“I would never buy this knife just to carve meats,” says Pat. “It’s perfectly suited for slicing, dicing, and chopping, as well.” The knife and fork performed exceptionally well when breaking down poultry and slicing roast andcorned beef. The extremely sharp blade sliced with minimal e...
Steak knives can be used for more than just cutting through beef. Since they're designed to be sturdy enough to slice through tough meat, they can be used in myriad useful ways, from coring apples and slicing avocados to cubing cheese. A straight-bladed steak knife is essentially a small ...
Don't serve a $40 dry-aged ribeye with any old knife. Check out our top picks for steak knife sets on the market.
There's nothing quite as good as smoked tri-tip if you have a hankering for tender, delicious, melt-in-your-mouth, beef! If you don't agree with that
forming a long log. Use a sharp knife to cut the log into the desired amount of pieces. Space the pieces out on the parchment paper and place onto a baking sheet. Bake for 15-18 minutes, or until the edges are golden brown. Let cool for 20 minutes before serving. Store in an airti...
Using a sharp chef’s knife, slice cauliflower in half from the top of the crown through the stem. Quarter the cauliflower into 4 pieces, slicing vertically. Slice the core off of each piece, leaving just the florets. Break the large florets off the core with your fingers. Use a knife...
use Kraft's handy caramel baking bits, which are a perfect match to the caramel in the real cookies, and we’ll chop up four Heath bars to make the toffee bits. If you can’t track down Kraft caramel bits, you can dice Kraft wrapped caramels into smaller bits with a sharp knife. ...
When done cooking, slice your meat across the grain. Use a sharp knife and slice it approximately 1/8-inch thick. If you cut it with the grain, you will have a much chewier and tougher piece of meat. Nobody wants pastrami gum!
On our last visit, the brisket, ringed with a finger-width coarse-pepper crust, was the Platonic ideal of the Central Texas meat-market style—the fat was rendered to perfection, and the smoke-infused meat was so tender that even the idea of a fork and knife seemed preposterous. Lo...
Under a portrait of John Wayne, my tray was quickly loaded up by the young service team. Their dizzying, no-look knife skills, slicing brisket and ribs with terrifying confidence and brilliant panache made me fear for their digits, but this clearly wasn’t their first rodeo. ...