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.

Meat Processed from Carcasses, Sausages and other prepared meats, Ground Beef, Nutritional aspects

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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.

Evaluation, Mushrooms

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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.

Strategic aspects, Skillet cookery, Skillet cooking

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