Recipe by Bruce Aidells, December 2015, Fine Cooking Magazine, (c) 2015 by The Taunton Press Inc. www.finecooking.com Holiday meals can be challenging for both one’s culinary skills and an already stressed pocket book. For many, the yearly holiday centerpiece is often a standing rib roast of beef (prime rib). This is an expensive cut and […]
Search Results for: white meat
Oven-Roasted Salmon: The Little-Known Secret to Flavorful, Tender Results
When it comes to tender, flavorful salmon, we found that the inclusion of one easy, but not often considered step can take your salmon from good to great! What is that secret step? Brining. Why Brining? If you haven’t brined meat before, now is the time to give it a whirl. The folks at America’s Test Kitchen […]
Butcher it Yourself: Delicious Filets From a Tenderloin
A PMSO Tenderloin can be an economical answer to restaurant quality fare – served up right in your own kitchen. Arguably one of the best cuts of meat, a tenderloin – butchered in the right way – can provide several luxury meals at the fraction of the cost of going our for a family dinner.
Duck: Taking Poultry to New Temperature Lows
Duck and turkey are hardly birds of a feather. It is well known that turkeys have both white and dark meat. This differentiation comes from how their muscles are used.
Our Recommended Temperatures for Salmon and Other Seafood
Salmon – like all fish – has almost no collagen, which means it will start to lose moisture more quickly than beef. While the FDA recommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet many chefs find that it’s best enjoyed when it’s cooked to medium – 125°F.
Thermal Secrets to Moist and Flavorful Chicken Salad
While there are several ways you can prepare chicken for a salad (e.g. grilling, baking, pan searing and poaching), we’ve found that your best bet for achieving tender, white and juicy chicken is a technique that mimics sous vide.