The sous vide cooking technique is and has been taking the culinary world by storm since its inception in France in the early ’70’s. Since that time it has been rolling across the “pond” to our shores…
There is something distinctly satisfying about a good piece of beef. The great thing about beef is that you can prepare and serve it so many ways. No matter what style food you're in the mood for, the…
Despite its name, corned beef has nothing to do with corn, the vegetable. No, most culinary eggheads seem to agree that the “corned” in corned beef is directed by the size of the rock salt granules th…
The merits of vacuum packing in the kitchen are numerous
but freezing foods for later use with literally no freezer burn is especially
advantageous. This Sloppy Joe recipe
uses conventional cookin…
In my travels around this great country I always try and
search out the classic recipes from particular regions, states and cities. Some are well known nationally where others
are true local classi…
Is your Holiday centerpiece a Standing Rib Roast or a
Prime Rib?Meat labeling can be a culinary quagmire even for the
most knowledgeable cook. You have myriad of ways to cut beef with differing cuts…
Beef tongue. If you've ever had it, you love it. If you
haven't, you are probably more than a tad freaked out by the thought of
preparing, let alone eating a tongue!Ridiculously popular around the w…
Beef TenderloinPREP TIME: 20 minutes | COOK TIME: 3 hoursThe most tender area of beef, with the most mild flavor, is the tenderloin located in the middle of the back between the sirloin and the rib of…
