Trimming Meats
When trimming meat it is important to have a clear idea of how much fat you want to remove before beginning to slice, based on your diet and flavor preferences. A step-by-step tutorial for trimming meats. Remove unwanted fat, bone, and sinew from ... [... more]
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Corned Beef Basics
The first corned beef was packed in salt, and sometimes spices, in order to cure it. It got its name from the corn kernel-sized grains of salt it was packed in. Today, corned beef is usually made by soaking a brisket roast in a brine of water, ... [... more]
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Perfect Prime Rib
Shopping for a roast can be confusing because the very same cut of meat can be called by several different names. "Prime rib" is the most famous moniker for this cut, but the word "prime" actually describes the grade of the meat, not [... more]
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Roasting Lamb
The leg and rack are the most tender cuts or meat on a lamb. Rack of lamb is often served with several individual bones protruding from it; this style of reparation is known as a "Frenched" rack of lamb and is achieved by trimming the fat and .. [... more]
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Roasting Meats
They've long signaled a special meal or ceremony, but roasts are also simple to prepare. Pop one in the oven, baste it and you're home free. Well-browned outside, juicy inside -- that's the goal of roasting. To get these results, poultry or ... [... more]
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Tying Roasts
There are many ways to tie a roast. Some methods are easier than others, and this method is the proven quickest! Roasts are tied for two reasons: 1) to keep the roast in an aesthetically pleasing round shape; and 2) to hold stuffing inside of the ... [... more]
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Sunday Dinner: Slow Cooker Pot Roast
This comforting meal takes minimal prep work, and most of that can be done ahead of time. The pot roast recipe has potatoes and carrots built right in, but we make sure you also get your fresh greens with a bright and sassy spinach salad laced ... [... more]
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