This recipe works for prime rib roasts any size from 2 ribs to 6 ribs. Plan on 1 pound of bone-in roast per guest (each rib adds 1.5 – 2 pounds to the roast). For best results, use a dry-aged, prime grade or grass-fed roast.
Friday, December 11, 2009
Why does one look and taste like a tender, juicy, well-textured beauty, and the other, like a solid, rubbery object that would look more at home on an alien autopsy table?
It all has to do with salt.
Friday, December 4, 2009
This recipe is for steaks about 1 1/2-inches to 1 3/4-inches thick. If using filet mignon (tenderloin), the best way to guarantee the right size is to buy a single 2-pound, center-cut filet and portion it yourself into 4 steaks, gently flattening each one to the right thickness. For strip steaks or rib-eyes, buy two individual 1 1/2-inch to 1 3/4-inch thick steaks at around 1-pound each and cut each in half crosswise to form four even steaks.
Tuesday, November 24, 2009
Here’s the dilemma: I live in Boston, and despite the fact that high quality, grass-fed local beef is readily available, it’s simply too inconsistent and too lean to make a decent burger out of. Even local short ribs have barely any marbling.
Tony Maws has figured out how to do it.
Friday, November 13, 2009
Want to make turkey burgers that taste juicy an meaty without hiding behind herbs, spices, or cheese? Here’s how.
Friday, November 13, 2009
There are a few things in life that—no matter how many times I’ve seen them—always make me ask, “Why?” Turkey burgers are one of these.
Could I figure out a way to make a turkey burger that tastes seriously meaty without masking its flavors under a veil of herbs and spices?
Saturday, October 24, 2009
Is it possible to make mayonnaise using rendered animal fats in place of oil? It sure is! Here are the recipes. Read about the science behind these recipes here.
Friday, December 18, 2009
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