Barbecue myths debunked by a blunt meat expert
A column debunks common barbecue myths about turning steaks, pre salting, marinades, and tenderizers. It notes that turning steaks with a fork is fine, pre seasoning enhances flavor, salt slows caramelization, and marinades only affect surface tissue with minimal penetration. The author urges choosing marbled cuts and proper cooking for juicy results.
Brunch Walnut Coffee Cake And Muffins Recipes
Quick brunch treats featuring Spicy Buttermilk Coffee Cake with walnut topping and a Walnut Molasses Muffins recipe. Includes steps for prep, batter folding, and brown sugar walnut topping, plus optional toasted walnut kernels as an accompaniment. Provides baking times and temperatures for cake and muffins and notes on serving hot or cold.
One Part Of A Cooked Lobster Is Inedible The Rest Edible
In a Q and A column Craig Claiborne explains that only the tough sand sac at the forepart of the lobster head is not edible. The remaining colored nonmeat portions in the cavity roe coral and liver or tomalley are edible. Also covered are making a Waldmeister May bowl from woodruff and a May wine punch with wine Cognac and Benedictine. New York Times News Service.
MENTIONED IN THIS ARTICLE
Craig Claiborne Q
Stuffed fish fillets with creamy mustard sauce recipe
Aileen Claire outlines an elegant stuffed fillet dish with a walnut stuffing and creamy mustard sauce. Roll and bake four fish fillets at 375 degrees for about 45 minutes to yield 4–6 servings with a lemony, aromatic finish.
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