Category: Food Techniques

Learn the details of how to prep, cook and post-process food.

Brine evaluation

Brine evaluation

Wet or dry brine? That is the question. Time to deep dive into different options, and see if there is an obvious winner.

Meat

Meat Cuts

Here’s a list of most meat cuts with their target temperatures.

Fat and what to remove

Fat and what to remove

A tricky subject indeed. Get to know the different types of fat, what they look like and what to remove.

Rubs, marinades and glazes

Rubs, marinades and glazes

Rubs, marinades and glazes

Searing

The Art of Searing

The Art of Searing