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A veal cutlet is a thin piece of meat that you can pan-fry in just a few minutes. Precisely because it cooks so quickly, the pan, fat, and timing make...

Tuna is prepared differently than many other fish: briefly, at high heat, and with attention to timing. This way, the inside remains soft and juicy, while the outside gets a...

Cooking prawns doesn't have to be complicated, but timing does make all the difference. With the right heat and a few simple steps, you can cook them juicy, firm, and...

Duck breast cooking is all about two things: slowly rendering the fat from the skin and then briefly cooking the meat. This way you get crispy skin and the breast...

At Easter, it's nice to have something a bit more festive on the table, without it having to be complicated. A rack of lamb is perfect for this: quick to...

Chicken breast is lean and cooks quickly, but this also makes it dry out easily. With the right preparation, gentle cooking, and a core temperature of 75 degrees Celsius, you...

A whole chicken from the BBQ is simple if you do two things right: cook it slowly and measure the core temperature. This way, the meat stays juicy and you...

Spareribs volgens de 3-2-1 methode draaien om geduld, constante temperatuur en het juiste moment van inpakken. In dit artikel lees je hoe je spareribs stap voor stap gaart tot ze...

A great BBQ burger is all about two things: a hot start and cooking it all the way through. This gives you a juicy burger with a great crust, without...

Brisket vraagt geduld, maar het is geen mysterie als je de stappen strak houdt. In dit artikel lees je hoe je een Fat Angus brisket low & slow gaart, door...

Picanha bereid je anders dan veel andere rundvleessoorten. De vetkap is hier geen restje dat je wegsnijdt, maar juist het deel dat het vlees tijdens het garen helpt beschermen en...

You can grill a thick steak most precisely using the reverse sear method. Especially with a rib-eye or tomahawk, this approach gives you an even doneness from edge to core,...