Recent content by SouthBeach_Cook

Go Kitchen-Aid. At the places I've worked, when it came to breakfast and making either eggs to pancakes to crepes...we always used non-stick pans. Why? Well, imagine having a busy morning and you have to fry eggs after eggs. Why would you choose to risk your eggs getting stuck on the pan if...

We used to dry age sirloin all the time at the restaurant where I used to work. We would receieve half the cow and start butchering it there on premise. The outcome after aging beef is very distinct from non-aged. Actually, all the beef we sold was aged. We aged it for 2 months.

I always salt my meat before I cook it. Whether it'd be fish, poultry, pork, or beef. Kosher salt is my favorite to use due to its crystalized size. You should never salt any meat more than 2 minutes before it hits the fire or else it will start to drain the water off of it. I know how it...