A pen (metaphorically speaking) is to a writer, as a knife is to a chef. Neither can do their job without one. There’s a reason chefs invest in their own set of knives, which they bring with them to every …
Month: September 2018
Dry-Aged Beef vs. Wet-Aged Beef: The Difference in Taste and Process
Ask any chef about aged beef and watch their eyes light up. If you’ve dined at reputable steakhouses or higher-end restaurants, it is very likely you’ve come across “dry-aged” and “wet-aged” beef on the menu, without really knowing what these …
Recipe: Beef Meatballs
Our beef meatballs are delicious on a roll as a sandwich, with pasta, or topped with Parmesan cheese as a main course.
3 Easy Ways to Clean Cast Iron
Cast iron has a bad rap for being difficult to clean, but contrary to popular belief, it may just be the easiest of your pans to clean.
Five Myths About Cooking with Cast Iron Debunked!
Chefs will be the first to tell you that when it comes to searing certain cuts of meat and seafood, there’s nothing better than cast iron. For home cooks, however, cast iron’s reputation for being high maintenance and difficult to …