We recently came in to look at gas logs for our unusually large fireplace. Whether folks want to test their talents at the grill or whip up a stove-top dinner, these flavor-enhancing recipes will take every meal to the next level. Our version is very similar, but we add a little light brown sugar to compliment the sweetness of the meat, and pinch of cayenne for color. Learning even a little of it makes us much better cooks. Aaron was very helpful and informative without being pushy. Dutch Oven: A 6- to 8-qt 6- to 7.
I like these things and they work, so when I refer to an ingredient or a type of pan, grill, thermometer, etc. In Flavorize, Lampe focuses on five essential methods for adding flavor to food: marinades, injections, brines, rubs and glazes. A great chef friend once told me that the difference between a good meal and a great one was the perfect amount of salt. I recommend a resting time of 3 minutes for steaks and chops, 5 to 10 minutes for medium-size pieces of meat, and 20 minutes for big roasts and birds. Instant-Read Thermometer: The best on the market is a Superfast Thermapen.
Click here for the Barbecue Championship Ribs recipe. It is a good choice if you like to serve your ribs dry. What sets a great meal apart from just a good one? The right amount of salt and pepper make a wonderful seasoning, and a little ketchup and mustard can make just about anything worth eating. In his latest lip-smackin' cookbook, Dr. Brining is something Grandma might have used as a way to preserve things, but she never used it as a way to keep the pork chops from drying out when she cooked them. Welcome to Eat Your Books! He starts with brief introductions to each approach, including interesting historical and scientific tidbits, and then provides 10 or more recipes. When I took a high school foods class in 1973, it was mostly focused on teaching girls how to cook for their families.
As cooks, we all want to prepare that great meal, but how do we do that? The customer service was beyond our expectations. Smoking is next with Dr. Aaron was very helpful and informative without being pushy. Click here for the Memphis-Style Pulled Pork recipe The beauty in barbecue is simplicity. The sweetness will have the guests thinking you used barbecue sauce.
I use a couple of sharp knives and a cutting board for most jobs. I have a Traeger smoker and oftnetimes find myself surfing the internet to find good rubs, marinades to use. All of these things together, with a little effort and attention to detail, can flavorize part of every meal you serve. I am a big fan of your show — you all seem to have such a great time! Sometimes that means spending a little extra money, and sometimes it just means driving across town to a great market. To content, nice pics, well laid out and the recipes have been quite good so far. Bathe pork chops in Pineapple Teriyaki Marinade, inject a deep-fried turkey with Scottie's Whiskey-Butter Injection, slather tuna with Sesame Seed Rub—the deliciousness never ends in this must-have manual for those looking to spice things up.
And she never even dreamt of injecting a flavored liquid into a piece of meat! I am very tempted to borrow the book and try some myself. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs. He didn't have to alter the recipe He's anxious to try the marinades once the weather warms up. Broiler: The kind in a typical home oven with the pan set about 4 in 10 cm below the heat. Things are different now, and we are lucky to have a wide variety of fun and interesting ingredients, tools, and techniques right at our fingertips. I thought that the whole recipe would be described vs. Injecting is really just a way to get a marinade deep into the meat, so anything goes there too; just remember that any particles that are bigger than your needle will have to be strained before using.
You always want to start with great ingredients, so you should always seek them out. There is a big wide world of flavors out there that takes ordinary food and makes it extraordinary. All should be followed by resting the meat on a cutting board before slicing or serving it. You're encouraged to use these flavor makers however you like—handy icons indicate whether they work better with beef or poultry, veggies or fish—but Lampe pairs each one with a recipe for a complete dish, and many of those are grilled or smoked, including Competition-Style Pulled Pork made with Bonesmoker's Pork Injection and Chicken Wings with Black Coke Glaze. If you are new here, you may want to learn a little more about how this site works. But like most things, eating a smaller portion might just be the solution to that problem. They are the perfect pair to use together.
She had come to America from France as a child. The customer service was beyond our expectations. Reader Interactions After listening to you go on about the cocoa rub — I had to try it. Summary In his latest lip-smackin' cookbook, Dr. I am so please to have ordered both together.
Aaron responded promptly when I text questions about our install. In other words, use some of the items he included along with your own to come up with an improved, personalized rub or marinade to use. Baking is where you'll learn how to make Dr. Whether folks want to test their talents at the grill or whip up a stove-top dinner, these flavor-enhancing recipes will take every meal to the next level. Knives: I use a very sharp 10-in 25-cm chef knife and a 6-in 15-cm boning knife for just about everything. I will have to search around to see if there are any other books by this Author or by even a different author in order for me to be well rounded with my cooking techniques to keep my customers coming back. It works with a simple hamburger, a tuna steak, a beef steak, pork chop or chicken.