What is a Pitmaster: Tips and Tricks to Step Up Your BBQ Game

Written by The Kitchen Hand on . Posted in food

My childhood is filled with images of lazy summer afternoons, with my dad hunched over a smoker and barbecuing any cut of meat he could get his hands on. His barbecues were always the best- juicy, savory, and tender, with the meat falling off the bone in just the right way. I don’t care if you’re Gordon Ramsay or Jamie Oliver- my Dad’s simply the best pitmaster in my world, hands down.

3 Crostone Recipes: Easy, Sophisticated, Italian Appetizers

Written by Luisa Davis on . Posted in food

The word “crostone” is derived from the Italian “crostino,” which means “little crusts” (of bread). The bread can either be toasted or grilled, and can be topped with a variety of toppings like meats, cheeses, and veggies. This dish is usually served as an appetizer or as a snacks. 

Crostone is just simply the larger form of crostino. Instead of using small-bite sized pieces, crostone uses bigger pieces of bread as a vehicle for the toppings. 

Tanghulu Recipe: Here’s How to Make This Sweet Chinese Delicacy

Written by Luisa Davis on . Posted in food

Tanghulu is just a delightful treat to behold. These candied, fruity snacks will greet you everywhere you go in China. From neighborhood food stalls to high-end restaurants, everywhere you go, you can find bing tang hulu. And their addictive sweetness means that you will always come go looking for them even if you’re already out of the country. Thankfully enough, making your own tanghulu, is as easy as pie.

Chow Mein Vs Chow Fun: Key Differences and Fun Facts

Written by Luisa Davis on . Posted in food

My only experience with Chinese cuisine is that of the “Westernized” Chinese take-out variety, so my noodle knowledge is severely lacking. Imagine my surprise when, on a business trip to Beijing, I learned that Chinese noodles actually come in a variety of shapes and sizes, all of them different from each other based on the ingredients used in making them and the kind of recipes that they are often incorporated into.

Best Wood For Smoking Brisket: How and What Type of Wood to Choose

Written by The Kitchen Hand on . Posted in food

A good brisket always has that smoked aroma that permeates deep inside the meat. Every bite is infused with flavor, and the meat is so soft and tender, with a very pleasing texture that makes you want to eat more and more. 

But it’s also important to note that brisket is a very tough cut of meat. After all, it’s from the pectorals of a cow- which are the main muscles that a cow uses to support its body. This makes brisket very hard to grill or smoke properly if you don’t know what you’re doing. You need to marinate and cook it as slowly as possible to break down the collagen in the meat, while ensuring that the meat doesn’t dry out from the long cooking times.