We have all been there; you have a delicious-looking recipe, but only to find that the available meat might not be the right sort for it. One thing is different in this situation, which is that, thankfully, boneless versus bone-in short ribs are not that different (even though they are technically entirely different cuts of …
Balance is the key to perfection when cooking, but can you use too much dry rub? Is there a way to save meat after using too much? Can You Use Too Much Dry Rub? It is possible to use too much dry rub, as unbelievable as it may sound. Too many spices can easily overpower …
Salmon is one of the most popular fish dishes on the market. You can find salmon in high-end, mid-tier, and even budget restaurants. Many cooking instructions regarding the fish can be found online, in cookbooks, etc. Some guidelines tell you to cook the salmon with the scales on, but should you? You should remove salmon …
Whether cooking in the kitchen or outdoors, you are probably familiar with or thought about hot or cold brine for the meat. In addition, vegetables are also an excellent subject to brine for flavor, preservation, and crunchiness. However, brine can take time, and most people tend to take shortcuts in their cooking process, thinking that …
Brining has been a method of meat preparation for centuries, as it can help add moisture and flavor to your meat while helping to preserve it. However, making your own brine requires choosing the correct salt. So, what salt should you use in your brine? The best salts to use in brine are Diamond Crystal, Kosher …
Smoked salmon is a favorite food of many people, and smoking your own is relatively easy. However, if you haven’t smoked salmon before, you will have some questions, including whether you should keep the skin on or take it off. Well, let’s find out! You can smoke your salmon with the skin on or off, …
