We’re answering all of your cooking questions, especially those about meat. This week you have questions about pork belly, split lamb shanks, grass-fed steaks, and the best way to grill leg of lamb. Check back for more Q&A coming soon!
When started reaching out with questions and seeking cooking advice, especially about cooking meat, including cuts that you’ve never made before, we set about generating answers. Here are a few of your questions about pork and beef butt, plus a substitute for eggs, plus our answers. Check back for more Q&A soon!
Josh Applestone answers your early spring questions about corned beef and corning in general, shares how to brine, and allays your braising fears.
Josh Applestone answers your questions about Valentine’s Day, 50th birthday celebrations, demi-glace, and why cuts of meat have so many differing names.
Josh Applestone answers your questions about slow cookers, lean cuts of meat, fixing cooking mistakes, and how to reduce kitchen odors.
Josh Applestone answers all of your questions. This month you want to know about holiday gifts, appetizers, and how to use marrow.
Confit is cooking meat in its own fat. Josh Applestone explains how and what to confit — it is a basic technique and makes for great winter pantry staples. For a duck confit crepe recipe, check out episode 5 of Matty Matheson’s show Just A Dash.
Josh Applestone answers all of your questions. This month you want to know about holiday ordering and menu planning, plus how to cook roasts consistently.
Josh Applestone is back to answer all of your questions. This month you’re curious about what to make for potluck parties, temperature and timing when roasting whole hogs, and the source of the Mooru’s t-shirt collection.
You asked the butcher for a holiday gift guide, so he answered. Here are his favorite pans, salts, vinegars, local goods, and a whole lot more.
You ask the butcher, Josh Applestone answers. In this edition: the art of cooking porterhouse, easy-to-chew cuts, the best ground, and the right internal temperature for pork.