Beef

June 13, 2013

Great grilling with 3 tricks to tender, tasty beef

BY W. WAYT GIBBS Associated Press You don’t have to go to some high-end steakhouse or shell out $200 a pound for ultramarbled Wagyu beef from Japan to get flavorful, tender beef for your next barbecue. Just keep three crucial factors in mind: the grade, the grain and the aging. A well-informed purchase and a […]

August 30, 2012

The Chemistry of the Barbecue “Stall”

The “stall” is widely known among serious barbecuers. Well into cooking, the temperature of uncovered meat stops rising and may even fall slightly before it climbs again. Most barbecue experts say this stall occurs when connective tissue in the meat softens and fat starts to render, which does occur, but it doesn’t cause the stall. […]

December 9, 2011

In Our Recipe Library: Short Ribs for Hanukkah!

We’ve been inspired by classic Jewish cooking to serve sous vide beef short ribs with a Manischewitz jus and wasabi whipped cream. You can find the recipe, along with a video and tips, in the recipe library. Check out the intro by Scott Heimendinger from Seattle Food Geek who consulted with us on this creation!

August 18, 2011

Sous Vide Rare Beef Jus: An In-Depth Look

A recipe from MC, complete with tips and a step-by-step video

March 14, 2011

Yes, You Are Overcooking Your Food

Scientific American publishes a lengthy excerpt from our chapter on Food Safety Rules, as well as a slideshow of images from Modernist Cuisine.

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