Q&A: What the Heck is “Tzlaot Unterif”?

In a word, Yiddish. Remember when I said that there were a bazillion ways to butcher a cow? Well, Yiddish is apparently one of them. Fleisch, a frozen meat brand here in Israel, markets some of the al... Read More

Cleaning Your Cutting Board

A while ago, I was reminded of a technique for cleaning cutting boards that I once knew. Ever since, I’ve been meaning to write a post about it. While this article isn’t going to make you ... Read More

Q&A: Is it better to cook a steak frozen or thawed?

There’s an article on Gizmodo that was brought to my attention by a reader. In it, they cite an America’s Test Kitchen video that did a side by side comparison of a steak that was divided ... Read More

London Broil

Chefs can work culinary wonders with all types of meat cuts, balancing and contrasting flavors to create new and exciting flavor experiences, but there is something visceral, almost feral, about cutti... Read More

Pesach Menu: Meat

For some, the seder meal is served so late that you almost wish you didn’t have to eat. But once the smell of cooked meat comes wafting in from the kitchen, you can’t help yourself. Your e... Read More

Brisket

A cut of beef taken from the breast section under the first five ribs. Brisket is usually sold without the bone and is divided into two sections. The flat cut has minimal fat and is usually more expen... Read More

Follow-up On the Truffles: I’ve Been Doing It Wrong

Last week, I got very excited that I found truffles in Machane Yehuda. I went ahead and bought them, but as I was working with them, my expectations weren’t being met. Turns out, I was wrong.... Read More

Introducing the Sausage Fat Calculator

So you’re interested in making sausages. You’ve got everything you need all laid out, and you’re checking over the recipe. It says that you should use meat that’s 75% meat and ... Read More

Culinart Kosher

Have you ever looked at a lobster?

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