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What I Got Out of a 15-Pound Prime Rib Roast

As a chef, I’m always looking for ways to stretch ingredients and make the most out of quality cuts. Buying a whole primal and breaking it down yourself might seem intimidating, but once you’ve done ...

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Liquid Gold: Cooking with Tallow

In a previous blog, Making Sense of Cooking Fats, I briefly touch on one of my favorite fats for cooking: tallow. Tallow is rendered beef fat from the kidney and other fatty areas of the steer. ...

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Making Sense of Cooking Fats

The world of cooking fats and oils (which are one and the same) can be as simplistic or as complex as you make it. Utilizing fat for cooking has many advantages, but overuse of fats can make a dish ...

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