Dry and Wet Aging: Where and When?
byWhen the two ways differ for real In an adventurous (and perhaps a little provocative) definition that I found once on the net, the maturation…
Steak
The Spider Steak
byA New Steak Cut to be Tried I have already said it many times: in a relatively new gastronomic sector like that of the…
Tataki Steak
byAn Alternative Way to Eat a Steak Probably the purists, those of “just a quick sear per side and at the most some drops of olive…
The Steak Rub Styles
byWhich Rub for your Ideal Steak I often describe the seasoning tools as the indispensable technical baggage that every self-respecting Grillmaster must have available in his know-how…
The Reverse Searing Temperatures
byWhich Temperature for the Enzymatic Phase? If you have known me for a while or if you have taken part in one of my courses…
Trying the Prefreezing
byThe steakhouse effect in 45 minutes Today, few will remember it, but the first to talk about steak stealing directly from the freezer had been…
Having the Beefer effect with 2 Chimneys
byPerfect Steaks in 3 minutes at no cost If you noticed, especially in the German market, a new family of tools dedicated to steak has…
100 Days of Dry Aging
byTest on a over 100 days old Rib Steak It’s with a certain satisfaction that I am experiencing in recent years the rediscovery of the ancient…
Sous Vide vs. Reverse Searing
byWhich guarantees the perfect steak The world around us evolves with a frantic speed. Sometimes even we realize the changes and in a while we…
Selecting meat with Alfonsino Camassa
byTaste and Tips from a Branch Technician Alfonso Camassa, Alfonsino for friends is the classic character that you do not expect. Alfonsino is native to the deep South but…