Learn how to cook specific cuts of beef, the science behind the effect of temperature on food, as well as simple temp tips to successfully cooking beef.
In my earlier life, I was a musician and a physicist. Music, science, and food are still my great loves in life, but that initial training has made some things in cooking more difficult. You see, in physics there is a right answer. You can do the math a few different ways, but even within those…
There’s a good chance that many of you have never heard of Tri-Tip. (The cut of beef from the bottom sirloin, so-named because of it’s triangular shape.) This savory, meaty morsel tips the scales at 1.5 to 2.5 pounds and is a specialty in the wide open spaces of the West.
Meat + Fire = Dinner is the primal recipe for mankind’s first meal. The ancient discovery that cooked meat is objectively tastier than raw meat is part of what made our society—part of what made us, well, human. And isn’t that true of Thermapen® ONE, also? Maybe not, but it sure helps you cook your…
For a meal that is celebratory, you just can’t beat tenderloin. Its tenderness and luxuriousness practically scream important dinner, and its cost backs that claim up. Most people don’t just toss a tenderloin in the oven because—I don’t know?—it’s Wednesday. This is meat for special occasions. And the great thing about tenderloin is that it…
Chicken fried steak is one of the most iconic dishes of the South, and of Texas in particular. Most likely the descendant of the schnitzels that arrived with German and Austrian immigrants, its ingredients are simple and inexpensive—it was never a food for the rich. No, the hills and hollers of Texas bred this dish…
Once confined to the kitchens of modernist restaurants, sous vide circulators have lately become increasingly popular among regular home cooks. Small, powerful circulators like the ChefSteps Joule make water-bath cooking accessible and easy. In particular, cooking a steak sous vide is an easy, sure-fire way to get your steak cooked to just the right temperature. But…
