Hamming it Up: A Survey of the World’s Great Hams And How To Cook Them
There are many different types of ham around the world, but they all fall into three categories: Fresh ham, dry-cured ham, and wet-cured ham.
How to Spatchcock and Butterfly Chicken And Turkey
Spatchcocking, or butterflying, a whole turkey, chicken or any other bird is a great way to make moist, delicious birds that are browned all over and evenly cooked in less time. It’s a simple matter of cutting out the bird’s backbone, a deboning process that is easy and painless with good kitchen or poultry shears.
Myth: If You’re Lookin’ You Ain’t Cookin’
Conventional wisdom says you should keep the grill lid closed at all times. What do precise measurements tell us? It turns out that opening the lid may not have a huge effect on the grill’s ambient temperature. Learn about all the variables and whether or not a steady temperature makes a big difference anyway.
Frankophilia: The Hot Dog Creation Myth
Who invented hot dogs? The bun? When were they first sold? And who named them hot dogs. We answer your questions and dispel the myths.
Golden Brown And Delicious: Why We Love Crust And How It’s Made
Recipes often tell you to cook food until it is browned. Why? Browning is flavor! The most important chemical changes in food occur when heat initiates the Maillard reaction and caramelization. These processes make food GBD: Golden Brown and Delicious. Read on to find out how it all works.
Strategies for Using BBQ Sauces
Here’s what you need to know about when and how to use BBQ sauce. There are tricks to know, including how much sauce to use on smoked ribs, pulled pork, and other barbecue. Find out when not to apply BBQ sauce, how to avoid burnt sauce, how to use a kitchen torch, and how to sizzle, glaze, paint on barbecue sauce.
Why Raw Sprouts May Be The Riskiest Food In The World
Healthy food advocates often recommend eating fresh, raw foods, but raw food can pose a health risk. In fact, raw sprouts are the riskiest food in the world. Here’s why.
How to Keep Food From Sticking to Your Grates
Don’t you hate it when food sticks to your grill grates? This article explains how to prevent it: keep your grill grates clean and use the right temperature for the food you’re cooking. Maybe lubricate the food (not the grates) with some oil. Some fish baskets and grill toppers may also help prevent sticking.
The Science Of Chiles, Peppers, And Hot Sauces
Chile, chili, chilli, chilies, bell pepper, black pepper, paprika, aji, capsicum, chiles pasado, pimento, pimiento…what’s the difference? Let’s straighten this out. Read all about capsaicin, Scoville Heat Units, taming the heat, various hot sauces, hot pepper pastes and condiments, and how to make red pepper flakes.
What Causes Some Beef To Have A Liver Flavor?
Some steaks have the undertone flavor of liver. There are several factors that cause it.
Basic Meat Science For Cooks
What is meat and how does cooking alter it? Discover the science of what meat is made of, including water, fat, protein, connective tissue, salt, and other minerals. And find out what happens when meat meets heat.
Cold Smoking Meats: Don’t Do It
Cold smoking sausage and fish is risky and can kill you. Here are the risks and why you should not try it at home. Bottom line: holding foods in the “danger zone” of 40ºF to 140ºF allows pathogens to multiply if not carefully controlled. Food cooked to above 140ºF internal temperature is simply safer to eat.
How to Set Up a Charcoal Grill for Smoking or Grilling
Get the most out of your charcoal grill by setting up 2 heat zones, direct and indirect. This set up allows you to add wood chunks to the coals for smoke, to cook low and slow barbecued ribs and pork shoulder, and to better control your temperature. It also helps prevent flareups and burnt food!
Myth: Let Meat Come To Room Temp Before Cooking
Do not bring your meat to room temperature before cooking it. That is a myth that poses a food safety risky. Letting meat sit at room temperature for a few minutes may be OK, but it’s safer and better to simply take your meat from the refrigerator to the cooker. Here’s why.
How to Calibrate Your Grill or Smoker with Dry Runs
Calibrate your cooker. There is often dust and grease under the hood from the factory on new grills and smokers. Here’s how to prepare your cooker with a dry run so you can control its temperature when it’s showtime.