Red Pill Dispenser

How to determine steak tenderness just by using your hand. There are two basic methods to test for how done your meat is while you are cooking it—use a meat thermometer, or press on the meat with your fingertips. The problem with the meat thermometer approach is that when you poke a hole into the meat with a thermometer, it can let juices escape, juices that you would rather have stay in the meat. For this reason, most experienced cooks rely on a “finger test” method, especially on steaks (whole roasts are better tested with a thermometer). My mother has been trying to get me to test meat with my fingertips for years, and for years, being somewhat of a scaredy cat (won’t it burn my fingers?) I ignored, avoided, ran away from the idea. Then my friend David showed me up. Here’s a guy who loves to grill but doesn’t know how to boil water. (Really. Cannot boil water. Just ask him, he’s proud of the fact.) David taught me how to test for the doneness of meat using this method and thes

This trick changes EVERYTHING. For more evenly-cooked, tender, and flavorful steaks off the grill, try scoring your meat! You heard us right: That method you usually apply to your holiday ham and duck breasts can also be used on your steak. HERE'S HOW: Using the tip of a sharp knife, first make shallow (about 1/8 inch deep) cuts across the grain one way, then the other way (perpendicular to first set of cuts). Repeat on the other side. Season the steak, then grill it on medium-high for a minute or two less per side. WHY BOTHER, YOU ASK? Well, if you like rubbing your steaks down with spices, garlic, or herbs, this trick makes sure the flavor sets in because you can really cram the seasoning into the cuts. The shallow cuts also give the heat from your grill easier access, thereby minimizing that dreaded, dry, gray line that can sometimes appear around the perfectly juicy, medium-rare band in the center of your steak. Read more...

How to defrost meat safely. From the website that is an encyclopedia on outdoor cooking: Amazing Ribs : Fresh meat is almost always better than frozen meat because when meat freezes the water crystals expand and puncture cell walls spilling out the juices that keep meat tender and juicy. Ever notice the pink liquid in the bottom of the bag when you defrost meat? Called "purge" there's no way to get it back in. That said, meat frozen when fresh is usually better than meat that was frozen after sitting around for a week or so. The idea is to warm frozen meat but not leave it in the "danger zone" of 41°F to 135°F in which bacteria multiply rapidly. You can do this slowly in the fridge, but water is a better conductor of heat, so putting the meat in a water bath will defrost it faster, especially if it has been shrinkwrapped so the water has no air between it and the meat. If the food has been swaddled in layers of freezer paper or foil, remove this extra insulat

This monster snack is the world’s meatiest sandwich - crammed from bottom to top with 41 different cuts of meat including sausages, ham, turkey and - of course - bacon. Before you tuck in youought to have planned for a long lunch break as this megawich will take an overwhelming ten hours to eat The massive sarnie, dubbed a 'carnivore’s dream', stands a whopping 15 inches high, 24 inches wide and tips the scales at more than two stones. It contains 1,445 grams of ham, two kilograms of salami, turkey and bacon, one kilogram of sausages and 720 grams of chorizo. Hidden among the meat is cheese and gherkins and if you look carefully you might even be able to spot some salad between the cuts. It was made by British chef and restaurateur Tristan Welch to mark the launch of TV programme Man v. Food Nation on Food Network UK. The new show sees host Adam Richman travelling through the United States encouraging people to take on daring food challenges. Luckily for all meat l