For burger lovers, having a stash of frozen beef patties on hand is a great way to be able to enjoy juicy burgers anytime But knowing how long frozen beef patties stay fresh and delicious is important, since you don’t want to bite into a funky frozen patty that’s past its prime In this complete … Read more
Argentine red shrimp are wildly popular for their sweet, lobster-like flavor and delicate texture. However, before cooking these tasty crustaceans, it’s important to properly clean them. Cleaning helps remove the inedible parts and any impurities ensuring the best flavor and food safety. Follow this simple, step-by-step guide to learn how to easily clean Argentine red … Read more
In Korean cuisine, thinly sliced brisket (known as “chadolbagi”) quickly grilled at the table is the star of the show in the beloved dish bulgogi. When done right, the brisket offers melt-in-your-mouth texture and incredible depth of flavor. However, achieving perfect thin slices can be tricky for the home cook. In this complete guide, I’ll … Read more
Roast beef is a treasured centerpiece for holidays, celebrations and special occasion dinners. When prepared properly, it emerges from the oven tender, juicy and full of flavor. However, the cooking time can vary based on the size and cut of the roast. If you are wondering how long to cook a smaller 1-2 kg (2.2-4.4 … Read more
Being in business since 1982, Olive Gardens menu has undergone several changes through the years. You used to be able to order pizza and something called spaghetti pie there. A few classics, however, have been available since the restaurants early days, including breadsticks, tiramisu, and fettuccine alfredo. Lasagna is a long-time Olive Garden staple, too. … Read more
Dry aged beef is prized for its complex funky flavors and melt-in-your-mouth tenderness. However the dry aging process also generates quite a bit of waste in the form of dried, leathery trimmings that must be cut away. Often discarded by butchers, these beef scraps pack a serious umami punch. But are dry aged beef trimmings … Read more
When properly dehydrated, pork skin can be turned into deliciously crispy, crunchy pork rinds. Removing the moisture from the skin makes it shelf-stable and gives it the famous texture we all know and love. Dehydrating pork skin into pork rinds is easy to do at home with just an oven. Here is a complete step-by-step … Read more
Here it is: the best pork roast ever, with very tender meat and very crispy pork crackling! To make the pork crackling really crispy, this pork shoulder roast uses a simple but very effective method. Every. Single. Time. And without scoring the skin!. This is The Roast Recipe I use, and it’s always a hit. … Read more
Skip the store-bought ones and learn how to smoke your own neck bones and ham hocks! These smoked neck bones and ham hocks are simple to make and will make your soups, stews, and chili taste SO much better. Ham hocks are a delicious cut of pork that come from the lower portion of the … Read more
As a child, my grandfather’s pinto beans were never complete without a ham hock thrown in for good measure. One ham hock never seemed like much–it was about the size of a fist. But somehow, it changed the flavor and texture of the entire dish. Not only were there beans, but the soft pork on … Read more
