meats

The Secret To Perfect Roast Meat! | How To Perfectly Roast A Pork Tenderloin! | By Chef Jean-Pierre | Facebook

66K views · 5.2K reactions | Your stir fry is missing baking soda! We explain why in a new video out this week that’s all about velveting beef! In short velveting is a technique to make your beef tender, juicy, and silky tasting, just like at your favorite Chinese restaurant! There’s more than one way to do this and we’re zeroing in on two—what we call the “shortcut” method and the water rinsing or washing method. Both use baking soda, but in different quantities! Both yield tender beef, but the water washing method has a slight edge on texture while the shortcut method wins on flavor! Watch the full video at our Youtube channel or check out our detailed guide at thewoksoflife.com — both are linked in our bio! We also talk about what cuts of beef we can use and as you can see we cook two versions of the legendary beef with broccoli to test both velveting methods! . . . #thewoksoflife #stirfry #velveting #beef #costco #chineserestaurantsecrets #howTobuy #chineseamerican #cookingtips #kitchenhacks #moneysavingtips #moneysaving #homemade #comfortfood #kitchenwisdom #cookingclass #chinesefood #homecooking #chineserecipes #chinese #asianfood #asiancooking #foodcontent #cookingtips #chineseculture #recipe #recipes #recipeshare #recipesharing | The Woks of Life

Fiorentina Steak | Jamie Oliver | If that Friday feeling was food 💃 jamieol.com/FiorentinaSteak | By Jamie Oliver | Facebook

214K views · 9.3K reactions | Gordon's Ultimate Burger | MASTERCHEF | Gordon Ramsay, hamburger | Can't think of a better way to celebrate National Burger Day than Gordon Ramsay's way. 🍔 😍 | By MasterChef | I'm going to show you how to cook a flawless beef burger. Watch and learn. The perfect burger is a 702010 ratio. 70% chuck steak. 20% short rib, 10% fat, freshly ground. Once that's blended, lightly seasoned with onion powder, garlic powder, salt, pepper, and then lightly dusted with chili flakes. Make it well in the center, egg yolking, and blend The secret here is not to overdo it. Once you've blended that, take your cutter, cylinder shape, evenly pressed, evenly cooked. Bun, skillet, piping hot, nicely toasted so it's not going to go soggy, lightly oil, your cast iron pan, burger, in. A great sear gives a great flavor. Flip 30 seconds each side and then into the oven. Eight minutes later, roll it around those juices. Burger on. Delicious. That is how you make a perfect burger like a true MasterChef.

359K views · 4K reactions | Martha’s beef tenderloin with a peppercorn crust is a spectacular and elegant option for a holiday feast or a special dinner: bit.ly/3ZL8fVR | Martha Stewart

Debunking All The Steak Myths! | steak, myth | Debunking All The Steak Myths! | By Chef Jean-Pierre | Facebook

Debunking All The Steak Myths! | steak, myth | Debunking All The Steak Myths! | By Chef Jean-Pierre | Facebook

21K views · 2K reactions | BBQ Beef Ribs Yummy!!! Recipe by @dasliderguy #bbq #barbeque #barbecue #beefribs #beef #beefrecipes #beeflover #beefdinner #recipeshare #beef #beefrecipes #foodie #foodrecipe #beeflovers #dinnerinspo #dinnerinspiration #dinnertonight #dinnerfood #yummyfood #deliciousfood #lunchideas #lunchinspo #lunchinspiration #womenwhocook #dinnertonight #homemadecooking #homemadefood #foodie #foodstagram #atlanta #letseat #homemadewithlove #homecookingisthebest #bbqribs | FoodieBawse

3.7M views · 3.7K comments | Taking it back to the basics on this beautiful Sunday! This is my favorite way to cook a steak properly. #simpleperfection | By Geoffrey Zakarian | Facebook

2.6M views · 16K reactions | The Perfect Prime Rib | MaxTheMeatGuy

12M views · 218K likes | Milk Marinated Prime Rib | This is the secret to the most tender Prime Rib you’ll try this holiday season! I make this every year and it goes viral, have you made this before?... | By Dan-O's Seasoning | Is a $200 prime rib, okay? I would not do this if I did not 100% believe that this is the best way to make a prime rib. What you want to do is marinate it, submerge in milk. So we're going to add a gallon of whole milk. We're going to add some of our Tony Sachry's Cajun injection butter and we're going to inject the heck out of this. So let's get it submerged. It's going to dilute in there so it's not really going to make it that spicy. It's just adding a little flavor in there. Get that injection butter mix with the milk. Grab our injector. We're going to inject inject, inject, and we're just going to continue to do this for about 5 minutes or so. We're going to get tons of this milk injected into our prime rib. Now, we're going to flip it over on its side. So, we got the ends. Now, we're getting the middle. Now, we're just going to let it marinate for twenty-four hours. We'll see you tomorrow. I'll show you how to finish this bad boy off. Alright, y'all. It's been twenty-four hours. We're going to pull this out. Look at that. We're going to let this sit out for 2 hours. That's right. Two hours because when this prime rib sits in this super cold milk, it gets that internal temperature super cold. So we want to let this get to a room temperature before we ever go in the oven with this. We're going to pat it off. We're going to get it dry. I'm going to go on cut these bones off. It's going to help it get to room temperature. So we're simply going to go down this backside. Cut in towards the bone. And there's that. You see this big hunk of fat. We're just going to trim a little bit of that off. We're also going to go in here. Remove part of this fat cap off. There's no need for that. You see how this is all wanting to fall apart? Get your butchers twine. This is how I measure it. One, two, three, four. We go one, two, three, four. I'm pretty simple. I just tie a simple knot. It's going to hold our meat together. Now we let it rest. So now I'm going to attempt to take the ribs and that's what we're going to make our a with. Let's do it. Throw them in our in spot. One large yellow onion. Big chunks. Throw that right in. Just a couple carrots. A bunch of celery. Now let's flavor it up. We're going to go in with a heaping tablespoon of this beef broth paste. Get that in there. Half a stick of butter. One whole head of garlic. We're going to cut the end off. Try and cut the root end off. There's all our little we'll just add those in. Now it's time for the Dan O's original. That's the green top. This is amazing for making any sort of broth. So we're going to add us a good probably two tablespoons of the Dan O's OG. And now for the last step we're going to add two cups of water. You might think oh you need more water in there. You really don't because these vegetables are going to create a lot of broth as well. So we're going to do this for 2 hours. That's going to extract all that flavor out of the bones and out of the meat. And hopefully this ends up being some awesome Oz use. So we're going to give it two hours high temp. Alright we have rested for two hours. Look at that. So it's time to season this bad boy up and we're going into our oven. Turn it upside down. Get your bowl. Going in with a couple big scoops of some mayonnaise. We're going to go in with some stone ground mustard. And now it's time to take this thing to the next level. The Dan O's Primo. Look at this you guys. This is black garlic, black pepper, sea salt. It's got rosemary in there. It's even got black cumin flavors you never had before. A little bit of lepo flake. So we're going to go in with a bunch of this into our mix. We're going to get that mixed up. Now, simply going to rub this in. Smells amazing actually. Nice and coated. Just like that. Alright. Now, we're going to pop the top on our Primo again. Give it another nice little coating just like that. So, now you need one of these in a baking pan and right in the middle. Now, we're going to go in with the rest of our mayonnaise. Rub it on the top. Now, it's time for the last sprinkle And now into our 275 degree oven we go. Just like that. It's been 2 hours. Alright. Come look at this. Look at how tender that rib is. Wow. Alright. We're going to try that. I mean that's phenomenal. It's basically a pot roast. That is really good. Mm. Alright. Now we got our meat set to the side. This is what I'm going to do. I'm going to put everything back in here. Strain out the big stuff. And that's going to be our aisle juice. Add our juice to our pot. I'm going to add a little bit of this browning sauce. I tried this stuff by itself and it's super potent so you don't want to use a lot. This going to help us get that dark color I hope. That's what we wanted. It's lacking one thing. We'll salt it up a little bit. Alright. So our flavor is off the charts but I'm going to try something. I'm going to try and take the fat out of this. Alright you guys. Two hours at two seventy-five. The last fifty minutes. It's been at 300 so I raised it. We're at 118 now. We're going to crank this up all the way to 500. And now we're going to get a crust on it. Alright. Look. You can see we threw this in the freezer for about an hour. You can pull the grease right off the top. And then if we want to add some of this grease back in. We totally can. So I'm basically going to pull almost all of it out. We'll leave that last little bit in there. Now we're going to heat this up. Bring it back to a boil. We're going to try it. See how it is. Alright. Let's give it a test. There is no reason to be eating that. I'm not adding any of that back in there. That's amazing. Y'all need to follow that recipe. Alright my friends. It's time. Now we're just going to let it rest for a good hour. Oh yeah. While this rest make sure you cover it up. Like that. Time for the moment of truth. Cut juicy that is. Wow. Look I'm going to give it a little one of them. Wow. That look awesome. Pull that off. You gently pull it and press down. You can kind of keep your crust on. Look at that. Learn something. Remove our strings. Get back to cut. Smells amazing. Wow. I think we did good. Oh my goodness. That is so tender. I'm telling y'all that's why we do the milk marinade. Look at that. Let's just try it by itself. Nope. Nobody is making a prime rib that tender without milk marinating. Oh my goodness. Wow. Look at this. Dipping our azux. The homemade horseradish sauce right there. That is insane. How tender this is. How juicy this is. Best prime rib you're ever going to have. That's the best one I've ever made. And I know it's not even perfectly cooked. I mean you got a little pinky on the inside. Maybe a little more well done on the outside. It's not what I wanted. But this is the tender prime rib you ever going to have. Try it. Thank me later. Love y'all. We'll see you next time. Keep sprinkling. And that's a yum yum. Get you some.

400K views · 4.3K reactions | Be the star of the show this christmas or new years with my recipe for prime rib and thank me later recipe- prime rib serves 5-7 - 5-6 lb prime rib... | By Stephanie Tea | Rib is a lot easier to make than you think. Let me show you how to do it. You're definitely going to be the star of the show if you make this for Christmas or New Year's. We're going to shut off by trimming the fat and silver skin on the prime rib. I'm going to take my knife and slowly cut off any excess fat. Let's get rid of that. This part is optional but I'm going to French the rib. Pretty much just trimming around the ribs to expose it. It just looks prettier. Once you clean it up, it's going to look something like this. Now, we're going to take some kitchen twine and tie it together. The point of this is just to keep it all together and make sure the bone doesn't I'm going to go from underneath it and tie it really tight in the middle. We're going to space it out about an inch or an inch and a half. Trim off the excess. Now you want to pat it dry with paper towels so the butter and seasoning will stick. One of the keys to making the perfect prime rib is to remove this from the fridge about two to three hours before you're going to actually cook it. That way everything cooks through evenly. We're going to season it heavily with kosher salt. I also have freshly ground black pepper. Using a small pearing knife, I'm going to pierce it with some holes so I can insert garlic. Doing this is going to develop so much flavor. We're going to make compound butter with butter. I'm going to do smoked paprika, garlic powder, onion powder, a little more salt, and black pepper. I'm also going to mince up a little fresh thyme. Add that into the butter mixture. Gonna go in there with my hands and give it a good mix. Once everything is combined, spread it all over the prime rib. Now that everything's covered, you're going to put it into a baking dish with onions, carrots, celery, garlic, and thyme. Now, in the oven, she goes. While we wait, I'm going to show you how to make a creamy horseradish sauce. Horse radish sauce. I can't say it You know what I mean. This is a creamy style horseradish into the bowl. Next we're going to add sour cream. I like to add cupid mayo for extra flavor, a little Worcestershire sauce, a slash of vinegar, salt, black pepper, then I'm going to finally chop up some chives into the bowl. Now give it a good mix. I'm going to thin mine out a little bit with a little milk but you can also use water. It's going to look something like this and we're going to put it in the fridge while we wait for the prime rib to cook. The prime rib is ready. I had it in the oven at 500 degrees for 15 minutes to get a nice crust over it. Then I dropped it to 285degrees and baked it for another 15 minutes per pound. Before I cover this up, let's grab some of the pan drippings. Now we're going to tent it for about 20 to 30 minutes to let it rest. While we let it rest, let's make the with some pan drippings. While it's nice and hot, we're going to add a little flour. Add some red wine. We're going to let the alcohol cook through a little bit. Worcestershire sauce and beef stock. Since the pan drippings were already seasoned, just taste test to see if you need anything else. I think wine needs a little salt. And now it's perfect. Now for the of truth. It's perfect. Gonna top it off with some aju, a dollop of horseradish, and garnish with chives. No words.

3.6M views · 40K reactions | What’s the best way to cook Prime Rib? 🍖 Today, with the help of our local butcher @bluffsideprovisions, we're testing a solution for the number one problem when making prime rib: the overcooked ribeye cap. Time after time the most popular recipe for cooking a prime rib roast lead to the complete and utter disappointment that is grey meat. Its a shame that the single best piece of meat on the entire cow, the ribeye cap or spinalis dorsi, often gets the worst outcome. Its extremely tender, incredibly marbled and perhaps located in the worst place. Taking on all the heat of an oven directly its no wonder that it always gets overcooked. But rejoice, for today we have found a solution! And we’ll be testing it against one of the most commonly used recipes on the internet. So its a battle! (That we win) Recipe A: New York Times Cooking VS Recipe B: Coast to Coast pink prime rib Some will say its unnecessary, they would be just the worst. | The Grill Dads

1.4K views · 297 reactions | Swedish meatballs is such a good classic Christmas time of year meal. If you have any leftover cranberry sauce from Thanksgiving, they go great together! This is one meal my kids always want over Christmas break. https://mostdeliciouslife.com/swedish-meatballs/ For the full recipe, click the link in our bio, which you can go to all of our recipes from there, or go to most delicious life.com and type “Swedish meatballs” into the search bar. Ingredients - Meatballs 2 lbs lean ground beef 1 medium sweet onion, finely chopped or minced ½ cup Panko breadcrumbs 2 egg yolks 1 egg ¼ tsp allspice ¼ tsp nutmeg 1 tsp Kosher salt ½ tsp black pepper, ground 2 TBSP olive oil Gravy ¼ cup butter ½ of a stick or 4 TBSP ⅓ cup flour, all purpose 4 cups beef broth ¾ cup sour cream Kosher salt and black pepper to taste For serving – Choose one 5 cups Mashed Potatoes prepped my favorite! I would say ALWAYS serve with mashed potatoes. 4 cups cooked rice 1 package cooked pasta #SwedishMeatballs #MeatAndPotatoes #IKEAMeatballs #ChristmasDinner #HolidayMeal #HolidayFood #FamilyDinner #ForYouPage #FYP #Meatballs | Cindy Alldredge & Corinne Ritz