by Lauren Tomeu, NTP There’s a reason why your grandmother made you chicken soup when you were ill. The truth…
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Grilled Cesina is my favorite cut of beef. Most people have never heard of it. But if you’ve ever eaten…
This week, we had the great pleasure and privilege of a visit by Sebastián La Rocca, culinary director for the Enjoy Group’s…
Contrary to what many people think, freezing beef does not significantly alter its taste or texture. But there are some Do’s and Don’ts to follow.
First, never freeze, thaw, and then re-freeze beef. Refreezing beef will negatively affect its texture and the overall eating experience…..
Dry-aged steaks are different from fresh-cut steaks. During the dry-aging process, we’ve removed a significant amount of moisture to concentrate and enhance the beef flavors. Some beef cuts lose as much as 25% to 30% of their weight in water.
One consequence is that they will quickly become dry if you overcook them. So we recommend cooking dry-aged steaks no more than medium rare. Keep in mind that a dry-aged steak will not be as “bloody” as a fresh-cut steak cooked to the same doneness……