Nothing is worse than a tough steak. You'll chew and chew for hours without getting anywhere. There are several ways to tenderize your meat and make it so soft it will melt in your mouth. It will work for making soups, steaks and any other type of beef d
Learn everything you need to know about using brines in cooking, including the science behind brining, what it does to meat and fish and a number of different flavoured brine recipes.
of meat evenly and tenderly perfection is key. There are certain techniques and methods that can be followed to ensure the best possible results from every piece of meat you cook. Take a look at some of the top tips from expert chefs around the world on how to make tender and tasty...
Next in our guide of how to make steak is pan broiling. Pan broiling is most suited for tender steak types that have not been marinated, but lesser cuts can be prepared in this manner if the meat is cooked to no more than medium rare and has been marinated. The original “London broil...
burnt ends depends on whether you’re using them as an appetizer or as the centerpiece of your entree. Both crunchy and juicy, burnt ends also make a great mix-in for side dishes like baked beans. Whether you’re serving brisket or pork belly, discover what to eat with burnt ends below...
When the brisket reaches an internal temperature of 190-200 degrees, it should be fork tender and ready to eat. Some briskets are extremely tender when they reach 190˚, and others need to be cooked to a higher temperature. When your brisket reaches 190˚ F, stick a fork into it and...
how to make prime rib roast - This easy step by step method guarantees you a juicy and tender prime rib that will impress your family and friends. Enjoy!
by Great British Chefs How to make chorizo crisps How to cook lamb cutlets How to cook the perfect fillet steak How to cook pork shoulder How to cook pork chops How to enhance beef with rubs and marinades How to cook bone marrow Load more...
Add the Meat. Place the brisketfat side upon a generous piece of heavy duty aluminum foil and set it on the smoker rack. No need to wrap the meat in foil as that will discourage a crust and will not make the meat more tender. The foil makes transporting the meat a little easier when...
As tender as this is you still don’t want long fibers when you’re done. Even with the sharpest knife you have, you’ll probably have to hold the brisket together with your other hand as you slice it. Of course you have to taste the first piece you cut off. Hmm, that’s a bit...