Best Bets

Go Against the Grain

Go Against the Grain

How important is it to follow the advice of cutting your meat against the grain?  Well, it could be the difference between tender, mouth-watering bites versus tough and stringy ones. The grain refers to the muscle fibers in the meat and cutting against the grain means slicing across those long fibers creating short fibers that are easy to chew … and that means tender.

Cook for 12 to 25 minutes per pound of tri-tip

Cook for 12 to 25 minutes per pound of tri-tip depending on how well-done you want the roast. When the internal temperature reaches 125 degrees F, the roast is rare. A temperature between 130 to 135 degrees F is medium rare, and a 145-degree F internal temperature denoting a well-done roast. And don’t forget, the temperature rises at least 5 degrees after you remove it from the grill or oven.

Let it Rest.

Let it Rest. Before cooking, remove the tri-tip from the refrigerator and allow at least 10 minutes before placing on the grill or in the oven. After roasting or grilling, remove the tri-tip from the heat and place it on a warm plate or serving platter. Cover the meat loosely with foil and let it rest for 10 to 15 minutes. Cut across the grain. This will minimize the loss of juices and give you the most tenderness.

Infuse Your Oil for Better Flavor.

Infuse Your Oil for Better Flavor. As you prep your ingredients, start by chopping the garlic, then place it in a small bowl and pour the oil you’ll be using on top of it. Let it sit while you prep the rest of your ingredients. When you put the oil in your pan you’ll have garlic-infused oil that will impart depth and dimension to your dish. PLUS, on a nutrition note, it takes at least 10 minutes for garlic’s antioxidant compounds to release and be beneficial to the body. Double the reason to follow this simple step.

Embrace the Season.

Embrace the Season. Yes, you can buy anything anytime these days, but buying fresh ingredients in season still pays off in best flavor and best price. So enjoy asparagus during the spring, sweet corn in summer and green beans in the fall, your taste buds and wallet will thank you!

Keep it Sharp.

Keep it Sharp. Our knives are our most important cooking tool, so care for them! Sharp knives make cutting, slicing, mincing and dicing easier and that means less damage to the food you’re cutting. This is especially important with delicate ingredients like herbs and with soft skinned fruits. Dull knives also slow you down and increase the chance of slipping and cutting yourself.