IDEAS IN FOOD - The Edge Effect

 

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Here are the latest updates for jorgehumbertocoelho.cooking@blogger.com   "IDEAS IN FOOD" - 1 new article The Edge Effect More Recent Articles Search IDEAS IN FOOD Prior Mailing Archive The Edge Effect We have found that seasoning and cooking beef ribs as individual pieces is a far better way to prepare them. When you look at them as indiviuals and work with them one on one the results are exponentially greater. In fact, if you look at the rib and what you are looking to achieve, by cutting it into pieces you get more seasoning, more caramelized bits and a greater opportuity to create a spice crust around the meat and bone. The more edges you have the greater opportunity you have for creating and delivering flavor. Years Past: November 20, 2010 November 20, 2009 November 20, 2008 November 20, 2007 November 20, 2006 November 20, 2005   • Email to a friend • Article Search • View comments • • More Recent Articles Ric Elias Thanksgiving Spaghetti alla Chitarra and Meatballs First Cut Chuck Shoulder Chops Taking Chances Blue Stem