The Main Cuts of Lobster Carapax – Carapax (or carapace) is the armor-like body of the crustacean. Claws – Lobster claws are full of sweet and tender meat. Tail – Lobster tail holds the biggest chunk of meat. More
The Main Cuts of Fish Head – The head is normally used for making soups. Kama – Aka fish collar, Kama is a tender and rich cut of fish. Back, abdomen, tail – These central, primary body parts of the fish contain the most meat. They are used for fish fillet, roasted fish, and fried […] More
The Main Cuts of Chicken Breast – Chicken breast is probably THE MOST VERSATILE cut of meat out of all the animals. It’s white meat and can be cooked in many different ways, including grilled, pan-fried, oven-roasted, baked, or poached. Neck – Neck is normally used for making gravy. Thigh – Thigh meat is brown […] More
The Main Cuts of Pork Boston butt and picnic ham – These are cuts of the shoulder and arm. They are mainly used for pork roast and different barbecuing recipes. These cuts are also used to make ground pork. Loin – The loin is cut up into tenderloin, back ribs, rack of ribs, and pork […] More
The Main Cuts of Beef Chuck – Chuck comes from the front of the cow, above the brisket. It is filled with connective tissues, which add a strong flavor. It can be grilled or braised, but it’s best when turned into ground beef. Rib – Rib is considered one of the better cuts of beef […] More
Al Dente An Italian term for pasta that is cooked until it is tender but firm. Baste To moisten food with its own drippings, or with a sauce, to add flavor and prevent it from drying. Batter An uncooked, smooth, pourable mixture of flour, liquid, and other ingredients. Blend To thoroughly mix two or more […] More
First, what exactly is a spice? A spice is an aromatic plant substance whose primary function is seasoning, not nutrition. Any part of a plant’s anatomy, either whole or ground, can be used as a spice. This includes the seeds, fruit, root, bark, and other parts. The 25 Spices (in alphabetical order): Allspice – Allspice, […] More
Spirits Spirits, or liquors, are produced through a distillation process carried out on ingredients that have already been fermented. This can be anything from grains, grapes, other fruits, or even vegetables (e.g. potatoes, in the case of vodka). Distillation takes the fermented product and purifies it. The alcoholic portion is isolated by selectively boiling it […] More
Wine Wine is an alcoholic beverage made from the fermentation of grapes. The grapes used for winemaking are a very special kind though (latin name: Vitis vinifera). With over a thousand varieties, they are smaller with thicker skins, and taste different from store-bought grapes. Wine is typically 24 proof, with an alcohol content ranging from […] More
Hops Hops are perhaps the best-known ingredient in beer, providing flavor and aroma in a variety of differing degrees. The plant itself is a flowering vine (latin name: Humulus lupulus). In addition to bitterness, hops provide stability, citrus notes, zest, and spice to a brew. Malt There are many grains that can be used in […] More
Amber Amber is used to refer to the color and full-bodiedness of a beer. It can describe ales and lagers, but either way an amber tends to be maltier, fuller, and darker gold. Samuel Adams Boston Lager or Sleeman’s Amber Ale are popular examples. Blonde Blondes are usually ales which are a paler yellow color. […] More
Ales Ales are a rich beer variant offering a wide array of flavors and colors: from bitters to milds, pales to ambers, there are also abbey ales, nut brown ales, and many more, including Blue Moon. They are top-fermented, brewed at cellar temperature, and generally have malty or fruity aromas. Lagers Lagers are bottom-fermented, and […] More
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