Buttery beef
Article Abstract:
Beef from Wagyu crossbreeds, tender and flavorful due to its high level of intramuscular fat or marbling, is becoming popular in the US, especially in the preparation of rib-eye steaks and hamburgers. Although the Wagyu beef has more fat content than other types of beef, it is preferred due to its content of more healthful unsaturated fat and less unhealthful saturated fat than the other varieties.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2006
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Mushrooming
Article Abstract:
Mushrooms are discussed with emphasis on the different varieties such as chanterelles and oyster available in 2001. Their earthy flavors are best when not seasoned too much and they suit red wines.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2001
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Getting panned. The essentials of skillet shopping
Article Abstract:
A guide to buying skillet pans is presented. This vital chef's tool needs to be selected for size, type of metal, price and quality.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2000
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