Hint: Place the fat side up not down when roasting. Remember: Technique is one of the most important aspects to cooking a great brisket. Go slow. Lower temperature, slower cooking. This will allow the connective tissue to break down and the fat to melt slowly, leaving you with that ultimate melt in your mouth brisket. […]
Hint: Make sure to cook your salmon skin side down. Remember: Pat dry the fish as it comes to room temperature before placing it in the oven / grill. Cooking Preheat the oven or grill to 450°F. Sprinkle the salmon with kosher salt and fresh ground black pepper. Place it on a parchment or aluminum
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Hint: Cooked rice lasts in the refrigerator for up to 5 days, so you can make extra to serve later in the week or to use in different dishes. Remember: This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and ready to go. Cook the rice
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Hint: Baking your ribs gives you more control over how fast and how much the ribs are cooked. Because ovens have controlled temperature you are less likely to overcook or under cook your ribs. Remember: The slower you cook ribs, the more tender they will be. Cooking Remove the membrane on the bone side of
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Hint: Adding a little water to the frying pan will create steam and help melt the cheese faster. Remember: Use mayonnaise instead of butter, it has a higher smoke point than butter, so it won’t start to burn before you get to golden-brown. Cooking In a large pan on medium heat, melt 1 tablespoon of
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Hint: To avoid tough beef ribs make sure you cook them long enough (slow and low). And don’t worry, you can’t over cook beef short ribs as long as they have juices and sauce for the meat to absorb. Remember: Remove the membrane from the beef ribs, it really improves the quality of the ribs.
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Hint: After you remove the wings from the package, thoroughly pat them dry with paper towels this will prevent them from drying out during cooking. Remember: Use metal skewers for the wing kebabs, it makes cooking them so much easier. Cooking Preheat your grill or oven to medium-high heat. Remove the wing tips from the
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Hint: The ideal steak to cook on the barbecue or stove are: rib eye, porterhouse / New York, and T-bone steaks. Remember: Use high quality steaks to get a ton of flavour compared to more economical steaks. Cooking Steak Bring the steak to room temperature this makes a huge difference to ensure cooking through evenly.
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Hint: Instead of using milk or cream to your egg, instead try whisking in 1 tablespoon of water with each egg. You will get fluffier and melt in your mouth scrambled eggs. Remember: Using a tablespoon of butter when making your scrambled eggs will give them a rich flavour. Cooking In a medium mixing bowl,
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Hint: To avoid soggy burritos make sure that the filling is room temperature before rolling them. Remember: Roll the burrito tightly to keep out moisture. Cooking Heat 2 tablespoons of canola oil in a large non-stick skillet over a medium-high heat. Cook ½ an onion and a whole (green or red) pepper until the onions
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