Thomas Griffiths, Certified Master Chef’s Post

BBQ season is here. Here are 6 tips to getting it right: 🔥 Thoroughly clean your BBQ 🔥 Make sure you have a decent pair of tongs 🔥 Use the right fuel and choose the best charcoal or wood to flavour your food 🔥 Prepare all the food you wish to cook and marinade your meats 🔥 Get the temperature just right 🔥 Don't try to cook everything at once. Let me know your BBQ tips in the comments section below. #UKProperty #HomeSweetHome #PropertyForSale #DreamHome #BBQInTheGarden

Which type of taco is typically made with marinated and #grilled fish? (a) Taco de pollo (b) #Taco de birria (c) Taco de pescado (d) Taco de #barbacoa

Tomahawk is a battle axe of the North American Indians, and it is also the name of a steak made of marbled beef, which many have dubbed "ribeye on the bone", in the menu of some restaurants it is called that, and is a piece of meat from the back on a long, cleaned rib, outwardly similar to the harsh weapon of the American Indians. During the heyday of cattle breeding in the Wild West, somewhere in the 19th century (or earlier), American cowboys often cooked steaks over a fire. They are said to have invented a way to cut the juiciest piece of beef right on the large rib bone. Cowboys really like to eat meat right off the bone and without having to cut it. In those days (20th century), huge beef steaks, even with a rib, were a great value. It was a dish that was treated on special occasions. Subsequently, the Tomahawk became popular all over the world, became a symbol of luxury and meat gourmetism. A steak of a real predator. One steak is enough for 2 people. The location in the bull is a thick edge and back part. This is a tenderloin between the 6th and 12th rib of the cattle carcass, that is, from the thick edge (Rib). From the same cut as Ribeye. The difference is that the tomahawk is on the bone. Long From 5 to 30 cm! This is a very juicy meat with the highest degree of marbling - an even distribution of fat layers. The thickness of the steak is up to 5 cm, and the weight can sometimes reach 1.3 kg! Alternative names: cowboy ribeye, ribeye on the bone, rib steak, côte de boeuf steak (in the UK), rib fillet steak (USA). Tomahawk is a juicy and tasty meat, with an oily taste and a light nutty aftertaste ... The appearance of this steak is impressive and deserves special occasions - the best dinners with friends and family. From London to Tokyo: Where Tomahawk Is Served Around the World Tomahawk steak is served in fine dining restaurants around the world, including London, Los Angeles, New York, Tokyo (and other cities in Japan), Leon (Spain), Chicago, and more. Can you guess how much the most expensive Tomahawk steak costs? 3...2...1... This is a Japanese A5 Wagyu Tomahawk that costs $1,000. It's called Papi Steak, and it's served at Aragawa Restaurant in Tokyo, Japan. In the lower east of the UK, there is a chain of restaurants called Tomahawk Steakhouse, which first opened in 2017. They serve only the best quality and dry-aged tomahawk steaks. The diet of Aberdeen Angus bulls is such that the marbled beef is sweet, and also with a caramel crust when fried. To achieve this, each Angus, depending on the time of year, eats either grass in the meadows or grass mixtures. Upon reaching 350 kilograms, it is sent to the feedlot, where it eats grain feed for 250 days, the basis of which is sweet corn.

Why is Rubio's closing 48 locations due to rising costs? Answers: https://lnkd.in/gdZnP6qn RubiosClosesLocations #BusinessCosts #RestaurantIndustryNews Rubio’s Closing 48 Locations: What You Need to Know 📉 Rubio’s Coastal Grill, known for its delicious fish tacos a...

Why is Rubio's closing 48 locations due to rising costs? Answers: https://lnkd.in/g_giJ2JW RubiosClosesLocations #BusinessCosts #RestaurantIndustryNews Rubio’s Closing 48 Locations: What You Need to Know 📉 Rubio’s Coastal Grill, known for its delicious fish tacos a...

Why is Rubio's closing 48 locations due to rising costs? Answers: https://lnkd.in/g7w48hM6 RubiosClosesLocations #BusinessCosts #RestaurantIndustryNews Rubio’s Closing 48 Locations: What You Need to Know 📉 Rubio’s Coastal Grill, known for its delicious fish tacos a...

It takes serious #projectmanagement to cook those #dumplings!🥟 Making dumplings together with my #family to celebrate #Chinese #NewYear is one of my favorite activities🌟 But I’m reminded once again that the process of creating this delicious dish is long and complicated! During the making of the 🥢dough 🥢filling 🥢dumpling folding process #mistakes are critical to the end-dumpling #quality💣 #Bottlenecks can easily mess up the whole process🧨 There’s always lots of #chefs in the kitchen🧯 #Frustration is palpable, when the dumplings break open while cooking🗡️ - #blaming and #disclaimers fill the air in the kitchen🩸 Like other important projects, dumpling making requires a serious #projectmanager, an experienced #qualitycontroller and a #leader who makes sure snacks and drinks are readily available to keep all the chefs happy 😃 Bon appetit! 🧧🪭🎉

Ribeye is the most famous steak in the world. The thick edge of the beef is cut from the 6th to 12th rib of the animal. The cut from which the steak is cut is located at the intersection of the 6 muscles that are least involved in the movement of the animal. All this is of fundamental importance for the taste of the steak: many layers of fat melt when the steak is cooked, softening the muscle fibers, and the meat turns out to be unusually juicy, acquiring a unique, refined taste. Having a basic knowledge of English, it is not difficult to guess that the name of the Ribeye steak comes from two words - rib (rib) and eye (eye). With the first word, everything is more or less clear - the meat of this steak is obtained from the dorsal part of the rib cage of a bull. The second, however, raises doubts; the name has nothing to do with the drawing, which supposedly resembles an eye. The “eye” in this case refers to the center of the best boneless tenderloin. Here are some of the most common explanations for the use of the word eye: - Some people think that a cut of meat looks like an eye - apparently because in the center of the steak, at the intersection of three muscles, there is a rounded layer of fat. - Others refer to professional terminology in the Western meat industry - any piece of meat separated from the bone is referred to as an “eye”. Both versions deserve respect, and each reader can choose his or her favorite. But this is not the only trick hidden in the name of the steak. If you travel around the world, you can easily count about a dozen names: ✔ In the USA, ribeye is primarily a boneless steak; if the meat is served on the bone, it is usually called bone-in ribeye or cowboy ribeye. ✔ Australian classic Ribeye is meat on the bone. Boneless ribeye is usually called scotch fillet (fillet in Scottish). ✔ In France, ribeye is usually called entrecote. And that's not all - a particular town, restaurant, or even a person leaves its exclusive imprint over time. A striking example of this is the Delmonico steak from the New York restaurant of the same name. You will also find beauty steak, Spencer steak, Market steak...and all this is Ribeye. Many meat lovers prefer Ribeye to other steaks due to its exceptional softness, fairly rich taste, and centuries-old reputation as a classic of meat cuisine. A slice of three muscles, each of which has a different texture and fat content. The steak is taken from the rib part of the bull, namely from the 5th to the 12th rib. A high-quality ribeye has enough fatty inclusions that make it possible to soften, so to speak, “dilute” the relative rigidity of the muscle fibers. But it is important to know that the appearance of fatty inclusions in this particular section of the carcass is a merit of nature and proper fattening of the animal: water rich in minerals, fresh grass, and subsequently fattening with cereal crops - corn or wheat.

At Sarvaguna Academy, today students mastered the art of crafting Grilled Chicken paired with a refreshing Greek Salad. Show your support and encouragement for our aspiring chefs by dropping a heart in the comments below! #SarvagunaAcademy #CulinaryArts #GrilledChicken #GreekSalad #ChefInTraining #StudentSuccess

Caesar salad turns 100. The Caesar salad was invented in 1924 by Italian-American restaurateur Caesar Cardini in Tijuana, Mexico. This classic dish, traditionally made with romaine lettuce, croutons, Parmesan cheese, and a distinctive dressing of garlic, lemon juice, egg, and Worcestershire sauce, has stood the test of time and remains a favorite among salad enthusiasts worldwide. A traditional Caesar salad includes the following ingredients: - Romaine lettuce - Croutons - Parmesan cheese - Caesar dressing (made with the following components): - Lemon juice - Olive oil - Egg yolks - Worcestershire sauce - Anchovies - Garlic - Dijon mustard - Black pepper Optional additions often include grilled chicken or shrimp.