[Photographs: Vicky Wasik] Here’s a secret most restaurants don’t want you to know: That $40 duck breast they’re selling you is one of the easiest pick-ups* in a kitchen. During busy service, I’d take searing duck breast over poaching eggs, hands down. With just a few simple steps, you can impress friends and charm lovers […]
Omelet (te) s They're easy to cook, right? We'll see. The first thing to remember is that you need the right size of frying pan. This is more important than you may think. Too large, and the omelet will dry out; too small, and it will not cook through. As a basic guide, you need […]
Here is what you’ll need! PAN-SEARED FLAP STEAK Servings: 2-4 INGREDIENTS 1 pound flap meat ½ cup low-sodium soy sauce 2 tablespoons ground black pepper 4 large cloves garlic 3 tablespoons vegetable oil Gallon-sized plastic zipper bag Cast-iron skillet PREPARATION 1. Place flap meat, soy sauce, and pepper in the gallon-sized plastic bag. 2. Place […]
How To Cook The Perfect Steak. 28 Day Aged, British, Sirloin steak. With a Beef Bonemarrow baste. Please Subscribe to my channel by clicking on the link below, as new videos released every week. http://www.youtube.com/subscription_center?add_user=thescottreaproject https://twitter.com/ScottReaProject?lang=en https://www.facebook.com/pages/Thescottreaproject/132366100270676 TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught […]
[Photographs: Vicky Wasik] There’s a taxonomy of pasta sauces that exists in my mind. Trace the branches to the top, and you arrive at what I think of as the mother pasta sauces. From those, almost all the other sauces are derived, at least in a technical sense if not necessarily a historical one. One […]
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