbecuing”. It’s grilling. Grilling is fast cooking at a high temperature. Barbecuing is usually done in a smoker,...
by Plumstead | Jul 7, 2012 | cooking, cursing, fire, grilling, meat, professional chefs
I Googled this quote thinking it would be attributed to one person, long ago, of some renown. Apparently, this quote has around for as long as cooks have been around. Perhaps it was a pearl of wisdom grunted by a Neanderthal philosopher, observing the tribal cook...
