Flavor School

Technique

Gas Grilling

New to gas grilling? Here are our tips on how to get the most out of your gas grill. Grilling on a gas grill has many advantages over cooking with charcoal. With a gas grill, you can quickly and precisely control temperature on your grill, you can easily create a …

Baking / Roasting

Roasting is an easy way to make all sorts of cuts of meat delicious. Simply put, roasting is the technique of cooking with a dry heat in the oven. Hot air surrounds the food to slowly and evenly cook it. Roasting is especially excellent at taking a less expensive, less …

Charcoal Grilling

One of the great parts about life in the Midwest is the smell of a charcoal grill being lit in the summertime. Some people love the extra flavors and smells that come from charcoal grilling and some people love the ease and convenience of gas grilling. Neither is wrong, but …

Sautéing

Sautéing is a fast and easy way to cook thin pieces of meat, seafood or vegetables all the way through. Sautéing is also often times the first step towards cooking a thicker piece of meat through. Today, we have five simple tips on how to help your next sautéed meal …

Braising

Braising is a hybrid method of cooking that uses both dry heat and moist heat methods to make perfectly cooked meat in a delicious sauce. This method of cooking works particularly well for chewy and tough cuts of meat. Today, we’re going to share our “five s’s” of braising: select, …

Slow Cooking

Slow Cookers are great! They make life easy and dinner delicious. Using a slow cooker is super easy, just dump food in and let it go, but here are some of our tips for truly mastering your slow cooker: Buy a programmable slow cooker that has a “keep warm” setting …

Sous Vide

Have you heard of sous vide cooking? It’s a fabulous method of cooking that allows you to cook your meats to juicy, tender perfection every time you cook. Sous vide has been long used by top notch restaurants, but now you can try it at home. In this post, we’ll explain …

Dry Brining

When you think of brining, if you think of it at all, you probably think of letting a piece of meat soak in a liquid for an extended period of time to help add flavor to the meat. This method, called wet brining, is the traditional method and definitely works, …

Marinating

Marinating meat is a process where food, especially meat, is soaked in a liquid before cooking. You’ve probably heard of this seasoning technique before, and you probably think that you need to let the meat sit in marinade for days. That’s not true! We’re here to tell the truth about …

Tenderizing

It’s a fact of life that some cuts of meat are more tender than others. Cuts of meat are muscles, and the more they get worked, the tougher they get, so certain cuts like beef round, pork butts and more can make for tough chewing. Fortunately, there are ways you can …

Wet Brining

Wet brining is a method of adding flavor to a meat by soaking it in a salt solution prior to cooking. After sitting in the brine, the meat will gain weight from the liquid and flavor from the salt. A general rule of thumb is to soak the meat in …