Today was a great day for me and beef. I had the pleasure of attending a workshop put on by Canadian Beef Inc. in the lovely Nella demonstration kitchen on Bathurst. It got me thinking in a few different directions and I’ll be posting more about the workshop and what I’m thinking about but for now here’s a round-up of the highlights of my (many) posts involving beef.
I opened by introducing myself as the guy who has cooked steak in a beer cooler. It’s a really useful technique–I repeated it for a chilli competition I entered–that I’m going to be trying to work other parts of the cow into. If you have any suggestions please leave them in the comments.
All the tools needed for cooking steak in a beer cooler.
Burgers, steaks, and roasts are all great but we have to remember that for every two spinalis dorsii (the pinnacle of beef) there is a heart. Literally. Here’s my post about cooking the beef offal that tastes most like steak. (more…)
After being asked to participate in the Egg Farmers of Ontario’s World Egg Month promotion I’ve done some more reading about this food staple that I think a lot of us take for granted. I’m working some posts on the topic but in the meantime you can read my French toast post and today I have a giveaway contest.
I’d like to spread the love (and the reading) around a bit and have a $50 gift certificate courtesy of Egg Farmers of Ontario good at any Chez Cora restaurant to give away.
Head over to the EFO’s web site and do some clicking around and find a fun fact on the different types of eggs. Post a comment with a brief summary of the differences between conventional, free run, and free range eggs. A winner will be randomly selected from the correct answers. (more…)
In my first post inspired by Jacques Pépin’s new cookbook, Essential Pepin, I said I was more of a Julia fan than a Jacques fan. But really they are two points in the same timeline and were close collaborators and friends. They both were immensely popular during that age of food television (before sunglasses came in back-of-head models) that was about helping viewers become better home cooks.
The videos attached to this New York Times piece show Jacques Pépin at his best: explaining traditional techniques with much more than just an automatic reliance on dogma. For instance, eggs should be cracked on a flat surface when making an omelet and not on the lip of the bowl so that broken pieces of shell aren’t forced into the egg where they can break the yolk or introduce bacteria.
For my second shot at an Essential Pepin recipe I chose the tarragon chicken. This one used two traditional techniques that are not often found in contemporary recipes but that work excellently here. (more…)