Stew Meat

Stew Meat

You can buy stew meat at the market already cut up. If you want to make your own, however, you will have more control over the trimming and cutting, and maybe save some money besides. I usually start with a pot roast. In the meat section, it’s normally labeled...
Separating Eggs

Separating Eggs

There are times when you need to treat the egg whites differently than the yolks, and that will require you to separate two parts. For example, to make the batter for chiles rellenos, you need to beat the egg whites until they’re stiff, and then gently fold in...
Peeling and Deveining Shrimp

Peeling and Deveining Shrimp

Whenever I can, I buy either fresh or frozen shrimp that are raw, peeled, deveined, and with the tail on. For some recipes, it is necessary to leave the shell on, but then the eater has to cope with the shells. If you have enough beer, it can be messy and fun to peel...
Making a Roux

Making a Roux

Many recipes call for a roux (pronounced “roo”). A roux will add flavor and thicken a sauce or stew. It is basically flour cooked in oil or butter, or a combination of the two. In the photo, I’m finishing a pan sauce that I made for a steak. I...
Grilling and Barbequing

Grilling and Barbequing

Grilling and barbequing are two different methods of cooking meat, but many people use the terms as though they mean the same thing. As any real BBQ chef will tell you, there’s really little comparison. Grilling Grilling is cooking outside on your barbeque. See,...
Cutting Up a Chicken

Cutting Up a Chicken

Learning how to cut up a chicken quickly and safely is a skill all cooks need to have. Of course there’s more than one way, but you generally wind up with 8 or 10 pieces. Back when I was a teenager working in Bashas’ meat department, we had contests to see...