Fat has a reputation problem. People trim it, avoid it, or leave it on with the vague hope that it will somehow fix everything on its own. Neither extreme is right. Fat is one of the most important variables in...
Fueled the Harder Way
What Actually Tenderizes Meat — And What's Just Taking Up Space in Your Kitchen
There is no shortage of tenderizing advice out there. Pound it. Soak it in milk. Marinate it overnight. Sprinkle on a powder. Stab it with a fork. Use pineapple juice. Use papaya. Use cola. Some of these work. Some work...
Milk Doesn't Tenderize Your Meat — But Something Close to It Does
Somewhere along the way, somebody's grandmother soaked a tough cut in milk overnight, and the meat came out tender, and the story spread from there. Now it's a widely repeated piece of kitchen wisdom: soak your meat in milk, and...
Your Marinade Isn't Going Where You Think
You made the marinade. You mixed the garlic, the citrus, the herbs, and the oil. You put the meat in a bag, squeeze out the air, and leave it in the fridge overnight, feeling like a professional. The next day...
The Sear Doesn't Seal Anything
If you've ever seared a steak because it "seals in the juices," you're in good company. Almost everyone has heard this at some point — from a cookbook, from a chef on television, from a confident person at a backyard...