Kitchen Tools

Unless you’re going to use one of the fancy meatloaves featured on my site (which I’ll get to later), meatloaf looks like a no-brainer…until you … Read more

Whether your meat is juicy or dry depend largely on carryover cooking. When you take a steak or roast off the heat it may seem … Read more

The first thing to know about making biltong at home: How spicy should you make it? How much spice actualy belongs on the meat? The … Read more

Biltong is something that can be made at home and turns plain ingredients into something different; something better then what you get in stores. It’s … Read more

The trick to getting your timing correct isn’t necessarily adhering to one rule but knowing which variable actualy affects cooking time. For example, a two-pound … Read more

Instead of guessing how to time an egg based off whether you want it for toast or ramen, managing variables and getting the seconds right … Read more

Frying turkeys deep is quick… About 40 minutes for a 12-pounder, but it’s full of danger. If your pot’s too full and/or your turkey’s frozen, … Read more

The Equilibrium curing also alters your bacon making mindset. Because it’s a weighted cure, the salt, sugar, and nitrates will all spread into meat (and … Read more

Here’s the thing about making your own bacon: How much curing salt? How much water? And how much salt should goes onto all that pork … Read more