I’ve loved ribs since my earliest childhood – although it was mostly pork ribs – especially when they came from the grill. Differently than with the ribs of the cattle, there were then rather times braised by my granny… Continue reading Short rib session
Hanging tender (French “Onglet”) – or kidney cone in German due to its position and shape – is “technically” considered to be offal, but as pure muscle meat it has basically nothing to do with it. Continue reading Hanging tender
A prerequisite for experiencing a culinary firework display – as well as the rat Rémy does in the legendary animated film Ratatouille knew how to make his brother Emile experience it – is the sense of taste and smell.
Of the classical senses such as hearing, seeing, smelling, tasting and touching, smelling – olfactory perception – remains by far the most important and strongest of our senses. Continue reading Bouquet, Taste & Textures
I have to say up front that I’m not really a fan of meat thermometers – in particular, I consider excesses such as using the temperature measurement when roasting a single slice of rump steak to be real satire. Continue reading InkBird: Meat thermometer
As promised, you can read here how I proceeded with the grilled piece of pork loin from the Duroc. I took the chance to prepare one of my favourite Thai dishes – a salad with grilled pork. As a gimmick I use black instead of fresh garlic. Continue reading Yam Moo Yang from Duroc