When Blake and I sat back and looked at what food obsessed us in 2009, we noticed an unusual interest in beef. Pork is still the hippest meat around, and praise for beef sometimes seems limited to talk about steaks or short ribs. We wrote about both of those cuts this year, but we did it our way. We also managed to dress up mounds of round, tenderize brisket, turn chuck into the tender found...
This is why beef chuck roast cooked in a 131°F–140°F (55°C–60°C) water bath for 24–48 hours has the texture of filet mignon.
- Douglas Baldwin, A Practical Guide to Sous Vide Cooking
After my experiments with sous-vide chicken resulted in one of the finest birds I'd ever eaten, I immediately set off on a crusade to transform the cheapest cut of beef I could find into filet mignon...
I'm not interested in carbonizing the surface of the meat. To me that ruins the flavor.
- Alain Ducasse
It was a bachelor weekend of sorts. My wife mercifully let me pass on attending a wedding of an old family family friend, so I had the whole weekend alone in the apartment to get work done. I had some crazy projects planned including a mad braise of a cow tongue, but the first nigh...
I tend to spend way too much time researching what I'm going to eat. Nearly every recipe is cross-examined against other works I have, just to make sure I'm doing things correctly. But I was on to this recipe the moment I saw Alton pull out his steaks. I didn't check if this was the authentic way to make this, I just went for it.
What could cause me to go into such enthusiastic fits? S...
There is "no doubt early man cooked his meats using dry heat," claims Madeleine Kamman, author of the esteemed Making of a Cook and a very friendly-looking lady who I sometimes wish was my grandmother. She speculates that he might have discovered this gastronomic feat in the instance of two different accidents, producing two enduring ways of cooking meat. The first, a discovery...