Master professional cooking techniques like slow-cooking a ribeye roast or pressure-cooking dried chickpeas. From ingenious hacks like making onion rings with pancake mix to reheating Chinese food, improve your kitchen efficiency.
Despite their name, charcoal steaks have nothing in common with charcoal. You don't have to cook charcoal steaks on a charcoal grill, a gas grill or over a fire, for that matter; an oven or broiler works just fine. Charcoal steaks are flatiron steaks with the center seam of cartilage intact.
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Crock-Pots are synonymous with long braises and slow stewing -- cooking methods that hold meat above 210 degrees Fahrenheit for several hours -- but if you monitor the internal temperature of a roast, you can remove it when it reaches medium rare, or 130 F.
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"London broil" refers to a classic dish of marinated flank steak, but that doesn't stop supermarkets from labeling any leftover tough cut of meat "London broil." The classic London broil technique comprises marinating a flank steak in dry red wine, oil and aromatics, then grilling it and slicing it across the grain.
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When you work with variety meats such as chicken gizzards, you have a lot of fibrous, tough tissue to contend with. You have to break down that tough tissue before using a dry-heat cooking method like frying to prepare them, and this can take hours if you go the low-temperature, slow-cooking route.
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Although reheating steak to 165 degrees Fahrenheit prevents foodborne illnesses, how you bring it to 165 F affects the quality. You want the steak to reach 165 F while retaining as much moisture as possible and without changing the texture of the meat, which makes the oven your best choice.
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Prepared crab cakes have to keep their shape during cooking to heat through evenly. If you brown the outside of the crab cakes properly, you know the interior has heated through because the inside steams during searing.
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You have to treat bacon as just another cut of meat if you want to cook it to soft, chewy tenderness. Think of a thick ribeye steak, for example. If you cook it over high heat, you'll crisp the meat and partially melt the fat, leaving it slightly warm and rubbery.
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Full-service restaurants prepare rib-eyes by searing them in an oven-safe pan on the stove and finishing them in an oven. This method gives the cook the most control over the final temperature of the steak.
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Sirloins don't require as much smoking time as other cuts, so you have more control over the final temperature.
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Start to Finish: 5 minutes for American sliced bacon, 1 hour for English bacon Servings: 4 to 6 Difficulty: Easy
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Pork-jowl bacon doesn't differ much from pork-belly bacon, except for one thing: technically, it's offal. Although you wouldn't know by its appearance -- both jowl bacon and regular bacon are cured and smoked -- pork-jowl bacon comes from the inside of the pork cheek, just below the eye.
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Learn how to cook a hen in the oven with our simple braised hen recipe. Discover the best way to tenderize tough chicken meat and enjoy a delicious, flavorful meal with minimal effort.
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Eggplant as a stand-alone dish doesn't respond well to freezing. With porous, spongy flesh combined with natural tannins, you inevitably end up with a thawed piece of mushy vegetable matter with a bitterness that overtakes its nuanced flavor. But prepared eggplant dishes like baba ghanoush can handle it.
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Boudin sausage doesn't require much cooking since the sausage-maker has already taken care of cooking it for you before you purchased it. Boudin blanc, the Cajun classic, is a basic forcemeat, a charcuterie term that refers to a mixture of ground meat and fat held together with a binder.
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Most cooks take advantage of carryover cooking, which simply means removing meat from its original heat source before it reaches the desired internal temperature to let residual heat finish the job.
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