Old MacDonald had a farm and all his creatures ended up on my plate.
In honor of Superbowl weekend, the meatiest of unofficial national holidays, we're going to talk about meat. Unlike vegetables, pasta, or any countless other foods out there, there is no single group of food that strikes fear into the heart of amateur cooks out there like meat and seafood. I can't blame people for being nervous around meat. Too many whispers and urban legends of tape worms, salmonella, and other primarily meat-borne illnesses can scare even the most experienced cooks. That being said, many of these fears are outdated or simply due to a lack of understanding.
If you arm yourself with some knowledge and a few useful tips and tricks, you will find that meats are not something to be feared, but something to be savoured and enjoyed. Sure, you may have to touch a bright red raw steak, or handle some chicken skin, or even get your hands deep into some squishy ground beef, but hey, good food takes some effort. Vegetarians and Vegans, this may not be the post for you.
If you arm yourself with some knowledge and a few useful tips and tricks, you will find that meats are not something to be feared, but something to be savoured and enjoyed. Sure, you may have to touch a bright red raw steak, or handle some chicken skin, or even get your hands deep into some squishy ground beef, but hey, good food takes some effort. Vegetarians and Vegans, this may not be the post for you.
