How to Make Sausage Rolls: A Deliciously Easy Recipe With Ready Made Puff Pastry

How to Make Sausage Rolls: A Deliciously Easy Recipe With Ready Made Puff Pastry

Sausage, sage & onion stuffing... going to make loads- many sandwiches to be had in the weeks after christmas!

Sausage, sage & onion stuffing

Sausage, sage & onion stuffing... going to make loads- many sandwiches to be had in the weeks after christmas!

My fav Healthy Party Appetizers! Those Spinach balls are made with only 5 ingredients and take few minutes to prepare and it always impressed my guest. Eating healthy finger food as never been so easy!

My fav Healthy Party Appetizers! Those Spinach balls are made with only 5 ingredients and take few minutes to prepare and it always impressed my guest. Eating healthy finger food as never been so easy!

Food Safety 101: Find out the ideal internal temperature for every kind of meat from chicken to pork in our helpful guide.

Food Safety 101: Find out the ideal internal temperature for every kind of meat from chicken to pork in our helpful guide.

I have had Beef Wellington on my cooking bucket-list for years. But I was afraid of it. Too many steps. Too hard to get the meat cooked to the

Gordon Ramsay’s Beef Wellington

I have had Beef Wellington on my cooking bucket-list for years. But I was afraid of it. Too many steps. Too hard to get the meat cooked to the

"Wet Vs Dry Meats" Aging greatly improves the texture and flavor of beef, yielding a buttery character and intense taste. Most steaks are wet aged, which involves vacuum-sealing the meat and refrigerating it for 1 to 4 weeks.    Dry-aged beef, which is stored unwrapped at precise temperatures and humidity levels for several weeks, loses a large amount of moisture, which concentrates the flavor. Some cooks prefer dry-aged beef for simple preparations where the flavor of the beef shines…

"Wet Vs Dry Meats" Aging greatly improves the texture and flavor of beef, yielding a buttery character and intense taste. Most steaks are wet aged, which involves vacuum-sealing the meat and refrigerating it for 1 to 4 weeks. Dry-aged beef, which is stored unwrapped at precise temperatures and humidity levels for several weeks, loses a large amount of moisture, which concentrates the flavor. Some cooks prefer dry-aged beef for simple preparations where the flavor of the beef shines…

This recipe is inspired by an Italian dish which would usually use rolled loin. Pork cooked in milk is tender and succulent – this recipe is more about the meat than the crackling. For optimum crackling, cook for longer at the higher temperature before reducing.

Pork belly and potatoes baked in milk, bay and smoked paprika recipe

This recipe is inspired by an Italian dish which would usually use rolled loin. Pork cooked in milk is tender and succulent – this recipe is more about the meat than the crackling. For optimum crackling, cook for longer at the higher temperature before reducing.

A handy temperature guide for just about any meat you might be grilling or smoking: chicken, pork, beef and all sorts of different cuts.

Meat smoking times and temperatures

A handy temperature guide for just about any meat you might be grilling or smoking: chicken, pork, beef and all sorts of different cuts.

The Virtual Weber Bullet - Your best source for Weber Smokey Mountain Cooker information & discussion on the Web

The Virtual Weber Bullet - Your best source for Weber Smokey Mountain Cooker information & discussion on the Web

Smokin’ Summer Spice Dry Rub; This flavorful seasoning mix can also be liberally rubbed all over the outside of pork loin, tenderloin or beef roasts and then slowly barbequed or smoked under indirect heat at about 225-250 degrees until the internal temperature reaches 145-150 degrees F for pork and about 130-135 degrees F for beef roast. also great for Ribs, steaks, Pork Chops and beef patties

Smokin’ Summer Spice Dry Rub

Smokin’ Summer Spice Dry Rub; This flavorful seasoning mix can also be liberally rubbed all over the outside of pork loin, tenderloin or beef roasts and then slowly barbequed or smoked under indirect heat at about 225-250 degrees until the internal temperature reaches 145-150 degrees F for pork and about 130-135 degrees F for beef roast. also great for Ribs, steaks, Pork Chops and beef patties

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