My homemade spinach and ricotta cannelloni. Three meat sauce. submitted by /u/NormalKook
This Two-Ingredient Meat Glaze Recipe Is Good on Any Meat There are so many good jams, jellies, and preserved fruit spreads in this world, it can be easy to accumulate quite a collection. (At any given time, I have three to five Bonne Maman jars in my fridge.) Though these fruity beauties are perfect on nothing more than good bread, they can also be used to make a bomb (bonne… Read more…
Meat Loaf – Two Out Of Three Ain’t Bad submitted by /u/AlexLeigh47
LPT: When buying steaks, ignore the grade of the meat. Look for the marbling and the meat coloration. I speak from ~14 years experience in the retail meat industry. Often, the “choice” beef looks like “prime” and sometimes it’s the other way around, the prime looks like choice. All that really matters for a tasty and juicy steak is the marbling. Also, it’s better to go for a lighter coloration closer to orange rather than deep red. submitte…
Make Better Potato Salad With Salty Meat My favorite food at any yard party or barbecue is, hands-down, the potato salad. The burgers, grilled chicken, and even corn get more shine than this praise-worthy bowl of mayo slathered starch, and that’s just fine with me. While there’s a line of losers waiting for cheeseburgers, I’ve got 12 pounds of potatoes all… Read more…
Steak/meat photography Any tips on steak photography? Doing some practise before a shoot. I know some are out of focus haha, thinking of using f12. Anything about composition, lighting , editing, props would be helpful. Appreciate the help submitted by /u/Potato_Miner
meat with vegetables! submitted by /u/bunnybunnysweet
You Need to Season Your Fake Meat When it comes to meat substitutes like those made by Beyond Meat and Impossible Foods, I’ve noticed people a tendency to think of them as packaged, complete products, like frozen pizza rolls or chicken nuggets. Just cook, eat, et voila, not even the most discerning meat eater can tell they are eating—gasp—an imposter! Read more…
You Already Have What You Need to Slice Meat Extra Thin Meat isn’t always the easiest thing to slice. It’s made up of soft muscle fibers and a good deal of slippery fat, and sometimes liquids seep out onto the cutting board. All of this can make fine cuts difficult, or even a little dangerous. Luckily for us, and our delicate hands, there’s a safe way to temporarily alter… Read more…
LPT: brine every single piece of meat you cook and you will never have dry or tasteless meat again. Every piece of meat can be brined and gains water weight and flavor from long exposure (over an hour) to salt. That’s the tl;dr, it’s at the top. Have you ever cooked a nice steak or chicken breast that ended up dry and stringy? Try brining your meat before cooking. There are multiple ways to brine, but the end result is the same; the meat abs…
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