Search results

I want to make Au Jus and that means I am going to have to deglaze the pan I used. However, I plan to use a cast iron skillet because that's what I have and I don't know if deglazing is okay when using a cast iron skillet. Help pls...

I love salads. Maybe some of you can share your favorite recipes. I want to make something unique and to die for :):chef:

Thank you all for your recommendations. I am new to this site and I am loving the expert advice. :chef:

I don't have the fancy china, silver, and crystal linen...Luckily I just got back from Napa Valley and have cases of quality wine...:) My guests definitely have discriminating tastes. That's why there's a lot of pressure on me...I hope it turns out nothing less than excellent:chef:

haha...thanks for all your comments guys! I will probably get the dry aged then. I'm not having a big dinner like this in a looooong time. hee hee... So for those who have tried the dry aged beef, here are a few more questions: Is the cooking process of dry aged beef exactly the same as...

hehe...Alix I live in Manhattan where everything is expensive :P

I'm having a big dinner and I am choosing either getting dry aged prime rib for $22 per pound or US Gold Angus for only $15 per pound. Is it really worth it to use dry aged meat?