A steak-lover’s guide to canapés (and homemade crème fraiche)

In the unlikely event you are left with extra steak from last night’s dinner, and you’ve managed to avoid devouring it the next morning on its own, there is the canapé: an assembly of delicious construction and nearly infinite variation. Your steak is cooked, and has been waiting in the fridge for this fate. All … More A steak-lover’s guide to canapés (and homemade crème fraiche)

Big steak masterpiece: some notes on thermal inertia and reverse-searing (and a recipe for the steak of your dreams)

The reverse-sear is certainly one of the most reliable, controllable and hassle-free ways to cook bigger steaks. It comes with other benefits, too. The meat cooks much more evenly right through from the crust to the centre, and the crust is significantly more developed (and so, very tasty) than it would be by searing, then … More Big steak masterpiece: some notes on thermal inertia and reverse-searing (and a recipe for the steak of your dreams)