Archive | meat

Is Plant Protein Better For You Than Animal Protein?

We all need protein, but meat isn’t the only place to find it. People who swap out animal protein for plant-based alternatives often end up eating healthier diets, but there are a few things you need to know before assuming that plant protein is always healthier. Read more… Continue Reading at https://lifehacker.com

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Is Plant Protein Better For You Than Animal Protein?

We all need protein, but meat isn’t the only place to find it. People who swap out animal protein for plant-based alternatives often end up eating healthier diets, but there are a few things you need to know before assuming that plant protein is always healthier. Read more… Continue Reading at https://lifehacker.com

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Make Your Own ‘Dirty Water Dogs’ With a Sous-Vide Setup

Hot dogs are the ultimate easy crowd pleaser. They’re already cooked, so you don’t have to worry about poisoning anyone, and even the most picky youth can rarely resist a good dog. “Dirty water dogs”—the ones you get from a cart that sit in a vat of salty water—may seem like a treat you can […]

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You Can Make These Smoky, Sous-Vide Ribs Without a Grill or Smoker

As someone who lives in a tiny studio apartment, I don’t get to do a lot of grilling, smoking, or any other outdoor cooking. This makes me very sad, because I do love smoked and grilled meats. (Grilled vegetables are also fantastic, but we’re not talking about those right now.) Fortunately, a sous vide setup—which […]

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How to Turn Cheap Chicken Thighs Into Something Really Special

People don’t really associated chicken with indulgence but, when prepared with love and care (and lots of fat), it can be downright special. Taking a cue from duck confit, we treat these chicken thighs with the respect they deserve, first curing them and then cooking them slow and low in rendered schmaltz for an…Read more… […]

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‘Age’ Your Steaks With Fish Sauce and Koji

Some things, like love or a delicious shrimp base, can’t be hurried, but a lot of things can be approximated. Though there is no substitute for a true dry-aged steak, there are two ingredients that food geeks swear help you get pretty close: koji and fish sauce.Read more… Continue Reading at http://lifehacker.com

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This Blueberry Pan Sauce is Good on Any Meat

Usually, when I think of blueberries, I think of muffins, pie, and Blueberry Morning—a cereal I was obsessed with from ages nine through 12. These are all good things, but I urge you to reconsider the blueberry, and smother steaks, chops, and wild game with this juicy, surprisingly balanced pan sauce.Read more… Continue Reading at […]

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Stop Overthinking Your Marinades

No matter what your local Grilling Enthusiast Bro says, marinade mixology ain’t rocket science. At a bare minimum, all you need is a good bit of salt, probably some fat, and a smidgen of acid for basic flavor enhancement and tenderizing action. Sweet, spicy, and/or funky elements are optional, but never unwelcome. Read more… Continue […]

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What Are Your All-Time Favorite Pork Recipes?

Hello, and welcome back to What’s Cooking?, the open thread where you get to share your brilliant thoughts, advice, recipes, and opinions on all things food-related. This week I want to talk to you about the other white meat, from cured and cracklin’ bacon to the juiciest chops.Read more… Continue Reading at http://lifehacker.com

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How to Make Chuck Roast Taste Like Prime Rib

Hello, my friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. This week we’re using our precisely controlled water bath to transform something somewhat pedestrian into something quite special.Read more… Continue Reading at http://lifehacker.com

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How to Make Your Pre-Cooked Ham Taste Amazing

Besides mini chocolate eggs, pre-cooked spiral cut hams—also known as “city hams”—have always been my favorite part of Easter. Since there is no danger of undercooking, we’re free to focus flavor. Heating and serving may seem simple enough, but you can overdo it in the oven. This leads to a dry, chewy pork product,…Read more… […]

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Yes, You Can and Should Make Chicken Liver Mousse

As a meat eating human, I always try to eat as much of any given animal as I can, even if that means removing its face from its skull. As such, I’m a big fan of offal-centric applications, particularly the surprisingly cheap and easily executed chicken liver mousse.Read more… Continue Reading at http://lifehacker.com

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This Sous-Vide Terrine Belongs on Your Charcuterie Board 

I am an absolute fool for a good charcuterie board, and enjoy all of their offerings, from the super-hard salumi to the spreadable and whipped liver mousse. But there is something special about a terrine which, at its best, is a harmonious amalgamation of flavors, textures, and (of course) meats.Read more… Continue Reading at http://lifehacker.com

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Two Ways to Stuff a Chicken Breast

Chicken breasts don’t have a particularly strong personality, but they’re a very amicable protein. No matter what flavor profile you’re going for, you can depend on the chicken breast to provide the perfect protein canvas without distracting from or clashing with bolder, more pronounced flavors. Structurally, they…Read more… Continue Reading at http://lifehacker.com

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Food Valentines That Aren’t Chocolate

I love a Whitman’s sampler, but I buy those for myself February 15th, at Walgreens, when they are half-off. Though I’m not one to turn down a box of chocolate on Valentine’s Day, giving them can feel a little impersonal, and we can do better.Read more… Continue Reading at http://lifehacker.com

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