Let’s face it, boneless skinless chicken breasts, perhaps single most common meat on the American dinner plate, often taste like crap. They can dry out easily. They can be tough. Or if they aren’t tough, they’re often flappy and chewy. And they can taste like cardboard.
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To cook the perfect beef tenderloin, it helps to know a bit about the cut of meat itself. The tenderloin is a long, cylinder shaped muscle that runs along the spine (one on each side) of the cow. It’s the muscle that Filet Mignon are cut from. Because of its location (far from the legs), is does relatively little work, which is one of the main reasons it’s such a tender cut of meat.
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A Porterhouse steak is a thing of beauty. Part Filet Mignon. Part New York Strip. It’s the most delicious Frankenstein you’ll ever cook. In this video, I show you how to cook a Porterhouse steak insdie on a pan/in the oven. Of course, even those I'm using the oven, the same techniques used here, apply to the grill as well, which I also love to use.
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There are a lot of ways to cook pork chops, and unfortunately I can’t cover them in all here. However, I can show one of my absolute favorites, and the one that I think every home cook needs to know – Pan Roasting. A pan roasted pork chop (assuming you use the right techniques) has a great sear on the outside which creates little caramelized bit and pieces that have a ton of flavor. At the s
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OK…before I catch too much grief about how wrong I am in my description of The Perfect Burger, allow me a few disclaimers. I love grilling burgers. If given the choice, I’d grill a burger over frying it. However, a poorly made and cooked burger, even over a grill is still going to be a crap burger.
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There is no reason to be intimidated about cooking a filet mignon. While I have many friends and family that get nervous about steaks…they really are one of the easier things you can cook. To me, the Perfect Filet Mignon has a salty, crispy outside, and tender, juicy, medium rare center. The perfect Filet has aromatic hints of rosemary, and the savory nuttiness of brown butter. Below, and
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One of my favorite foods to cook is scallops…which is great, because they are also one of my wife’s favorite foods to eat. The flavor is mild, fresh and clean (assuming you have good scallops) and they go really well with so many other foods, and different preparations. In this cooking video, I want to show you one cooking method that’s key in dozens (if not hundreds of scallop dishes…How to
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Have you ever had a really bad steak? One with a grey looking, and blah tasting outside & a dry, chewy and gross inside. Of course you have, we all have….and we all never want to have one again. Knowing how to sear a steak properly, is going to save you from having to choke down similar "steak cooking crimes” in the future. In this cooking video, I use a porterhouse steak t
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I would say that at least 3 out of 5 dishes I make, require I sear something. There are 1,000s of cooking techniques, with more invented all time. No one can know them all, but everyone, that has any desire to cook at all, needs to know how to sear. Most of the time when I talk about searing, I’m referring to searing proteins – chicken, pork, beef, fish, etc…but there are times
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One of the most important, yet mis-understood and poorly performed cooking techniques is searing, also called pan searing. When you sear meat, you create an intense layer of flavor where the proteins brown/caramelize, literally changing their chemical composition. The result, is the development of flavors and textures, that are totally unique to that cooking technique, and can’t