#tenderloins
#tenderloins
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fromwww.theguardian.com
1 day agoEndo dreams of sushi: a trip around Japan with one of the world's greatest chefs
Endo Kazutoshi was on the train to Paris when he heard about the fire that had destroyed his restaurant, Endo at the Rotunda, located on the eighth floor of the Helios building. The fire had started on a terrace and quickly spread, affecting the dining room and kitchen, built mostly from 200-year-old hinoki wood.
London food
SF food
fromTasting Table
3 weeks agoNot Every Grass-Fed Steak Cut Is Worth Buying - These Are Your Best Bets - Tasting Table
Grass-fed beef offers nutritional advantages including higher vitamins A and E, antioxidants, and omega-3 fatty acids, but costs more and requires careful label verification to ensure 100% grass-fed or grass-finished certification.
Food & drink
fromApartment Therapy
3 weeks agoMove Over, Ribeye: The "Incredibly Tender" Beef Cut This Rancher Says to Buy Instead (It's Affordable!)
Sirloin is an underrated, budget-friendly beef cut offering robust flavor and tenderness when cooked properly, typically costing $5-$10 less per pound than premium steaks.
Cooking
fromTasting Table
2 weeks agoMake Blue Cheese Work Harder On Your Filet Mignon Using This Gourmet Trick - Tasting Table
Create an elevated filet mignon by topping seared steaks with a melted blue cheese crust made from butter, panko breadcrumbs, parsley, and crumbled blue cheese, then finish in the oven.
fromTasting Table
1 month agoA Complete Guide To Steak Marbling - Tasting Table
For many beef lovers and chefs, marbling is one of the most important aspects of steak quality. Unlike the thick fat cap found on the outside of a piece of steak, marbling refers to the streaks of intramuscular fat dispersed within the lean muscle of beef. This is integral to an elevated steak-eating experience. As the steak cooks, the fat melts, basting the meat from the inside, leaving you with a flavorful and tender piece of meat.
Cooking
fromTasting Table
2 months agoThe Type Of Beef You Should Always Truss Before Cooking - Tasting Table
"Fold maybe 6-8 inches of that tapered in back on itself and tie it off. That will make the skinny end much closer to the thickness of the fat end and allow for the roast to cook evenly," he says. "Trussing the rest of the tenderloin with tight circles of butcher's twine every couple inches will also keep the tenderloin round rather than allowing it to flatten out, which will also help with cooking evenly."
Cooking
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