Speaking with: food critic Ruth Reichl

‘Cooking is what makes us human’. Flickr Isabelle de Solier, Victoria University Ruth Reichl MWF Ruth Reichl, the former restaurant critic of The New York Times and author of best-selling gourmet memoirs Tender at the Bone and Comfort Me with Apples, is known for describing, in vivid detail, how food can define us. While in

Read More 

Organic, grass fed and hormone-free: does this make red meat any healthier?

Organic meat is grown without pesticides but there is little nutritional difference. Jez Timms Leah Dowling, Swinburne University of Technology and Louise Dunn, Swinburne University of Technology Red meat is an excellent source of protein and essential nutrients such as iron, zinc, vitamin B12 and omega-3 fats, which are are linked to heart and brain

Read More 

Should we eat red meat? The nutrition and the ethics

There are lots of things to consider when pondering whether we should eat red meat. Guilio Nepi/Japanexperterna.se/Flickr, CC BY-SA Rebecca Charlotte Reynolds, UNSW Many types of red meat and red meat products are available, from farmers’ markets, to supermarkets, to restaurants. The impacts of their production and consumption on human health, animal welfare and the

Read More 

Cuts of Beef for Stew

I feel sorry for the idiot who carries clench hands to a blade battle, blades to a gunfight, and weapons to atomic Armageddon. Essentially, I’ll never comprehend the individual who carries lean meat to the stew pot. Furthermore, that is the place where the inquiry emerges: What is the best cut of hamburger for meat

Read More 

How to Cook Beef Tenderloin on The Grill

Otherwise called filet mignon or, when you get a middle cut dish, a chateaubriand, no cut has such a standing as being “very good quality” as the tenderloin, and it conveys a sticker price to coordinate. What a tenderloin has in rich delicacy, it needs huge meaty flavor, yet with summer now upon us, we

Read More 

What is a Beef Tenderloin

Meat tenderloin it’s unquestionably the most costly and is generally viewed as the most delicate cut of beef.  It’s a part of the always famous T-bone or porterhouse steak, and the upscale filet mignon comes from it also. These delicate steaks do well with a brisk burner singe prior to getting completed in the stove

Read More