Q: I want to learn to cook meat, but I don’t like touching it, and I always overcook it because I’m worried about getting sick. Where do I even begin with this? A: A reader recently posed this ...
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I cook at a Michelin-recognized restaurant—here’s the one step that makes all our meat taste better
This one chef-approved move guarantees juicier, more flavorful protein every time.
Grilling a steak to the perfect medium-rare. Roasting a whole chicken without drying it out. Smoking a brisket low and slow until it’s melt-in-your-mouth tender. Whether you’re a home cook or backyard ...
Most marinades are comprised of three parts: oil, spices and acid. The oil adds juiciness to the meat and the spices add flavor, but neither of those would have any affect on the meat without acid, ...
Researchers found that marinating meat for at least 40 minutes with acids, herbs, and spices before grilling significantly reduces carcinogenic compounds formed during high-heat cooking. Grilling meat ...
I was the owner of one of the nicest restaurants in one of the nicest streets of Cyprus, and the following week, I was ...
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