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.
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.
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.