● Gastronomy
Ispod sača: dve trećine žara idu gore
Sač ne peče odozdo. Ko ga naloži kao roštilj, dobije ugljenisano dno i sirov vrat — a onda krivi meso.
13·09 / 7 min#meso
6 Editorial
● Gastronomy
The allspice goes in last, and it's removed from the heat
Gulaš najčešće ne pokvari meso nego kašika paprike bačena u vreo lonac. Ima tačan trenutak, i on je posle vatre.
24·08 / 4 min
● Gastronomy
Five barbecue sauces with exact gram ratios
Chimichurri, Kansas City, garlic and two other sauces — each with a precise ratio, because barbecue without sauce is half the job.
22·08 / 4 min
● Gastronomy
Low & slow: brisket and pulled pork at 110 degrees
Meat that is cooked for twelve hours at 110°C does not tolerate haste or vanity. Here is what a stall is, when it is wrapped and how many hours per kilo it really takes.
22·08 / 7 min
● Gastronomy
Three fires of the world: asado, yakitori and tandoor
Same ember, three civilizations. The Argentine waits for three hours, the Japanese does not take his eyes off the grill, the Indian seals the meat in clay at 400 degrees.
21·08 / 7 min
● Gastronomy
Five pieces for the grill that the butcher keeps for himself
Hangers, flat irons and bavettes end up in minced meat for years. They deserve zar, salt and three minutes per side.
16·08 / 4 min