The 5 Basic Rules For Cooking Meat

Also (and this is for that wise guy who answered “bite it), I’m asking that same question: how do u determine if your meat is tender or tough when it’s raw? Thx

Yankel, does seasoning meat (salting) change the structure of the salt when heating. IOW, what should one do if they’re on a very restricted low salt diet??

are you even a chef

I will try your recipe, thanks

Hes waving that butchers knife like a Mob Boss explaining how things work around here.

Where do you recommend getting a digital Thermometer, Is there a certain brand you like?

Hey anyone Jesus Christ loves you (Acts 2:38) and upci church locator for church. Thanks!

come on people:(

Can you explain how to know or find the grain in the meat? Never really know for sure if I am cutting on the grain or against the grain.

I never realized how amazing the bacon would be from Butcher Box. Thank you for the bacon video of baking it! I have been frying or broiling cheap bacon forever. Never buying it again. The uncured, sugar and nitrate free bacon is absolutely hands down the best!

Now I just need to find out what braising means.

You always say the meat should rest for at least 8 minutes. But then it's cold when I serve it. Any suggestions on letting it rest but keeping it warm? Can I wrap it in foil?

Yankel, you are great in my book buddy!

How do you tell if a slice of raw meat is tough or tender? It just looks raw to me.