Steaks should be cooked in a roomy pan – if a pan isn’t big enough for all your steaks, don’t be tempted to squeeze them in anyway. Cook them one or two at a time and leave them to rest as you cook the rest of your batch, or cook a much thicker steak and carve it and ...
The type of steak to use it completely up to you – but I love cooking ribeyes like this. Also, for the cook time, it depends on the thickness of your steak, so it’s hard to say an exact time. However, when I cook the steaks based on the times/temps/thickness that I mention ...
You need to know which cooking methods make sense for which cuts, and while there are a lot of ways you can cook round steak, there are definitely good ways and bad ways. We’re going to cover what round steaks are, its common cuts, the differences between them, best practices for ...
Venison Denver leg is an incredibly versatile cut that yields tender, delicious results. Read about our kitchen experiments to see how to cook this cut!
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Apart from smoked venison roast, you can also try smoking other cuts of venison, like venison steaks or tenderloin. The same principles of smoking apply — low and slow is the way to go! Nutrition Information of Smoked Venison Roast
How to dramatically improve the flavor of your steaks with this method. By cookbook author and TV chef Jaden of Steamy Kitchen
This means it’s a fantastic way to build offal into your diet on a budget. What does beef heart taste like? Beef heart is often compared to steak. It’s lean, a little metallic, and a bit gamier than steak, but it’s not as gamey as venison. It also doesn’t have nearly as ...
If you’refreezing venisonfor future use as bacon, trim the fat. The fat starts to turn rancid first, which contributes to a gamy flavor. Freeze ground venison for up to three months, and freeze roasts and steaks for six to nine months. Use packaging meant to be used in the freezer li...
There are a lot of steps to making good Dim Sum chicken feet, but if you have the resolve the results are amazing. Plus you’ll learn a lot along the way. This is for what I like to call a “slow-food day” — where you just hang out and cook in the kitchen all day!