Have you ever gone to the store in search of that perfect cut of meat…the kind that would be tender yet flavorful when you place it on the table for dinner? The purpose of this post is to start with the basics of meat; where it comes from on the cow, whether it’s a tender or tough cut and the best cooking method for each. Hopefully I can shed a little light on the matter so your next dinner will be the best it’s ever been! The Chuck: This cut of meat, because it is the animal’s shoulder and constantly used, contains a high amount of connective tissue which causes the meat…
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Scale for Sale
Well, tomorrow is my American Regional class. This is the class that I adore because of the truly talented chef who teaches the class. His name is, Maestro, not really but we do call him Chef Brian. He is amazing when it comes to creating wonderful food without a recipe. In fact, he is the one who taught me about “the fond”! Anyway, tomorrow and Friday are Tex-Mex days and I am saving every calorie I can from today so I can spend them all tomorrow. Chicken Fried Streak and Gravy, Jalapeno Cornbread and Fajitas to name a few of the divine recipes we will be attempting to recreate. I say recreate because that…
