room temperature, before cooking, 292–93
salting, 289–91, 290
searing, best cooking fats for, 293–94
searing, flavor gained from, 292
searing, heat through conduction, 31
searing, myths about, 291–92
select-grade, about, 283
short ribs (See Short Rib(s))
skirt (See Skirt Steak(s))
slicing against the grain, 340–41, 341
standard- and commercial-grade, about, 283
strip (See Strip Steaks)
T-bone (See T-Bone Steaks)
tenderloin (See Tenderloin Steaks)
testing doneness, with cut-and-peek method, 297
thick-cut, best pan-searing methods, 297
thick-cut, buying, advice about, 289
thick-cut, grilling directions, 323–24, 324
tri-tip (See Tri-Tip)
unrested, carved, appearance of, 306
USDA grades, 282–83
utility, cutter, and canner grade, about, 283
well-done, temperature for, 295, 296
wet-aging, about, 304
Beer
batter, deep-frying with, 864, 888–91
-Battered Fried Cod, 850, 892, 892–94
-battered onion rings, best cooking methods, 897–99
-battered onion rings, common mistakes, 897, 897–98,
898
nandana
(Nandana)
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