Cooking a great steak starts with buying a great steak. If that sounds obvious, it is. We have a strong love for Picanha over here at FFMM but you could do it with whatever blows your hair back.
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Cooking a great steak starts with buying a great steak. If that sounds obvious, it is. We have a strong love for Picanha over here at FFMM but you could do it with whatever blows your hair back.
Congee sounds exotic but it is, at its most basic, as simple as it gets. With a history dating back to cash-strapped Chinese workers, congee was a way of adding a small amount of rice to a large amount of water in an effort to bulk it up and make something nutritious out of nothing.To keep with the theme, I’ve used a hock in the cooking process, as I believe it to be the cheapest, most underrated cut on the entire carcass.