Usually when Brenda or I write, we cover topics that have all sort of tips from us or from chefs we’ve experienced.
Today’s tip is unusual as it is what not to do.
I like bison and I’m always game to try different cuts. I purchased a “chuck” cut and figured I’d cook it similar to a chuck roast. That was certainly a wrong assumption on my part as I overcooked it.
It still tasted OK, but barely. In retrospect, I’d marinate it and grill it for 5 – 7 minutes on each side and slice like a London broil.
My tip is, when using a product that you are only somewhat familiar, check with your butcher or go online to the bison, beef, pork or whatever council and see what they recommend.
I consider myself a good cook and this was a mistake on my part.
I hope your new year is starting well. Keep cooking and enjoying. Remember, you can sign up for our updates to be sent directly to your e-mail. We do not share our list.
Culinarly yours,
Maralyn D. Hill
Books By Hills
$uccess, Your Path to a Successful Book
Our Love Affairs with Food & Travel
Cooking Secrets the Why and How…
SLOG :Success Log
GLOG: Global Log
President
International Food, Wine & Travel Writers Association (IFWTWA)
NoraLyn Ltd, CEO
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
